Crab Chowder - cooking recipe

Ingredients

8 oz. fresh crabmeat
2 1/2 c. small cauliflower flowerets
1/2 c. butter
1/4 c. flour
1/4 tsp. pepper
2 cans chicken or vegetable broth
2 c. milk
1 (3 oz.) pkg. softened cream cheese
1/4 c. white cooking wine
2 tsp. dried parsley

Preparation

Step one is to save all the bones and skin from whatever chicken dishes you make.
Put them into one of the large gallon freezer bags and store in your freezer.
Add to the bag until it is full.
You will need at least one gallon bag full to make your stock.
The size of your stockpot and your freezer size dictate the amount of stock you make at any given time.