I have been making my own chicken stock for as long as I can remember. Whenever we have the bones left from a roasted chicken I put them into a container in the freezer (if I am not going to use them right away). That way I have them at the ready to use to make a delicious stock and then soup whenever I need them. You can also use raw chicken backs and necks to make a stock, but there is a little bit more faffing required as you need to skim the broth frequently to remove any scum which rises to the top. I prefer to use the bones leftover from a roast chicken myself.
It's not really that hard to do and the broth is really very tasty. You can use it for all sorts, but I basically use it for soup. There is nothing like a hot bowl of chicken soup in the winter time for what ails you!
*Chicken Stock*Makes 1.2 litres or 5 cups
When it comes time to cook your soup, you can't get much better than good old Chicken Noodle Soup. This has to be a real favourite around here.
There is no comparison when it comes to the differences between ready made and home made chicken noodle soup. Home made is infinitely better! My mother always made homemade chicken noodle soup, and had it in the freezer for when we were ailing.
That first winter I was on my own after my BT marriage broke up (BT - Before Todd) I got really ill with the flu. I was in bed for several days. My mother brought me up some of her homemade chicken soup and I felt a whole lot better!
My mom never used to skim the fat from her soups, and occasionally she would miss a bone. She always told us those little bubbles of fat on top were the vitamins. (haha) And the bones? Well finding one was lucky. No, we did not eat them. You always had to be very careful that you didn't get one and choke on it.
No matter how hard mom tried, one or two would invariably slip through into the finished soup. That's why I make my stock seperately from my soup. I like to use fresh vegetables for the soup, and the stock is well strained before I use it. It's delicious and a great way to use up the end of that roast chicken!
*Chicken Noodle Soup*Makes 4 servings
Optional add ins:
a handful of frozen corn, frozen peas or frozen beans
186g of flour (1 1/4 cups)
1 egg, beaten
60ml milk (1/4 cup)
1/2 TBS butter
Sift together the flour and salt. Add the beaten egg, milk and butter. Knead the dough until smooth. Cover and allow to rest for 10 minutes. Roll out on a lightly floured surface to 1/4 inch thickness. Cut into desired strips and lengths Seperate and allow to air dry. Two hours is my preference, but you can successfully use them after about half an hour. Add to the soup along with the broth. They will take about 20 minutes to cook.
And there you have it. That is how you can get the most out of a roast chicken! Bon Appetit!