mmmmm soooup!

Definitely recommend making soup from the leftovers from the roasted chicken!
Once again....no measurements, just technique. Its a process but its well worth it. When you are done, you'll have chicken stock for sauces and future soups as well as tasty soup that will cure all that ails you.

1. Put all leftover chicken, bones, (skin) and veggies from the roasting pan into a big stock pot. EXCEPT the Lemon, it takes over the broth and gets funky!
2. Cover with water, about 6 cups.
3. Add 1 cup of water to the roasting pan and put over burner to get all the goodies and bits off the pan. (also helps with the eventual cleaning)
4. Pour the pan liquid into the stock pot

Add:

• a few whole garlic cloves, peeled
• bay leaf
• fresh thyme
• S&P
• 1 boneless chicken breast (if you are making soup, its not needed for stock only)

1. Simmer on medium/low for about an hour. Remove from the heat and cool. I like to put it in fridge but be sure that you put a pot holder under the pot if you have glass shelves!
2. Skim the fat off the top and strain into another pot. This is where I get crazy and double strain:

• First through a colander to remove the bones and veggies
• Second pass it through a fine strainer to remove the herbs and icky bits that you don't want in the soup.

You can stop now and you have some rich, delicious stock

For soup add:

• sliced carrots
• sliced celery
• very thinly sliced onion
• thyme
• chopped parsley
• S&P
• shredded breast meat
• pieces of chicken picked off the bones
• optional: add orzo toward the end

simmer till carrots are tender
Yum!