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| Making a Good Chicken Stock! |
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| Guess Who's Coming To Dinner! |
| Nothing Goes To Waste With A Good Cook! |
| Jaoledia |
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| In a large pot or stockpot, combine the chicken parts, carrots, celery, turnips and onion, and cover with water. Over medium high heat, bring it to a boil. Lower the heat and cover, simmer gently for 1 hour, skimming the foam from the top of stock frequently during the first 30 minutes. Add the parsley, bay leaves, thyme, salt and peppercorn. Over low heat, simmer for an additional hour, stirring occasionally. Remove the chicken and vegetables with a slotted spoon. Using a large, shallow spoon, skim the fat from the top of the stock and discard. Pour the broth through a fine strainer, press the solids to extract as much flavor and liquid as possible. You should have about 6 cups of liquid. If not enough liquid, add a bit of water. If too much, boil down until desired amount remains. For completely fat free stock, refrigerate overnight, and then use a large, shallow spoon to lift off and discard the solid fat. Stock will store in refrigerated 2 to 3 days or frozen up to 6 months. |
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| Chicken Stock 4 pounds chicken parts, backs and necks will do 2 medium sized carrots, nickel-sliced 2 large celery stalks with the leaves attached, chopped coarsely 2 small turnips, peeled and chopped 1 large onion, peeled and chopped coarse 2 to 4 parsley sprigs 2 bay leaves � teaspoon of dried thyme leaves 1 teaspoon of salt 10 peppercorns |
| If You Have A Favorite Stock Recipe, Please Feel Free To Post It. |