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Chicken/Poultry Stock |
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Serves: 32 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Chicken/Poultry Stock recipe on the web!!Serving: 1 cup Besides being one of the old stand by remedies for a cold, chicken stock has multiple uses in cooking for the well as well. Any time you roast a chicken or turkey, save the left over carcass for poultry stock. Just to keep from confusing avian taxonomists, stock made from any of the following will be referred to as chicken stock. (Chicken, turkey, pheasant, chuckar, blue grouse etc.) Besides using the carcass of a roasted bird you’ve carved the meat off of, you can start with the fresh legs, wings or backs of uncooked birds just as easily. _ bird carcasses _ medium onion, diced in 1/4-inch chunks _ stalks celery sliced 1/2 inch thick _ good sized carrots, cut like the celery ___ cup fresh parsley, chopped _ to 3 quarts water Salt and pepper CREAM OF CHICKEN SOUP _ to 3 tablespoons cornstarch ___ cup cream or 1 cup unsweetened condensed milk Put all the ingredients in a stock pot and simmer over low heat for a couple of hours or until the meat easily falls off the bones. Cool for awhile then strain through a colander. For stock, reserve the broth and refrigerate or freeze for later use. I like to make CREAM OF CHICKEN SOUP and you need just a couple of more ingredients. After straining the stock, remove all the bones and chop the larger pieces of meat into 1/4-inch chunks. Add the vegetables and chopped meat back to the stock. Bring to a simmer over low heat for about 10 minutes. Slowly add the cream or unsweetened condensed milk while you mix well with a wire whisk. Mix the cornstarch and 1/2 cup cold water. Add this to the soup a little at a time until it thickens to suit you. Make sure you continue to stir well with your wire whisk while adding the cornstarch. For a little variety, add a cup of broccoli florets and/or a handful of mushrooms. A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces Laser's Warden Stew Chicken And Noodle Jack Cheese Casserole Basic Soup Stock Bean And Potato Soup Black Bean Chili Bruneau River Green Pork Chili Bruneau River Pork Enchiladas Cajun Sausage Soup Catfish Stew Cee Dub's Yankee Chili Chicken Corn Chowder Chicken/Poultry Stock Chili Con Carne With Beans Dutch Oven Stew Fish Stock Forty Mile Stew Gospel Hump Soup Howard's Onion, Chili & Cheese Casserole Howard's South Texas Chili Keilbasa Stew Pen's Lentil Soup Round Top, Texas Beans Southwest Green Chili And Chicken Soup Steffado (Rabbit Stew) Tom's Chicken Stock Trish's First Night At Talmaks' Soup Vegetable Soup Winter's Day Stew |
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