Chicken Carcass Soup
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