See Also: Chicken / Poultry · Cooking Club · Soups
Chicken, Turkey, Duck, Goose etc. Stock
From Dorothy McNett's recipes at www.dorothymcnett.com. This can be made in either a microwave oven or in a stock pot on the stove. Either way, it can be your soup base or it can be used as good soup as is. Portuguese suggestion: thinly slice or dice some linquica and add to the finished strained stock, throw in some slivered fresh kale leaves and heat. Enjoy!
1 small chicken, cut up (or the giblets etc. from any game or poultry)
1 onion, quartered
4-5 cloves garlic, slivered
1 carrot, cut up
1-2 ribs of celery, chopped
1 bay leaf
1 teaspoon sea salt, perhaps more
1/2 teaspoon freshly ground pepper
freshly snipped herbs, or use 1 teaspoon dried basil, thyme, rosemary
6-8 cups water
sweet Spanish or Hungarian paprika
If microwaving: Combine everything in a large ceramic bowl. Cover loosely with a plate or other lid. Cook on high for 10 minutes, then on half power for 40-50 minutes. If using the stove top: Combine all ingredients in a heavy bottomed stock pot. Bring to a boil, reduce to a simmer, and cook, covered, for at least 1 hour and as much as 2 hours. Either way, when ready to use remove the giblets and set aside. Strain the broth, and correct the seasonings. Dice up the giblets and or other pieces of chicken and add back to the stock, or use as desired for gravy, dressing, etc.
Recipe created 1996-05-27.
