My Mom always made my Grandmother's Brunswick Stew to welcome the start of winter: Chicken Potato Sliced Carrot Diced Celery Frozen Baby Lima Beans, thawed Canned Whole Kernel Corn, drained Diced canned tomatoes in juice Onion (I have to leave this out when I make it now) A dash of black pepper Salt to season to your preference about 1/4 - 1/2 tsp Oregano Chicken Broth Cook the chicken in broth until done, debone if not already boneless, and chop into small enough pieces to fit on your spoon. Cook carrot and celery (and onion if using) in a little water until just starting to soften, add potato (and a little more water if needed) and cook until vegetables are close to done; drain. Combine with chicken, broth, and the rest of the ingredients, cook for at least 1/2 hour to get the lima beans soft. I don't have exact measurements because it depends on whether you are cooking for 1 or a crowd. Basically, I use about 1 large potato to 2 chicken breasts and enough of the other veggies to equal about 2 cups mixed (in about equal parts) when I am making it for DH and me for dinner and plan on having the leftovers for lunch. Edie

You can use any part of a chicken that you find on sale for making chicken broth. I buy packages of chicken necks & backs just for making broth. Not a whole lot of meat, but it really doesn't matter if you simmer the broth for several hours. By the time you're done, the meat has pretty much given up all its flavor. If your goal is to make broth & use the meat for soup, I think legs, and especially thighs, are a good choice. They are more flavorful than breasts and hold up to long cooking. As far as too much broth, you don't need to fill your dutch oven. Just make the amount of water equal to what you want to finally end up with. Or, you could make a larger amount and freeze the extra broth. However, there's absolutely no reason why you can't use a smaller saucepan with just a few pieces of chicken. I think browning the chicken pieces either in the stock pot or in the oven adds a richer flavor to the chicken broth. I always include a chunked up carrot, onion, and celery stalk, along with a bay leaf, some whole black peppercorns, and a couple of whole allspice. The longer you simmer the broth, the deeper and fuller the flavor. I usually strain the broth using a strainer lined with some cheesecloth & toss all the solids. However, if I have used some really meaty chicken pieces, I remove the bones & skin and set the meat aside for use later. Then I refrigerate the broth overnight & scrape off the congealed fat. If I'm making soup with the strained & de-fatted broth, I'll use fresh vegetables.

A bit boring but i've done the same method for years. A roasted chicken dinner, very comforting. I roast two organic chickens using the oven roasting heat. Cut some onions in half, cut side down in the roasting pan for 'feet' under the chickens....add some big carrots cut in large chunks and a few celery ribs. Garlic. Add a cup of water and roast. Another 1/2 sheet pan of mixed veg and root veggies go on the lower rack half way through the chicken roasting. Kale or collards as a side dish. I also have a mixed sprouted grain side and/or a bean, usually white beans. Sometimes black beans. A Saturday or Sunday no brainer dinner but comfort food. Pan juices and veg make a nice gravy. Stock pot is already simmering with veg cuttings and h2o when we sit down for a nice meal. That roast chicken is then picked of meat, usually more than half left over, then the bones, the carcass back, is cracked and broken then into the stock pot. I always have chicken feet, (great pup snacks), in the freezer. And duck paws frozen in packs with duck necks for stock. The other chicken i cut into parts and give it a spice rub and marinade for a bbq style roasted chicken dinner. Pick more of the meat and fridge it. I end up with a dozen or more meals that are not at all left-overs. Chicken salad, a few qrts of soup...add some of the picked chicken to each qrt, then some of the finely sliced greens uncooked i set aside, some rice or some of the beans, fridge those container, then top with the stock/broth once it is chilled, then freeze. A few smaller pints i fill with beans and rice, then top with stock as well for the freezer. Gives me quick options later for soups. I often food saver some picked chicken with a spice rub that can be pulled out of the freezer for tacos or a filling for arepas...easy small sauce pan heat-up with some miropoix and chili sauce. Still have a few pints of just stock i freeze. Produce is expensive. My garden produce is special enough that canned or purchased stock/broth is not worthy. Making our own stock is practically free. Just the stovetop heat cost. And maybe i just enjoy it. I'm making my own choices and using basic cooking skills. I never salt it. Enough sodium in the veg. Celery and carrots and greens have plenty of salt. Fresh greens i may add later when i make soups and stews from the stock/broth have sodium as well. I may add some parm to a soup later. I adjust for salt to the table. A spicy garlic yogurt salsa as a topping for a stew or soup is huge in flavor and i may not want an extra salty. We made sea salt last spring and find a finishing salt much better added when needed, a pinch, at the table, is a better flavor enhancer as a last minute ingredient.

Curious what you mean by just broth. Or do you mean boneless chicken parts. Or do you mean canned broth. I make a vegetable stock all the time using vegetable scraps. Both ends of a large onion and the first outer ring with the skins, top and bottom of a whole celery, a couple whole carrots, (they are cheap), parsley stems. Peppercorns, coriander seed, a couple bay leaves, thyme...i usually have green leek tops. I like cilantro stems for that zip-zing. Like Lindac mentioned, poaching your chicken makes a nice delicate broth full of flavor. Using bones gives a much better flavor but still good by poaching with veggies and no bones. Poach chicken in the veg stock, remove when done, let cool while simmering the broth and preparing the soup veggies. Veggie stock just takes 45min-1 hour. Strain stock, (chicken-n-rice soup?), add rice and cook in broth till tender, then add your fresh saute veggies and chopped chicken. It is a very simple clear broth soup. A classic 'ladies lunch' soup in NYC. Light, not fatty. Usually a garnish of parsley and a slice of lemon. Chive sprig, lol.