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Chicken Stock or Broth

 

Difficulty Level: Intermediate to Advanced

Freeze your meat bones and save uncooked vegetable scraps in a jar in the refrigerator to make the best beef stock you'd ever want to taste!

Equipment: Knife, large kettle, stirring spoon.

 

Ingredients:

3 lb. chicken or turkey bones with meat on them
2 medium carrots, chopped
2 onions, chopped
A pinch each of dried parsley, thyme,
   basil and marjoram
3 quarts water

 

Combine all of the above ingredients in the large kettle. Bring to a boil, then reduce heat to low, cover partially, and simmer for about 2 hours.

Strain stock through a large strainer into a bowl. Cool for about 15 minutes and then refrigerate until you can lift off any fat from the top of the broth. Store in tightly covered jar in the refrigerator for 3 days, or freeze up to 4 months.

 

Pep's note on soup salt...
In his book on "healthy eating," gourmet cook Craig Claiborne gives us the sodium content in milligrams for broths:

• Chicken broth, canned, 1 cup = 388 mg. sodium
• Bouillon, 1 cube = 1152 mg. sodium
• Homemade, 1 cup = 129 mg. sodium

 
 

Soups

• Introduction to Soup

• Recipes

  Beef Stock
  Chicken Stock or Broth
  Chicken Noodle Soup
  Egg Drop Soup
  Vegetable Soup Mix & Soup

 

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