1. Place cooked chicken carcass and water in a large pot. Bring to a boil.
2. Skim away any foam that rises to the surface. Reduce heat to a simmer. Cover pot partially with a lid and simmer for 1 ¹⁄₂ hours. Occasionally skim any foam away from the surface.
3. Add remaining ingredients. Simmer for an additional hour, continuing to remove any foam that rises to the surface.
4. Remove chicken carcass from pot. Strain broth through a sieve. Discard solids. 
5. This broth can be used as a base for making soups. If not using immediately, cool to room temperature, and skim any fat from the surface. Transfer to storage containers. Broth will last up to 5 days in the refrigerator or up to 3 months in the freezer.

1. Remove seeds and stringy fiber from pumpkin. Grate flesh until you have about 1 cup.
2. Bring broth to a simmer in a medium saucepan over medium heat. Keep broth at a simmer while making risotto.
3. In a large saucepan, heat butter and oil over medium heat. Add rice and minced shallot. Cook for 2 minutes, stirring until rice becomes slightly translucent. Add pumpkin.
4. Ladle about 1 cup of simmering broth into pan with rice. Stir rice constantly until it absorbs all of broth. Continue adding 1 ladle of broth at a time, stirring rice until all broth is absorbed. (This process should take approximately 20 minutes.) When all broth has been used, stir in cheese. Season with salt and pepper.
5. Serve immediately, garnishing each serving with chopped sage

1. Place pears, maple syrup, lemon juice and zest, cinnamon sticks, and ¹⁄₃ cup of water into a slow cooker. Cover and cook on High for 4 hours, or until pears are very soft.
2. Remove cinnamon sticks from slow cooker and discard. Using a slotted spoon, remove pears from slow cooker. Reserve cooking liquid.
3. Purée pears in a food processor. Add cooking liquid as needed to create a thick and spreadable texture.
4. Transfer pear butter into clean half-pint glass canning jars. Leave ¹⁄₂-inch of headspace. With a clean towel, wipe jar rims and screw on canning lids.
5. Process for 20 minutes in a boiling water bath.

1. Layer one-fourth of the potatoes on the bottom of the slow cooker.
2. Sprinkle one-fourth of the cheese and one fourth of the onion on top. Salt and pepper.
3. Continue layering until all of the potatoes, cheese and onion are used.
4. Pour the cream over all.
5. Sprinkle the top with fresh rosemary
6. Cover and cook on Low for 7 to 9 hours, or on High for 5 to 6 hours.

1. Put turkey carcass with most of the meat removed into a large soup pot.
2. Cover carcass with filtered water. Add two tablespoons cider vinegar.
3. Bring water to a boil. Reduce heat and simmer for four hours.
4. Place a fine-mesh strainer over another large pot. Strain broth through it. Remove any meat.
5. Add salt to taste or add your favorite herbs and spices. You can enjoy broth on its own or use it for your favorite soup.

1. In a 3 ¹⁄₂ or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on Low for 5 to 7 hours
3. Just before serving, stir in kale.

1. Place the broth and orzo in a large saucepan and bring to a boil.
2. Reduce to a simmer, cover, and cook for 15 minutes or until the rice is cooked.
3. Add the chicken. Remove the soup from heat and cover.
4. In a separate bowl: Whisk the eggs and lemon juice in a medium bowl until frothy.
5. Slowly add 1 cup hot chicken broth to the lemon and eggs, whisking continually.
6. Slowly stir the warmed eggs into the soup.
7. Ladle soup into bowls. Serve immediately with a slice of lemon.

Chicken Soup

1. Put all of the ingredients in a large pot and heat at high.
2. Bring to a boil, then reduce the heat and let simmer for 30 minutes to an hour.
3. Bring the soup back to a rolling boil when you are ready to add the dumplings. 

Dumplings

1. Mix the ingredients in a bowl.
2. Scoop balls of 1 tsp dumpling batter and slide them with a knife into the boiling soup. They do not need to be perfect balls. They will expand as they cook.
3. Let the dumplings simmer in the soup for roughly 10 minutes.