Re: Chicken Soup

On 2/4/2025 4:42 PM, ItsJoanNotJoAnn wrote:

On Tue, 4 Feb 2025 14:47:33 +0000, Dave Smith wrote:
 

I used the carcass of our Sunday night chicken to make soup. I confess
that I had never had a lot of success with chicken soup in the past and
for some reason I used the same method. I stripped the meat off the
bones and threw them into a pot. I chopped some onion, carrot and
celery, squashed a clove of garlic and tossed them into a pot along with
some bay leaf and some pepper and pan drippings, added some boiling
water and simmered it for about two hours. I strained the broth and then
picked out the bones and gristly bits and returned the aromatics to the
broth.

I would think that you'd have a better broth if you simmered it longer.   I usually let it simmer low and slow for at least 6 hours when making poultry stock.  Sometimes longer for a nice thick bone broth.  I've made great broth with the gas range as low as it can go, simmering overnight.

I can honestly say I've never made chicken soup with a
chicken carcass.  But then I don't buy a rotisserie
chicken maybe once every 10 years if that often.

That's wild, I've probably made chicken stock/soup from a bird carcass several dozen times before.  Sometimes it's from a rotisserie chicken, but usually it's from roasting a whole chicken or turkey at home.