What to do with Chicken Carcass

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October 19, 2020

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Now that fall is in the air, there’s nothing more comforting than a warm bowl of chicken soup. Don’t waste your money on the canned or boxed chicken soups and stocks. Instead, next time you cook with a whole chicken, save the carcass to make easy, full flavor stock from scratch.

Read on to learn a simple recipe for making leftover chicken stock and chicken soup.

How to Make Chicken Stock From a Carcass

Sure, it seems easy to pick up your base chicken stock for other recipes and soups from the store. In reality, it’s incredibly simple, cost-efficient, and low-waste to make your own with leftover rotisserie chicken, or any chicken cut!

Plus, homemade chicken broth is so much better for you. That’s because of the vitamin-rich bone marrow, iron, and collagen it provides! If you didn’t know, bone broth is an excellent super food with loads of health benefits.

For this recipe, you’ll need:
Leftover skin and bones from a large carcass (raw, cooked chicken, or rotisserie is fine)
1 large celery rib, cut into two-inch pieces, plus the celery tops
1 large onion, quartered (doesn’t need to be peeled)
Carrot (cut into two-inch pieces)
1 bunch of parsley
Salt & pepper

Follow these easy instructions and you’ll have delicious, homemade chicken stock for your next meal:

Put all leftover bones and skin from your carcass into the bottom of a large stockpot.
Add your chopped and quartered vegetables listed above: celery, onion, parsley, and carrots.
Cover your vegetables and carcass with water.
Add salt and freshly ground pepper, or whole peppercorns. Start with a teaspoon of salt and a ¼ tsp of pepper, adding more later to taste.
Bring your mixture to a boil and immediately reduce heat to barely a simmer.
Partially cover your stockpot and simmer for at least 4 to 5 hours. Be sure to stir occasionally. Skim off any foam that rises to the surface.
After it’s been simmering for quite some time, use a slotted spoon or tongs to remove the large bones.
Strain your chicken stock using a fine mesh strainer or sieve to get any small pieces that may have broken off.

Note: If you’re making the chicken stock for future use, keep simmering your stock for longer. About an hour or two more on the stove will make your chicken stock more concentrated in flavor and easier to store.

Also, homemade chicken stock can be kept in your refrigerator for 4 to 5 days. Keep it frozen for 6 to 9 months. You can also keep it pressure canned for up to one year, for the freshest results.

How to Make Chicken Soup in a Slow Cooker

Every bit of the chicken is packed with flavor. If you have a leftover rotisserie chicken, like the chicken back, with ribs and spine, you can save it for this delicious and easy noodle soup recipe. This is the perfect recipe for the day after you’ve enjoyed picking the meat off of your place.

Don’t be turned off by the name, “carcass soup!” It sounds much more gruesome to make than it is. Plus, once you’ve mastered this classic recipe, you’ll feel proud of how far you can stretch one chicken into multiple meals. Once you’ve tried it, you’ll never go back to the premade stuff.

VegePrepare Your tables

For this soup recipe, you’ll need the following vegetables:

2 large carrots, chopped
2 celery stalks, chopped
1 large onion, diced

Since you’ll be slow cooking these vegetables in your chicken stock, these don’t have to be finely chopped. A rough chop will do. Feel free to add more or less of these vegetables depending on how hearty you like your chicken noodle soup recipe.

Grab Your Slow Cooker

Now that you have your homemade chicken stock and your vegetables are ready, it’s time to combine all of your ingredients in your slow cooker and wait for the magic to happen.

Place your homemade chicken stock and any additional shredded chicken in the bottom of the slow cooker. Add your chopped vegetables, 12 cups of water, and your spices.

Spices:

2 tsp salt
1 tsp freshly ground black pepper
½ tsp garlic powder or fresh minced garlic
1 bay leaf
½ tsp thyme
1 tsp oregano
2 tsp parsley

Feel free to play around with the amounts of spices you use. Whatever your preference is, works! This is an easy base recipe to start with and make your own.

Cook on Low

Place your lid on your slow cooker and let your soup cook on low for 6-8 hours. Enjoy the aroma filling your house as it cooks all day, but try not to take the lid off to inspect it too much! That’s how the slow cooker easily loses heat. Trust me, it’ll be worth the wait.

