Steve Y wrote:
> Any hints on making the soup (something else I don't eat). Just boil
> the dismembered carcass in stock with some herbs and then shred the meat ?
>
> Steve
>
> cybercat wrote:
>> "Steve Y" > wrote in message
>> ...
>>> I bought a ready roasted chicken for 'er indoors on Saturday and
>>> because we ended up eating out today, there is still most of it left.
>>>
>>> Is there anyway of turning what's left into some sort of soup that
>>> can then be frozen ? I hate wasting food but don't eat chicken myself
>>> and won't give it to the dog because of the bones.
>>>
>>
>> Chicken and rice soup freezes well. All I put in mine is carrots and
>> celery, and I think if I were going to freeze it, I would add the
>> vegetables after thawing.
>>

I've occasionally just stuffed the picked-over remains of a
store-roasted chicken into a crockpot and left it on medium heat
overnight with some onion and celery. The next day, pour it into a large
bowl through a strainer, skim off the fat, and you've got soup-stock for
whatever use you please. I like to go through the boiled carcass and
pick out the bits of meat the boiling has revealed. I add it back to the
stock as the first step toward soup.
I usually buy Costco roasted chickens, but the last one's meat was so
soft I couldn't tell where the meat left off and the fat began. Maybe
they pumped tenderizer into that one...?