I made some chicken broth the other day. Started out with a whole chicken (head and feet included--okay, I lopped off the head) from a good Asian supermarket. Sauteed garlic and onion, added the chicken and enough water to cover, salt, and pepper. I simmered the chicken for around 40 minutes, and tasted the broth. Disappointingly bland. I then took the chicken out, removed most of the meat , set it aside, and put the bones back into the broth. After another 30 minutes, the broth had a lot more flavor. After a total of 2 hours simmering, the soup was pretty good. And it seemed like almost all of the flavor came from the carcass, not the meat. Was I imagining things? Is the meat really not necessary for a good chicken broth?