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.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Mon 11 Feb 2008 02:15:54p, Janet Wilder told us...

> 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.

Feek better soon, janet. I know the soup will help.

--
Wayne Boatwright

*******************************************
Date: Monday, 02(II)/11(XI)/08(MMVIII)
*******************************************
Most of the Universe plays hard-to-get.
*******************************************

On Mon, 11 Feb 2008 15:15:54 -0600, 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 hope you feel better Janet. I'm on the tail end of something that's
had me down for 2 weeks. I couldn't cook for a few days it was so
bad. I'm just starting lasagna for tonight, but I'd rather go back to
bed. <sigh>

Good luck with the soup.

Lou

On Feb 11, 3:15 pm, Janet Wilder > wrote:
>
>
> 1 package of 8 chicken wing tips which I always save when I disjoint
> chicken wings bought on sale for freezing.
>
I love those fried crispy or baked crispy.
>
> Never throw anything useful away!
>
> --
> Janet Wilder

--Bryan

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!