Homemade Chicken Soup

Last night Tyler and I roasted a chicken semi successfully. It was really smokey and ended up tasting kind of bland, but it did have the highly coveted crispy chicken skin. With the bones and left over meat I made chicken soup with rice from this recipe on Epicurious



Here's what I did, which I think is easier so you don't have a chicken carcass sitting around overnight:

Roast your chicken and eat what you want off of it. When it's cooler pick the rest of the meat off, wrap it, and put it in the fridge. Take the bones and skin (if you didn't eat all the delicious delicious skin...) and cover with low sodium chicken broth, simmer for an hour then pull out the carcass and throw it away. You can skim the fat now, or if you refrigerate overnight the fat will solidify and can be pulled out with a slotted spoon. The next day you do the soup as normal. I added 3/4 a cup of rice because someone was whining at me, and it ended up being a little too much, but it depends on how brothy you like your soup. The soup also ended up being plenty salty, so make sure to taste before adding more seasoning!