I've made this several times now and usually make enough to freeze some broth for later use. I wanted to make some of Chef Johns chicken noodle soup yesterday but only had one quart of broth. So instead of starting from scratch I bought one of those Rotisserie chickens, removed the breast meat and threw the bones, skin and all the rest into the stock pot with some carrots, onion, celery and garlic I'd carmellized in 2 Tb. butter. Simmered it for three hours as directed in Chef Johns recipe with his called for ingredients and Ta Da, I had 2 more quarts of stock that was just as tasty as the original home roasted one. I have found that the browner you get your roasted chicken to begin with the richer your stock will be. It does take all day if you roast your own chicken and mine is never browned or done in 1 hour so I usually make the stock on a day I have more time and then freeze it, if I'm not using it in the next day or so for soup. Love this recipe. I never liked my homemade chicken noodle soup until I found this recipe and his Chicken Noodle soup recipe also on AR. Thanks Chef John!
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I've made this several times now and usually make enough to freeze some broth for later use. I...