To make the chicken stock, pick most the meat off the roast chicken and reserve. Place carcass in a large pot and cover with cold water. You can add chopped vegetables if you like. Bring to a boil, then simmer, partially covered, for 1 to 2 hours.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
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