I roasted 2 chickens last week with lemon and garlic under the skin of the breast and sprinkled the skin with lemon pepper and a touch of cajun spice. I stuffed the cavities with lemon, garlic and parsley and roasted them on a bed of red potatoes.
I saved the carcasses, minus the breast meat and put them in a pot with water, a whole onion, the drippings from the bottom of the pan, garlic cloves, celery, carrots, peppercorns, salt and 2 boullion cubes for kicks.
I simmered for an hour than dropped it to just barely breaking a bubble and let it go another 2. I tasted it...its just okay. I would have thought it would be more exciting.
I have the whole pot in the garage and want to skim the fat and take out the bones and whatnot...anything I should do previous to this to pimp my chicken stock?
I am hoping to do a simple hearty egg noodle and broth soup tomorrow, or hell, some chicken and dumplings if you hounds can guide me!
Thanks in advance!