8 chicken backs with skin
skin and bones from 4 chicken breasts
1 tbsp. oil
6 to 8 cups water
1 tsp. salt
1/4 tsp. pepper
1/2 to 1 tsp. poultry seasoning
1/2 tsp. onion powder

In large pot heat oil, fry skin until crisp like bacon. Add bones and brown well. Remove everything from the pot so that you can pour off the fat. Return bones and crispy skins to the pot. Add the water (just enough to cover the bones) and seasonings.

Simmer for 3 hours. Strain broth into large bowl. Place in the refrigerator - this will bring the fat to the top. Skim off fat. Remove meat from bones. Save for soup.

Submitted by: Carol Sanderman