When, I got off the phone, I stripped the chicken from the carcass of the roastie we had for dinner last evening so that I could start a nice chicken broth. Making stock is pretty basic ... and I have a blogging friend, Max, who contacted me, asking about how it's done. I imagine that every cook has their routine, but here's mine.
Lovely roasties ready to knosh ... these from last summer, but I used the same rub on last night's roast.
First, I use a lot of rubs and spices on my roasters, so the stock I make is usually tailored to a specific soup. Yesterday's roast had a cayenne and smoked paprika rub because I have it in mind to make an Armenian meatball soup tomorrow that requires a bit of chicken stock to fortify the soup's broth. I would tell a beginner to think about what they have on their chicken for spices and incorporate the skin and pan drippings into their stock. Then, use the stock to create a soup that is enhanced by those spices. Got it, Max?