Some of you may remember my chicken back thread:
http://weberkettleclub.com/forums/grilling-bbqing/chicken-backs-never-throw-them-away/This one is very similar. Very easy to do … Some time and patience, but well worth the effort.
Had 6 bags of frozen chicken carcasses in the freezer.
All of the birds had been cooked on a Weber kettle.
Again, I used my 16 quart SS pot. Added enough water to cover the scraps.
Brought it to a nice rolling boil, then let that go for at least an hour, maybe a little longer.
After this stage, I pick out most of the scraps, then strain all of it.
This is a 15 quart bowl with the scraps …. Got some work to do.
After straining, I added a huge bowl of cut up veggies …. carrots, celery, onion, garlic, and ginger.
Also picked at the scraps and ended up with a decent amount of small chicken pieces.
I brought it back to a rolling boil, then added 1 cup of pot barley.
Ended up adding ¾ cup more. Also added ground salt, but not too much.
I learned that one can always add more to suit their individual bowl.
I let this go for the remainder of the afternoon … About 3-4 hours.
Ready to serve.
Some crusty bread for the side …. A fantastic fall / early winter meal.
I ended up having 3 bowls. So good! Lots of leftovers.
Topic: Chicken Soup for the Soul (Read 1297 times)
