How to make it

  • Place carcass in a soup pot and cover with water. Add carrots, celery onion and peppercorns and salt to taste. Heat to boil, then lower heat and simmer 3 hours.
  • Strain broth and discard vegies. Refrigerate broth about 4 hours and skim off fat. Return to stove over medium heat.
  • Roughly chop tomatoes and add to the broth with their juice. Add oregano, cooked chicken and any additional salt and pepper. Cook over medium heat for 30 minutes them serve with a sprinkle of cilantro.

Reviews & Comments 4

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  • browneyegirl 5 years ago
    It seems like everyone that I know is useing chicken in soups.I have heard of black peppercorns.In my family that I have never seen them being used [On My Dad's Side of the family that is]. Plus my grandparents [Yes my dad's parents] were farmers before they past away.
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  • NPMarie 7 years ago
    Sounds so good:) Love your homemade stock, and the addition of cilantro!
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  • rosemaryblue 9 years ago
    This sounds so simple and absolutely deiicious!
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    " It was excellent "
    juels ate it and said...
    Sounds yummy! I am all for making my stocks from scratch!
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