Fall and Winter Meats – Chicken Broth

When we cut up chickens to sell recently, we ended up with the chicken carcass, which consists of the neck and the back, the breastbone and rib cage, a skin-fat portion from the lower back, and some meat and skin. We packaged these, two in a package and are selling them as chicken carcasses for broth. (My daughter-in-law doesn’t like the word carcass, but the synonyms are remains, skeleton, and body, so I think carcass it is.)

I thawed these carcasses and then covered them with about 6 quarts of water. As with all my broths, I covered the pot, brought it to a boil, turned it to low and let it simmer for 2-3 hours. This pic is of the broth with the carcasses still in the pot.

I then made 2 batches of soup with the broth.

The first one had the leftover meat, probably about 4 cups, some greens, celery, summer squash, cauliflower, and carrots. I had rice on the side for those who wanted that.

The second one was broth with vegetables. The broth had cooled in the refrigerator. It had a layer of yellow fat on the top. Very tasty! I used the vegetables that I had, in this case, carrots, celery, yellow beans, summer squash, and Swiss chard, and made enough for however many I was feeding that day.

As I thought, the chicken carcasses make a really nice broth. More meals for our fall and winter meats!