General Chat

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

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

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. :-)

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

Lizx

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.

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

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

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

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