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| Basic Chicken Stock |
| I always keep this tasty, rich stock in my freezer. Use it as the base for soup, stews or to flavor the cooking water for rice or steaming vegetables. If you do not plan to use all the stock within two days, freeze it. You might find it convenient, as I do, to use an ice cube tray. Once frozen remove the cubes to a plastic bag and store them in the freezer. |
Ingredients:
3 pounds chicken, cut up
4 1/2 quarts fresh cold water
2 large carrots, peeled or scrubbed and coarsely chopped
2 ribs celery, washed and coarsely chopped
3 medium onions, peeled and coarsely chopped
2 bay leaves
1 tablespoon whole peppercorns
1/2 teaspoon dried marjoram or oregano
1/2 teaspoon dried thyme
Salt, if desired
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Preparation:
Wash the chicken and place in a large pot; cover with cold water. Add the remaining ingredients; cover and bring to a simmer; lower heat to a very slow simmer and cook, covered, for about 2 1/2 to 3 hours. Occasionally skim off any foam residue. Remove the cover and simmer an additional hour to concentrate the flavors. Strain the stock (use a cheesecloth or fine sieve) and defat. Remove the chicken meat, if desired for use in soup or another recipe. Discard the skin and bones. Makes 2 quarts
Per Cup: 30 Calories (30.3% from fat); 3g Fat; 11g Protein; 2g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 40mg Sodium. Food Exchanges: 1 Lean Meat.
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