Recipes from the Potash Bros. Kitchen to You

1 whole chicken
3 quarts cold purified or spring water
1 large onion, quartered
1 c chopped celery
1 c chopped carrot
2 bay leaves
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed

Place whole chicken and remaining ingredients in large cooking pot.  Bring to boil and simmer on low for 1 hour.  Remove chicken (ready for eating), remove meat from bones.  Return bones back to soup and simmer for another hour. Skim the off the top layer with a spoon.  Strain vegetables and spices out, retaining the liquid.  The broth will keep in the refrigerator for a few days and can be frozen in plastic containers for a few months. 

Place bread slices on a baking pan and bake at 300 degrees, until dry and light brown.  Process in a blender or food processor until the desired crumb size is reached.  Can be refrigerated 1 week, or frozen for up to 6 months.