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Reply to "Can I make chicken noodle soup from leftover roasted chicken?"
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[quote=Anonymous]OP, This is my favorite way to make stock! I know you're set but here's what I do: I cover the carcass with water plus and inch or two, add 1 teaspoon of salt, as well as onion, carrots, celery, bay leaf, grounded pepper. I bring all to a boil on the stove and then I let it "smile" -- a gentle shimmery simmer -- for a few hours, checking often to make sure it doesn't start boiling frantically. The flavors from the roast chicken (I baste it with a mustard and honey coating) add to the stock flavor. It's a gorgeous golden color. Thanks for reminding me that I've been meaning to make a roast chicken for this very reason ... Enjoy![/quote]
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