As a little girl, I remember my mother and I watching the PBS cooking show, The Frugal Gourmet. On every afternoon, during the week. (My Mother liked to watch to learn English).
Jeff Smith, was an interesting character in his approach to cooking. I recall how fascinating it was to watch him work his magic on the kitchen. Thankfully, I was paying attention. His methods for cooking a deep, rich, broth was quite inspiring. Use the same method when making Beef or Veal stock. Oven Roasting first, give "Character" to a soup, great color, flavor and richness. Great for using in recipes all week long. You can freeze it for later use too.
Place your cleaned, dried, chicken parts in a roasting pan. Add any vegetables you like to use . Here is what I used:
Preheat ur oven to 500 low broil. If u don't have low broil, try 400 broil, but keep a watchful eye on it, u don't want it to blacken.
4 chicken legs with half the skin removed
I large red onion
2 large carrots
1 large stalk celery
Bouquet of various fresh herbs tied together
I used parsley and celery leaves
5 small red potatoes
Place in a preheated, 500 degree oven and hit the broil button . Leave in the oven a good 10 minutes , being careful not to burn . Leave until everything is shiny and golden some, not blackened. Depending on your oven, it might take a little longer .
Place a large soup pot on the stove. Drain your chicken and vegetables and place directly in the pot. Add 1 teaspoon salt. Add water to cover. You should cover your ingredients with water by a good 3 inches or so. Bring to a simmer. After about 2 hours, it's ready. You will see a deep, rich, dark golden color. Let cool and store away for future use in your freezer. Reserve your chicken meat to use in a salad for a light supper, tossed with olive oil and garlic and parsley.
I had another motive. A bowl of chicken soup for lunch! Who could resist? Buon appetito!