Monthly Archives: October 2011

Chicken Carcass Soup

These are the seasonings we used tonight, along with a quarter of an onion (chopped) to put in a crock pot with a chicken carcass. (The leftover bones from a whole, cooked chicken we ate tonight for dinner.)
Photo

After cooking all night on low, I will strain it in the morning and let it cool to room temperature. Then I’ll put it in the fridge so the fat will separate and I can skim it off. I think I’ll cook some noodles and use this chicken stock to make chicken noodle soup soon.

Thanks to Nana for sharing these directions on the phone! (I’m posting them here so I can refer to this again.)

Sent from my iPhone