Reply to Can I make chicken noodle soup from leftover roasted chicken?

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[quote=Anonymous][quote=Anonymous]I would pick and clean the chicken and use a good stock. YOu could try to simmer some of the goodness out of the carcass, but I don't think it will be worth the mess.[/quote]

How do you know?  Have you tried it?

I keep commercial stock on hand for emergencies and have made homemade from whole birds, but the flavor is just not as rich.  It's definitely worth the mess.

I put lemon and herbs in the cavity, use onions, celery and carrots as a rack to roast the chicken, then pick and refrigerate the leftover meat and simmer the carcass in the same pot with water and a little wine or vinegar.   I have a chinois (cone strainer) that is just big enough for a carcass and fits inside the wide-mouth jar I refrigerate it in.  Then just tip the strainer into the trash.   Alternatively, sometimes I cook it much longer to make a bone broth, until the bones crumble between my fingers and the liquid is cloudy with calcium.  This doesn't have as nice a flavor but is good for making rice, etc.   The strainings from that are safe to feed to the dog.

There's almost no extra work to set up the stock and you deglaze the pan and somewhat deodorize the carcass in the process.  So simple.

Don't try to make too much stock from a single carcass - just enough water to cover.  I poke at it a bit to make sure the joints are falling apart and all of the cartilage is dissolving.  [/quote]

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