What Can I Do With A Defrosted Chicken Carcass

[Tilly2]

Needed some room in the freezer. Now have a defrosting chicken carcass. Any ideas? Stock? How do I do that?

[sherrardk]

Bin?

[Gavmacp]

Wife does it with cider and apple quite lovely!

[Tilly2]

My first thought, sherr!

[sherrardk]

What were you going to use it for (when you originally froze it)?

[mazie]

Here's a good recipe Tilly

http://www.bbc.co.uk/food/recipes/chickenstock_1294

[Tilly2]

Gav.......can you expand?

[Psybbo]

Onion carrots herbs water boil?

[Jackdaw33]

You could use it to make some Jewish penicillin.

[Gavmacp]

Was going to say cigar and hat but I don't know if you would get my sense of humour. My wife doesn't!

[Tilly2]

Thanks, Mazie. I can do that.

[slinky.kate]

soup??

[Gavmacp]

Is that a retort on my waist?

[retrocop]

Boil it with chopped carrots and onions etc and make a chicken stock.Remove chicken from bones and add noodles ,soya sauce and make chicken noodle soup. The list is endless.

[Tilly2]

I have no idea, sherr. It just seemed like a good idea at the time!

[shaneystar2]

Boil it up with some herbs ,carrot ,celery and a stock cube and simmer for a couple of hours .
Sieve the stock back into a bowl .Pick off all the chicken bits and then use the stock and bits to make soup.Add more veg and pearl barley.

[Tilly2]

So many answers....I'm afraid of missing someone out in my responses.

[sherrardk]

Bin it then, you know it makes sense (if you do actually make stock then you'll probably end up putting it in the freezer and you'll still have no space).

[Tilly2]

Soup or stock seems to be the way to go. I am hopeless at recycled foodstuffs.

[Tilly2]

Sherr, you are a very sensible lady!

[Gavmacp]

Tilly,
Sorry for the tardiness in my reply but have been searching the kitchen for recipe book which I cannot find. I have tried introducing a new idea to my wife but she is resistant. This involves throwing things we don't use out but it is a concept she cannot comprehend.
So this is close to the recipe which we use

Ingredients

2 tbsp flour, seasoned with salt and freshly ground black pepper


4 boneless (but not skinless, ideally) chicken breasts


3 tbsp light olive oil


25g/1oz butter


1 large onion, sliced


1 large carrot, sliced


2 celery stalks, trimmed and sliced


½ tsp finely chopped fresh thyme


175ml/6fl oz chicken or vegetable stock


175ml/6fl oz dry cider


1 large or 2 smaller Blenheim or Cox apples, peeled, sliced


salt and freshly ground black pepper



Preparation method
1.
Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess.

2.
Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then, when that is hot, add half the butter.

3.
Place the chicken breasts in the pan, skin-side down and fry for 2-3 minutes, or until the skin is nicely browned. Turn the breasts over, turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean.

4.
Return the pan to a moderate heat and add the remaining oil and butter. Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften.

5.
Stir in the thyme and any leftover flour. Add the chicken stock and cider, bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning, adding extra salt or pepper to taste.


Ingredients

2 tbsp flour, seasoned with salt and freshly ground black pepper


4 boneless (but not skinless, ideally) chicken breasts


3 tbsp light olive oil


25g/1oz butter


1 large onion, sliced


1 large carrot, sliced


2 celery stalks, trimmed and sliced


½ tsp finely chopped fresh thyme


175ml/6fl oz chicken or vegetable stock


175ml/6fl oz dry cider


1 large or 2 smaller Blenheim or Cox apples, peeled, sliced


salt and freshly ground black pepper



Preparation method
1.
Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess.

2.
Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then, when that is hot, add half the butter.

3.
Place the chicken breasts in the pan, skin-side down and fry for 2-3 minutes, or until the skin is nicely browned. Turn the breasts over, turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean.

4.
Return the pan to a moderate heat and add the remaining oil and butter. Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften.

5.
Stir in the thyme and any leftover flour. Add the chicken stock and cider, bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning, adding extra salt or pepper to taste.