Chicken Carcass Soup
1 roasted chicken carcass with meat and juices
1 medium onion, sliced
2 large carrots, sliced
2 stalks of celery with leaves, sliced
2 medium red skin or any thin skin potato, diced
1/4 cup of fresh parsley leaves
Salt and pepper to taste
Place chicken carcass with any juices in a soup pot with enough water to cover the carcass by at least 2 to 3
inches. Bring to a boil, then lower the temperature to a simmer for about 1 hour.
Remove carcass from pot. Strain soup through colander into another pot or bowl and let carcass and loose meat
cool. Add more water to fill the pot about ½ way. Put
onion, carrots, potato, parsley and celery into the pot. Add salt and pepper and
simmer about 30 minutes.
Remove meat from carcass and shred it using your fingers carefully looking for any
tiny bones and discarding them. Put shredded meat back into pot with the vegetables. Bring to a simmer for
about ½ hour. Shut heat, cover and let the soup cool about 1 hour.
Refrigerate covered overnight and before heating soup for the next day, skim solidified fat off the top of soup and
discard. Heat on medium high to a slight boil tasting for salt and pepper. Add the parsley just before serving.