If you don't do this with your roasted chicken you buy from the grocery store then you had better start! It's so easy and will save you a few cans or a box of chicken broth. A whole roasted chicken is one of the few precooked items I buy because I can use it for 3 or sometimes even 4 meals (family of 4).
First night we have just some chicken, veggies, fruit, and maybe some bread. Next meal would be chicken pulled from the bones and mixed into enchiladas, salad, or a casserole (makes that meal 50% easier). Then I have leftovers from that for lunch the next day. And last, I throw the bones in my crockpot to make broth for soup.
One of the best purchases at a grocery store I think. I do avoid the lemon pepper and other spice varieties because it limits what I can do. I also choose NOT to salt the broth. I usually pick it up at Costco for, what, $5? So easy.
*I was rushing to get dinner ready and completely spaced taking a picture of the finished broth.
Chicken Broth
Makes 45 ounces give or take (about 5 1/2 cups)
Ingredients
Bones of one roasted chicken, remaining skin and fat removed
1 carrot, broken in half
1 stalk celery, broken in half
3 dried bay leaves
Water
Directions
Bones, carrot, celery, and bay leaves into a crockpot.
Pour water in until covered.
Set to low for 8 or 9 hours (I do it over night).
Remove bones, carrot, celery, and bay leaves.
Pour broth through a strainer or sieve into a bowl.
Place in the fridge for a few hours to allow the fat to solidify on the top.
Skim the fat and it's ready to be used. If it will be a while until you use it it can be frozen (I use smaller containers, about 2 cups per container).