I wanted to make a batch of homemade, from-scratch chicken soup in time for dinner, but my chicken was frozen solid. In the morning, I started thawing the chicken in cold water.
By late morning, it was making progress but not thawed enough, so I put it in a huge pot of water and started boiling away. I put in a few sprigs of fresh rosemary, sage, and thyme from my garden, and it smelled heavenly. I let it simmer for a few hours (past the point of doneness probably, but I was taking a nap).
I took out the falling-apart chicken and strained the broth. Pot #1.
When the chicken cooled enough to handle, I picked all the meat apart, saved some for the soup, and froze the rest. Then I put the bones, skin, and other remains in the oven to roast for about 30 minutes at 450 degrees.
Then I put the roasted remains (along with liquid I used to deglaze the pan) in the slow cooker and covered them with water. I added some salt, a little vinegar, two bay leaves, and a few peppercorns. I left it all in there for about two days, until the bones started to soften.
Then I strained the broth and discarded the solids. Pot #2.
And that is the story of how I got two pots of broth from one chicken.