Homemade Chicken "Head Cheese" – a delicious recipe with chicken, chicken carcass, carrot, celery, onion, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place chicken and in a very large pot with enough water to cover. Bring to a boil, reduce heat, and skim foam as it rises to the surface, add vegetables. Simmer gently for about 2 hours. Strain chicken, discard bones, skin, and vegetables.
2
Skim off the fat from broth surface.
3
Put broth ( I had 12 cups) back on the stove and cook for about 1 hour, all depend on how big soup pot you have, the larger surface faster it is gonna get reduced to 3-4 cups ( I had 3 cups but used only 2 cups ).
4
Tear meat into pieces and pack into a 5x9-inch loaf pan, then pour in reduced broth.
5
Cover and chill overnight.
6
To serve invert onto a wooden board and garnish with fresh greens.
1164
kcal
Calories
27
g
Fat
24
g
Carbs
204
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 5 pounds ( 6 ) chicken legs, 3 chicken carcass ( about 2- 3 pound ), 200 grams carrot, 200 grams celery, and more.
Yes, Homemade Chicken "Head Cheese" falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
