[Sca-cooks] Chicken broth

[Kirsten Houseknecht]

i make Chicken broth all the time......

use leftover chicken parts (backs work fine! so do leg quarters) i use
chicken backs AND the bones left after i disassemble a chicken.
(dark meat adds more "oomph" to the broth... so i always try to add a leg)

an onion or two. some celery that is a tad past its prime... leftover
vegetables
(NOT broccolli, the long simmer doesnt help the flavor)

when i am cutting up vegetables i throw the carrot tops, the celery tops,
and onion bits that wont be used in what i am cooking into a bag in the
freezer........ when i am ready to make soup stock it all goes in.

simmer until the meat falls off the bones,  preferably with a splash of
viniger (i am told that it draws the calcium out) and all the veggies are
mush......
strain, and put the broth back on to simmer.
(or freeze / skim it to reduce the fat level and then simer it)

pick over the chicken to get the usable meat (there will be more than you
think!) and throw that back in the pot (or save it for dishes that need
minced or finely shredded chicken)

simmer until sufficently reduced.
Kirsten
kirsten at fabricdragon.com
http://www.fabricdragon.com

"Did you vote?  No?   Then don't come whining to me...."
----- Original Message -----
From: "Robin Carroll-Mann" <rcmann4 at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Sunday, December 08, 2002 10:50 AM
Subject: [Sca-cooks] Chicken broth


> Is there an economical way to make large quantities of chicken
> broth without resorting to cubes and concentrates?  Can cheap
> chicken parts like backs and wings be used for this purpose?
>
>
> Brighid ni Chiarain *** mka Robin Carroll-Mann
> Barony of Settmour Swamp, East Kingdom
> rcmann4 at earthlink.net
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>