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Message: [QUOTE="Hans Sprungfeld, post: 3043593, member: 181"] Pretty believable, and it certainly tempted me earlier this week before I just went for the rotisserie chicken. So here I am, half hour from neighborhood Soup Group, and I've got a stock about to boil and then simmer for a while. No, it's not for soup Group. I just like the idea that my labor today will end with my eating home made soup even if it's not mine. All kidding aside, [USER=25]@Deepster[/USER]'s initial skepticism about restaurant soup has some merit. In addition to stripping off the meat to be added later, the rest of the Costco chicken - skin, bones, organs, gelatinous drippings, etc. - has gone into a stock pot with requisite water, and then I just added anything from the fridge or counter that I didn't want to deal with anymore: celery tops, carrot ends & peels, onion, crushed garlic, ginger root, unfirm limes & lemons, dill & parsley that wasn't going to get used for anything else, rose hips (got tired of looking at them with no sense of what they are for), salt and pepper. Whatever emerges will get the treatment that [USER=7415]@Son of Robert[/USER] recommended, and I'll eventually add the chicken meat and some Costco frozen vegetables. I'm pretty certain it'll be good, and the refrigerator will be more manageable. I also have several Boneyard-recommended hot sauces, and some other tricks in reserve if I need 'em. [/QUOTE]