Recipies! I'll go first - being the creater of this thread. Carcus Soup - Ever have rotisery chicken one night and then your stuck with the carcus? I am currently making this for dinner (for the family of course). Let me start off by saying I am in no way a cook - however I like cooking. I don't know the cooking terms, or the names of the appliances even - so cut me some slack, eh? Ingredients: 1 Chicken Carcus (With some meat on it still.) 3 - 4x Carrots - as many as you want, but the more you use - the less chickeny it gets. (Not those short stubby ones, the bigger ones that you can slice up) 1x Onion 1x Celery (Same with carrots - as many as you want yadda yadda.) Garlic 1. Put a big pot of water on the stove - boil. 2. After water boils, put the chicken carcus in the water - excess chicken and all. 3. Cut up onions / carrots / celery. As soon as your done, add the celery only! Save carrots/onions for later. Add garlic. 4. Let the carcus/water/celery sit for about an hour and a half - or until the water looks brothy - brownish. Add salt and pepper to your hearts disire. 5. After the water looks nice and yummy, dump into a strainer. *Note, the strainer is set above another pot (So you save your water!)*. Take the carcus with whatever chicken you get (in the strainer) and use a fork to push the chicken off of the carcus. Throw the bones away, and add the chicken to the soup. 6. Add carrots/onion - put back on oven at a low temperature. *Note - if you have extra chicken, now is the time to cut it up and add it to the soup (IF you want more chickenychunk soup). 7. Let it sit on the oven at low as long as you like - the longer it sits, the better it tastes. MAke sure it sits on low! 8. Serve and enjoy. I may of forgotten stuff in this explination - if so, just ask ... hey, post your recipies - I would love to learn them to possibly make my own types of food. I also have a few more i'll add later.