Chicken Stock Question

[hotlama]

This is my first time making stock.

What do I do with the mush that will be left over once I strain it. I know to throw the bones away but what about everything else? Will it be edible or so mushy that I should just toss it too. Could I use the mush in casseroles and soups?

[xobehs]

i pick out the bones and use the rest. If there was a lot of salt in the stock the carrots and celery will soak it up, I toss them and use fresh if I am making soup.

[hotlama]

I didn't add any salt to the stock. Is there a lot of sodium in chicken by its self?

[AuLait]

I wouldn't save anything after making stock. If you want to make chicken noodle soup, one option is to cut the breasts off and put them in until they're cooked then remove them while the broth finishes, or put them in at the end until just cooked. Good broth, that has been cooked long enough, shouldn't have any bits that are good to eat left. The meat and veggies should have given all of their goodness to the broth.

Do not add salt until the end! Otherwise, as the liquid evaporates during cooking, the salt will concentrate and become too salty.

[jessiehannan]

I keep the meat and toss the bones. It can be used for a casserole, chicken salad, chicken tacos, just about any thing. It is a little bland, but it works well in a havily spiced meal.

[hotlama]

Thanks for the tips ladies! I'll let you know how it turns out. I still have a few hours of waiting.

[SingingMom]

I'm making chicken soup right now. I boil the chicken at a "smile" for hours (with some bay leaves and a cup of burgundy) until the carcass is falling apart. Then I pick the meat off the bones and return the meat to the hot broth, add diced vegetables. When it's back at a boil, I season it and add matzoh balls.

Yum.

I know it's not the classic clear chicken broth, but it's very popular in this house.