How To Make Chicken Stock
The latest article is named "How To Make Chicken Stock ", I hope you benefit from it.
The basis of a good soup is usually a good stock. Once you know how to make a good stock, you can use it for an almost endless variety of soups. This is a recipe I use for chicken stock that's easy to make, and tastes delicious. I usually make extra, and freeze what I don't use.
1 Whole Chicken, 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
Beef is amongst the western world's favorite foods, and that is unlikely to change soon.
Recently, we have listened to much discussion on the question of whether beef is a safe food to be savored by all, or a real problem food to be avoided whever you can.
Don't forget, there are a large number of different types of beef - as well as special types of beef, like Chianina - so if you are confused over which types of beef to buy, then ask your butcher, they are typically all too happy to offer you advice.
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.
A nutritious diet doesn't just guarantee general physical health, but in addition works to maintain a great Body Mass Index (BMI), brings down the probability of quite a lot of debilitating diseases like cancerous tumours, heart illnesses, diabetes mellitus, osteoarthritis and brain hemorrhages.
Remove the chicken, and place in a bowl to cool.
Pour the stock through a colander lined with cheesecloth, and chill.
When the chicken has cooled enough to handle, remove 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: About 6 cups of stock, about 4 cups of chicken.
Don't feel constrained by the ingredients and amounts listed in this recipe. You can use other herbs for a different flavor. You could add ginger peels and lemongrass for an Asian flavor. Just let your imagination run wild.
You don't need to use a whole chicken either. You can buy the bone-in chicken breasts, and remove the bones before cooking. Then just put the bones in a plastic bag, and put them into the freezer. Then when you're ready to make the stock, just take the bones out and use them in the stock.
Once you've learned to make this chicken stock, you can use it as a basis for many different soups... chicken noodle soup, cream of chicken soup, peanut butter soup... again, just let your imagination run wild with it, and enjoy!
As with all sites, it is fundamental that you do not just believe what you find as 100% truth. I make mistakes the same as everybody else, so please be sensible and validate everything you read here before doing anything based on it, above all if you are considering behaving in a way that may lead to financial loss or harm to your physical condition.