Recipe Submitted by Rick Beach
Rotisserie Chicken Soup
Do you
purchase the ready-made whole Rotisserie Chicken’s from Costco, Sam’s Club, or
your local grocery? With this recipe you
can actually recoup the whole cost from what most people throw away in the garbage.
When you
bring the chicken home, slice off, pick off, and remove, as much meat as you
normally would. Separate the meat you will
use for eating, salads, and sandwiches. Save all of that in zip lock bags.
Save all the
bones and carcass with the remaining meat still attached you can’t easily get to. The parts normally pitched in the garbage. We normally throw away most of the skin, but
small amounts can be kept. Skin will
create fat and enhance the taste, but is then skimmed off and discarded.
Once this
soup is made, check out how much the equivalent costs in the store. Store bought soup will never taste this good. Rather than
throwing away what you normally do not use, take about 2 hours and prepare
yourself some delicious homemade chicken soup. It is nearly fool proof.
8 inch Dutch
Oven, or 8 inch stock pot
Ingredients
Rotisserie
Chicken carcass and bones
10-12 Cups Water
4-6 Carrots large sliced
4-6 Celery Stalks sliced
1 Tbls Dry Cilantro Flakes
½ tsp Garlic Powder (or 2 Fresh cloves peeled and diced)
Salt and Pepper to taste
½ Cup Barley (Uncooked)
10-12 Cups Water
4-6 Carrots large sliced
4-6 Celery Stalks sliced
1 Tbls Dry Cilantro Flakes
½ tsp Garlic Powder (or 2 Fresh cloves peeled and diced)
Salt and Pepper to taste
½ Cup Barley (Uncooked)
Prep
In the pot
place the chicken carcass, bones, and any meat scraps. Add the water, Sliced Carrots, Sliced Celery,
Cilantro Flakes, Garlic Powder, Salt, and Pepper. When adding the water leave enough room to
boil. Ideally, all or most of the bones will be covered
with water. Any additional water can be
added near the end of the whole cooking process.
Bring water
to a rolling boil. Reduce heat and
Cover. Simmer with heat just at boiling to avoid
boil over. Simmer for 30 minutes.
At this
point most of the meat is falling off the bones. Pour entire pot contents into a large sieve
catching the clear broth in a larger bowl or pot.
Return the
clear broth to the pot and add the uncooked barley. Cover pot and adjust heat to simmer.
Start
simmering the broth and barley.
In the meantime,
spread out the cooked chicken bones and cooked veggies, on a foil lined cookie
sheet to aid in cooling. Once cool enough to touch.... Using a fork,
tongs, etc. pick out all the bones and discard.
You should have a pile of chicken pieces, cooked carrots, and cooked
celery. Go through the pile a second
time to insure there a no small bones. (This total process takes 10-15 minutes)
Add the
pickings (meat and veggies) back into the simmering broth and barley mixture.
Cook stirring
occasionally another 60 minutes, or until the barley is thoroughly done.
Skim off any
excess fat floating on the surface. Add additional
water to make 10-12 cups.
Enjoy! This
is some tasty chicken soup. The best
part is it is nearly free to make.
You can also
run this through a blender and freeze in 1 cup containers, or freezer zip lock bags. Then use as chicken broth in any recipe. A trick here is to pour into plastic ice cube trays to freeze. Then pop them out and freeze in gallon zips lock bags. Then you can take out as many as you need for use on a future recipe.
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