|
Cooking TipsChicken Stock
by:
Tim Sousa
The basis of a nice soup is ordinarily a nice stock. Once you cognize how to do a nice stock, you can use it for an simply about endless variety of soups. This is a instruction
I use for chicken stock that's easy to make, and tastes delicious. I ordinarily do extra, and freeze what I don't use.
1 Whole Chicken, simply about 3 pounds
8 cups water
2 carrots, cut into 2 inch pieces
2 stalks of celery, cut into 2 inch pieces
1 medium onion, cut into large chunks
2 cloves of garlic, crushed
2-3 sprigs of parsley
1-2 sprigs of sage
2 sprigs of rosemary
2 sprigs of thyme (please, no Simon and Garfunkel jokes)
2 tsp. salt
Cut the chicken up into pieces.
Put the chicken, and the rest of the ingredients into a large kettle, and bring to a boil.
Reduce the heat to medium low, and simmer for 3 hours.
Remove the chicken, and place in a bowl to cool.
Pour the stock through a cullender lined with cheesecloth, and chill.
When the chicken has cooled enough to handle, move out the skin and the bones, and freeze or refrigerate the chicken for another use.
Skim the fat off of the stock, and refrigerate, freeze, or use immediately.
Yield: Simply simply about 6 cups of stock, simply about 4 cups of chicken.
Don't feel strained by the ingredients and amounts listed in this recipe. You can use else herbs for a some flavor. You could add ginger peels and lemongrass for an asian flavor. Simply let your imagination run wild.
You don't need to use a whole chicken either. You can buy the bone-in chicken breasts, and move out the bones before cooking. Then simply put the bones in a plastic bag, and put them into the freezer. Then once
you're available to do the stock, simply take the bones out and use them in the stock.
Once you've knowing to do this chicken stock, you can use it as a basis for many an some soups... chicken noodle soup, cream of chicken soup, peanut butter soup... again, simply let your imagination run wild with it, and enjoy!
Simply simply about the author:
Tim John philip sousa is the webmaster of http://www.classy-cooking.com,an online instruction
library featuring innovational recipes, as well as some recipes contributed by readers.
Circulated by Article Emporium
| |
