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“This is something I've worked on for a few years, and finally mastered this past week! It may look complicated but once you've done it a few times, it takes no time at all!”
1 cup

Ingredients Nutrition

  • Broth
  • 1 raw chicken carcasses or 1 raw turkey carcass, with as much skin removed as possible
  • 30 cups water (or enough water to cover the body)
  • 14 cup salt (I use coarse salt, but whatever is on hand is good)
  • Add Ins
  • 2 -3 cups carcass meat (or whatever comes off the bones, eliminating all mini bones)
  • 4 boneless skinless chicken thighs, cut into bite sized pieces
  • 1 cup alphabet pasta
  • 1 12 cups rice (not instant!)
  • 2 cups frozen corn
  • 2 cups peas
  • 2 cups mixed vegetables (or variety of your choice)
  • salt (I once again used the coarse salt, this is up to you)


  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!).

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