Take homegrown pre-cooked chicken, guinea meat, or turkey breast and dice well. Place into a large soup pot. Fill 2/3 the way up with fresh, cold water (…or obviously, continue to use the broth from cooking. However, as an alternative, you can freeze the fresh broth, after cooling it down and pouring it, via measured batches, into suitable plastic containers, or, into large durable freezer bags. That will work just as well, and you can serve it later as a mixer ingredient for such divers dishes as homemade stuffing, rice, or potatoe recipes for example). Add a large dash of dried onion bits, some dried celery bits, and a dash of dried parsley to the mix as well. (Add 1 to 2 cubes of chicken bullion to the fray for additional flavor, if you so desire. Now, if the home grown birds are of certain varieties, you don’t need to. Their meat is rich enough. More on that later. However, I have found that certain breeds of chickens, like white leghorns, and guineas in fact, do need the extra flavor.) Be sure to salt and pepper to taste. Don’t forget to put in a medium-sized tomatoe either! Add 1/2 cup or so of white rice to the pot too. Now for the absolute must, key flavor ingredients: Add a smidgened pinch of cinnamon and nutmeg to the mixture, along with a full tablespoon of raisins. Boil over medium heat till all the ingredients are well done and blended. Serve with toast, or honey-baked and hot buttered yeast rolls. Bon Appetit!!!

Tetra…