Chicken stock
On Thursday afternoon I bought two fresh chickens and roasted them - I used the meat from one to make a chicken tagliatelle consisting of the meat from roasted chicken, tagliatelle cooked al dente, marinated artichoke hearts, some roasting juices from the chicken and fresh chives - lovely!
My second roast chicken was used for Friday night's evening meal of chicken rolls with fresh salad greens, avocado and whole egg mayo - Lovely again!
Today I boiled up the carcasses from both chickens along with the rest of the roasting juices with about 3 litres of water for 4 hours. I fine strained the bones, skin and flesh and now have 1.5litres of chicken stock for use in this week's family meal menu.... what to cook? I'm thinking the first thing I should do is a dose of chicken soup, then maybe a risotto or stir fry?
Any suggestions would be most appreciated - I think we're full enough of chicken to be a bit jaded on the chicken soup idea but as it's always been a family favourite and I do hate wasting the stock I've just made I am at a bit of a loss.
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The Thinking Woman Updated: 2 hours ago
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Cooked Asian chicken soup using the stock I made and it was scrumptious. I heated up the stock, added about half a bunch of chopped scallions, garlic, ginger, fish sauce, soy sauce (light), rice wine vinegar, sesame oil, lemon grass, coriander and slices of smoked chicken breast - the kids ate it that way but I added some hot sauce to spice it up a bit.