chicken legs (or drumsticks if you prefer the more appropriate term)
lots of water (a Cuisinart stockpot about 3-inches from the top)
lots and lots more of bouillon cubes (chicken flavored to be exact)
sea salt (the coarse variety, thick chunks)
celery seed spice (McCormick kind, cheapest with red top written in white)
any seasonings you prefer to go into your chicken stock
broad egg noodles or long grain enriched white rice (we may just prefer a little of both)

Throw in chicken drumsticks into pot, add water and bouillon cubes. Sprinkle in your spices and try not to get them all over the stove. Cook for lots of hours, about 2 on high then bring it down to a low simmer. Turn up the heat when you realize there isn't much time left before supper should be served so turn the heat back up to a happy medium and wait till the meat is just about falling off the bone. When that happens take out the chicken and let cool down.

Slowly debone the chicken because it may be hot. Take off skin and throw out. Bones? Bones are good. Throw them in a freezer bag and put them in the fridge. In a week, throw them in the freezer.

When meat is all good and cut into bite size pieces for the family's big meal of the day put in a little more celery seed and a few squirts of Worcestershire sauce. Horseradish may be nice too. Whatever you have on hand throw into the pot and don't forget to add the rice and noodles.

Enjoy. I know I will.

Submitted by: Jennifer Newton-Watters Inc.