what to do with chicken stock and fat

[starchild]

It's ok to laugh at this one :D

I've just gone all Margueritte Patten on myself and made some chicken stock from the leftover carcass. I also poured off the chicken fat after cooking the bird and have about 1/4-1/2 pint of chicken juices in a jug.

So now I have the fat and the stock I don't know what to do with it all I just wanted to do it, so I could say I'd done it and now I'm left with some ingredients that I'm not sure how to make the most of. LOL!

I think I once put the chicken fat into some gravy but DH said it was really greasy and couldn't eat it. I'm veggie, so wouldn't know.

I'd love to hear some of your recipe suggestions please! Maybe a chicken soup - can I make that even though I don't actually have any of the meat left? and any other treasures you'd like to share with me.

Thank you!

[Odsox]

No laughing matter at all, that is what I always do when we have finished a roast chicken.

For the stock as an easy cheating suggestion;
chop a large onion and a few sticks of celery,
open a tin of baked beans and a tin of chopped tomatoes.
Throw them all in the stock and simmer for 20 mins.
Break up 20 or so sticks of spaghetti into noodle lengths and shred a few cabbage leaves.
Throw them in and simmer for another 5 mins.
Season to taste.
Hey presto ... cheats Minestrone soup.

For the fat;
put into a saucepan and heat until it stops spluttering ... which means you have driven off all the water.
then use to roast potatoes or parsnips or anything else you fancy.

Another suggestion ... the easy way to de-fat stock.
While it's still fairly warm (luke warm) pour into a clean empty wine bottle, preferably a clear glass one.
Leave for a few minutes and all the fat will rise to the top.
Pour a little more stock and the fat will float off (best to do it on the draining board)

[jim]

Risotto? (Serves 2 greedy people, 3 or 4 as a starter.)

Fry an onion and some garlic 'til soft, throw in 4 handfuls of rice and coat the grains.
Add a ladleful if stock at a time and stir until it's absorbed before putting in the next one. Keep this up until the rice is cooked to a creamy consistency.

Throw in some of the frozen french beans left from the summer and keep stirring for 3-4 mins.

Serve with lots of grated parmesan, salad and good bread.

Love and Peace
Jim

[richyboy]

For the stock - the world is your oyster (or chicken)...

I always boil-up the carcass after a roast and make absolutely anything from soups to risotto or paella. How about using it instead of beef stock in a vegetable or turkey-mince chilli-con-carne. As far as I'm concerned, chicken stock is the base for a lot of our meals.

As for the fat - this is where you can be a little more indulgent and use it in place of duck/goose fat for roast potatoes or when frying mushrooms to have on toast.

*How about filling a roasting tray with a mixture of root vegetables (we usually do potato, sweet potato, carrot, parsnip, swede and beets, but any will do)
*Chop some fresh rosemary and thyme and add plenty of fresh-ground black pepper, then pour your fat over the top.
*Cover and cook for about an hour in as shallow-a-tray as possible then remove the foil for a further 15mins to finish them off.

I sometimes add some balsamic when the foil comes off for a real indulgence. Absolutely beutiful to go with roast chicken - and then the cycle begins again!

The only limit is your imagination and I'm beginning to get the impression that I should really be a lot fatter than I am given the salivating occuring whilst typing that!

[starchild]

Oh wow - there are some fantastic ideas here; my thinking (and hopefully my cooking) has been revolutionised - thank you all so much.
I will do a few experiments this week and see how I get on.

Feeling all self sufficient............

[Green Aura]

If you're veggie and don't want to use it in your cooking you can reduce it i.e. boil it until it's fairly dark and half the volume. Then freeze it. When you're making stuff you can separate yours and then chuck one or two into the rest for a really rich taste.

[Green Aura]

Sorry, make that freeze it in ice cube trays.

[starchild]

Thanks Green Aura - I hadn't thought about reducing it; what a fab idea!

My next question was how long can I keep fresh chicken stock and fat in the fridge.
Now I know I can freeze reduced stock too, there shouldn't be any food waste, which is great!

[Green Aura]

I'm not sure really - about 3-4 days? Maybe a bit longer - as long as it smells OK I reckon it'll probably be OK.

I use the "cat test" for stuff like that. Put a bit down for the cat, if he sniffs it and won't touch it I throw it - he has a very sensitive nose and discerning palate!

[starchild]

my cat is 16 and can't find the food on her plate most of the time, but I have definitely used that one in the past LOL!

Thanks for the advice.

[Thomzo]

If you use chicken stock straight from the stock pan it will contain a fair amount of fat - hence the "greasy" texture. Pour it into a wide bowl or jug and leave it to get cold. Pop in the fridge over night. The fat will rise to the top and you can skim it off into a separate container to use. Keep in the fridge for up to a week - you are going to cook it after all.

Very easy soup, just chop a few veg in and bring to the boil. Doesn't matter if you don't have any meat in there. Add a few noodles and simmer for 3 minutes if liked.

Zoe

[starchild]

Thank you Zoe; great advice and an easy recipe - what more can I ask for. I think my dd would love this soup with the noodles in :)

[Fizzy Izzy]

These look like really good ideas! How do you make the stock in the first place? Just put the carcass in water and boil? I ask because I don't eat much meat but will probably have a chicken for Christmas, so I don't want to waste anything!

[Odsox]

How do you make the stock in the first place? Just put the carcass in water and boil?

Yes, it's that easy.
When I first started I added all sorts of root vegetables but now I consider it not necessary at all.
Just break up the carcass as much as you can and if possible snap some of the bigger bones.
Cover with water, add half a teaspoon of salt and simmer for something between one and a half and two hours.
The resulting stock is a pretty good chicken soup on it's own once de-fatted.

[Fizzy Izzy]

Thanks Odsox :) I'll definitely give it a go then...