How to make chicken soup from left over roast?
I normally strip all the meat that is left on the carcass and put aside then place the carcass into a pot with around 1 and half litres of water,a couple of chicken stock cubes,a whole onion and a couple of carrots.Bring to the boil and simmer for an hour or so,remove and strain, chop the carrots and replace into the liquid with the chicken meat and a handful of vermicille. Reheat and serve.If desired other frozen veg.
CHICKEN SOUP A simple recipe for chicken soup, using a leftover roasted chicken carcass. 4 servings INGREDIENTS 1 onion 100g to 125g of at least 2 additional vegetables (see below) 1 roasted chicken carcass 1 chicken stock cube 1 litre of water 1 teaspoon of dried sage Ground pepper to taste METHOD Peel the onion and chop it into 2cm (1 inch) pieces. Peel the other vegetables and chop any tops and/or bottoms off, if required, and then chop them into 2cm (1 inch) pieces. Remove any skin from the chicken carcass. Put the chicken, onion and vegetables, stock cube and water into a large saucepan on a medium heat. Stir thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on and cook for 1 hour. Check the liquid level from time to time and top up if it starts to dry out. Fish out the bones and put them on a plate. Remove any meat which is still on the bones and discard the bones. Put the meat back into the soup. If you have a food processor
Homemade Chicken Soup Ingredients 1 (3 pound) whole chicken 4 carrots, halved 4 stalks celery, halved 1 large onion, halved water to cover salt and pepper to taste 1 teaspoon chicken bouillon granules (optional) Directions Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often). Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve. Chicken Stock with Roasted Vegetables Recipe Chicken breasts and backs are roasted with onions, garlic, carrots, green peppers, celery, and herbs, then boiled into stock. Refrigerate overnight to skim off the fat, if need be. The broth may be refrigerated for several days or frozen for several wee
