Bones, skin & meat left from 7-8 lbs. chicken legs
3/4 qts. water
2 bouillon cubes
2 cans chicken broth
3 tbsp. olive oil
2 onions, chopped fine
1 bell pepper, chopped fine
2 stalks celery, chopped fine
2 cloves garlic, chopped
1/2 tsp. poultry seasoning
4 carrots, chopped coarse
2 bell peppers, chopped coarse
3 celery stalks, chopped coarse
2 onions, chopped coarse
2-3 c. cooked rice
1/2 c. green onions, chopped
1/2 c. parsley, chopped

Boil chicken scraps in water, after boiled let sit and take out bone and scrap by straining. Save water. The separate bone and meat throw away fat or skin. Crack bones (with pliers) and boil in half of stock and add bouillon cubes.

In a separate pot (magnelite) saute finely chopped onions, bell peppers, celery and garlic in olive oil. After they are wilted (clear) add chicken broth. Let come to boil then add all the stock after straining bones and other stock. Then add all coarsely chopped vegetables. Let it come to boil. Then simmer until vegetables are cooked. Add poultry seasoning, green onions and parsley. Salt and pepper to taste.

Serve over rice or mix rice in what you plan to serve in.