Carcasses?


 
JimK

JimK

TVWBB 1-Star Olympian
Apologies if this is in the wrong forum.

I was going to use the carcasses from my smoked chicken to make soup. After I thought about it, I wasn't sure that would be a good idea. Smoked Chicken Soup? Who has heard of such a thing? Looking for ideas on what to use them for. I did leave some meat on the bones, thinking I'd me making something w/ them. Maybe chicken chili?
 
yes indeedy, and don't forget to throw a handful of barley in there while you're at it. Just like mama used to make.
 
Thanks guys! Got any good recipes? I'm having a hard time imagining "traditional" chicken soup w/ the smoked chicken.
 
if your interested in split pea soup just google it, a zillion recipes out there ... I don't really use a recipe, I just make a basic one

depending on how much stock I have I'll either soak one or two pounds of green or yellow peas overnight then drain, about 3qts stock/lb of peas

get stock boiling and add peas (ok if not boiling, just keep stirring so the peas don't stick to the bottom and burn)

you can soften onions, celery in a bit of oil, don't have to (I do in a seperate pan, deglaze with some stock then add it back in) ... I add carrots, fresh garlic, thyme and bay leaves, dried parsley and black pepper
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK:
Apologies if this is in the wrong forum.

I was going to use the carcasses from my smoked chicken to make soup. After I thought about it, I wasn't sure that would be a good idea. Smoked Chicken Soup? Who has heard of such a thing? Looking for ideas on what to use them for. I did leave some meat on the bones, thinking I'd me making something w/ them. Maybe chicken chili? </div></BLOCKQUOTE>

Jim

"Her Indoors" always makes chicken soup from the carcass when I smoke a chicken with hickory. Whilst the smokey flavour is not as well accepted in Australia, all of our friends want to have some of the smoked chicken soup.
I have bought chicken carcasses and smoked them so "Her Indoors" can make some soup, so I guess that you should try.

It is also great in a pasta sauce.

Regards
 
Jim,

I put my carcasses in a 400 degree oven with a quartered onion, a few chopped carrots, and maybe a scallion or two (if I have any left over). Heat for about 45 minutes, then put all in a pot, add water, bring to simmer for about 3 hours and you have a fantastic stock for freezing.

I put 2 cups of the stock in a freezer bag and freeze. Later, I add this to soups, or use the smoked stock to make rice, etc. You can even use ths stock to cook up a pot of beans. Don't throw those bones / carcasses away.

Ray
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W:
if your interested in split pea soup just google it, a zillion recipes out there ... I don't really use a recipe, I just make a basic one

depending on how much stock I have I'll either soak one or two pounds of green or yellow peas overnight then drain, about 3qts stock/lb of peas

get stock boiling and add peas (ok if not boiling, just keep stirring so the peas don't stick to the bottom and burn)

you can soften onions, celery in a bit of oil, don't have to (I do in a seperate pan, deglaze with some stock then add it back in) ... I add carrots, fresh garlic, thyme and bay leaves, dried parsley and black pepper </div></BLOCKQUOTE>

I'm soaking 2 pounds of beans to use w/ what's left of the post-xmas ham shank - I'm planning to work off of this. If anyone has any other bright ideas, additions/subtractions, please let me know.
 
Gumbo in our family is a thick ,dark stew with okra & Cajun mirapoux ( onions ,celery , & bell pepper).
The meat always includes spicy sausage & whatever leftovers we can find. Tonights includes all the leftovers from Christmas. I picked the meat from the turkey carcass , small amount of ham, small amount of pulled pork,  a little smoked lamb & sausage.
I basically emptied the refridge! Locally they sell good roux in a jar so making gumbo is easy in a ( gasp) crockpot.

81216d0f.jpg
 
I'll save chicken, turkey carcasses and then roast them as mentioned above and make a brown stock. Nothing wrong at all with using them from smoked birds at. Very good/tastey. Understand that if you make soup you will get a brown color versus the typical yellow/clearish look. Depends on what you're going after. I prefer the brown stock from roasting the bones first.
 
This is my favorite recipe for "pea soup".

Magic Pan Potage St. Germain

I like to sub in about 3-4 smoked ham hocks for the ham bone. If I have a ham bone I will us it along with 1 or 2 hocks. I pull them then shred out the meat and toss it back in discarding the fat, hide, bones. I've made this soup with the brown stock with great results. Actually prefer it over using plain chicken stock.
 
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