Topic: Have you ever made consomme/stock or a soup from leftover roasted chicken?
Anonymous A started this discussion 14 years ago#22,459
You gotta try it. Just get a regular rotisserie whole chicken and your biggest knife. Put it in the fridge long enough to cool down. Then get your biggest knife and hack it up. All you have to do then is put a hacked piece into a pot with water (filled to the top) and boil, boil, boil. You can concentrate the flavor by repeating the process. That's an easy way to make a stock, but normally for a stock you'd need bones, not meat.
If you've got, say, the breastbone with a chunk of meat on it, or say thighs, then do the above and add ramen noodles, or spaghetti, or rice. If you do it with ramen, provided you concentrated the broth enough, you won't need the flavor packet (which means no outrageous amounts of sodium!).
I usually add some fennel seeds, mushrooms and sliced onions. The fennel adds a nice aromatic note to the soup while providing a kick to the more rounded flavor of the chicken. The mushrooms and onions are for texture, of course.