Looking for a chicken noodle soup recipe that incorporates using the carcass

[chuckie]

When my wife cooks a whole chicken she has me cut the backbone out and flatten the chicken (spatchcock) She puts the backbones in the freezer and when she has enough she puts them in a large pot with onion, carrots, celery and whole peppercorns. Simmer for about 6 hours, then strain. She puts the broth in quart containers and freezes them. Uses them to make any kind of chicken based soup she feels like.

 

[BigBoy99]

When I use the chicken carcass for soup, I make a small bag out of cheesecloth and put the carcass in the bag and cook it in the soup. I remove the bag and pick out the meat which has come away from the bones and put it back into the soup. The bag has contained the small bones and prevented them from getting into the soup.

 

[rkittine]

I put the cooked chicken in when I re-heat the broth, so it is hot.

One thing I did enjoy while living in Louisiana was Cajun Cooking. Thanks for the recipe for the roux.

 

[Krogen]

OP: Sorry, but I don't have a recipe for you. This is an example of what not to do!

My former mother-in-law wasn't the best cook. I recall her chicken 'n dumplings. As far as I could tell, she just grabbed a hapless rooster and after wringing his neck just threw him in a pot of water. She made some Bisquick bricks and threw them in too. About 12 hours later she called us to the table. The soup was almost edible provided you could navigate through the feathers, feet and wattle. Yes, I suppose I'm exaggerating - but not much.

Looking back, how could I have been so surprised to find my ex wasn't much of a cook?

 

[CAJUNLAWYER]

When my wife cooks a whole chicken she has me cut the backbone out and flatten the chicken (spatchcock) She puts the backbones in the freezer and when she has enough she puts them in a large pot with onion, carrots, celery and whole peppercorns. Simmer for about 6 hours, then strain. She puts the broth in quart containers and freezes them. Uses them to make any kind of chicken based soup she feels like.

Where did they get spatchcock from????

 

[ditrina]

Where did they get spatchcock from????

Think of it as butterflying the chicken. The real term is to "spatchcock." Alan Davidson explains in The Oxford Companion to Food: "The theory is that the word is an abbreviation of 'dispatch the cock,' a phrase used to indicate a summary way of grilling a bird after splitting it open down the back and spreading the two halves out flat." Davidson speculates that spatchcocked birds originated in Ireland. He has noticed them in Irish cookbooks that date to the 18th century.

Besides making an intriguing presentation and being simple to carve, a spatchcocked bird requires less time in the oven. That means that the breast meat won't be dry. It's also easy to make a pocket between the skin and breast meat to stuff the bird with a protective layer of vegetables and seasonings.

 

[Jessie]

I saw a Patchcocked skunk in the road recently

 

[chuckie]

ditrina explained it very well.

 

[glenwolde]

I throw it in a crockpot in the evening, cover it with water, and cook on low overnight. Mid-morning or so I fish everything out and pick the meat off and toss it back in. Then toss in seasonings and veggies of your choice. I'm not a fan of celery but carrots, green beans....whatever. Maybe a little onion. It's soup. A bit before serving, once the carrots are tender, I like to toss in some egg noodles. They don't need to cook a long time. Don't go crazy it's easy to overdo the noodles.

I started doing this 'cause it seemed a waste to toss the grocery store rotisserie chicken leftovers.

 

[Jessie]

I remembered this thread since we are making stock today.
Here’s what ours looks like starting out...

 

[wetdog1911]

When my wife cooks a whole chicken she has me cut the backbone out and flatten the chicken (spatchcock) She puts the backbones in the freezer and when she has enough she puts them in a large pot with onion, carrots, celery and whole peppercorns. Simmer for about 6 hours, then strain. She puts the broth in quart containers and freezes them. Uses them to make any kind of chicken based soup she feels like.

For a short period of time, like Thanksgiving to New Years, Bi Lo has packages of just chicken backs for cheap (under $1/lb), that we use for making chicken stock.

Have a large spagetti cooker with a basket that's removed to pick out meat, bones and whatnot that's WAY easier than trying to pour through a strainer. We make a couple of gallons at least and freeze the excess.

Of course the "Trinity" is added during all this (Onions, peppers, celery). Using the basket makes things way easier.

Rob

 

[dave1918a2]

I mix My Thanksgiving turkey with rotisserie chicken carcass and put in My large crock pot. Cover with Swanson chicken broth. Add carrots celery and onions and let it cook for one to three days, mostly three. Pick out all the bones and strain the liquid. Put in the fridge for a day, and skim off as much fat as possible. Back to the crock pot with diced onion, carrot, sweet potatoe, celery, and peas. I cook the noodles separate from the soup as they tend to get soggy and I lik'em crisp. salt and pepper to taste and enjoy. I sometimes replace the chicken with chicken thighs.