The flavor in the bone stock/broth or chicken soup will depend on the age of the bird when harvested, whether the bones are roasted or fresh and the length of time cooked. The older the bird, the more flavor and collagen in the broth - roosters make delicious bone broth!
Bone stock/broth is the base for the soup recipes that will follow in later blogs. I am not faithful to one recipe or style to make the stock. Sometimes I used roasted bones, sometimes smoked bones and sometimes fresh bones, sometimes I use whole birds as well. The main ingredients are heritage chicken (bones, carcass, skin and or feet of one chicken), water to cover bones and a little salt to taste (or not as you like). You can add herbs and/or vegetables as well. I like to use my crock pot and let it cook on low for a minimum of 12 hours and a maximum of 48 hours. Strain the bones from the stock when warm and refrigerate or freeze when cool.
The same recipe can be used for Turkey as well.
Trivia tidbit ... "Bone Broth" should technically be called "Bone Stock". Broth = made from meat or meaty bones and "stock" = made from bones. You can find a good explanation here.