My mom always uses a chicken carcass to make chicken soup. I figured I'd give it a go, and see how it turned out. I turned to the internet for some help, and used this recipe as my base.
As that recipe directed, I put my carcass (I used rotisserie from the store) in a stock pot, and covered it with 4 qts of water. I brought it to a boil, and then let it simmer with the cover on for an hour. I strained the hard stuff from the broth, picked the meat from the bones. I skimmed the fat off after it had cooled a bit.
Then, I simmered some onion, carrots, celery (and wish I had used some garlic), along with some chicken bouillon until the veggies were soft. I added some Italian seasoning and the picked chicken, along with some cooked pasta.
The result is sort of dissatisfying. I don't know what I did differently from my mom, but this wasn't great. I do think I will go back to my starter recipe, and take their suggestion of cooking the vegetables outside the broth, to see if that brings some additional flavor.
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