One option for cooking the chicken for either chicken pot pie, chicken noodle soup, or chicken stew.
Preheat the over to 350°F
Add the chicken and two cups of water into the cooking pan.
Sprinkle the spice combination onto the skin of the chicken. The combo is listed below.
Add the lid and cook for 1 hour or until fully cooked with an internal temperature of 165°F.
Remove the chicken from the oven. Allow the legs to cool so that you can remove the meat from the skin and bone without burning yourself.
Keep the excess water that has accumulated in the pot from the cooking chicken. You can add this right to the batch of stew or soup that you are making OR reserve it to add to the bones to make your own chicken broth.
IF you are making your soup or stew at the same time, add the chicken right to the pot of vegetables and spices you have already prepped.
Take the leftover bones and meat and set them aside. I choose to only keep the larger bones because they are easy to remove after they have been boiled.
At this point I add in one diced white onion, 2 stalks or celery, 1 parred carrot, 1 sprig of time, and 1/4 tsp salt and pepper.
Bring the bones, water (broth), spices, and veggies to a boil. Allow the mixture to simmer for at least 1 hour, longer is even better. I've simmered for up to 4 hours, just make sure to add more liquid if it starts to evaporate too much. That would be if the bones begin to peak out of the broth.
After the hour (or longer), turn off heat and allow the mixture to cool. When it is safe to do so, use a strainer to separate the bones from the broth. Store your broth in an airtight, freezer safe container. Make sure the broth cools completely before keeping in the freezer. I usually set mine in the fridge for a few hours first.
-> 1 tablespoon freeze dried garlic OR 1 clove
-> 1 sprig of Thyme
-> 1/2 tsp of salt and pepper