Chicken roast - remainder utilization
As far as I can remember, there was always potato soup the day after poultry arrived. The basis for the potato soup were the leftover bones of the respective bird.
Place the unwound bones, with a bunch of greens and a quartered onion, in a pot of cold water.
Bring to a boil and simmer gently for 2 - 3 hours. Possibly. Skim off the foam. Strain the broth through a fine sieve into a smaller saucepan and reduce it a little at high heat. Leave overnight and remove the fat layer the next day.
This broth tastes more like a thin sauce than poultry broth as you know it. With a few meat leftovers from the roast, potatoes and soup vegetables, but this results in an incredibly delicious potato soup.
To prevent discussion: I only use the hand-rolled bones. Not the gnawed, chewed or even slurred bones.
