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You can use this recipe for a chicken or turkey carcass - yes, a carcass. When your family has had a big chicken dinner or that Thanksgiving dinner and you're looking at that big nasty birdy carcass, think of my recipe. It's darn good and it's another one of Nana's recipes.

Step 1: Ingredients & Materials

Ingredients

1 chicken or turkey carcass (the larger the better)
1 c. chopped **celery at least
1 onion
rice
salt

Materials

12 qt. part (a little smaller is okay I guess)
strainer/collander
2nd pot or large heat-proof bowl.





Step 2: Step 1 - Throw That Bird In!

Just like it says in the title. Throw that bird in! Fill up your pot with water depending on how big the bird is. A Thanksgiving Turkey should have the water filled at least 2/3 full. For a small chicken you might only fill the pot 1/2 - 1/3 full. Throw in an onion with it.

Boil that bird for about 5 hours.

Step 3: Step 2 - Celery

You've got a lot of time while your broth is being made. This might be a good time to chop up the celery. 1 cm or 1/2 inch  thick is fine.

Step 4: Step 3 - the Bird

Now your bird is done boiling. You're wondering "Why did I follow this instructable? This person is crazy". Yes, well, wait to judge until you're done.

Place your strainer/collander over your second pot/heat proof container. Pour the contents of the pot into the collander.

The chicken and onion should be left in the collander. The liquid in the 2nd pot is your broth. Pour it back into your cooking pot.

Finally, separate the rest of the chicken or turkey from the carcass. Place it in a bowl and put it in the fridge. You can throw out the bones and the onion now.

Step 5: Step 4 - Cooking the Celery and Rice

Place your broth back on the burner. Add the celery and boil for about 15-20 minutes. It should be pretty soft by then. Once it is soft add some rice. Unfortunately, I cannot tell you how much rice. It really depends on how much water you added originally. Don't add so much rice that it absorbs all of the water.

Step 6: Step 5 - Adding the Last Ingredient

Once the rice is cooked add the turkey or chicken back to the soup. It's already cooked (I assume, since you ate the rest of it). Add any salt that you want but make sure to add just a little at a time and taste it after each addition.

Enjoy!


That's good instruction. You might add herbs, but nice poultry-stock doesn't necessarily need them. Rice is a new one to me - have you ever used this with lentils / split-peas?<br /> <br /> L<br />
I too make my chicken soup with rice. Never tried lentils or peas. I guess the outcome would be an entirely different kind of tasty. Maybe i'll give it a try some day.<br />
Lentils are bland, they add bulk and texture without much affecting taste. Since I saw rice in this (and I have eaten weird-chicken &amp; pasta soup) it seemed natural.<br /> <br /> L<br />
No I'm sort of shy about trying new things in my soup. Maybe I&nbsp;can test out lentils or split peas with broth made of bullion cubes. If it's good with the cheap stuff it would probably be good with real broth. <br />
The lack of carrots and&nbsp; asparagus in this recipe disturbs me ;).<br />

About This Instructable

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Bio: I am a former Geologist who has moved back to Arizona. I live with two pugs (Romper & Murphy) and my boyfriend/husband-critter.
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