Roast Chicken Ramen with Fried Eggs

• 1 rotisserie chicken
• 3 cups chicken stock or low-sodium broth
• Kosher salt
• Freshly ground black pepper
• 6 ounce ramen noodles
• 2 tablespoons unsalted butter
• 4 large eggs

1. Remove the legs and breasts from the chicken then break the carcass into small pieces.
2. In a medium pot, bring the stock to a simmer with the chicken bones and simmer, uncovered, 15 minutes.
3. Remove the bones from the stock and add the reserved legs and breasts simmer until the chicken is hot, about 5 minutes.
4. Stir in the ramen and simmer until the noodles are tender, about 5 minutes.
5. Season with salt and pepper to taste.
6. In a large heavy skillet, heat the butter over medium high heat.
7. Cook the eggs to your preferred doneness, about 3 minutes for runny yolks.
8. Sprinkle the eggs with salt and pepper and serve with the noodles, stock and chicken.

rotisserie chicken, chicken stock, kosher salt, freshly ground black pepper, ramen noodles, unsalted butter, eggs

Taken from www.foodandwine.com/recipes/roast-chicken-ramen-fried-eggs (may not work)