No pics for this, but I made chicken soup this week with a home made stock and skimmed fat for chicken gravy with chicken and waffles.
1 large chicken (They have the Tyson Roasters at our local grocery)
1 whole head of garlic (not sure the correct name)
plenty of crushed black peppercorn
Directions for this are easy, cute the leek and onion into chunks and toss the rest of the ingredient in the pot. Pour enough water into the pot to completely cover the chicken. You want the whole chicken too, that means all the other bits that come with it. Turn the heat up and simmer for a long long time. I think we only went 3-4 hours though. Refridgerate afterwards.
My Chicken soup recipe:
Pot o' stock
whole thing of celery
bunch of fresh basil
other herbs and spices you feel like adding.
Skim the fat off the stock. I saved mine for chicken gravy. Pour the stock pot contents through a strainer into another pot or container that'll hold it, you'll want one that'll catch as much of the bits as possible. I threw out all the extra chicken bits(organs) and the veggies that were in the stock and kept the chicken on the side. Place the stock onto the stove and heat it on low to get things moving.
From there I cleaned and picked the chicken, removed the skin, fat, etc... and tossed all the meat into the stock. Microwave the potatoes, 7 minutes is perfect in my microwave (but if you like crunchy pots, fix 'em however you want). Whil they're microwaving, chop the basil fine and toss it into the stock. I probably had about 1/4 cup of basil in mine. I like basil. Cut up the 2 leeks and the onion and the celery and put it all into the stock. I usually use large chunks when fixing this type of soup. I like chunks.
Potatoes are done. Cut those up and toss them in the pot.
I got mine to boil and then turned the heat down so it would simmer and let it go for about and hour. Then it should be ready to eat.