On Tue, 8 Apr 2008 12:48:01 -0400, "Evelyn Ruut"
wrote:

I have another little trick. I roast the chicken and serve it the first
night with gravy and veggies etc. After dinner I remove all the meat from
the bones, and place it into the remaining gravy.

I make stock with the bones. It's so easy; I cover the carcass with
water, add in a carrot or two, some celery, an onion, some peppercorns
and some bay leaves, and simmer for a couple of hours. Strain - and
there's soup base for a week. Yum : )

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25