If you ever oven roast a chicken, and throw away the carcass and juices, you’re missing out on a great opportunity to make a home made stock or jelly. Simple to make, and suitable for freezing, this simple chicken jelly is great for making soups, or can be eaten when you’re feeling under the weather and can’t keep anything else down.
It works best with chickens that have been slow roasted in a low heated oven, as cooking the chicken quickly on a higher heat burns the juices to a brown crisp. This tastes great, but current studies show that this could be carcinogenic, so it’s better to take the time to extract the flavors rather than burning them out. Chickens roasted with rosemary or other herbs will make especially good jellies.
* Chicken carcass and juices from a slow roasted chicken
* Water to cover carcass
You will also need:
* A large stock pot, pan or large pyrex dish
* Tin foil
* Put the carcass in a large stock pot or pan and cover with water. Add the juices from the cooking pan.
* Cook the carcass gently on a low heat until the water starts to simmer.
* If you want to use any remaining chicken meat to make soup, leave it to simmer for 30 minutes, then pick the meat off the carcass, otherwise leave it on to add flavor to the jelly.
* You can leave the carcass simmering gently on the stove, or transfer it to an oven set on the lowest heat. You need to ensure a tight fit between pot and lid, to reduce evaporation and prevent it boiling dry. If you transfer to a pyrex dish, you can cover it tightly with tin foil.
* Leave the carcass to simmer in the lowest heat setting on the oven, or on the lowest heat on the stove for 3-4 hours, ensuring it doesn’t boil dry.
* Strain the liquid into a dish or jug and let it stand to cool.
* Transfer the cold stock to the fridge until the fat has separated to the top and solidified. It’s then easy to discard the fat, and you’re left with a tasty nutritious chicken jelly.
The jelly will freeze if you’re not going to use it within a couple of days, and is suitable for feeding convalescents, or for adding to soups or stews as a stock.