Roast Chicken

With all the whole chickens in the freezer, I started defrosting one every week and roasting it, to have cooked chicken to use in supper dishes for the week.

I got into a routine: defrosting on Monday, roasting and deboning on Tuesday, putting the bones directly into the crockpot and cooking for a day, boiling the broth down on Wednesday and putting it in the freezer. All those empty Noosa yogurt containers came in handy because they are a convenient eight ounces. After several weeks of doing this, we had a nice supply of bone broth for soups.