"Use one Cornish hen (you can get a pack of two from most grocery stores for less than $10), rosemary, sage, thyme (if you don’t have them in dry spices, Safeway/Albertsons has a fresh blend I prefer for $2.50), onion (quartered), garlic (minced), celery (chopped), a little butter (not required; the hen has all the fat you need), and salt and pepper. Throw it all in a pot with enough water to cover the chicken by about two to three fingers if you push it down. Bring to a boil and then lower the heat and cover for your workday (minimum of like two hours). If it boils down too much, you can always add more water and cook longer.
"Strain the stock into a bowl and pick out the chicken with tongs. I’ve always put the veggies/herbs in compost because I don’t know what to do with them. Cool the broth so the fat rises and solidifies to skim off, but save some of the fat. There’s enough of the broth for two or three meals, so save what’s left and freeze. Shred the chicken off the bone and store the bones and skin if you want to make bone broth, and set the meat to the side.
"When you’re ready to make the soup, add some chicken fat into a pot — I prefer a cast-iron Dutch oven — and heat on medium or medium high until it’s liquefied again and fragrant, then add flour to create a paste. Cook the roux to a golden brown and add in your stock, stirring as you go. You can use either heavy cream or milk for the creamy texture (heavy cream gives best results).
"You don’t HAVE to add frozen peas and carrots, but they’re low-cost and make the meal more filling! Add these in as well as the shredded chicken and cook until the peas and carrots are hot, then season to taste. Make a simple biscuit from a box or from scratch and drop into the pot. Bake at 350 degrees till biscuits are cooked through and golden brown."