How to make it

  • During the last half hour or roasting, I turned the chickens over and continued to roast. I removed them to the serving platter upside down and immediately pulled the carcasses apart and pulled the skin off and placed it all in the stock pot with quartered onions, chunked carrots, chunked celery, celery leaves and chicken bouillon. Inverted chicken for serving.
  • Meanwhile I was finishing up the pan gravy - scraped the bits from the bottom of the roasting pan into a saucepan, added the pan juices and water, made my thickener of flour and cold water; seasoned with osher salt and fresh ground black pepper and let it simmer until thickened.
  • After the soup simmered for a couple hours, I strained the soup into a pot. By placing the pot in the refrigerator overnight I was able to skim off the fat that has rose to the top. There wasn't much from these birds.
  • Making soup was a cinch then - added cut carrots celery, potatoes and adusted for seasonings. When the potato chunks were starting to cook - I added egg noodles. When the egg noodles were half cooked I added frozen peas.

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  • 22566 8 years ago
    Thank-you for this delicious sounding recipe.

    Kind Regards

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