Chicken/Poultry Stock


Serves: 32
Total Calories: 17

Ingredients

2 bird carcasses
1 medium onion, diced in 1/4-inch chunks
3 stalks celery sliced 1/2 inch thick
3 good sized carrots, cut like the celery
1/2 cup fresh parsley, chopped
2 to 3 quarts water
salt and pepper

CREAM OF CHICKEN SOUP
2 to 3 tablespoons cornstarch
1/2 cup cream or 1 cup unsweetened condensed milk

Directions:

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

Nutritional Facts:

Serves: 32
Total Calories: 17
Calories from Fat: 11

This Chicken/Poultry Stock recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.




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