I am a big fan of fall. I love the crisp air. I love the colors. And I absolutely love love LOVE the food!!! I decided I was going to make a bunch of soup to freeze and store for the convenience. Not to mention the fact that canned soup has gotten SPENDY!! Anyway, I made my own chicken broth and a friend asked how I did this. Here ya go, Liz ;-)
Chicken Stock
1 whole chicken, or chicken pieces, cooked
1 onion
3 carrots
4 stocks celery
(all chopped coarsely)
10 peppercorns (or about 2 tsp pepper)
Place chicken in large and add about 10 cups cold water (or enough to cover the chicken)
heat on medium to a boil
Add onion, carrots, celery & peppercorns, and reduce heat to a simmer
(at this time, I removed the chicken and cut off all of the large chunks of meat.
I then replaced the chicken pieces in the pot
You do not HAVE to do this, but the chicken is SO moist at this point in cooking, its DELISH!!)
Simmer, partially covered, for 3-4 hours
cool, uncovered, in the fridge and skim fat
ENJOY!!
1 whole chicken, or chicken pieces, cooked
1 onion
3 carrots
4 stocks celery
(all chopped coarsely)
10 peppercorns (or about 2 tsp pepper)
Place chicken in large and add about 10 cups cold water (or enough to cover the chicken)
heat on medium to a boil
Add onion, carrots, celery & peppercorns, and reduce heat to a simmer
(at this time, I removed the chicken and cut off all of the large chunks of meat.
I then replaced the chicken pieces in the pot
You do not HAVE to do this, but the chicken is SO moist at this point in cooking, its DELISH!!)
Simmer, partially covered, for 3-4 hours
cool, uncovered, in the fridge and skim fat
ENJOY!!
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