After the aging process, place the bird in a large stock pot and cover it with water. Season if you like (toss in some salt, pepper, rosemary, parsley, and an onion for good measure) and cover. Simmer for 6-12 hours.
Remove the bird from the pot and allow it to cool so you can handle it comfortably. Remove all of the meat from the bones.
(Sample the meat as you cut it up– although there may be a few strips of dark meat that are extra rubbery, most of it will be surprisingly tender!)
At this point, you can set the bones aside to make chicken stock, and toss the meat back into the broth to make chicken soup. Just add the vegetables of your choice, noodles, and seasonings to taste, removing the bay leaves before you serve it.
For instructions on how to make, and can, chicken broth using the bones . . click HERE.