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I breast my birds out and use the rest for a hearty noodle soup.
I use a pressure cooker, 6-8 quart (I use an electric 8 qt., so much easier than stovetop, (hey, I'm getting lazy in my waning days))
Cut the carcass up and try and cover with water, I add about a teaspoon of cumin and a t. of Italian seasoning to the water, a little pepper, and a bit of salt, pressure cook for 45 minutes, long enough to get the meat off the bones easily.
Take carcass out of hot water to cool enough to handle.
While you are cooling/getting the meat off the bones add an onion or two, halved and sliced, and a bunch of sliced crossways celery stalks and 5-6 good-sized sliced carrots to the water in the pot and boil till carrots are fork-tender.
Take the vegetables out of the water and put them in a bowl, then, in the soup water boil the Egg noodles (12-16 oz.) till al dente or however you like them. When noodles are done to your liking, add back the veggies and your shredded meat. Stir it all up, have a small bowl to feel a sense of accomplishment (hey, you are hungry anyway), and put the rest in the fridge overnight for tomorrow's lunch/dinner. I do this as the flavors meld together overnight.
Make yourself a nice homemade loaf of bread or some buttermilk biscuits to go with the soup if you feel up to it.
Bread and biscuit recipes will follow if requested.
I use a pressure cooker, 6-8 quart (I use an electric 8 qt., so much easier than stovetop, (hey, I'm getting lazy in my waning days))
Cut the carcass up and try and cover with water, I add about a teaspoon of cumin and a t. of Italian seasoning to the water, a little pepper, and a bit of salt, pressure cook for 45 minutes, long enough to get the meat off the bones easily.
Take carcass out of hot water to cool enough to handle.
While you are cooling/getting the meat off the bones add an onion or two, halved and sliced, and a bunch of sliced crossways celery stalks and 5-6 good-sized sliced carrots to the water in the pot and boil till carrots are fork-tender.
Take the vegetables out of the water and put them in a bowl, then, in the soup water boil the Egg noodles (12-16 oz.) till al dente or however you like them. When noodles are done to your liking, add back the veggies and your shredded meat. Stir it all up, have a small bowl to feel a sense of accomplishment (hey, you are hungry anyway), and put the rest in the fridge overnight for tomorrow's lunch/dinner. I do this as the flavors meld together overnight.
Make yourself a nice homemade loaf of bread or some buttermilk biscuits to go with the soup if you feel up to it.
Bread and biscuit recipes will follow if requested.
