How to Cook a Chicken Carcass for Delicious Homemade Soup

Cooking a chicken carcass to make homemade soup is an extremely rewarding and delicious undertaking. Chicken bones are packed with flavor and nutrients that are released when simmered slowly over low heat. The result is a rich, nourishing broth that can be turned into a variety of soups.

Why Make Soup from a Chicken Carcass?

There are many great reasons to use a leftover chicken carcass to make your own soup stock

• It reduces food waste by making use of the entire chicken rather than throwing away the bones and carcass This is better for the environment and your wallet!

• Homemade soup made from chicken bones is infinitely tastier and healthier than store-bought broths. You control exactly what goes into it.

• Simmering the bones extracts gelatin, minerals like calcium, magnesium and phosphorus. This makes the broth silky smooth and nutritious.

• The broth can be used as the base for numerous soups like chicken noodle, chicken and rice, chicken tortilla soup and more. Get creative!

Ingredients You’ll Need

Making soup stock from a chicken carcass is simple. You likely have most, if not all, of the ingredients on hand already:

• Chicken carcass – This can be raw or roasted. Roast it first for deeper flavor.

• Water – Enough to submerge the bones, around 8-10 cups.

• Vegetables – Carrots, celery, onion are essential. You can also use leeks, garlic, herbs.

• Herbs and spices – Bay leaves, peppercorns, parsley, thyme.

• Salt and pepper – For seasoning the finished broth.

Some optional extras include a splash of vinegar or lemon juice to help extract nutrients from the bones.

Step-By-Step Instructions

Follow these simple steps for flawless homemade chicken stock:

1. Roast the Carcass

Roasting the raw chicken carcass in the oven for 20-30 minutes at 400°F enhances the flavor. If your carcass is already roasted, skip this step.

2. Add the Carcass and Vegetables

Place the carcass in a large stockpot or Dutch oven. Add your chopped veggies, herbs, peppercorns and bay leaves.

3. Cover with Water

Pour enough cold water to cover the bones and vegetables completely. Leave 1-2 inches of space at the top.

4. Bring to a Boil

Heat on high until the liquid comes to a boil, then immediately reduce heat.

5. Simmer on Low Heat

Lower heat as much as possible to a bare simmer. Cover and cook for 3-4 hours minimum, skimming any scum off the top.

6. Strain the Broth

Pour the broth through a fine mesh sieve into a large bowl or pot. Discard solids.

7. Cool and Store

Allow stock to cool completely before refrigerating for up to 5 days or freezing for up to 6 months.

Turning the Broth into Soup

Once you’ve made the homemade chicken stock, transform it into numerous soups:

• Chicken Noodle Soup – Add cooked noodles, shredded chicken, vegetables and seasonings. A classic!

• Chicken and Rice Soup – Cook rice right in the broth or use leftover rice. Diced carrots and celery add nice crunch.

• Creamy Chicken Soup – Make it creamy by blending some of the cooked potatoes and broth, then stirring back into the pot.

• Chicken Tortilla Soup – Top your soup with crispy tortilla strips, avocado, cilantro and lime.

Get creative with ingredients you have on hand to make your own signature chicken soup!

Helpful Tips and Tricks

• Simmer the carcass as long as possible – at least 3-4 hours and up to 8 hours for maximum flavor extraction.

• Roasting the bones first adds another layer of deep, roasted flavor.

• Use any vegetable scraps and trimmings like carrot peel, onion ends, etc. to boost flavor.

• Adding a bit of apple cider vinegar helps draw out nutrients from the bones.

• Let broth cool before refrigerating or freezing to prevent bacteria growth.

• Skim fat from the top for a leaner broth or leave it for extra richness.

• Add any leftover chicken meat to the finished soup for an even heartier meal.

Common Questions

Can I use a raw chicken carcass?

Yes, absolutely! Simply simmer the raw bones longer to extract maximum flavor. Roasting is optional.

What if I don’t have certain vegetables?

The essentials are onion, carrot and celery. Use whatever you have on hand like leeks, squash, greens, etc.

How long does the broth keep in the fridge or freezer?

The broth will keep 5-7 days in the fridge or 6 months in the freezer.

Can I use bones from other types of meat?

You can combine chicken bones with turkey, beef or pork bones for a deeper, richer broth.

Is it okay if my broth is cloudy?

A cloudy broth is still completely safe to consume. To keep it clear, simmer gently and skim thoroughly.

Conclusion

Cooking a chicken carcass to make homemade broth is extremely simple, budget-friendly and rewarding. The long simmering time extracts maximum nutrients and collagen from the bones resulting in a silky, mineral-rich broth. You can control the ingredients for a tasty, wholesome soup base. Get creative transforming your broth into diverse soups and meals. Reduce waste while making delicious soup from scratch. Give it a try today!