Well, thats what Chris Cappel from Dizzy Pig called his version. I am doing some chicken for a customer today and had some trimmings left over. Figured on a rainy cool day chicken noodle soup would hit the spot for lunch.
First step is making the stock. I used the skin to do this with salt, pepper and some poultry seasoning.
Saute some onion, garlic, carrots, celery and the meat trimmings in olive oil.
I added the green beans from the other day.
Of couse you have to have some noodles for chicken noodle soup.
Seperate the skin from the stock and add the ingrediants. I'll let it simmer for a few hours.
I wish you folks had smellavision computers. The house smells great.