Roast chicken/chicken soup

I feel kind of silly posting this as a recipe because it is so simple, but so good.

Take a whole chicken, take it out of the bag, put it and the giblets in a roasting pan, pour a jar of plum sauce over it. Bake at 350 until done. Remove from oven, let rest before carving and serving.

Remove all meat from carcas. Fill roasting pan (or you can transfer the remains to a pot) with water about half way. Bring to a boil and simmer over low heat for at least 2 hours. Bring to a boil again and remove from heat. Strain through colander.

To make soup from this broth, just add what you want in the soup. I added sauteed greens, leftover chicken, sauteed peppers to this bowl.