I love chicken baked on a mixture of rice, water, cream of mushroom soup, finely chopped onions carrots and celery, seasoned with salt and pepper, then baked at 350°F covered with foil until the rice is plump and the chicken is done. (I usually use skin on, whole cut up chicken and uncover it at the end to let the skin brown.)
You can make broth, roast chicken carrots celery and onions S&P until nicely brown, take chicken off the bone (save for some other use), put everything in a pan on the stove w/water, deglaze the roasting pan and put that in the broth as well. Cook for a nice long time, strain out bones, skin, veggies and you have broth. The longer you cook it down, the stronger your broth will be, and don't forget to season it to your taste.
Vegetable broth is the same, just omit the chicken. Let us know how it goes! ~Bliss
