wacountrymum wrote:I've slowly been making changes to our diet, such as cooking most things from scratch. I'll add chicken stock to my to do list lol.
Sunshine wrote:C wrote:I make my own chicken stock by boiling a chicken carcass (the carcass of a roast chicken is perfect - just add some wings and neck, or else you can buy chicken frames for the chicken shop for almost nothing) with some garlic cloves, celery, carrot, onion, thyme, parsley, bay leaf and peppercorns.
I then strain it, and then make the soup. I usually just add some seasonal vegetables (chopped up beans are a good, as is celery, leek, carrots), some broken up bits of pasta (or egg noodles) and chicken meat.
Okay I'm going to do this. We're having a roast chicken tomorrow night. How long do I need to cook the carcass etc for? Can I do it Sunday night? What if I don't have time? Then I'm working Mon-Wed. Can I freeze the chicken carcass until later in the week?
And when you strain the bones along with all those vegies - you just then chuck that stuff out?