what to do with chicken stock and fat

[Annpan]

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.

Apparently snapping the bones is the only way to release some of the muscle relaxants that is in chicken bones - I read somewhere (I am forever reading stuff and forgetting where it was ) anyway it was a test of 'Jewish Penicilin' aka chicken soup, and it was proven that there are things that relax muscles and reduce temperature... Chicken soup is always what I need when I have a flu, and it always helps.

I found this...

Jewish penicillin: Chicken soup. If not really a form of penicillin," chicken soup may, in fact, have some therapeutic merit.

A study published in the journal Chest demonstrated that chicken soup may contain substances with beneficial activity including an anti-inflammatory effect that could ease the symptoms of colds and other upper respiratory infections. Chicken soup was found to inhibit neutrophil migration providing a basis for an anti-inflammatory activity. "Undoubtedly, the in vivo effects of chicken soup include more than the effects on neutrophils," the researchers wrote. "The warm liquid, particularly when sipped, can stimulate nasal clearance and may improve upper respiratory tract symptoms." (Rennard BO, Ertl RF, Grossman GL, et al. Chicken soup inhibits neutrophil chemotaxis in vitro. Chest. 2000;18:1150-1157.)

It should be added that to benefit from Jewish penicillin, one need not be Jewish.

[Odsox]

I found this...
Quote:
Jewish penicillin: Chicken soup. If not really a form of penicillin," chicken soup may, in fact, have some therapeutic merit.

A study published in the journal Chest demonstrated that chicken soup may contain substances with beneficial activity including an anti-inflammatory effect that could ease the symptoms of colds and other upper respiratory infections. Chicken soup was found to inhibit neutrophil migration providing a basis for an anti-inflammatory activity. "Undoubtedly, the in vivo effects of chicken soup include more than the effects on neutrophils," the researchers wrote. "The warm liquid, particularly when sipped, can stimulate nasal clearance and may improve upper respiratory tract symptoms." (Rennard BO, Ertl RF, Grossman GL, et al. Chicken soup inhibits neutrophil chemotaxis in vitro. Chest. 2000;18:1150-1157.)

It should be added that to benefit from Jewish penicillin, one need not be Jewish.

Wow that's interesting Ann.
I really suffer from congestion and coughing (years of smoking) when I get a cold and we always have chicken soup on the go.
I never though to combine the two
Thanks for that

[wulf]

Chicken stock works in any recipe that calls for stock (risotto, mentioned above, is the main one I use). It makes for a much better result than using a stock cube.

I wouldn't keep it longer than overnight in the fridge but it freezes well.

I have recently been making my stock in the slow cooker - put the carcass in, add a bayleaf or two (I don't season my stock much as I prefer to season the dish I am cooking with it), pour on boiling water and leave for an hour or three. That avoids a rolling boil, which creates a very cloudy stock, and needs no attention and not much energy.

Wulf

[Thomzo]

If you leave the fat on the top of the stock, I've found that it keeps well for up to a week in the fridge. The fat seals in the stock and stops it going off.

Cheers
Zoe

[Annpan]

I never skim the fat off mine.... but then I do turn it into soup right away, and then freeze any leftover soup (and there often isn't much)