It’s very satisfying for me to turn the remains of a roasted chicken into soup. It’s like recycling. The Bones are a problem, but some filtering and judicious picking at the soup will remove the majority of the bones. I cook the carcass overnight with some pepper and salt and in the morning I reduce the temperature a little in order to remove what bones I can.
After the bones are gone I add a little more pepper and salt to taste then a touch of fragrant grating cheese (any hard cheese should do) just enough to flavor the soup and no more. I increase the temperature to about 1/3 and let it simmer. I add water periodically to avoid too much reduction and concentration.
Once the Soup is hot and simmering again I add the vegetables; but no potatoes.
About an hour before serving, I add the raw potatoes. The reason for the delay is to avoid the Potatoes picking up too much taste from the soup as the Potatoes will absorb the fat and flavor as it cooks from raw. You can avoid this by pre-boiling the potatoes.
1 Cooked Chicken Carcass, Breasts removed for another dinner
The fat and drippings from the roasted chicken is also preserved for the soup.
1 Cup of Carrots
1 Cup of Peas
6 small potatoes, peeled.
A couple tablespoons of pepper
1 tablespoon of salt
1-3 tablespoons of Hard Grated “Fragrant” cheese.