I am so glad you enjoyed it 🙂

We have always used the bones after they have been cooked. Not only does it add a depth of flavour of the broth but it means that there is no waste after we eat a meal that has bones.
Of course raw bones do contain more collagen but I don’t see that much of a difference in the end results. Though i most often use cooked bones my stock is always gelatinous when cooled so the collagen is definately still quite present.

So no, I roast the chicken whole, we use about half in one meal and then reserve the rest for the soup…. I also often rinse the pan out and keep the drippings to add to the stock.

okay, this might seem like a stupid question but I thought you couldn’t make broth after the bones have already been cooked… so, do you cut off the meat before you roast the chicken and save the uncooked bones for the stock?

really though…. it might look like a big long recipe and a lot of work, but really it is quite easy to make and Chicken soup really does something good when you are sick…