• Meredith Evangelisti

Chicken Red Sauce

Updated: Sep 13


Usually what comes to mind to make with a chicken carcass is chicken stock.

I decided to make this red sauce with what was left over from a cast iron skillet chicken. I intentionally left a ton of meat on the bones so that this sauce would be extra meaty!


Here is what I used:

1 left over chicken carcass 1 chopped onion 4 chopped stalks of celery 4 chopped carrots 4 cloves of garlic, skin and all 119 oz can of diced tomatoes 2 cups of chicken stock or water

1/2 lemon, squeezed

salt to taste


Here is what I did:

Heated the oven to 350. Placed the carcass in a stock pot, covered and allowed to get brown in the oven for an hour.

Removed the stock pot from the oven and added the rest of the ingredients except for the tomatoes. I brought it to a boil then reduced the heat and allowed to simmer until it was reduced down to about 2 cups of liquid.

I removed the carcass, added the tomatoes and then with an emulsion tool blended it all until it was smooth. I allowed that to cook for another 20 minutes while I picked all the meat off the bird. I then added the meat back in.

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