RFCJ RECIPE ARCHIVE
Posted by : Jackie Metz Chicken Stock/Soup
Whenever I roast a chicken or a turkey, I put the carcass in a plastic bag and toss it in the freezer. I'll include any veggies I used like onion or carrot in the bottom of the pan also. When I make chicken soup I use all of these bones, etc plus onion, carrot, parsnip, turnip, parsley, dill, salt and pepper and simmer a couple of hours to make stock. Then I strain it and use the stock to simmer a small roasting chicken plus any vegetables or seasonings I want to add. This way I get a richer broth and I don't have to cook the roaster very long to extract the flavor so the chicken meat is tender. Jackie
