Once your roast chicken is cooked, take it out of the dutch oven and you'll be left with some really soft veggie scraps and a bit of chicken juice. DO NOT throw this away. We will use this to make an AMAZING bone broth.
Once you have carved all of the meat from the chicken carcass, put back all of the bones into the dutch oven over the veggies.
Add water to the dutch oven just until the bones are covered. I personally added about 2L. Cover with the lid and place the dutch oven back into the 190C/375F oven for 3 hours. For a 1kg bird, 3 hours is fine. If you used a 2kg bird, I would cook it for 4 hours.
After it's been cooking in the oven for 3 hours, take it out of the oven. Remove the big pieces (bones and veggies) with a pair of tongues and strain. Take the dutch oven and empty it through a strainer.
Take those veggies and bones again and put them in a cheesecloth. You want to squeeze as much juice as you can from these! All the flavour is in the veggies so squeeze away! *You may want to let the broth cool down first as it'll be piping hot!*
After you've squeezed out all of the liquid from the bones and veggies, you can discard them.
You are then left with delicious homemade bone broth!
Keep whatever you want to drink this week in a jar in the fridge.
You can freeze the leftover broth in some ice cubes or in some silicone muffin cups for a later use.
I didn't include the nutritional information for this because honestly I don't know how to calculate it for bone broth.