we roasted some chicken last week (amazing) and I cooked down the bones and bits along with the bag of vegetable scraps that I'd been collecting in the freezer for a few months into stock. Today I took the stock and cooked it into some potato soup. I was dubious about the quality of the stock, but it came together in the potato soup.
Bone in chicken breast roasting (adapted from bitman's how to cook everything):
butter/oil roasting pan, add some garlic cloves
rub the breasts down with the oil on both sides
season chicken breasts (I used herbes de provence, and it was fucking divine) over and under the skin and roast at um, either 400 or 450 skin-up for about 15 min
slice up some onion and mushroom
flip chicken, season the side that's exposed now, add onions and mushroom (and prolly more oil) and return for another 10 minutes
steam broccoli with some compatible seasonings
flip chicken, season once more, and if you're nervous about the mush and onions and garlic, you can remove them so you can actually eat them, cook until interior reaches chicken temp (165?), Maybe 5-10 minutes
potato soup (same)
chop up ~3 medium potatoes (I used gold) into little rectangular prisms
slice up a couple of leeks (he said 3, but I only had 2, but they were pretty big, so idk. substitute with onion if you want, prolly)
melt 2 tbsp butter and sautee the veg until softened, ~3 min
add 4 cups stock/water and boil forever (or rather, gentle boil for ~20 min)
season with salt, pepper
Halfway through that 20 min of bubbling, I was unconvinced about the amount of potato, and I like a little bit of chunk in my potato soup, so I chopped up a couple more smaller potatoes into bite sized pieces, and steamed them in the microwave so they could catch up to the ones in the pot.
Immersion blended everything in the pot
Added the microwave potatoes
Re-seasoned, more salt, more pepper (didn't add any salt to the stock, so I was starting from 0 basically)
Simmered for another 10 minutes so the flavors can "get to know each other", as babish would say.
Ladle out, add splash of heavy cream, garnish with something green to make it pretty (or green onion for add'tl flavor, although honestly I kinda thought it was too much leek anyway)