[blazey]

Originally Posted by West Ender

When making soup from a chicken carcass, if there's a lot on meat left on the carcass I remove most of it first then I just break the carcass up, put it in a deep pan and cover it with water and add a stock cube (chicken oxo or Knorr). I like to add a couple of handfuls of pearl barley too. I boil it then simmer it for 2 or 3 hours, more if possible, then strain it to remove the bones. Next I cut up any meat I'd saved and add that, a chopped onion and chopped carrots, any vegetables I have to hand, salt and pepper and simmer again for about an hour. It's cheap and very nutritious.

A tip: I have an electric Slow Cooker which I use for this but before I had it I used to use a pan with a heavy bottom. Once I'd got it simmering I would stand the pan on a trivet (dead cheap at T J Hughes) and light a couple of tea-lights underneath it. Ideal for simmering and costs only pence compared to using your gas or electricity.

How much water would you put in that? enough to just cover the carcass? Or fill the pan right up?