I cooked the backs and necks of last weeks hooters in water on the wood stove, simmering them for several hours. I strained off and saved the broth, then hand picked the meat off the backs and necks. I garage saled a sweet dutch oven enamel pot like Lydia uses on her cooking show. I fried a diced sweet onion and half a bunch of celery in olive oil in the pot. Then added some white wine and let it reduce by half. I poured in the broth, added the picked meat, then cut up the other half of the celery bunch in bigger slices and added those. Then a package of dried mushrooms. After this simmered in the pot on the woodstove for a time, I added some garlic salt to taste. We had this over brown rice. Sara liked it too. Sent from Yahoo Mail on Android