Butchered and Cooked First Bird: Soup Recipes?

[aart]

I used enough water to cover the whole bird initially. Pulled the bird out. Deboned. Put meat and soup ingredients with some broth in a different pot for the soup, and put the bones back into the big broth pot for the baggies you see above. I would have had to quarter the bird to use less water, I think. Is that what yall do?

I cut the bird up into parts to fit in pressure better.

 

[Hay Belly]

I would never use a cooked chicken carcass to make soup. For meat I usually use two whole Red Ranger-type hens (you can save the breasts for soup later) plus additional neck, backs and feet. I add two onions, a whole celery plant, 30 or so of those tiny useless garlic cloves, 6 big carrots, apple cider vinegar and s&p. Cook it for 8 hours and strain and dump all the solids. I can this broth to use later for soup. You can't start out with dregs and expect something tasty!