Pat Conroy wrote, "The making of stocks is for poets and philosophers, dreamers and deep thinkers with a dinner party coming up populated only by people you love."

I generally only use boneless, skinless chicken breast in all my dishes, unless I plan on making a stock. Here's where I go to the skin on bone in chicken breast halves. It's a completely fat free soup without the skins, and you need a little fat in most dishes to bring out the flavor.

This soup has no recipe, so I'll just have to show you what I use.




I cut the chicken in bite size pieces ant start them early. Then add other ingredients as it cooks down, then top it off with fresh cilantro and green onions from my garden. A pot will make enough lunches for a couple of weeks.

Here you go.




This is a good place to cook up some of your venison links. I've been working on one link for several dishes and still have enough for my next batch of spaghetti.

Looks good Bill. I'd eat a couple bowls of that.