Don't throw away those bones! When it comes to soup, there's nothing on earth better than your own stock. Quite simply, make a habit of keeping the bones from a chicken (or any other bird). That includes the legs and wings. You've never tasted stock until you've tasted your own. This is the simplest thing in the world, and best of all, not only does it taste better than store-bought, but you also get to control what goes in it - especially the sodium.
BRAD'S CLASSIC CHICKEN (POULTRY) STOCK
Chicken carcas and bones; 2-3 large carrots roughly chopped; 2 celery stocks roughly chopped; 1/2 large onion quartered; one parsnip roughly chopped; 8-10 whole peppercorns; 1-2 bay leaves; 5-6 thyme sprigs; water
Combine the carcas and bones in a large pot with the vegetables and cover with water. Add the rest of the ingredients. Bring to a boil, cover and reduce to a simmer for about 3 hours. Let cool. Strain and discard the solid material. Store to make soups - refrigerate for 3 or 4 days or freeze for a few months.
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