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Today I'm making my first chicken soup of this winter. What I do is buy a roast chicken at the supermarket and eat the wings and some white meat while it's fresh.
Then the next day or so I throw the rest of the chicken whole (skin, fat, bones) into a large pot, put in salt, water, parsnips, and potatoes and put it on a very low heat, checking it regularly. Sometimes I'll throw in a few bay leaves, but it really doesn't need it. Later, I'll thrown in some carrots (they cook the quickest). When it's been over the flame for a few hours (replenishing any water that boils off) it sits and cools down until I can hand the chicken and take it all the way off the bones (I'll eat the marrow of the larger bones as I work)--throw out the skin and any fat or cartilage I found and pack it up into plastic containers to freeze. It will usually last for a few meals.
And I can work while the pot cooks.
Then the next day or so I throw the rest of the chicken whole (skin, fat, bones) into a large pot, put in salt, water, parsnips, and potatoes and put it on a very low heat, checking it regularly. Sometimes I'll throw in a few bay leaves, but it really doesn't need it. Later, I'll thrown in some carrots (they cook the quickest). When it's been over the flame for a few hours (replenishing any water that boils off) it sits and cools down until I can hand the chicken and take it all the way off the bones (I'll eat the marrow of the larger bones as I work)--throw out the skin and any fat or cartilage I found and pack it up into plastic containers to freeze. It will usually last for a few meals.
And I can work while the pot cooks.
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