Keep your chicken carcasses!
songbyrdsweet
Posts: 5,691 Member
in Recipes
If you have leftovers from a chicken, make broth.
1 chicken carcass
1 package Lipton onion soup/dip mix
Cover the chicken remains with water in a big pot and add the soup packet. Simmer for an hour. Dump everything out into a strainer over a really big bowl. Put the bowl in the fridge until the fat hardens at the top of the broth and skim that off. Now add salt if you want.
I portion mine into 4-oz tupperware and freeze them. I used the broth to cook all my grains and it's way better than water! This broth is the almost fat-free kind because you skim that off the top.
1 chicken carcass
1 package Lipton onion soup/dip mix
Cover the chicken remains with water in a big pot and add the soup packet. Simmer for an hour. Dump everything out into a strainer over a really big bowl. Put the bowl in the fridge until the fat hardens at the top of the broth and skim that off. Now add salt if you want.
I portion mine into 4-oz tupperware and freeze them. I used the broth to cook all my grains and it's way better than water! This broth is the almost fat-free kind because you skim that off the top.
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Replies
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If you have leftovers from a chicken, make broth.
1 chicken carcass
1 package Lipton onion soup/dip mix
Cover the chicken remains with water in a big pot and add the soup packet. Simmer for an hour. Dump everything out into a strainer over a really big bowl. Put the bowl in the fridge until the fat hardens at the top of the broth and skim that off. Now add salt if you want.
I portion mine into 4-oz tupperware and freeze them. I used the broth to cook all my grains and it's way better than water! This broth is the almost fat-free kind because you skim that off the top.
I've been doing this for years, sans the soup mix. Some cut up onion, celery, and carrot work well. Along with some whole pepper corns and a bay leaf or two.0 -
yes it's good to make "stock" i was using it when I was sick.
Stock = bones
broth = meat
thanks, i always wondered about the difference!
what do i call it if i use bones AND meat?0 -
Oh my goodness, I can't imagine how people stand this. Simmering bones tastes so nasty to me. I can't even stand the taste of chicken after it's been sitting on the bone for a day, and turkey is much worse - it tastes horrible if it's been sitting on the bone for even a few hours.0
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If you have leftovers from a chicken, make broth.
1 chicken carcass
1 package Lipton onion soup/dip mix
Cover the chicken remains with water in a big pot and add the soup packet. Simmer for an hour. Dump everything out into a strainer over a really big bowl. Put the bowl in the fridge until the fat hardens at the top of the broth and skim that off. Now add salt if you want.
I portion mine into 4-oz tupperware and freeze them. I used the broth to cook all my grains and it's way better than water! This broth is the almost fat-free kind because you skim that off the top.
I've been doing this for years, sans the soup mix. Some cut up onion, celery, and carrot work well. Along with some whole pepper corns and a bay leaf or two.
This is how I do it too except I only chop the veggies in half before they go in. So easy and so good!0 -
Or just boil it with veggies, you can even make a Asian noodle soup or whatever0
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Oh my goodness, I can't imagine how people stand this. Simmering bones tastes so nasty to me. I can't even stand the taste of chicken after it's been sitting on the bone for a day, and turkey is much worse - it tastes horrible if it's been sitting on the bone for even a few hours.
thats weird0 -
If you have leftovers from a chicken, make broth.
1 chicken carcass
1 package Lipton onion soup/dip mix
Cover the chicken remains with water in a big pot and add the soup packet. Simmer for an hour. Dump everything out into a strainer over a really big bowl. Put the bowl in the fridge until the fat hardens at the top of the broth and skim that off. Now add salt if you want.
I portion mine into 4-oz tupperware and freeze them. I used the broth to cook all my grains and it's way better than water! This broth is the almost fat-free kind because you skim that off the top.
I've been doing this for years, sans the soup mix. Some cut up onion, celery, and carrot work well. Along with some whole pepper corns and a bay leaf or two.
Yup, veggies would be even better. I don't have very good cutting skills at the moment with my hand in a splint hehe
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yes it's good to make "stock" i was using it when I was sick.
Stock = bones
broth = meat
thanks, i always wondered about the difference!
what do i call it if i use bones AND meat?
Brock0 -
I'll have to remember this next time I cook chicken.0
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Oh my goodness, I can't imagine how people stand this. Simmering bones tastes so nasty to me. I can't even stand the taste of chicken after it's been sitting on the bone for a day, and turkey is much worse - it tastes horrible if it's been sitting on the bone for even a few hours.
Really.... something as ubiquitous as BROTH and soup and you "can't imagine" how people eat it?0 -
Oh my goodness, I can't imagine how people stand this. Simmering bones tastes so nasty to me. I can't even stand the taste of chicken after it's been sitting on the bone for a day, and turkey is much worse - it tastes horrible if it's been sitting on the bone for even a few hours.
I generally take all the meat off the day I buy the chicken and freeze it, then boil the bones. This time I was just too busy so I ate some of the meat and then just froze the whole chicken until I could deal with it lol...ended up boiling the entire thing and then taking the meat off after I strained off the stock/broth. It's not good to leave the meat on the bone more than a day anyway according to my stepmom. I don't eat the simmered bones though...?? 0 -
I'll have to remember this next time I cook chicken.
