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Chicken
Stock |
I use the back, wing tips, neck and giblets, (except the liver because
the cat gets that)
2 or 3 whole yellow onions
2 or 3 stalks of celery
1 carrot
parsley, about a quarter to a third bunch, stems tied up with string
about 1⁄2 teaspoon dry dill weed
about 1⁄2 teaspoon mixed dry herbs
salt
water to cover
In a large saucepan or small stock pot, sauté in a little
oil, the onion, celery and carrots until limp. Add water and chicken
and herbs and just bring to a boil and then immediately cover and
cut the heat to a very low simmer. The slower you cook it, the clearer
the broth will be.
Cook about 1 hour. Let cool, taste for salt, then gently pour into
another container for storage or use immediately. You can pour through
a strainer or cheese cloth if you want to, but if you just tip the
lid of the pan and pour, it should be clear. You can fish out the
gizzard, heart and carrot for the dog, and discard the rest. After
the broth is chilled the fat on top can be lifted off and thrown
out.
*If a recipe calls for cooked chicken, you can use a larger pot,
increase all the ingredients, add the whole chicken, simmer for
about 45 minutes to an hour, (check the chicken for doneness by
pulling a leg) remove the chicken, and continue the cooking until
the broth is finished.
Chicken Noodle soup–add any noodles–try with Japanese
curly noodles --add some frozen green peas and chopped green onions.
Of course, some bite-sized cooked chicken should go in too.
-Kate
Note: You can use leftovers in this type of soup. Spagetti, leftover
pot roast, chicken, and almost any vegetables.
-Kate
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