Chicken/Corn/Crab Soup II...Source: Jim Mixson

2 1/2 # (approx) fryer leg quarters (about 3)
1 medium onion, finely chopped
2 15 1/4 ounce cans whole kernel corn
8 oz imitation crab meat, chopped
2 14 1/2 ounce cans chicken broth
	Can use water; broth is richer
2 T butter
1 T JGM mix...This is my concoction; see Recipe
1 T JGM's Poultry Rub...Also my concoction; see Recipe
	Can use poultry seasoning
1 T salt
1/2 T liquid smoke (hickory or mesquite)
olive oil

Coat chicken with olive oil, sprinkle generously with JGM's Poultry Rub and salt.
In a pan of hot olive oil, fry chicken until done.
In a small pan, heat 2 T butter and saute onion until almost done.  Add imitation
crab and complete.
Place all other ingredients in a large pot.  Add water to cover well.
Season to taste with about 1 T JGM Mix.
Bring to a boil and add the chicken.  Continue boiling until meat begins to
separate from bones.
Strip out all bones, leaving meat shreds.
Continue low boil over medium to low heat.
Keep liquid over other contents.
Total cook time about 2-3 hours.