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Seasoned Chicken Stock

Ingredients
HEN OR FRYER?

YOUNG FRYERS ARE FAIRLY INEXPENSIVE, AND LEG QUARTERS ARE THE LEAST EXPENSIVE CUT. I LIKE TO USE LEG QUARTERS, BECAUSE NO FURTHER CUTTING IS REQUIRED. THE MOST FLAVOR, HOWEVER, (AND PROBABLY THE MOST NUTRITION) IS FROM THE MATURE HEN. THIS IS WHAT TODAY'S STOCK IS BEING MADE OF. THE THANKSGIVING TURKEY CARCASS WORKS GREAT, TOO.


Directions
NO FREEZER IS COMPLETE WITHOUT A STORE OF CHICKEN STOCK, MOST BASIC INGREDIENT IN SOUPS, STEWS AND GRAVIES!

TODAY'S STOCK WAS INSPIRED PARTLY BY THE LOW COUNT OF FROZEN QUARTS IN THERE, AND PARTLY BECAUSE IT WILL BE MEDICINE FOR MY COLD. A CUP OF WARM CHICKEN STOCK HAS MAGICAL HEALING PROPERTIES.

SOMETIMES I PUT ON A POT OF STOCK JUST TO FILL THE HOUSE WITH THE WONDERFUL AROMA.

IN A 12 - 16 QUART SAUCE POT OR STOCK POT COVER GENEROUSLY THE FOLLOWING INGREDIENTS WITH WATER:

  • 1 HEN CUT UP OR 4 - 5 LBS LEG QUARTERS
  • 5 MEDIUM ONIONS, QUARTERED - NO NEED TO REMOVE THE SKINS - ACTUALLY THE YELLOW ONION SKINS ADD A WONDERFUL GOLDEN COLOR TO THE POT.
  • 5 - 8 PODS OF GARLIC SLICED IN HALF - SO EASY! (A POD IS THE WHOLE THING!)
  • 6 RIBS CELERY CUT IN THIRDS - TOPS INCLUDED
  • 5 FRESH OR DRIED CAYENNE PEPPER CUT IN HALF
  • SALT
  • 2 TBSP VINEGAR (THIS HELPS BRING OUT THE FLAVOR FROM THE BONES)
BRING TO A BOIL, THEN REDUCE HEAT AND SIMMER FOR ABOUT 5 HOURS

DURING THE LAST HOUR OF COOKING ADD THE HERBS. FRESH OR DRIED - WHAT'S IN THE GARDEN?
BASIL
THYME
PARSLEY
GROUND FENNEL SEED

BY THIS TIME ALL THE FLAVOR AND NUTRITION IS IN THE STOCK, AND ALL THAT'S LEFT OF THE CHICKEN AND VEGIES IS CELULOSE.
STRAIN INTO ANOTHER POT
LET COOL IN THE FRIDGE FOR 24 - 36 HOURS.
THE FAT WILL THEN BE HARD AND ON THE TOP.
REMOVE THIS WITH YOUR HANDS, AND DISCARD.
NOW YOU HAVE THE BEST STOCK MONEY CAN'T BUY!

SOMETIMES WHEN THE STOCK IS NEAR DONE I WILL DROP IN A FEW VEGIES FOR A TASTE DELIGHT. CORN ON THE COB, POTATOES, ZUCCINI SQUASH - EVEN ARTICHOKES!

ENJOY, AND BE HEALED!


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