Well everyfur, those of you up north, welcome to this kind of weather…. So, this is my latest 20Q stock pot with home made chicken soup. It will have matzo balls in it later on, but this is after (boning a 7.5 lb. chicken, there was still over enough for stir fry later- if you would like to see it as I make it, let me know) cooking for about 8 or 8.5 hours. It is really simple, to be honest;

1 WHOLE chicken (yes, the whole thing)- now all you need to take the breasts, and the thighs & legs, make sure the giblets or whatever is in the cavity cleaned out. Put the breasts and thighs/legs away for later. Put all of what's left (wings,back,extra meat you couldn't slice) and put that into a stock pot. Fill with water. At a little salt to help (you'll need it in the flavour) it bring to a boil. This will take a while- it's not for peeps who are impatient. You can two things here. You can skim the foam from the chicken, that can be thrown away as is. #2, You can leave it in and bring the soup to a really rich soup. The only different is that when you make a large amount like I do, I leave it and when the soup is at its last, I use the remains for a rue.

As far as seasoning? Salt, garlic, celery, onion. That's the very basic, you can get fancy with coriander and thyme, but be careful how much you gauge. (yes there are others to use, but tmtr… )

=^_^=
-Fox