Chicken stock from a carcass?

I do mine overnight in the slow cooker on low, only add water.
Next morning, I strain it, pour into a bowl, put in fridge for 24 hours.
Skim off top layer of fat, then decant into tubs and freeze,
Use the stock for risottos and similar.

I am reminded of an old advert probably only seen in Scotland about a chicken called Morag and the immortal line,*Pea and Ham? Fae a chicken?"

I don’t cook anything with it as I add it to the dogs food. But I’ll use it as a soup base. I did one in the slow cooker for several hours last night. When it’s solidified I scoop the fat off and mix it with bread for the birds. A bit cannibalistic I know but I hate wasting anything. And the rooks have ate it almost before I get back inside the house. They have look outs. I think I read not to cook it for too long but I certainly cook it for a few hours.

4 pints on top of the ingredients, that is.

I fill it to the max line, which is about 4 pints, I think.

How much water do you use when you pressure cook the carcass please?

I make my stock in a big stock pot and simmer for three hours. To the carcass (chicken or guinea fowl) I add carrots, onions, lemon (which has been inside the chicken) fresh parsley and seasoning. When cooled I divide it up between different sized plastic tubs, label and freeze.

Simmering for at least an hour here with any root veg I happen to have plus a bay leaf. Once it's strained I boil it quite vigorously to reduce it down before using / freezing.

Good tip about saving one in the freezer. I have a friend who does that with orange/lemon rinds and then makes marmalade when she has enough.

I make gravy with all the lovely stuff in the roasting tin, Doodledog, but any that’s left over will go into the stock, too.

Snap, merlotgran!

I do it in a pressure cooker for about 45 minutes, and it's lovely. Chicken bits (anything not eaten or removed for freezing goes in), a couple of onions, veg from the fridge bottom (or leftovers) and a couple of bayleaves.

When it's done, I strain it and either use it or freeze it. After roasting, I pour all the juices into a separator, cool them, take off the fat and add the brown jelly at the bottom of the jug to the stock too.

I use my pressure cooker. Add a carrot, onion, bay leaf and a few black peppercorns.

Twenty minutes then leave it to cool without releasing the pressure.

Ooh, sounds like a lovely winter soup, Esspee!

I do add a stock cube or 2 when later using it for whatever - it usually goes in the freezer - reduced down - in the meantime.

Another who uses a slow cooker. 2 hours at least.

I always use my slow cooker. In addition to the chicken carcass I add whatever vegetables I have to hand, herbs and a stock cube. I allow it to simmer for hours then remove the carcass, pick off the meat and return it to the pot together with more vegetables and barley.