I took a 12 quart stock pot and put two whole chickens in it (about 5 3/4 pounds each), covered them with water, added salt and pepper and stewed them until the chicken cooked through and tender.I removed them from the water onto a wire rack (set over a pan to catch the juices) to cool. I strained the broth and set it aside.

One chicken was deboned and deskinned and put back in the stock pot with vegetables and some of the reserved broth to make Brunswick stew. The other chicken was deboned and made into chicken salad. The remaining broth, both chicken carcasses, herbs, carrots, celery and water were combined in another stock pot and stewed to make more chicken stock (which I froze).

As I was straining the last bit of broth, I kept looking at the scraps left from making the stock and thinking what a waste it was to just throw that away. So, I opened and cleaned my new meat grinder and ground up the bones and skin and veggies and made it into dog food. My dogs loved it!

Brunswick Stew Recipe

• Meat of one stewed chicken, pulled apart in large chunks

• 2 cans corn
• 2 cans lima beans
• 4 cans tomatoes
• 2 cans green beans
• 1 large (28 - 32 oz) can green beans with potatoes in ham-flavored broth**
• 6 medium potatoes, cut into chunks
• Chicken broth

In a 12 quart stock pot, combine the chicken and all the vegetables. Pour in enough stock to cover all the vegetables and chicken (about 6 quarts). Simmer over medium to low heat for 2-3 hours. This will yield about 10 quarts of stew.

This recipe freezes well.

**The ham-flavored broth is very important to distinguish this stew from just chicken vegetable soup. I use Hanover brand for this product. If you can't find this in your grocery store, you could probably add a couple of strips of bacon to the mixture to give it that smoky ham flavor. I also used the potatoes in this product and added them with the other potatoes. You can probably get the equivalent of three potatoes out of this can. So, if you can't find this can, you probably want to add three more potatoes to the mixture as well as the bacon.

Chicken Salad Recipe

• Meat of one stewed chicken, chopped coarsely
• 1 medium onion, chopped finely
• 1 medium apple, chopped finely
• 1 cup celery, chopped finely
• 2-3 hard boiled eggs, chopped finely
• 1 small jar of sweet cubes (we use the juice and everything)
• Mayonnaise, enough to give it the consistency you like, probably a cup
• Salt
• Pepper

Combine everything in a large bowl and chill.

Chicken Stock Recipe

• Carcass and scraps (giblets, skin, scrap meat) from two stewed chickens
• 2-3 Carrots, in large chunks (or whole)
• 2-3 Stalks of celery, in large chunks (or whole)
• 2-3 Tbsp. Poultry Seasoning (Includes rosemary, thyme, parsley, sage)
• Salt
• Pepper
• Water

Combine the chicken, carrots, celery and herbs in a large stock pot.Fill the pot with water and simmer for two to three hours. Strain and freeze. This makes about 6 quarts of stock.