Recipe by Chef JTwombly
This is something I've worked on for a few years, and finally mastered this past week! It may look complicated but once you've done it a few times, it takes no time at all!
- 1 raw chicken carcasses or 1 raw turkey carcass, with as much skin removed as possible
- 30 cups water (or enough water to cover the body)
- 1⁄4 cup salt (I use coarse salt, but whatever is on hand is good)
- 2 -3 cups carcass meat (or whatever comes off the bones, eliminating all mini bones)
- 4 boneless skinless chicken thighs, cut into bite sized pieces
- 1 cup alphabet pasta
- 1 1⁄2 cups rice (not instant!)
- 2 cups frozen corn
- 2 cups peas
- 2 cups mixed vegetables (or variety of your choice)
- salt (I once again used the coarse salt, this is up to you)
Directions See How It's Made
- Boil carcass in pot large enough to hold it and with enough water to cover it. Season with the 1/4 cup salt prior to boiling. Let boil for up to 3 hours, checking water levels occasionally.
- Use slotted spoon to remove all pieces of carcass (careful, it will have separated into smaller pieces).
- Strain into another container with cheesecloth to catch all the meat floating in the water, as well as the residual fat from the body.
- Allow the bones to cool to touch to remove the remaining meat for the soup.
- Place the broth back into the now cleaned pot (washing in between is key here) with the meat from the carcass. Stir occasionally.
- Put back onto the stove to boil. Add the cut thigh meat after the water boils. Stir occasionally.
- Add the rice and pasta, let come to a boil again. Stir occasionally (see a pattern here? :D).
- Once the rice and pasta begin to swell, add veggies (you know what to do here :D).
- Season to taste with salt.
- Serve to those you love (especially yourself!).