Chicken Stock

30. April 2008, 11:17 amrecipeslightening

Last time I was near a Lenards (chicken store) I purchased their “5 carcasses for $2″ deal. I’ve been meaning to do this for a while but this is the first time I’ve actually gotten “aroundtoit”.

My plan for the carcasses? A BIG pot of fresh chicken stock. Mmmmmm………

The whole house smelt like roasting chicken as the carcasses simmered in the slow cooker. All I added was water and a few leaves of shallots from the garden.

I then strained the bones and flesh from the fluid, removing any chicken meat still left on the bones (should have enough for a chicken pot pie - yahhhh!!!!!) and chilled the fluid.

Chicken fat needs a reasonably cold temperature in order to solidify. Even though the fluid had cooled by the time I strained it, a reasonable amount of fat still dwelt in liquid form, floating on the top. Once chilled, the fat solidified and I was able to scrape it from the top of the stock.

What I have left is a deliciously THICK chicken stock which I’ll bag up and freeze to use in my pumpkin soup over the winter.

The first batch of pumpkin soup is now in the slow cooker and almost ready to puree.

It smells DELICIOUS!!!!!

There’s NOTHING like homemade pumpkin soup with home grown pumpkins and homemade chicken stock!!!!!

Homemade soup would have to be my FAVOURITE part about winter!

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15 comments:

  1. Babyamore (Trish), 30. April 2008, 12:04

    I love homemade soups too - you have me hungering for homemade pumpkin soup today … I am off the shops

     
  2. alice, 30. April 2008, 12:12

    Now I am hungry!

     
  3. Cat, 30. April 2008, 12:26

    Thanks for your thoughts and prayers. *hugs*

    That chicken stock sounds delicious as does the soup… I have ‘make chicken stock’ on my 101 list, on the old and new one! Great tip about the Leonards deal, I’ll definitely have to check that one when I come around to making it.

    I heard an ad on the radio yesterday for the new pink phone and I thought of you straight away!

     
  4. Suzie Cheel, 30. April 2008, 12:49

    A girl after my own heart, made a big pot last week, then pumkin soup and froze the rest into iceblocks which i use in stir fries

     
  5. Suze, 30. April 2008, 12:58

    I LOVE homemade soups, and pumpkin is close to the best in winter. How lovely your house must smell!

     
  6. Journeyer, 30. April 2008, 15:03

    Sounds delish, Lightening. I’ve never done a homemade stock - must give it a go. How long do you simmer the carcasses for? I wonder if all the Lenard’s do that sort of deal? I guess I could ask my local butcher as well. Mmmmm.

     
  7. jeanie, 30. April 2008, 15:08

    Wow - that is a good deal - I will keep my eyes peeled at leonards! Our woolies occasionally goes $1 per carcase and I have intentions of brewing some of that goodness myself.

     
  8. river, 30. April 2008, 19:09

    Coincidence! I’ve been thinking about pumpkin soup all day. I really want pumpkin & sweet potato soup for dinner. Pity what’s on the stove is a big pot of beef & barley….I used to do the homemade stock from Lenards carcasses as well, but my kitchen smelled like boiling chicken not roasting. I put a roughly chopped leek and a couple of bay leaves in while boiling. Now I can’t be bothered and I use a carton of Massel chicken style stock instead.

     
  9. Marita, 30. April 2008, 19:11

    Mmm yum. Home made chicken stock is the best.

     
  10. Lil, 30. April 2008, 19:28

    Yum Yum Yum Yum Yum!!! That sounds positively delicious!! You’ve made me hungry now! I love pumpkin soup (especially the homemade variety). Enjoy :)
    Lil xox

     
  11. Meg, 30. April 2008, 19:49

    Lightening - I bow to your culinary brilliance. I am now so hungry it must be time to go and nuke my Lean Cuisine ;)

    It all sounds delish.

     
  12. lightening, 1. May 2008, 0:09

    Well, the Pumpkin Soup turned out delish and so did the chicken & veg pie (with almost enough filling left for another meal).

    How long do I cook the chicken carcasses for? Most of the day in the slow cooker. You wouldn’t have to cook it that long though. I prefer to let it simmer away for a longer time rather than a shorter time to get as much “goodness” from the carcass as possible.

     
  13. Michelle at Scribbit, 1. May 2008, 5:52

    Okay you had me laughing–”carcasses”? Someone’s got to work with them on their marketing strategies. Why not just say, “Five dead bodies for $2″ and be done with it? :)

    Love it!

     
  14. Guera, 1. May 2008, 9:04

    Sounds so yummy, Lightening! Homemade Pumpkin Soup is one of my all-time favourites, but I can’t make it very often here as its hard to buy pumpkins. :( I’ll be making lots when we go home. :)

    I’ve tagged you for a meme, by the way, if you feel like doing it.

     
  15. Chef Tom, 15. May 2008, 2:50

    homemade chicken stock is so much better than that canned stuff!

     

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