Chicken Stock

The basis of a good soup is generally a good stock. Once you recognize how to make a good stock, you may use it for an almost eternal assortment of soups. This is a recipe I use for hen stock that is simple to make, & senses of taste delicious. I generally make extra, & freeze what I do not use.

1 Whole Chicken, about 3 pounds

8 cups water

2 carrots, split into 2 inch pieces

2 stalks of celery, split into 2 inch pieces

1 medium onion, split into oversized chunks

2 cloves of garlic, crushed

2-3 sprigs of parsley

1-2 sprigs of sage

2 sprigs of rosemary

2 sprigs of thyme (please, no Simon & Garfunkel jokes)

2 tsp. salt

Cut the hen up into pieces.

Put the chicken, & the remain of the components into a oversized kettle, & bring to a boil.

Reduce the heat to medium low, & simmer for 3 hours.

Remove the chicken, & spot in a bowl to cool.

Pour the stock through a colander lined with cheesecloth, & chill.

When the hen has chilled plenty to handle, omit the skin & the bones, & freeze or refrigerate the hen for another use.

Skim the chubby off of the stock, & refrigerate, freeze, or use immediately.

Yield: About 6 cups of stock, about 4 cups of chicken.

Don’t sense constrained by the components & quantities listed in this recipe. You may use else herbaceous plants for a another flavor. You might enlarge ginger peels & lemongrass for an Asian flavor. Just let your imagination run for for wild.

You do not want to use a whole hen either. You may purchase the bone-in hen breasts, & omit the bones earlier cooking. Then just put the bones in a synthetic bag, & put them into the freezer. Then when you are set up to make the stock, just take the bones out & use them in the stock.

Once you have studied to make this hen stock, you may use it as a basis for numerous another soups… hen noodle soup, cream of hen soup, peanut butter soup… again, just let your imagination run for for violent with it, & enjoy!