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**Dvjkefdw** · 01-19-2010, 12:55 AM

Hi Raelynn,

I do the chicken stock/broth and sip on it all day long. I take a raw whole bird, remove the skin and put it in a big pot. Add water to cover and up to the top of the pot. I add a stalk of celery, cut into thirds, 1 scallion (green onion) whole, and spices. I like sage, italian spice and a bay leaf. I let it simmer for about 2 hours. I taste it for the flavor i want. When it's done I strain it into a big bowl or another pot. You can use the chicken if you want but I feel like all the flavoring has been drawn out when it cooked so I just throw it all away. It's harde to measure the amount of meat we are allowed to have when it is cooked, plus we aren't supposed to have the dark meat.

Hope that helps.

Jenni

01-19-2010, 12:55 AM	#5
Dvjkefdw Join Date Oct 2005 Posts 521 Senior Member	Hi Raelynn, I do the chicken stock/broth and sip on it all day long. I take a raw whole bird, remove the skin and put it in a big pot. Add water to cover and up to the top of the pot. I add a stalk of celery, cut into thirds, 1 scallion (green onion) whole, and spices. I like sage, italian spice and a bay leaf. I let it simmer for about 2 hours. I taste it for the flavor i want. When it's done I strain it into a big bowl or another pot. You can use the chicken if you want but I feel like all the flavoring has been drawn out when it cooked so I just throw it all away. It's harde to measure the amount of meat we are allowed to have when it is cooked, plus we aren't supposed to have the dark meat. Hope that helps. Jenni
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