Here is a quick idea that someone of my readership may also find handy.
I was out of chicken broth and needed some to make tomato soup the other day. I had this idea to use some partially thawed chicken leg quarters to make chicken broth in the soup while I cooked the soup.
I took the skin off a chicken leg quarter and cut it into a few pieces.
After I sweat the onions I added some celery seed to stand in for celery flavor that would have been in chicken broth and a little poultry herb blend.
Then the chicken pieces went in and simmered a couple hours with the soup.
Where the soup called for chicken broth I just added water and it turned into chicken broth while the soup cooked.
The gelatin that comes from the chicken adds a very comforting viscosity and mouth feel that makes for an exceptionally delicious tomato soup.
This turned out to be a great hack and the chicken we removed to eat later had a very good flavor.
