I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, June 28, 2010

Chicken Stock

I love making my own stock, I have control over how much salt is in it and it tastes so much better than store bought. It makes for a great chicken noodle soup base or anything else that calls for chicken stock or broth and it freezes well.


*1 whole chicken (I cut it up, but you don't have to, include gizzards & livers)
*1 large onion, peeled & quartered
*4 stalks celery, cut in half, include leaves
*2 large carrots cut in fourths
*1/2 tablespoon minced garlic
*1 teaspoon salt
*1 teaspoon pepper
*1 tablespoon Italian seasoning
*1 bay leaf
*12-14 cups water

~Place chicken pieces, onion, celery, carrots, garlic, water, & seasonings in a large pot or dutch oven.
~Bring to a boil, reduce heat, cover, and simmer for 1 1/2 hours
~Remove chicken, set aside. (Use chicken for soups, pot pies, enchiladas, chicken salad, etc.).
~Remove vegetables, discard.
~Strain stock.
~Skim fat off the surface.

Helpful Hint: To make a clear soup, you may want to clarify the stock. To do this: In a small bowl, combine 1/4 cup cold water, 1 egg white, and crushed eggshell (yes, you read that right). Add strained stock, and bring it to a boil. Remove from heat, let stand for about 5 minutes. Strain through a cheesecloth.

You can freeze left over stock. Put 2 cups of stock in a zip-lock sandwich bag, and seal. Lay it flat on a cookie sheet. Once it is frozen, put all the sandwich bags into a gallon size bag and return to freezer.

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