I seldom roast chicken because I love soup and hate losing all the broth I can get from boiling a chicken for soup. However, I got this brainstorm the other day, wondering what would happen if I saved all the bones from my roast chicken and boiled them for broth. I tried it and it worked. Now, the broth was not a rich in chicken flavor as one that has had the skin and meat cooking away with the bones, but it was flavorful and delicious anyway.
To start, I sautéd an onion in 1/2 tbsp of olive oil. I added 2 cloves of garlic, salt, pepper and 1 tsp of dry mustard. Then I tossed in the carcass and all the remains from the roast chicken. I added water enough to cover the bones, put a lid on and brought it to a simmer. I added a bay leaf and let it simmer away for about an hour. I strained the broth to be sure I got all the bits of bone and cartilage out and tossed them away. Now I was left with a tasty broth. I added 2 carrots and 8 mushrooms, in 1/2 pieces or so, and let them cook until tender. I then added 1 cup of frozen green beans and 1 cup of dry packaged egg noodles. The noodles took about 10 minutes to cook until tender and by then everything was done. I added some salt and pepper and 1/2 tsp of mustard to boost the flavor a bit.
Single Servings 