I make Oven Roasted Chicken once a week to eat of course but I really want to make chicken broth with the bones and delicious juices left in the pan! Using a roasted chicken makes for a very flavorful broth you can use in other dishes you make the rest of the week.
So assuming you have your roasted chicken carcass in the roasting pan, remove and place in a stock pot, juices, veg, bones and all!
Cover with water.
Add 1/4 cup apple cider vinegar (helps draw any collegan out of the bones).
I do not add a lot of seasoning here as I like to season my broth throughout the week according to what I am making, but feel free to season if you like.
I cover and simmer almost 24hrs, it condenses down and makes a beautifully rich broth.
Cool, strain and store in glass containers in fridge. I typically use all of it in one week but you can freeze it as well.