Jess Dang Jess Dang is the Founder of Cook Smarts where she also wears the hat of Chief Kitchen Coach. She left the corporate world in 2011 to start Cook Smarts because she was passionate about bringing food education back to our schools and family dinners back into our lives. Follow me here
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After picking the meat from the carcass, you need to place the whole carcass in a pot with carrots, onions and spices plus spices and boil.
Then pick out the bones and you have very good chicken stock. I have bought the rotisserie chicken almost for the chicken stock.
Add cabbage and or rice or noodles or potatoes and you are good to go.
@tomwetsel You read my mind. A beautiful stock was made last week with the bones . . . now just trying to decide what delicious soup or risotto to make with it
I love that Julia Child is in the background- great touch. Beautiful web site- I was recommended to check it out by a good friend, Nicole Gleason.