Here’s a nice way to use the carcass left over when you roast chicken. There is a lot of meat left on a chicken carcass, especially if it takes you a few days to eat and some of it dries out. You can still use it to make soups or stews, and boiling moistens the meat so that it is edible again. I also incorporated the sprouts of an old batch of onions.
To begin, place the carcass in a pot with two quarts of water. Add any spices that you want. I used salt, pepper, paprika, and oregano. Bring to a boil, and then reduce to a simmer.
Turn the chicken occasionally, until it falls apart when you stir. This will take a while, an hour or more.
At this point, use a slotted spoon to remove the chicken from the stock. Place all of the chicken into a bowl, and separate the meat from the bones. It is easier if you let it cool for a few minutes.
Add the meat back into the pot. A small bowl of bones is the only waste left, and can be discarded.
Now, add lentils (I used 1 lbs). Chop onions, carrots, potatoes, and celery.
We also had some onions that had started to sprout. While the bulb becomes inedible soon after sprouting, the greens can be used as scallions.
Add the vegetables into the pot, add water as needed, and cook until lentils are tender. I served this with sourdough bread and a mixed green salad.
This is a good way to reduce waste and to buy less food. By not throwing away the carcass or onions, we ended up with a delicious meal!
~The Homesteading Hippy