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