Chicken Stock Recipe
Chicken stock is still prepared by me specially when I am down with a flue or diarrhea. Just the right type of selected spices, in their right amount can give the extra flavour to your chicken stock. Since its not at all time consuming and easy to cook, even your 12-yr old can get a hands on. The dish has been valued among all age groups, and now its your turn.
Ingredients
6 pounds chicken backs, necks and wing tips, cut up
3 quarts cold water
2 onions, unpeeled and quartered
2 carrots, chopped
1 turnip, chopped
2 ribs celery and leaves, chopped
2 leeks, (white and some green)
2 garlic cloves
1 bay leaf
6 sprigs parsley
1 sprig thyme
1 sprig savory
1 tablespoon salt
1 teaspoon ground turmeric
1/2 teaspoon poultry seasoning
Directions
WHITE STOCK Put bones and water in soup kettle, cover, bring slowly to rapid boil and skim off any surface scum.
Lower heat, cover and simmer 2 hours.
Add remaining ingredients and simmer 2 more hours.
Strain, jar, cool, cover and refrigerate.
BROWN CHICKEN STOCK Brown bones in 3 tablespoons butter and/or rendered chicken fat in kettle or hot oven.
Simmer 2 hours with water.
Brown vegetables (peel onion), add and continue cooking 2 more hours.
Lower heat, cover and simmer 2 hours.
Add remaining ingredients and simmer 2 more hours.
Strain, jar, cool, cover and refrigerate.
BROWN CHICKEN STOCK Brown bones in 3 tablespoons butter and/or rendered chicken fat in kettle or hot oven.
Simmer 2 hours with water.
Brown vegetables (peel onion), add and continue cooking 2 more hours.
