Yesterday I cooked a 5# chicken with stuffing. Oh, it was so good. Today I cut up come celery, carrot and onion and added a couple of fresh-frozen bay leaves from the freezer. I added the carcass of yesterday’s chicken, plus half the meat and all the bones for stock.
The rest of the meat was hand-shredded and tossed with fresh lime juice and cayenne and tabasco, plus salt and pepper and marinated for a couple of hours.
First I sauteed onions and peppers, while in a dry skillet I toasted the flour tortillas. They went along with pico di gallo, sharp cheddar cheese, homemade guacamole, lime wedges, and a bit of sour cream. A good meal.
It was a great dinner. Hope yours was as good. Talk more tomorrow. Cheers! Dee
Cooking with Dee 
Today I took the cold stock and removed the fat, and added a 28 oz. can of tomatoes and their juice, 2 stalks celery and a couple of carrots, sliced, 2 15 oz. cans white beans (drained and rinsed), chopped romaine lettuce and some partially cooked egg noodles. It’s still kind of bland so I’m simmering it a while before I add more salt and pepper. I did put in some dried marjoram and basil. Will let you know how it turns out. Dee