| The basis of a good soup is usually a good stock. | | | | and freeze or refrigerate the chicken for another |
| Once you know how to make a good stock, you | | | | use.Skim the fat off of the stock, and refrigerate, |
| can use it for an almost endless variety of soups. | | | | freeze, or use immediately.Yield: About 6 cups of |
| This is a recipe I use for chicken stock that's easy to | | | | stock, about 4 cups of chicken.Don't feel constrained |
| make, and tastes delicious. I usually make extra, and | | | | by the ingredients and amounts listed in this recipe. |
| freeze what I don't use.1 Whole Chicken, about 3 | | | | You can use other herbs for a different flavor. You |
| pounds8 cups water2 carrots, cut into 2 inch pieces2 | | | | could add ginger peels and lemongrass for an asian |
| stalks of celery, cut into 2 inch pieces1 medium onion, | | | | flavor. Just let your imagination run wild.You don't |
| cut into large chunks2 cloves of garlic, crushed2-3 | | | | need to use a whole chicken either. You can buy the |
| sprigs of parsley1-2 sprigs of sage2 sprigs of | | | | bone-in chicken breasts, and remove the bones |
| rosemary2 sprigs of thyme (please, no Simon and | | | | before cooking. Then just put the bones in a plastic |
| Garfunkel jokes)2 tsp. saltCut the chicken up into | | | | bag, and put them into the freezer. Then when |
| pieces.Put the chicken, and the rest of the | | | | you're ready to make the stock, just take the bones |
| ingredients into a large kettle, and bring to a | | | | out and use them in the stock.Once you've learned |
| boil.Reduce the heat to medium low, and simmer for | | | | to make this chicken stock, you can use it as a basis |
| 3 hours.Remove the chicken, and place in a bowl to | | | | for many different soups... chicken noodle soup, |
| cool.Pour the stock through a colander lined with | | | | cream of chicken soup, peanut butter soup... again, |
| cheesecloth, and chill.When the chicken has cooled | | | | just let your imagination run wild with it, and enjoy! |
| enough to handle, remove the skin and the bones, | | | | |