Prepare Your Noodles

Once your soup is getting to the end of its long day in the slow cooker, it’s time to prep your noodles. Egg noodles are a crowd favorite in this chicken noodle soup, but any noodle you prefer works fine.

Whichever noodle you choose, you’ll need a 12 oz package of. You can cook your noodles in one of two ways:

On the stove in a pot of boiling water, following the package instructions.
By adding the noodles to your slow cooker, letting them cook until tender. Which should take approximately 45 minutes.

Serve and Enjoy

Now that your homemade rotisserie chicken soup is finished, it’s time to serve and enjoy!

Feel free to garnish with whatever you desire. Perhaps some shredded cheese, more salt and pepper, and a piece of crusty bread will do nicely.

Now that you’ve mastered this incredibly simple recipe, you can enjoy the comfort of a warm bowl of rotisserie chicken noodle soup all fall and winter long.

Conclusion

Now you know that it’s more of a hassle to run to the store for boxed chicken broth instead of making your own at home! Next time you buy a rotisserie chicken, remember to save the carcass to make some delicious homemade chicken stock or soup to eat the next day or save for later.

With colder weather right around the corner, you’ll be glad you have a simple broth and chicken soup recipe on hand!

3 Super Easy, Super Tasty Chicken Liver Recipes

Our commitment to ethically sourced meat includes using every part of our pastured chickens – including chicken liver! It's a delicious way to add nutrition and sustainability to your plate. If you’re unsure how to cook chicken liver, we’ve got you covered! In this post, you’ll find three methods for preparing chicken liver. Whether you’re cooking for yourself, the whole family, or hosting friends, these quick and delicious recipes will surely impress! Is Chicken Liver Good for You? Chicken liver is a nutritional powerhouse. Here’s why: Rich in nutrients: Chicken liver is nutrient-dense, loaded with iron, vitamin B12, vitamin A, choline, selenium, and copper. These vital nutrients support immune function, help wounds heal faster, aid in developing strong bones, and assist with hormone regulation. All of which keep your body functioning optimally. High in protein: With 23 grams of protein per serving, chicken liver is a protein-packed choice that supports muscle tone, brain health, and blood sugar stability. Combat anemia risks: Iron deficiency is a leading cause of anemia, which means having too few red blood cells. Fortunately, chicken liver is an excellent source of iron and vitamins C and B, which work together to keep your blood cells healthy and lower the risk of anemia. The Best Way to Cook Chicken Livers Offal like chicken and beef liver are best cooked quickly. This is because of their naturally high water content. They'll become dry and tough if you cook them for too long. However, chicken liver turns out deliciously creamy, mild, and tender when cooked right. Here are some of the best ways to cook it: Sauté: Cook chicken livers in a pan with a small amount of grassfed butter or extra virgin olive oil for 5-7 minutes. This method crisps the liver’s exterior while keeping the inner meat tender and juicy. Fry: Coat the chicken livers in a little flower, then fry them in a generous amount of extra virgin olive oil over medium-high heat until they’re crispy on the outside and cooked through. Again, this will take 5-7 minutes. Grill: Thread chicken livers onto skewers and grill them over medium-high heat for 4 minutes, turning halfway through cooking. Stir-fry: Cook chicken livers in a wok or pan with your chosen vegetables and sauce. Stir fry for 4-5 minutes. 3 Quick and Easy Chicken Liver Recipes Ready to unleash the wonders of chicken livers in your kitchen? Here are some recipes to try out. The best part? They all take less than half an hour to make! 1. Chicken Liver and Onions Liver and onions are a classic flavor combination for good reason. The deep, rich flavor of the liver balances the sweet, caramelized onions. This recipe is so delicious and satisfying, it will turn even the biggest liver skeptics into fans. To make it, you’ll need: 1 Lb chicken livers 2 Large onions, thinly sliced 3 TBSP Extra virgin olive oil 2 TBSP Butter 2 Cloves garlic, minced 1 TSP salt 1/2 TSP Black pepper 1 TSP Paprika 1/4 Cup flour (optional for coating) Fresh parsley, chopped (for garnish) Here are the steps to follow: Rinse the chicken livers under cold water, then pat dry with a paper towel. If you like a bit of extra crunch, coat them lightly in flour. In a large skillet, heat a splash of extra virgin olive oil with a teaspoon of butter over medium heat until melted and bubbling. Toss in the onions and let them cook, stirring occasionally, until they’re soft and caramelized—this should take about 10-15 minutes. Stir in the garlic and cook for an extra minute until fragrant. Push the onions to the side of the skillet and add the chicken livers. Sauté until they’re browned on all sides and cooked through, about 5-7 minutes. Season with a pinch of salt, pepper, and a sprinkle of paprika. Stir everything and cook for another 2 minutes to blend the flavors. Finish with a sprinkle of fresh parsley and serve hot. Enjoy! 