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Photo by FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA
Living In: Corona, California, USA
FrackFamily5 is looking for: (4 recommendations)
Hey guys. I have 2 chicken carcasses that I saved to make soup. How the heck do I do that?

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Last updated: Jan. 6, 2013 3:24 pm
Posted: Jan. 6, 2013 11:50 am
Recommended Recipe:
Photo of: Brown Chicken Stock

Brown Chicken Stock

Submitted by: KATHYTAP11 
A stock so rich and savory, your soups and gravies will be amazing! It's a little work, but it's cheap and sooo worth it. 
Recommended by: sassyoldlady
Jan. 6, 2013 11:55 am
I do mine like this. Roast bones first, then add with water, holy trinity, herbs, spices and simmer. Strain off the stock and discard the vegetables and bones.
Jan. 6, 2013 11:56 am
Then use the stock to make your soup. Adding back in the vegetables, meat, etc. I usually make the stock one day and soup next.
Jan. 6, 2013 11:57 am
New vegetables, meat, herbs, spices, not the stuff you cooked to make stock with.
Jan. 6, 2013 1:42 pm
"holy trinity" is onion, celery, carrot.
Jan. 6, 2013 1:56 pm
This I can do. Thanks sassy! And thanks Mama- I would have had to google it. :).
Commented by: Don
Jan. 6, 2013 11:57 am
Hi, try stock first then do whatever. cheers. Chicken Stock Makes 1.5 to 2 litres Cut up 1 ½ lb(750g) chicken, bones and carcass; Put in a pan with roughly chopped Onion, Carrot and Celery stick; Add 6 peppercorns, a Bouquet Garni and 4 ltrs of cold water; Bring to the boil, and simmer gently for 2 to 3 hours, skimming off any scum that rises to the surface with a large spoon; Strain the stock through a sieve into a bowl and allow to cool; Chill the stock overnight then lift off any fat; (If can’t leave overnight, drag the surface of the hot strained stock with Kitchen towels to lift off the fat) Bouquet Garni Wrap the green part of a leek loosely around a Bay Leaf, Sprig of Thyme, some Celery Leaves and a few stalks of Parsley; Tie together with string, leaving a long tail for easy removal.
Jan. 6, 2013 11:58 am
Hi, use chicken instead of ham. cheers, Simple Bacon and Vegetable Soup 2 tbsp Extra Virgin Olive Oil 150gr/5oz streaky Smoked Bacon - chopped 1 Onion - chopped 2 large Carrots - chopped 1 small Turnip - chopped 2 sticks Celery – chopped 4 fresh large Tomatoes - peeled and chopped 3 large Leeks - white and green bits - chopped Cabbage - shredded - for bulk - to taste 1 litre/2 pints Ham Stock Salt and freshly ground Black Pepper. Gently fry bacon in oil for 3 to 4 minutes until slightly browned. Add onion, carrot and celery and cook gently for about 2 minutes until slightly softened; Add tomatoes, leeks and cabbage and continue to cook gently further 10 minutes; Add stock and pepper and bring to boil; Simmer, covered, for 20 minutes or until vegetables are tender; "Blitz" with blender and taste for seasoning
Jan. 6, 2013 1:57 pm
Love leeks! Thanks for posting!!
Recommended Recipe:
Photo of: Chicken Broth in a Slow Cooker

Chicken Broth in a Slow Cooker

Submitted by: Micki Stout 
This one-step method needs to simmer for 8 to 10 hours, and yields approximately one quart of rich chicken stock to use in soups and sauces. 
Recommended by: lilac0832
Jan. 6, 2013 12:31 pm
I just saw this one a few weeks ago and saved it to do the same. looks easy. good luck
Deb C
Jan. 6, 2013 12:50 pm
This is the method I use. It works great and is so easy.
Jan. 6, 2013 12:58 pm
I saved this after you posted one morning! can't wait to try this method.
Jan. 6, 2013 1:56 pm
I will try this in the future! Thanks! My bones won't fit in my crock pots. :)
Recommended Recipe:
Photo of: Fast Chicken Soup Base

Fast Chicken Soup Base

Submitted by: USA WEEKEND columnist Pam Anderson 
It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight. 
Recommended by: Jess124
Jan. 6, 2013 3:24 pm
If you do want to add noodles cook them seperate then add them. They soak up all the yummy taste. You can do chicken noodle, or chicken tortilla or anything with a broth base. This is how I make my chicken broth and I freeze it in 1 cup bags.
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