"I hate being sick, but at least I can still eat well."

• (3) legs with skin
• (2) thighs with skin
• (1) chicken breast
• (1) medium to large yellow onion
• (3) celery stalks
• garlic
• (1) can of corn
• several baby carrots
• Spices: close your eyes and just grab 4 jars. Curry Powder.
• Herbs: oregano, basil, tyme (i think)
• (2) Quarts Chicken Broth

Directions:

1. Brown the chicken in a small skillet.

2. Cut up the onion, celery, carrots, garlic and whatnot. Sweat them in your soup pot with all that extra skin you cut off the thighs. Add in some of the spices and curry powder. Let cook for a few minutes, until they are beginning to get soft. No need to try and caramelize them.

3. Once the chicken pieces are browned to your liking, and there is a fair amount of rendered fat in the skillet, dump everything into soup pot.

4. Pour in the chicken broth. Turn up heat and bring to a boil. While it is heating up, add in the can of corn (drained out the liquid in the can first). Add in 4-5 bay leaves. Some additional spices as desired.

5. Once it reaches a boil, turn the heat down to simmer and let it simmer for a long time. Stiring and tasting occasionally.

6. At some point the chicken will start falling apart. Take it out of the soup, pull it off the bones and add back to the pot. At this point you could also cut the bones in half, put them in some cheese cloth and let them sit in the pot for another hour so get all that delicious marrow out of them.

7. (Optional) After letting simmer/low boil for several hours with the lid on, take the lid off and let it reduce for another hour or so.

8. Spoon into a bowl and stuff your gullet.

Total Fat: about 2 chickens worth