2. Chicken Liver Salad with Spinach and Avocado If you’re in the mood for a light and fresh meal, this chicken liver salad fits the bill. It’s full of heart-healthy fats and iron, and packed with crisp, fresh vegetables. Simple, nourishing, and beautifully balanced. For this recipe, you’ll need: 1 Lb chicken livers 3 TBSP Extra virgin olive oil 1 TBSP Balsamic vinegar 1 TBSP Dijon mustard 1 TSP Honey Salt and pepper to taste 6 Cups fresh spinach leaves 1 Ripe avocado, sliced 1 Small red onion, thinly sliced 1/2 Cup cherry tomatoes, halved 1/4 Cup chopped walnuts (optional) Here’s how to make it: Rinse the chicken livers under cold water, then pat them dry with paper towels. Heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat. Add the chicken livers and cook until they’re browned on all sides and cooked through, about 5-7 minutes. Season with a pinch of salt and pepper. Whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl to make a zesty dressing. In a large bowl, toss together the spinach, avocado, red onion, cherry tomatoes, and walnuts. Add the warm chicken livers to the salad and drizzle with the dressing. Gently toss everything to combine. Serve immediately and enjoy! 3. Chicken Liver Stir-Fry with Vegetables This nutritious dish brings all the flavors of your favorite Chinese takeout without the excess sodium. It’s quick to prepare and a feast for the eyes—bright, colorful, and packed with nutrients. All you’ll need is the following ingredients: 1 Lb chicken livers 2 TBSP Soy sauce 1 TBSP Oyster sauce 1 TBSP Rice vinegar 1 TBSP Cornstarch 3 TBSP Extra virgin olive oil 1 Red bell pepper, sliced 1 Yellow bell pepper, sliced 1 Small broccoli head, cut into florets 2 Cloves garlic, minced 1 Inch piece of ginger, minced 2 Green onions, chopped 1/4 TSP red pepper flakes (optional) Cooked brown rice, for serving Once you’ve got the ingredients, just follow these steps: Rinse the chicken livers under cold water, pat dry with paper towel, then cut into bite-sized pieces. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, 2 tablespoons olive oil, and cornstarch to create an Asian-style marinade. Add the chicken livers and let them marinate for at least 15 minutes to soak up all the flavors. Heat a splash of olive oil in a large skillet or wok over medium-high heat. Add garlic and ginger, and stir-fry for 1 minute. Toss in the bell peppers and broccoli, and stir-fry for about 5 minutes, or until the vegetables start to soften. Push the veggies to the side and add the marinated chicken livers to the skillet. Cook until they’re browned on all sides and no longer pink in the center–about 5-7 minutes. Mix everything, adding green onions and a sprinkle of red pepper flakes (if you like a bit of heat). Stir-fry for another minute to bring all the flavors together. Serve hot over a bed of cooked brown rice. How Long Should You Cook Chicken Livers? You should cook chicken livers quickly over high heat. Two great ways to cook this organ meat are sauteing and grilling. To saute, cook the chicken livers in a pan with a dash of olive oil for 5-7 minutes. To grill, simply thread the livers onto skewers and grill over medium-high for 4 minutes, turning halfway through. Why Do You Soak Chicken Livers in Milk? Soaking chicken livers in milk can enhance the tenderness of the meat. If you want a melt-in-your-mouth texture, place the chicken livers in a bowl of milk for 45 minutes before cooking. Which Recipe Will You Try? Ready to try one or all three of these chicken liver recipes? Seven Sons’ chicken livers come from ethical, pasture-raised chickens, making them a flavorful and nutritious choice. Give them a try today and taste the difference

What a Sight: Chickens on our Pastures

For many, many years, egg-laying hens have been scratching, foraging, and living their best life on our Indiana pastures, but this year marks the first time in a long while that we've had broilers (i.e., "meat chickens") on our pastures, too. We've been fortunate to work with a number of trusted chicken producer farmers during that span and continue to do so today to meet the ever-increasing demand for high-quality, ethical pasture-raised chicken.

