Making chicken stock

Yesterday, I made some chicken stock. My parents, in their usual state of wastefulness, wanted to throw a chicken carcass out. Not only that but it still had meat on it.

I had the meat off and in the fridge. The bones were then simmered in a litre of water with half a carrot and onion, some salt and pepper corns. An hour later, the pot was strained with a sieve into a jug. The stock was allowed to cool then put in the fridge. By the morning the fat had floated to the top and was skimmed off.

Today, I made chicken and noodle soup. The noodles had been lying in my cupboard for a few months. I put the noodles into a saucepan, covered them with water and brought them to the boil. I added a few spoons of chicken stock, a dash of soy sauce and some strips of chicken meat.

A few minutes later and the soup was ready. Poured into a bowl with some shredded lettuce. The only thing I had to buy was the lettuce. I enjoyed it so much that I had a bowl for lunch and another for dinner.

Chicken stock is very useful for making a variety of soups, casseroles, and flavouring rice in risotto or paella type dishes.

4 comments:

Axel said...

That is a really good article, how many people are wasting good food by chucking out half eaten chicken carcasses?.

steelkitten said...

Great post!

My parents terribly wasteful with chicken. Once it reaches 48 hours post cooking they throw it out. Usually in my direction and I strip the rest down for a curry and then make great stock from the carcass. I made four pints in the slow cooker last time ready for soups and risottos.

And they wonder why their weekly shopping bill is as much as my monthly one!

wiregems said...

Wow...yum! That soup sounds delicious! Almost makes me want to go cook something (usually hubby's job).

James said...

Thanks all.

I read today that 3 million people in the UK are either malnourished or close to it.

That's 5% of the population. I would not expect that of a so-called modern western nation.