Bean came over for lunch on Sunday so I cooked two chickens - delicious but, of course, far too much. But I knew the carcasses and bones would make a superb stock or soup. Like the French I let them simmer for 3-4 days and the best thing is the house which smells of delicious chicken soup. The reason for this is to let the bones turn to mush, releasing all the marrow inside (best part). But I often think it's not just the taste of chicken soup which heals (old Jewish belief) but the smell.

JK2006 wrote:
Bean came over for lunch on Sunday so I cooked two chickens - delicious but, of course, far too much. But I knew the carcasses and bones would make a superb stock or soup. Like the French I let them simmer for 3-4 days and the best thing is the house which smells of delicious chicken soup. The reason for this is to let the bones turn to mush, releasing all the marrow inside (best part). But I often think it's not just the taste of chicken soup which heals (old Jewish belief) but the smell.

I do that with ham knuckles also. The marrow in chicken is rich with collagen.