... missing posts . . . methinks this is likely 'user error' - I follow this board everyday, and I don't see "holes" in the threads. the view option of "all posts" and "recent posts" do not produce the same results....
meanwhile back at the topic-ranch . . .
DW loves rotisserie chicken - the fate of the carcass is 'home made chicken soup'
as is the carcass of any fresh chicken that gets boiled or roasted in my kitchen....
first, strip and reserve any meat left.
then gently simmer down the carcass in water - no stock required - for 3-4 hours with a batch of vegetables.
cool (overnight), de-fat, re-warm, manually strip the goodies from the bones.
you should get a gelatin rich result:
discard the "used vegetables" - they've given their all . . .
purists may wish to strain the stock, I don't.
bingo!! automatic homemade 'don't get no better' chicken stock . . .
seasonings depend on chicken source - ie rotisserie needs less, boiled fresh needs more.
my list of options:
baked chicken - cumin
chicken - sesame seeds, tarragon, turmeric
chicken baked - cumin
chicken cacciatore - oregano, parsley
chicken dishes - basil, curry powder
chicken or meat pies - savory
chicken salad - basil, cumin, marjoram, sage, tarragon
chicken soup - tarragon, thyme
chicken stock - bay leaf, thyme
chicken, roasted - cumin, tarragon, rosemary
chicken, sauteed - cumin, sage
roast chicken - rosemary
roasted chicken - cumin, tarragon, rosemary
sauteed chicken - cumin, sage
prep sliced carrots, onions/leeks/shallots, celery diced, beans of choice - green/lima/pinto/navy/white/lentil/chickpea/ etc + any other vegetables that strike your taste fancy....
bring the stock to a light boil, add vegetables starting with longest cooking first.
as it finishes, add noodles at -10 minutes
add chicken meat at -5 minutes
no, it's not instant chicken noodle soup - it's good chicken noodle soup.