RECIPE: Chicken Soup -can you subsitute chicken parts?
Can one use chicken legs or thighs as long as the bone is in it, to make the broth to make chicken soup? Or must one use an entire chicken? How do you determine if you put to much water which will result in more broth? I made way too much last time using a dutch oven, and I am by myself, so I had tons of left overs. If I can use a smaller than dutch oven, creating less broth, that would be just perfect. Any tips?