I'm not sure of the *actual* recipe, but if you grab a few pieces of old (not a yearling, something a bit tougher) chicken, with bones and all, fill a large pot with water and add a (very) roughly chopped carrot, two onions, a couple of cloves, sprinkling of pepper-corns and other meaty herbs like oregano and basil or thyme and sage and a pinch or two of salt. Slowly boil for about an hour or so, until the water is well stained yellow. Turf the chicken (It will be tasteless and stringy) and other vegetables. Strain into bottles. This stock is suitable for freezing. Use it for things like: 1. Mushroom and chicken soup: 1/4 cup of light Soy sauce (light as in flavour, not fat content :) ), lots of mushrooms (rehydrated), spring onions, cabbage and any other of your favourite vegies (Even peas!). A good litre of stock, bung it all in, bring to the boil, and then lower to a simmer for half an hour. Try adding rice noodles into the soup before serving! 2. Spaghetti alla Jeztyr. Rummage through the cupboards finding whatever you think will taste nice (mushrooms, garlic, onions, beanmix, whatever). Tomatoes crushed or chopped. Tomato paste if you like it. Get about 500g of mince beef or pork, or both! Brown onions, then garlic and meat, add a few good herbs, bung in one cup of broth, tomatoes, paste, chilli (only a bit) and simmer for half an hour to one hour. Serve with spaghetti or penne or farfalle. 3. Grab light Soy sauce, some shrimp, curry powder, sugar and half a cup of broth. Lots of vegies. Cut the vegies up into small pieces. Mix two spoons of curry powder, one spoon of sugar and a decent dash of soy sauce together. Brown the vegetables (starting with the hardest ones like carrots and onions, finishing with soft ones like zucchini and bok-choi). Stir fry with a liberal amount of good quality oil on a high heat, adding shrimp and shallots. Tofu, Chicken or pork pieces can be used in place of shrimp. Add broth and fry hard for about ten minutes or until the broth has reduced considerably (Not totally dry, just not too sloppy). Finally add sesame seeds and cook for a further minute. Just before serving splash a bit of sesame oil (for fragrance) and shallots (for colour). ENJOY!

Chicken & Spinach Enchiladas 16 skinless chicken legs & thighs 3 onions, quartered & sliced 4 cloves garlic cumin, oregano, pepper to taste 2 c. chicken broth/stock 2 pkg. frozen spinach (thawed & squeezed dry) 8 whole wheat tortillas nonstick spray 6-8 oz. monterey jack cheese, shredded 1 jar tomatillo salsa To make the filling: Combine chicken, onion, garlic, cumin, oregano, pepper, and chicken stock in a large saucepan. Cook over medium high heat until liquid boils, then simmer 1 hour until the chicken is tender. Remove chicken from liquid and cool to room temperature. Meanwhile, boil down the liquid that is remaining until about 1 cup remains. Cool, then mix with chicken after removing the meat from the bone. One hour before dinner, heat oven to 375. Warm tortillas in the package for 30-45 seconds, just to make them rollable. Then spray each tortilla on both sides with the nonstick spray, and use 1/8 of the chicken mixture, rolling up the enchilada and putting it in a greased baking dish. (I used 13x10.) Bake enchiladas uncovered for 20 minutes or until the tortillas are browned. Pour desired amount of salsa over the tortillas, cover with cheese and bake another 10-15 min. until cheese is melted & bubbly. Brown the cheese under a broiler if you like a really browned cheese. Serve immediately. These reheat well, and freeze great too. Hint: You can make the filling ahead of time and freeze it. Then dinner would only take about 30 min. plus rolling time on a busy night. (Still quicker than take out. ;D)