Roasted Chicken How-To and Broth (for Megan)

Daughter Megan was trying to make some chicken soup.
If you are making chicken soup from scratch, it is a 3 step process:

1. Cook the chicken (rinse in water and fill cavity with onion, carrot, green pepper or celery) in the oven (425 degrees for 20 minutes, then 350 degrees for 1 and a half hours)until golden dark brown. I like to just use my iron skillet. Take out of oven and let cool a bit and drain the drippings into a bowl. This is the premium broth.dark brown..the most savory broth you will ever taste!You'll only have about 3/4 cup or less of it. You will have to refrigerate it so the fat that rises to the top will solidify and you can skim off this fat and discard (I put it in a plastic bag, then in the trash. You can save it and fry food in it, but I never do.
You, the cook, then get to have fun and tip the bowl over and see the brown "jello". Put this in a pot and warm it up (it'll turn to liquid) and then drink it slowly, savoring every sip.

2. Take meat off the bones (I got 5 cups of meat from this 4 1/2 pound chicken)and make broth out of the skin and bones and whatever meat fragments are left on the skin, and a carrot, onion, some garlic and a stalk of celery cut up, or half a green pepper. Parsley is good, too. I make my broth in the crockpot on high for 5 hours or low for 8 hours. I put all those ingredients I just mention inot the crock pot with about 2 1/2 quarts of water and some black pepper.
Then drain into big colander that is set into a big pot. This is some good broth.
You can refrigerate it and skim the fat off (I like to leave some fat...gives it flavor.)

3. Use this broth up within 2 or 3 days. Cook noodles separately. Cook chopped carrots, a bit of choped onion and celery in some of the broth, and add a chicken boullion cube. Then put this in a bigger pot and add that other broth and about 3 cups of the chicken meat. Simmer. Add some chopped fresh parsley or dried parsley
if you have it.