Yesterday I made a roasted chicken that I purchased from my local Amish farmer. I roasted it yesterday and then I wanted to make chicken stock and soup from the carcass. I know, many people just toss the carcass out without much thought but I promise, if you try this recipe, you’ll never do that again! Plus I got two meals for 5 people for $11! Can’t beat that with a stick. Ha!
I’ll write this up in easy step-by-step instructions. Take creative license with it as you need to as I encourage that!
Place your Dutch oven (I use a Le Creuset Dutch Oven) over a medium flame on your stove. Into the pan add your chicken carcass (with much of the meat removed) and add 10 cups of water. Then add 2 or 3 carrots, thick slices, 1/2 of of onion, 2 celery stalks with leafy tops, 4-6 sprigs of Rosemary, salt and pepper. Bring to a boil. Once it boils, turn it down to the lowest setting and cover. Let this simmer for 2-6 hours. Add additional water as needed.
Once the simmering stage is complete, strain the broth (reserving it) and discard the other items. At this point, you can store/freeze the broth or you can choose to make soup.
If going the soup route, return the broth to the dutch oven. Add carrot slices (3 carrots), 1/2 diced onion, 4 celery stalks with leaves and season as necessary. I don’t keep the vegetables I cook the broth in because they tend to get really slimy and my kids won’t eat it. If you don’t mind, add those veggies back in to the broth. Make your choice of noodles and you have dinner!
I hope you give this a try… it is unbelievably good.
— Knead to Cook