Poultry Carcass Soup

Chicken and Turkey Frame Soup

So you have pretty much finished off your rotisserie chicken or your roast turkey. Sure, there are lots of good meat bits left, but is it worth the time it takes to recapture one last meal off the bird? That’s a rhetorical question. (This only works if you actually leave some meat behind.)

Place the bird’s frame in a pot of 4-5 cups of water. More for turkey, a little less for chicken. It really depends on your bird’s size. You may have to break the bird’s frame to submerge it.

Add:

  • 1/2 cup diced onion
  • 1&1/2 tbsp crushed garlic.

Bring to a boil and then simmer for 2-3 hours until the meat is soft and starting to fall away from the bones. Remove the frame from the broth and pick off all the good bits of meat and set them aside. If you pick off the not-so-good bits and set them aside too, your dog will love you. For some primal reason, dogs like cartilage.

Strain your broth, picking out good bits and throwing out the cooked onions and other particulates while keeping the remaining 3-4 cups of clear bone broth.

Add to bone broth:

  • Good meat bits
  • 2 cups diced carrots
  • 3/4 cup diced celery
  • 1&1/2 cup sweet potato (the smaller you cut your sweet potato, the quicker it will soften to mush.)
  • 3 bay leaves

Bring to a boil, then cover and simmer.

Spices:

  • 1/4 tsp black pepper
  • 1/8 tsp caraway seeds
  • 1/4 tsp coriander
  • 1/4 tsp marjoram
  • 1/4 tsp oregano
  • 1/4 tsp savory
  • 1/4 tsp tarragon leaves
  • 1/4 tsp salt or to taste

Crush spices in a mortar and add to soup.

Simmer until sweet potato is mushy and adding starch to the broth. That’s it, and you cannot get it from a can.

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