1. Boil carcass in pot large enough to hold it and with enough water to cover it. Season with the 1/4 cup salt prior to boiling. Let boil for up to 3 hours, checking water levels occasionally. 2. Use slotted spoon to remove all pieces of carcass (careful, it will have separated into smaller pieces). 3. Strain into another container with cheesecloth to catch all the meat floating in the water, as well as the residual fat from the body. 4. Allow the bones to cool to touch to remove the remaining meat for the soup. 5. Place the broth back into the now cleaned pot (washing in between is key here) with the meat from the carcass. Stir occasionally. 6. Put back onto the stove to boil. Add the cut thigh meat after the water boils. Stir occasionally. 7. Add the rice and pasta, let come to a boil again. Stir occasionally (see a pattern here? :D). 8. Once the rice and pasta begin to swell, add veggies (you know what to do here :D). 9. Season to taste with salt. 10. Serve to those you love (especially yourself!). ---------------------------------------------------------------------------
Nutrition
Ingredients
