So you've roasted your free range chicken. If you like to make soup, you'll have kept the bones. I always serve my roast chicken sliced up and off the bone. I take all of the bones from the roasted bird, including the neck, and put them in a freezer safe container and freeze them until future use. When I'm in a soup making mood, things become simple. I take out my bag of bones from the freezer, put them in a pot, cover the bones with water, and simmer for about 3 hours. I like to keep a bit of meat on the bones for added density to the broth. After you have boiled your bones for the required time, let it cool, fish out all of those bones that are in the pot and VOILA. You have the best base for a hearty chicken soup. Especially if serving soup to little ones, be certain that you have removed all of those small bones that may be left in the broth. Simple non?