Printed September 2, 2026
Roast Chicken Carcass Congee with Crispy Skin Shards
Transform your picked-over roast chicken into a silky, restorative rice porridge crowned with crackled skin chips. This technique extracts every molecule of flavor from bones most people discard.
Ingredients
- 1 roast chicken carcass with scraps of meat
- 1 cup jasmine rice
- 8 cups water
- 3-inch piece ginger, sliced
- 3 scallions, white and green parts separated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Reserved chicken skin, if available
- Salt and white pepper to taste
- Crispy shallots for garnish
Preparation
There's a particular alchemy that happens when you simmer bones until they surrender their essence. This congee refuses to let yesterday's celebration go to waste.
Break the chicken carcass into pieces and place in a large pot with water, half the ginger, and scallion whites. Bring to a boil, then reduce to a gentle simmer for 90 minutes, skimming occasionally. Strain the broth, picking any meat from the bones. You should have about 6-7 cups of golden liquid.
Building the Congee
- Rinse rice until water runs clear, then add to the strained broth.
- Add remaining ginger and bring to a boil.
- Reduce heat to low and simmer uncovered for 60-75 minutes, stirring every 10 minutes to prevent sticking.
- The rice should completely break down into a porridge consistency.
- Stir in shredded chicken meat, soy sauce, and sesame oil.
The Crispy Element
If you saved chicken skin, lay it flat in a cold pan. Turn heat to medium and cook until deeply golden and crisp, about 8 minutes. Drain on paper towels and break into shards.
Serve the congee topped with scallion greens, crispy skin shards, and a shower of crispy shallots. The contrast between silky porridge and crackling skin is what makes leftovers legendary.
