Just had a huge container of soup I made from scratch. Even fed a couple of the non-blacks in my building. Roasted a chicken that was salted and peppered and stuffed with baby bell peppers, mushrooms, celery, and onions tossed with melted butter in a pan lined with salted and peppered buttered new potatoes and diced roasting potatoes.

Took the refuse trimmings of the vegetables and boiled them with the neck and gizzards, which had been sauteed, while the roast was in, then boiled them down.

Parted out the chicken, wingtips and drumsticks, thighs, wings, breasts, and breast fillet, and some of the larger portions of bone meat.

Added the remaining bones, skin, and gristle to the boiled down pot and rinsed the roasting ban with warm water into the pot to collect the gelatinous fat remaining at the bottom. Filled the pot back to the top and boiled it down again.

Cleaned the freezer and found a few meager handfuls of other vegetables which had been freezer burned. Some broccoli, cauliflower, baby carrots, zucchini, snap peas. Boiled and reduced twice more.

Each boiling was about 90 minutes.

Used a colander to strain the liquid while still hot, pressing the contents to extract as much liquid as possible. Returned liquid to pot, placed colander on top, and poured water over the contents while moving them around to extract any remaining essence. Continued until pot was filled. Pressed liquid out of contents and discarded contents.

Boiled it down until brown deposits started forming on the side of the pot just about the liquid line, reduced to about 1./8th of the pot.

This soup base is so thick, flavorful, and oily that I only need a tablespoon for each 8 ounces of water. And I have 3 bottles of it now.

Threw the bone meat cut up with some of the leftover potatoes and vegetables in 16 ounces of water with 2 tablespoons of soup base. Heated it up and ate it with a 6" pretzel bread loaf.

Cup of tea afterward.

If I hadn't eaten some of the chicken and potatoes & vegetables I would be able to eat this for every meal for weeks. And it took a single Sunday. I guess I'm going to have to make rice and lentils once or twice a week for a while, since a single rice cooker with 1/2 a cup of rice and 1/.2 a cup of lentils gives me 4 servings of the mixture for 3 minutes of preparation and I don't have to pay attention to it while it cooks. It has a vegetable steam tray on top as well. 5 total minutes of prep for 4 meals.

Just did the math. I have 3 bottles that will make 3 gallons of broth each, which I could probably stretch to 4 if I wanted it a little less robust. And filling for the soup would be about a 1:2 ratio if you want it chunky and hearty, so 4.5-6 gallons of soup per bottle. And I have 3. 18 gallons of soup.

I do. I just spent $400 to fill my freezer. My point is a boycott of anti-White companies anywhere.

Learn to cook, White man.

C'mon man it's not like we're cannibals from deepest, darkest africa or anything.

don't go to nigger slop shops

no fried chicken

no waffle house

no value menu burgers

no fake mexican

no premade pizza

In fact, avoid chains.

Cook at home and rarely go to a locally owned sit down restaraunt.