I've never simmered one overnight, however, and I've never used dill with chicken. I would be inclined to add the dill later in the cooking process for fear the flavor would get lost with a long cooking time.

Will start it when I feel like it.

The dill is something that reminds me of MY Granny's chicken soup, so it takes me back. Will wait til later to add it.

The carcass was picked over and the meat refrigerated. I put celery, carrot, onion, garlic, salt and pepper in too. It would simmer at first and then reach the temperature of a crock pot on low as I slept.

Strain the stock and discard the bones and over cooked veggies.
Allow the stock to cool. You can refrigerate for several days at this point.
Skim the fat off the top.

Then add veggies and the meat to the stock and simmer.
Taste and adjust the seasoning.

If a starch such as rice or pasta is wanted in the soup, I usually cook it separately and pour the soup over the starch to serve. This is to prevent the starch from turning to glop, since I will store a lot of the soup in the freezer or refrigerator.

This isn't a formal recipe, but it's how I do it.

simmer for hours. I have done this, and it does make great stock. Don't think I have ever cooked them longer than 12 hours, though. I put the strained broth in the freezer. Didn't ad aromatics until I actually started making the soup.

My grandmother used to make her soup with old stewing hens, something I can't find these days. I usually use the raw backs/wings/necks, along with a mirepoix of onions, celery and carrots, augmented with peppercorns and bay leaves, simmered for 4-6 hours or more. I've also make chicken soups with the bones and skin of grocery store rotisseried chickens, nothing extra added, and they came out ok.

carrots, celery, onions, a turnip, parsley. And cut to the chase, I use a pressure cooker.

I've never had one, but I do recall that my mother did. A friend got one a few years ago and was 'into' using it a few years ago, but I'm not sure how often it's used now.

It is so protein-rich that it's gelatinous. And flavorful!

You'll never return to College Inn in a can thereafter.