Chicken Juice

Remove all visible fat from the chicken and separate the thigh from the leg.

Throw everything in the pot and simmer away over medium-low heat for a couple of hours, or in a crock pot on your way out the door.

Chicken breast is not a desirable cut because the meat is dryer and the leg and thigh have a lot of cartilage that dissolves into the soup and gives it added richness and nutrition.

I serve a piece of falling-off-the-bone chicken over a mound of buttery mashed potatoes (or dressing) bathed in the sauce with a side of corn and cranberry jelly. I guess it is a creamy soup/stew? Either way, when you serve it, you’ll be able to hear a pin drop, especially if you have taught your kids not to speak with their mouths full! The only thing you will eventually hear is … MORE?