Ken...first of all, Happy New Year to you! I would like to reply to your message by stating that you make an interesting point in your comment about self validation and you certainly have a right to your opinion. I very much respect opinions that are based upon facts and knowledge of the subject but you don't know about free radical damage and how electrons (not ions) play a role in the stabilization of free radical molecules. In case you are interested, unstable molecules, also known as (free radicals) steal "electrons" from neighboring molecules to try and stabilize themselves. When you eat cooked food, you are in fact ingesting these unstable, free radical molecules and a chain reaction of cell damage occurs within the body. The "electron unit" within our handles provides an almost unlimited supply of electrons during the cooking process to "stabilize" free radicals prior to entering our body as cooked food. Nobody is asking you to spend your money on healthy cookware and it is ok if you don't Ken. However, if anyone were to purchase a high quality set of full 5-ply stainless steel cookware, they would find that the price would be between $650-$1,800. This can be verified by checking a local mall or cookware catalog. Also, if you simply forget about our technology and compare apples to apples, you will find that our product will be lower in price and as a BONUS, our cookware contains LifeWare Technology that makes cooked food healthier to eat! Again, this is NOT a sales pitch nor an attempt to sell our product, only to provide facts based upon 3rd Party VERIFIED lab testing that proves that cooking food with LifeWare retains more of the valuable vitamins, minerals, nutrients and enzymes than food cooked with conventional cookware. I would gladly discuss this with you further if you wish? If you're up for the challange, just give us a call, my direct extension is 243 and I welcome any spirited and professional conversations.

I have some things to make instant chicken stock, but I had my mind set on making homemade stock to make french onion soup, which I have been dreaming about since reading that thread ---- I don't eat red meat so I was going to try it with chicken stock, so figured a homemade base would be better -- another day! Thanks for your help.

Chicken is not a favorite of mine; although it used to be. My "mother" cooked it too much growing up and for the last 10 years before we stopped talking; would only eat baked chicken. Parents both came here in the 50's from Hungary; there's one dish she used to cook that I ended up finding a recipe for & making it my own. Chicken Paprikash 2 - 2 1/2 pounds meaty chicken pieces (breast, thighs, drumsticks) 1 tablespoon cooking oil. 1 cup chopped onion 3 -4 teaspoons paprika 3/4 cup chicken broth (think it's 1/2 a can) 1/4 cup dry white wine (I omit this step) 1 8-ounce sour cream (I omit this) 2 tablespoons all purpose flour 2 cups noodles or rice *I go one further and add Hungarian banana peppers - or there is a mix at my food store that has small red/yellow/orange peppers *I also double the sauce - use a full can chicken broth & double the Paprika. I use 2 different brands Paprika Cook chicken in hot oil about 15 minutes or till lightly browned. Sprinkle with salt & pepper. Remove chicken & set aside. Add onion & paprika (peppers if using them) to skillet; cook till onion is tender. Add chicken, turning pieces to coat with paprika mixture. Add broth (& wine). Bring to boiling - I don't really boil, I let mine simmer for a while. Cover, simmer 40 minutes or till chicken is tender & no longer pink. This is where I stop & serve mine, using the pan juices on the noodles or rice Take chicken out of pan. Measure 1 1/2 cups pan juices; adding water if necessary. In a bowl stir together sour cream & flour; gradually stir in juices mixture. Pour into skillet. Cook & stir till thickened & bubbly; cook & stir for 1 minute or more. Spoon sauce over chicken

With that quantity of chicken, I'd do a little bit of everything! Freeze some on cookie sheets and then bag to use whole (grilled or for sandwiches or something). Some, I'd bag with italian salad dressing (or any other marinade) which you can then defrost and grill or broil for a quick dinner. For cooked, cubed chicken, here are a few things I'd make: - chicken salad - chef salad - stir-fry - chicken broccoli casserole (layer cubed, cooked chicken, fresh blanched broccoli, or use frozen, pepperidge farm stuffing in a 13x9 pan. Mix together 16 oz. sour cream, 1 can cream of chicken soup, 1/2 c. milk and pour over the stuffing. Bake at 350 until heated through, about 30 min) - homemade chicken soup - chicken tacos (use a packet of taco seasoning as directed on package, refried beans, lettuce, tomatoes, sour cream and your choice of soft tortillas or crunchy taco shells) - chicken fajitas (packet of fajita mix, sliced green and red bell peppers, sliced onions, serve with soft flour tortillas, salsa and quacamole) - Chicken Cordon Bleu - pound to about 1/4" thick and roll with a slice of ham and swiss cheese. When ready to cook, defrost, dip in egg and bread crumbs, bake at 350 about 40 min. Can serve with a white sauce such as hollandaise if desired.