But what to do with a roaster every week?
I decided to make a good old fashioned stew!
Toss the whole chicken into a nice big soup pot and cover with water. I put in about a 1/4 cup of soy sauce and a half pkg of onion soup mix.
Pop the top on and simmer for at least two hours to develop the flavor and soak it out of those bones.
After it has stewed a couple of hours, I generally take it off the burner and let it cool to lukewarm, or cool enough to handle the meat.
Scoop all the meat and bones out of the pot into a bowl and set the pot to simmer again.
Meanwhile, pull all the meat off the bones. Cut it up in big chunks, (it will likely separate anyway,) and toss it back in the pot.
Slice about 2 cups of mushrooms in half and 3 or four big carrots into nice big hunks and throw all that into the pot.
Simmer until the liquid gets down to only cover the solids.
Take the pot off the stove. (It's just easier.)