member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Brenda-Lee Olson      

    Chicken Stock

    Source of Recipe

    Marcie Dingerson

    Recipe Introduction

    Origins Unknown

    List of Ingredients


    3-3 1/2 pounds chicken pieces, mostly backs and wings, rinsed (preferably free range)
    2 carrots, cut into large chunks
    3 celery stalks, cut into large chunks
    2 large white onions, quartered
    Cold water, at least 3 quarts
    2 tablespoons vinegar or fresh lemon juice
    1 bay leaf
    Handful fresh parsley stems and/ or thyme sprigs
    1/2 teaspoon whole black pepper- corns
    1/2 teaspoon whole cloves
    3-4 dried juniper berries, optional
    Salt, to taste

    Recipe

    Add extra flavor to your homemade soup by making your own stock. Simmering chicken (or beef or other animal protein) with vegetables is the basis for homemade stock. Adding vinegar or lemon juice extracts minerals from the bones, creating an easy-to-digest, nutrient-rich stock.

    Place chicken and vegetables in a large stockpot over medium heat. Pour enough cold water to cover chicken. Add vinegar, bay leaf, parsley/thyme, peppercorns, cloves and juniper berries, if used. Slowly bring to a boil.

    Reduce heat to medium-low and gently simmer for at least 2 to 2 hours, partially covered. Slow cooking assures a clear stock. While the stock cooks, occasionally skim off any impurities that rise to the surface.

    Remove stock from the heat. Remove chicken and vegetable pieces and discard.

    Strain stock through a fine sieve, removing any solids. Season with salt to taste.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |