Bobba Posted February 13 Report Share Posted February 13 What to do with the chicken carcass? = soup. So simple, easy and cheap. One carcass, root veg (onion, carrots, swede, parsnip etc) stock cube. Voila. Quote Link to comment Share on other sites More sharing options...
RCB56 Posted February 13 Report Share Posted February 13 Just the job on a cold day.👍👍 Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted February 13 Report Share Posted February 13 Very nice, but I would just call it Chicken and vegetable soup and drop the carcase. Quote Link to comment Share on other sites More sharing options...
welsh1 Posted February 13 Report Share Posted February 13 One of our favourites in our house.That looks great. Quote Link to comment Share on other sites More sharing options...
yates Posted February 13 Report Share Posted February 13 Well done, we do this everytime. No better way of providing extra taste and flavour to the dish👍 Quote Link to comment Share on other sites More sharing options...
JKD Posted February 13 Report Share Posted February 13 Remember having this as a child, delicious 😋 Quote Link to comment Share on other sites More sharing options...
ditchman Posted February 13 Report Share Posted February 13 Jewish penicillin...........i would make that dissapear with the help of a couple of dumplings Quote Link to comment Share on other sites More sharing options...
hushpower Posted February 13 Report Share Posted February 13 Chicken & turkey frame soup was brought up on it 6 of us in the house at the time it was delish. If you are really hungry before eating food tastes 90% better in my apinion when ones taste budds are eager beaver Quote Link to comment Share on other sites More sharing options...
ph5172 Posted February 14 Report Share Posted February 14 Randomly. how do you make it. As simple as throwing the veg and carcass in a pot with some water and gravy? Quote Link to comment Share on other sites More sharing options...
amateur Posted February 14 Report Share Posted February 14 2 hours ago, ph5172 said: Randomly. how do you make it. As simple as throwing the veg and carcass in a pot with some water and gravy? Water, veg, herbs, carcass and skin and simmer slowly, or sling in the slow cooker overnight. No gravy necessary, because that's what you are making (or at least the stock). After you have strained it, it's the basis for any number of meals. Quote Link to comment Share on other sites More sharing options...
Robden Posted February 15 Report Share Posted February 15 Make it with Turkey carcass as well. Also, throw in a couple of handfulls of rice to thicken it a tad. Quote Link to comment Share on other sites More sharing options...
ditchman Posted February 15 Report Share Posted February 15 2 hours ago, Robden said: Make it with Turkey carcass as well. Also, throw in a couple of handfulls of rice to thicken it a tad. or pearl barley Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted February 15 Report Share Posted February 15 12 minutes ago, ditchman said: or pearl barley That would be the traditional way to thicken things up a bit. PROPER winter food. Quote Link to comment Share on other sites More sharing options...
amateur Posted February 15 Report Share Posted February 15 ... or noodles or lentils or split peas or dumplings or damn nigh anything that you fancy. It's the basis for your imagination to run wild with. Quote Link to comment Share on other sites More sharing options...
ditchman Posted February 15 Report Share Posted February 15 5 minutes ago, amateur said: ... or noodles or lentils or split peas or dumplings or damn nigh anything that you fancy. It's the basis for your imagination to run wild with. bordering on the foreign with nurdals and lentils Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted February 15 Report Share Posted February 15 8 minutes ago, amateur said: ... or noodles or lentils or split peas or dumplings or damn nigh anything that you fancy. It's the basis for your imagination to run wild with. No, it's just some tasty soup. Quote Link to comment Share on other sites More sharing options...
amateur Posted February 15 Report Share Posted February 15 3 minutes ago, TIGHTCHOKE said: No, it's just some tasty soup. It's more than just a soup. Chicken stock can add depth to a range of dishes. You don't even need the whole carcass. I tend to use chicken thighs when making curries, fajitas or chinese chicken dishes for the two of us. They are cheaper and more flavoursome than the breast, and after deboning them, the bones and skin go in the slowcooker for stock. Quote Link to comment Share on other sites More sharing options...
Bobba Posted February 16 Author Report Share Posted February 16 On 14/02/2025 at 19:08, ph5172 said: how do you make it As simple as throwing the veg and carcass in a pot with some water and gravy? Like the one in my photo, I make mine much as others have said, with the difference that first off I fry the chopped carcass with onion to get a bit more flavour, then add water and stock cube and simmer 30 mins. I do not add my vegetables during this stage to avoid overcooking and going pulpy. Lift out carcass then add chopped veg to the stock and cook. Meanwhile, when carcass cools flake off any meat and add to the veg. If after one serving you would like something different, when cool I blitz mine with a hand blender/mixer then sieve for a nice creamy veg soup. Quote Link to comment Share on other sites More sharing options...
ditchman Posted February 16 Report Share Posted February 16 few spots of lee&perrin would do for me Quote Link to comment Share on other sites More sharing options...
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