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
1 5x9 inch loaf pan
( 6 ) chicken legs
chicken carcass ( about 2- 3 pound )
handful of parsley stalk
In This Recipe
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.
Skim off the fat from broth surface.
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 ).
Tear meat into pieces and pack into a 5x9-inch loaf pan, then pour in reduced broth.
Cover and chill overnight.
To serve invert onto a wooden board and garnish with fresh greens.