I can't believe that I've been throwing away the bones and buying stock all these years! I feel like ninny. I forgot to salt the last batch but I will add some this time. It still imparts a nice flavor onto any grain.0 -
Oh my goodness, I can't imagine how people stand this. Simmering bones tastes so nasty to me. I can't even stand the taste of chicken after it's been sitting on the bone for a day, and turkey is much worse - it tastes horrible if it's been sitting on the bone for even a few hours.
Do you ever eat soup? That's how stock is made, whether it's from a can, in a restaurant or homemade.0 -
I'll have to remember this next time I cook chicken.
I can't believe that I've been throwing away the bones and buying stock all these years! I feel like ninny. I forgot to salt the last batch but I will add some this time. It still imparts a nice flavor onto any grain.
I never salt my stock until I'm ready to use it. Most of the time when I make it, I don't know what it's going into or how much I'm going to reduce it. Which is another reason to avoid the soup mix.0 -
They say a good bone broth can raise the dead! I don't use soup mix but I do a mix of bones and meat simmered for min 12hrs with carrot, celery and onion. Once it's all boiled I also make a great cold meat salad with oil, vinegar, salt n pepper, green onions and balsamic.0
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yes it's good to make "stock" i was using it when I was sick.
Stock = bones
broth = meat
thanks, i always wondered about the difference!
what do i call it if i use bones AND meat?
Brock
Or stoth0 -
Try putting in a WHOLE brown onion with the skin and everything on. I just rinse off the outside before I put it in. I learned this from a Jewish cookbook and it turns out so delicious! I live in the Southwest now so it's the closest I'll get to East Coast Jewish chicken soup, which my mom refers to as Jewish penicillin because its great when you're sick!0
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Oh my goodness, I can't imagine how people stand this. Simmering bones tastes so nasty to me. I can't even stand the taste of chicken after it's been sitting on the bone for a day, and turkey is much worse - it tastes horrible if it's been sitting on the bone for even a few hours.
thats weird
My thoughts exactly... That is weird.0 -
I keep a quart-sized Ziploc bag in the freezer and put cleaned veggie "discards" in it: onion skins (which impart a lovely hue to the stock), the end of the onion (I don't usually keep the root end, since it can be somewhat dirty), bottoms and small middle part of celery, carrot peels or thoroughly cleaned tops, garlic tops (I usually grate my garlic, so there is generally a small piece leftover), Portobello mushroom stems, etc.
I call them my Stock Bits. Whenever I have a chicken carcass, I have veggies ready to flavor the stock!0 -
I keep a quart-sized Ziploc bag in the freezer and put cleaned veggie "discards" in it: onion skins, the end of the onion (I don't usually keep the root end, since it can be somewhat dirty), bottoms and small middle part of celery, carrot peels or thoroughly cleaned tops, garlic tops (I usually grate my garlic, so there is generally a small piece leftover), Portobello mushroom stems, etc.
I call them my Stock Bits. Whenever I have a chicken carcass, I have veggies ready to flavor the stock!
AMAZING!! Such an awesome idea
I'm stealing it! 0 -
Steal away!! Every once in a while, I have moments of genius. They are few and far between, though. :laugh:
I work a few hours each week at a specialty food market and am always surprised at how much boxed chicken stock we sell...0 -
Bump0
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Bump
Hey, a castbuddy! What did you do?
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I've too have done this for years. You might add 1 tbl of vinegar (apple cider) to it too. Helps to bring out the calcium.
Agree I toss the chicken leftover bones (usually from roasted chicken), onion, carrot, celery into crockpot for 10-12 hours. Drain.
Use the broth for soups, cooking, etc. So, good too. In the day, I use it to make chicken and dumplings for the family. Taste better than any restaurant or store bought broth.0 -
Best soups ever start with the bones. You don't eat them just cook with them then toss. There's a book out there called Stone Soup...added everything to it including bones.0
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If you have leftovers from a chicken, make broth.
1 chicken carcass
1 package Lipton onion soup/dip mix
Cover the chicken remains with water in a big pot and add the soup packet. Simmer for an hour. Dump everything out into a strainer over a really big bowl. Put the bowl in the fridge until the fat hardens at the top of the broth and skim that off. Now add salt if you want.
I portion mine into 4-oz tupperware and freeze them. I used the broth to cook all my grains and it's way better than water! This broth is the almost fat-free kind because you skim that off the top.
We do this with the turkey carcass every Thanksgiving (without the soup packet). The broth and bits make a very good turkey-and-rice (leftover turkey for sandwiches).
Has anyone tried freezing the broth?0 -
I do mine with the bones, celery, onion, carrots and seasonings in the crockpot for about 18 hours on low, strain and cool and then freeze. I also do the freezer bag for leftover veggies that aren't going to be used before they go bad. I put all kinds of veggies in the bag and then dump the bag in the crockpot, add whatever broth and meat and easy peasy soup!0
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I put the chicken carcass with celery ends and leaves, onion, and carrot ends in the crock pot for the whole day. Then I strain, refrigerate, and scrape the fat off the top. I use it for my gumbo, jambalaya, and soups.0
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Oh my goodness, I can't imagine how people stand this. Simmering bones tastes so nasty to me. I can't even stand the taste of chicken after it's been sitting on the bone for a day, and turkey is much worse - it tastes horrible if it's been sitting on the bone for even a few hours.
What do you eat on Thanksgiving then?0 -
I use 1 tbsp white wine vinegar or 1 tbsp Cognac.. literally takes the whole pot to a new level mmmm 0
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