Got a new deal on backs and necks of chickens last week. 40 pounds for 5 cents....$2.00.....added vinegar, celery, carrots, onion, salt and pecker.....cooked it in a 50 quart pot for 5 days. Strained it 3 times on cheese cloth. (The chickens got to eat all the strained stuff.) Let it cool to take off all the fat. (Saved the fat in snack baggies about half cup each) Put in freezer, will use for gravy or sauces. Canned the broth in 39 pints. They will sit on the pantry shelf for about a year until I use all the previous years of broth. I think I keep over 50 jars at all times. I use it anytime I need water. For cooking rice, adding moisture to chicken or roast. Always smells go good in the house when I can this stuff. Nest up: beef chunks and also bacon. That will empty my freezers a little.