Oh yes. I definitely have gone to that much trouble. I was a bit more ignorant then, and didn't use organic chicken, so who knows what was in the broth at the end...but I do recall that some of the bones and cartiledge were almost dissolved, and when refrigerated the broth turned to jelly. As I recall, I would simmer the bones with a bouquet garni and lots of veggies, which I would later discard. Then I would add new veggies for the soup when all was strained and done.
PS. My grandmother taught me how to make egg noodles.
It’s getting soup weather soon and I am looking forward to making different kinds of soup…chicken-rice, chicken & dumplings (gluten free), beef-veggie, stew, cinnamon-rice-meatball tomato soup, etc.
not in the summer so much, but definitely in the winter. Not only chicken carcass, but turkey too and ham bones...on the woodstove all day. The only thing that makes the house smell more like home is bread baking.
I did this on Thursday. Took all day and was my first try at it. My wife intervened a couple of times with her expertise. I welcomed her sweetness and spice. The big pot is completely consumed. Much Love ❤️ 😋
Have never simmered it that long. Bet it was good. I like to cut up a whole chicken and use the neck, back and wings to make soup or chicken & dumplings. The bones have so much flavor. Used to be able to buy packages of chicken backs and I would make some good soup or dumplings when I found those.
