Chicken Stew/Soup: Is there a bag or container that I can put the chicken carsas in for easy removal

Joined Nov 2, 2010

I like to make chicken stew or soup from the carcas of a roast chicken. I put the carcas in a crockpot with water and veggies etc.

The problem is that when it is done, the bones have all fallen apart and it takes me forever to pick them out of the soup. So I was wondering, can I put the carcas in cheesecloth or is there something special I can put it in that will allow the water in but that I can just remove the whole thing when the soup is done?

ps- maybe the correct way to make a soup is to just make broth first, then add veggies etc. But I want to do it this way- just throw everything in at once.\

Thank you!

pps: If you suggest cheesecloth- is that a well known method? I am a little worried about it falling apart or having chemicals from it contaminate the soup.
Joined Apr 3, 2010
If the bones fall apart, you are overcooking it . Cook less and it will not fall apart. You could use a cheesecloth wrap, as I have done it this way when making a Gallantine.
Joined Feb 1, 2007
Cheesecloth is fine; it's all food grade.

Ed is right, though. You are overcooking it. But that's one of the problems with using a crockpot: you lose control for the sake of convenience.
Joined Feb 13, 2008
In essence you're saying, "I don't want to do it right and make stock because it's inconvenient" then complaining about the inconvenience of your shortcut method and doing extra prep to fix it.

Yes, you may wrap the carcass in cheesecloth and you may wish to include your herbs along with it -- as a sort of super sachet.  Good idea, in fact.

However, it's better to make a chicken stock in the usual way, dispose of the bones and aromatics by sieving, defat, and then reheat along with fresh aromatics and seasoning. 

It gives you the opportunity to use your aromatics to their fullest by cooking them all way down to their essence.  While sieving the stock allows you to not only get rid of everything you don't want, but makes defatting a lot easier.  

You'll get a better flavored and clearer soup with a deeper flavor background (because the aromatics were cooked down to their essence), AND the opportunity to add fresh aromatics and cook them to the point they taste best and still have some texture.  

There really aren't drawbacks to making stock on the way to soup except for losing the incredibly overcooked and tasteless aromatics you started with, and the time taken to defat the stock after it's strained .  

Hope this helps,

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Joined May 30, 2010
Last Sunday, my partner made chicken stock from a roasted chicken carcas. (on the stove, not a crockpot)

Today is Tuesday, the kitchen still smells like herbs.

I get hungry just thinking about the aroma.
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