What You Can Do With Pork Offal

If you’re trying to embrace nose-to-tail eating, you’ll eventually find yourself wondering how to cook with pork offal. While this range of meat cuts might initially seem more complex to incorporate into your meals, they’re actually quite easy, from simple midweek meals to dinner entrees like offal stew. Not only is pork offal versatile, it’s also packed with nutrients. These pasture-raised pork cuts tend to be high in protein and essential minerals. Once you try pork offal, you’ll wonder why you didn’t do it sooner! So, here’s everything you need to know about cooking with pork offal. What Is Pork Offal? Offal refers to the internal organs of an animal. In the case of pork, offal is usually made up of the heart, lungs, liver, cheeks, brain, snout, skin, and tongue. You’ve probably eaten pork offal plenty of times without realizing it! Some pork sausages, liver pate, and pork rinds are great examples of popular, delicious offal-based dishes. What Is Offal Used For? Offal includes organs like the liver, kidneys, heart, and intestines. It adds unique flavors and textures to a variety of dishes. Liver is used in pâtés and liverwurst, kidneys in stews and pies, heart in grilled or braised dishes, and intestines as natural sausage casings. These parts enhance everyday dishes with their rich, robust flavors. Celebrated for its nutritional value and sustainability, pork offal is a staple in many cultural cuisines. Dishes like crispy fried pork ears, pickled tongue tacos, and haggis showcase its versatility. Chefs and home cooks alike appreciate pork offal for its cost-effectiveness and role in reducing food waste, making it a prized ingredient in both traditional and modern cooking. Simple Pork Offal Recipes If you want to incorporate offal into your meals, but aren’t sure where to start, these offal recipes are a must-try. For each one, we’ve used a different cut of pork: the liver, the heart, and the tongue to give you some variety. Even better, these recipes are easy to make—but look and taste impressive. Sticky Pork Liver and Crunchy Vegetable Stir-Fry This super simple, moreish dinner dish comes together in just 25 minutes and is sure to become a regular in your household. The mild, creamy taste of the liver perfectly complements the crisp, crunchy vegetables. All you need to do is: Swap out your regular stir-fry meat—whether that’s prawns, chicken, or beef—with sliced pork liver. Fry the liver in a skillet for a minute on each side. Add in your vegetables and favorite sauce. Braised Pork Heart with Buttery Mash This braised pork heart recipe is incredibly sumptuous. If you don’t tell your guests, they might mistake it for slow-cooked beef! Low and slow is a great way to cook pork heart. The meat becomes so tender that it falls apart at the touch of a fork. Talk about melt-in-your-mouth! To make this: Use a Dutch oven or slow cooker and braise diced pork heart in a mixture of red wine, beef bone broth, and roasted vegetables. Let simmer for 2-3 hours. Serve with homemade buttery mashed potatoes. Spicy Pork Tongue Tacos For a twist on pulled pork tacos, try cooking with pork tongue instead! (Read our post on how to cook beef tongue to learn how to prepare it, just adjust your boiling time as pork tongues are smaller). Pork tongue is just as–if not even more–tender than pulled pork, with a delicate, meaty taste that blends perfectly with Mexican spices. To create these tacos: Put the diced pork tongue in your crockpot alongside some bone broth, chipotle powder, chili powder, and extra virgin olive oil. Cook on low for 6-7 hours. Serve as you would pulled pork tacos, with a generous helping of guacamole, salsa verde, and black bean salad. Order Pasture-Raised Pork Offal Today At Seven Sons, we have a variety of organ meats from our ethically raised livestock. Order some today to enhance your meals.

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What to do with Chicken Carcass

How to Make Chicken Stock From a Carcass