[QUOTE=Dynamo;988660]Thanks everyone for your replies! Again, trying to keep this pretty simple. Camel, thanks for letting me know that you do "ok" with just boiling/simmering the entire chicken. I think I am going to try this method and skip the roasting part. I was wondering how the chicken tasted after being boiled/simmered for so long? Does it lose it's integrity at all? Again, thank so much![/QUOTE]
Well I usually use stewing hens, so roasted is not great anyhow. The breast always seems pretty good for eating though. A little dry maybe, but that's the stewing hen maybe? Sometimes I shred the who,e chicken into the soup.
I shred a Chinese cabbage into the soup and it's sort of like "noodles".
I also put an entire bunch of parsley into my chicken soup, it's awesome!