In article >,
Janet Wilder > wrote:

> We are both down with the Texas Crud. Sore throat, dry cough and
> hoarseness. Time for some genuine Jewish Mother chicken soup.
>
> I went into the freezer and found the following:
>
> 2 chicken rib cage bones halves that I froze a few months ago when whole
> chicken breasts were on sale. After deboning the chicken, I saved the
> ribs for soup and the skin to render when I make chicken fat in separate
> packages.
>
> 2 chicken necks and gizzards from when I made beer can chickens and used
> whole chickens
>
> 1 package of 8 chicken wing tips which I always save when I disjoint
> chicken wings bought on sale for freezing.
>
> 1 skinless-boneless chicken breast half.
>
> After adding the usual carrots, celery (with leaves) onions, dill,
> parsley and for lack of a parsnip or turnip, a quarter of a green pepper
> (an old trick my late Mom taught me).
>
> Never throw anything useful away!
>
> We have about 7 quarts of awesome broth and we can now proceed to get well.

I love chicken soup. That's nearly two gallons * a lot of water for
what doesn't seem like an awful lot of bones, unless my visualization is
lousier than I think. Did you use some base along with the bones? What
does the green pepper do for it?
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com;pics of my no-knead bread posted
Laissez les bons temps rouler!