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Homemade Chicken Stock

Monday, October 6, 2008

Chicken Stock is a great kitchen staple that can be frozen for about 2 months and its easy to make. Great for soups risotto and gravy.

3 chicken breasts

1 chicken thigh

1 cut sliced carrot

2 sliced celery stalks

1 small yellow onion

1 small red onion

1 tbsp. fresh rosmary

1 tbsp. kosher salt

1 tbsp. fresh ground pepper

4 cups of water

Throw all ingredients in a large stock pot and bring to a boil. For a slow cook flavor turn your heat to medium and let cook, covered for about an hour. When your chicken is done cooking remove from the pot and strain through a mesh strainer to seperate the juice from the veges. Discard vegetables and store stock in an airtight container in the fridge. After your stock has chilled remove any fat that has surfaced to the top of your container and store in your fridge (3 day storage) or freezer.

Chicken Noodle Soup

In a large pot include your

4 broken up pieces of chicken

3 cups of stock

1/2 cup water

2 1/2 cups cooked egg noodles

2 stalks sliced celery

2 peeled and sliced carrots

2 tbsp. fresh sliced ginger

1 roughly chopped medium yellow onion

1 roughly chopped small red onion

4 garlic cloves

1 tsp. cayenne pepper

1 tbsp. freshly ground pepper

1 tbsp. kosher salt

2 bay leaves

Cook ingredients for approximately 30 minutes, garnish with cilantro and serve HOT! We were all sick over here so I had to make some yummy chicken noodle soup it did the trick, with a little ritz and tussin of course. hehehe!


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