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    You are in: Home / Community Forums / Cooking Q & A / Question:Left-Over Chicken Carcass Soup
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    Question:Left-Over Chicken Carcass Soup

    Fri Oct 05, 2012 11:27 am
    Newbie "Fry Cook" Poster
    Left-Over Chicken Carcass Soup

    I just want to be sure: The first step in the recipe says to add water, but the amount of water is not included in the needed items. Is it understood to just add enough water to cover the carcass?
    Fri Oct 05, 2012 11:56 am
    Forum Host
    I would think so - you might need to top it off, as it simmers for a couple of hours.
    Fri Oct 05, 2012 2:25 pm Groupie
    I CANNOT toss chicken bones (whole carcass or pieces) without making stock... which might end up as soup. I just put all the bones in stock pot (not a MASSIVE one... maybe 6 qt?), add carrots/celery/onions and bayleaf and fill with water. Bring to boil and just let simmer away uncovered. I add very little salt cuz sometimes I'll really simmer it down and might end up too salty. Will strain and toss all the solids... add NEW carrot/celery/onion if it's gonna be soup. If not making soup right away, will freeze... like cooking rice in stock instead of plain water.
    Fri Oct 05, 2012 2:40 pm Groupie
    If you store the carcasses and vegetable trimmings (herb stems, onion bits, carrot peels, mushroom stems, etc.) in gallon bags in your freezer you can make a big batch all at once. It will save some energy and time. Don't use anything in the cabbage family.
    Fri Oct 05, 2012 2:53 pm Groupie
    kseiverd wrote:
    I CANNOT toss chicken bones (whole carcass or pieces) without making stock...

    Depends on how it was made. Roasted chicken, yes, in the freezer or in the stock pot. Anything in a sauce (i.e. Country Captain, chicken cacciatore, etc etc), no, those bones get tossed.
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