Chicken Stock from (Chicken) Scratch
The last time I went up to make soup for Ruth, she requested that I make a chicken soup next time. I roasted a chicken, then carved off and reserved the meat before putting the carcass in a pot with water to make stock.
I use the recipe found on Michael Ruhlman's blog. It's very simple, though I still managed to forget to add the herbs, peppercorns, and tomato paste. Next time, I suppose.
I so much prefer homemade stock over canned stock. (The new fangled boxed ones are a bit better.) The canned stock seems too salty and too chickeny (if you know what I mean).
I simmered some of the bones a second time in a smaller amount of water to flavor the water I will use to make the rice. My auntie is glucose intolerant, so it'll be chicken soup with rice, rather than chicken noodle soup. (And me with a new pasta maker! Oh, the humanity!)