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Home Learning Kitchen Poultry - Chicken Soup - Old Fashioned Homemade Chicken Stock

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Post by :E-Butler Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1633

Click below to download : Poultry - Chicken Soup - Old Fashioned Homemade Chicken Stock (Format : PDF)

Poultry - Chicken Soup - Old Fashioned Homemade Chicken Stock

1 large broiler-fryer chicken (about 4 pounds)
About 8 cups cool water
2 medium carrots, quartered
1 large onion, quartered
1 celery stalk with leaves, cut in half
1 to 2 chicken bouillon cubes (optional)
Spiral peel of 1 Sunkist lemon*
6 whole black peppercorns
3 sprigs parsley
2 bay leaves
1 teaspoon dried thyme leaves, crushed

Remove the giblets from chicken; reserve the liver for another use or discard it. Cut the chicken into pieces. Arrange chicken pieces and giblets in a 6- to 8-quart saucepot; add enough water to just cover chicken. Bring to a boil and skim any foam from the surface. Add carrots, onion, celery, and bouillon cubes.

Make a bouquet garni by wrapping the lemon peel, peppercorns, parsley, bay leaves, and thyme in a square of cheesecloth; tie bundle-fashion with string and add to saucepot. Reduce heat; cover and simmer 45 minutes.

Remove the chicken pieces, except the wings and giblets, from the stock; cool chicken slightly. Remove and discard skin. Remove meat from bones and reserve for another use. Return the bones to the stock. Simmer briskly, with the cover slightly ajar, for 1-1/2 hours. Strain stock (discarding solids) and chill. Remove solidified fat from surface. To use, heat to boiling.

*With vegetable parer, peel the lemon in a continuous spiral, removing the outer colored layer of peel only (save the fruit; squeeze juice for other uses).

Makes about 5 to 6 cups.

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Poultry - Chicken Soup - Old Fashioned Homemade Chicken Stock

Poultry - Chicken Soup - One Great Gumbo With Chicken And Andouille Sausage

Poultry - Chicken Soup - Old-fashioned Chicken Noodle Soup With Winter Vegetables