I have a fresh whole 4lb chicken I purchased, and now I'm debating.
I'd like to make some homemade gluten-free noodles and make some soup, but I'm so used to roasting my chicken in a slow cooker, I'm now debating my process.
I have no chicken broth left right now, and I was hoping to have some left after this for making stuffing.
Which process would taste/work better?
Should I roast the chicken like I normally would - 400 deg in a slow cooker, sitting on some onions & celery, with a rub I make (paprika, sea salt, thyme, basil, black pepper, rosemary), and then cut up the chicken so that portions could go in the soup, and the carcass and a bit of meat could be used to make the broth before making the soup?
OR should I simmer the chicken in a pot with the veggies, then remove the meat from chicken, returning carcass for broth, etc.
My guess is I'm better off with the first method, but curious what your thoughts are. I often use a colander in my soup if it has bones so I can easily pull them out.
Thanks for your advice!