Homemade chicken "head cheese"

March  5, 2015
0 Ratings
  • Makes 1 5x9 inch loaf pan
Author Notes

In the supermarket near me, I buy chicken carcasses, after they've removed most of the meat from chicken it is sold 3 in the bag very cheap. But there's still enough meat on the bones for a great broth. —anka

What You'll Need
  • 5 pounds ( 6 ) chicken legs
  • 3 chicken carcass ( about 2- 3 pound )
  • 200 grams carrot
  • 200 grams celery
  • 200 grams onion
  • 5 cloves garlic
  • 1 teaspoon peppercorn
  • 2 bay leaves
  • 2-3 sprigs fresh thyme
  • handful of parsley stalk
  • 1 sea salt
  1. Place chicken and in a very large pot with enough water to cover. Bring to a boil, reduce heat, and skim foam as it rises to the surface, add vegetables. Simmer gently for about 2 hours. Strain chicken, discard bones, skin, and vegetables.
  2. Skim off the fat from broth surface.
  3. Put broth ( I had 12 cups) back on the stove and cook for about 1 hour, all depend on how big soup pot you have, the larger surface faster it is gonna get reduced to 3-4 cups ( I had 3 cups but used only 2 cups ).
  4. Tear meat into pieces and pack into a 5x9-inch loaf pan, then pour in reduced broth.
  5. Cover and chill overnight.
  6. To serve invert onto a wooden board and garnish with fresh greens.

See what other Food52ers are saying.

0 Reviews