General Chat

Made from yesterdays chicken carcass, and any chicken left on the bone was georgous.

I Boil then simer the bones in water add salt and pepper, simmer for 4 hrs or slow cooker 6, the hour before add any mushrooms, then 10 min befor add some butter cream milk, lovely for cold nights. becare of small bones you can lift most out , just watch for small ones xx :-D

yikes i cant remember who asked what i did, oh and plenty of pepper and salt , sprinkle of sugar xx :-D

I do something similar.
But, for extra flavour, I also add an onion, a carrot and a couple of garlic cloves (peeled but left whole so they can be fished out easily later).
Once the whole thing has simmered for hours, fish out and chuck the carcass, onion, carrot and garlic cloves, skim off fat and any scummy stuff and then keep the rest for a good soup/stock base, adding extras (ie Puss's idea for the creamy mushroom soup) or just about anything else you fancy.

Karen

HI Karen i used to make it for me and my son as he ate littles else, and with the aspergers he would eat the same thing for weeks, so i bulked it out with onion carrots etc, but oh was trying it and hates garlic and wine in cooking as i used to add that too, i love tomato soup too but havent tried making it , it kind of gives me the feeling of just eating mashed plum tomatos but im going to try a few more :-D

When making soup, any kind of soup, there is only one cooking utensil I use - a pressure cooker - up to pressure, cook for 15 minutes, switch off and leave.

Parsnips are what I cook with my chicken carcass, I could eat the resulting soup till the cows come home!

Lizx

eeeeeeee,you is slipping puss ,you need to add a little of the sage and onion to it as well ,gives it a little extra ooomph ;-) Fred. :-)

There's never a chicken comes in this house without the carcass goes into the stock pot. This in turn is either frozen to use later, or turned into soup.
This Sunday, decided as there is only the two of us, to cut a largish chicken in half to roast. I then trimmed all the raw flesh off the other half. Both parts of the carcass went into the pot. Yesterday I turned all the stock into a thick chicken broth with bits of fried bacon on the top, to serve. A little tip here. When all the veggies have in the soup are cooked, take out about half, and blitz all the remaining in the stock. This will thicken without having to use flour. Put the whole veggies back into the thickened broth.
The trimmed half of the chicken meat, I am today, going to gently fry, adding mushrooms and a cooked leak. I will combine all this together with a cheese sauce, and when cold, will turn into a Pie, for tommorrow.
I like to get the most out of a chicken as I can. Oh, and che chopped up under meat, fed the dog, twice.
Will try that one badger. Sounds rather tasty.

Julia in Derbyshire

liz i love parsnips so will try that x

eee our laddy i did put sage and onion in well what was left up the bird lol xx

julia wow thats really good , ive taken notes, so much nicer than in a tin xxxx :-D

Julia a cheat's way is to use a tin of Campbell's condensed chicken or mushroom soup - makes a lovely sauce in a chicken pie.

after having the home made stuff i couldnt eat the tin type x

British Steel Workers went on strike in 1980, my hubby and a few of my friends hubby's were involved, it was for about 3 months.
Myself and my friends used to try and see how many meals we could get from one chicken . We were quite inventive, since then I have never thrown a chicken carcass out. ...and made up many soups from the stock.
I can't eat tinned chicken soup any more either puss.
Only tinned soup I do occasionally have is He**z tomato .
Sandie.x

Puss - Campbells is condensed so very thick - ideal for a quick sauce to mix with chicken for a pie.

i will try it chris, i havent made chicken pie before, could i have your recipie pleased xx

sandie its really good, cant believev no matter what you do to the bones or chicken you never loos that chicken taste, if anything with the bones its better xx

Julia~~

What do you mean by under meat ? If it is the underside , to me it is the best part after the roast chicken has gone cold. I don't like breast meat cold.

Sandie.

My favourite part of the meat too Sandie, I find breast meat too dry.

sandie, my ex husband, used to inite his friends and partners often on a sunday, chicken was the meat, i really disliked one of his friends so i used to give him the underside of the chicken, they found it funny as i didnt know it was his favorite :-0 that shoewd me xx :-D

Lol Puss~~

The saying goes that the 'little ones chewed on the bones'
Not in our house.. I always have what some call the leftovers, but like Ann I find chicken breast sometimes dry, tho I do cook it upside-down for half the cooking time.
Everyone else likes it so we're OK.

Sandie.

Oh how I. Love home made chicken soup!
I am sitting out here in the sunshine in Sydney and while son is working from home I am reading and looking on my iPad(luxury?)
I am missing some aspects of winter and after living on lots of salads and stir fries could just eat a bowl of chicken soup.
does anyone add pulses like barley,lentils to make a broth?My mother always added them to bulk it out and thicken.I do like it this way ,also with celery as well as carrots.onions and anything else handy.
I watched my son the other night pick all the meat off the bones and throw the carcass away ....and had to stop myself from saying anything as they think it's me penny pinching!!....how wrong!,,
Times have changed! :-

Yes Brenda , I often use lentils and barley in my soups and stews.

Another soup I started making during that 3 month strike in the 80's was Pea and Ham..a boiled piece of Gammon would make many meals for just the 2 of us, I would then the 'stock..remaining water' to make the soup with dried peas,add some onion which hubby always grows, whoosh it in the blender. If I made too much I'd freeze it.
I don't make it as much now cos the children don't like boiled Gammon as a hot meal. ....( delicious with Parsley sauce..parsley home grown of course ;-) )