Chicken Soup

That’s steam and aroma fogging up the photo, once you’ve had this you’ll never go back to canned.

After roasting a chicken, save the drippings from the roasting pan and some good meat and set aside.  Put all the reaming bird, everything fat, skin, bone, meat, in a crock pot or on the stove, cover with cold water, add about 1 tablespoon of vinegar, and soak for 1-2 hours, gently cook for 24-48 hours on very low heat.  If you have vegetables (except in the broccoli or cabbage family they make broth bitter ,[but you can add them at the end], that are old or not pretty or what ever, clean them up and add too.

What you’ve done now is suck out all the great flavors and nutrients, so you toss everything but the broth.  Decant and refrigerate,  when cold, skim off the top layer of fat, now sauté your favorite vegetables, and add them along with the good meat you set aside.  Enjoy, this is truly a wonderful food, and great now during winter season.  It’s well-known to help with a cold or flu too.