Chicken Stock

CHICKEN STOCK (SECRET) RECIPE

The secret to the best soups is in the stock. Whether you use the carcass of that store bought grilled chicken (don't throw this out). Freeze the chicken carcass, if you have no time to cook right away. Or, use a raw chicken carcass.

DIRECTIONS

1. In a large pot place your chicken and vegetables.

2. Add water: enough to cover all the ingredients.

3. Add your favorite herbs, spices and peppercorn. Fresh is best.

4. Simmer (very low) for a couple of hours -do not boil

5. Strain the stock and put the stock back in a pot

6. Simmer stock until it is reduced by half the volume.

FOOD TIP: Use any vegetables that you have handy not just freshly cut carrots, celery and onions. I just put in the woody ends of my asparagus. I also added the leafy portion and well as the thick stem of the celery. Use the center core of your cauliflower. Most people won't eat these so don't throw them out. You can also brown your raw chicken carcass to get more flavour.

COOKING TIME

After you cook the stock for an hour or two, strain the stock. Put the stock back in a pot and reduce it by half. (secret) This will concentrate the flavour and sometimes I do not even have to add salt to a soup when I have used this double rich stock. The health benefits are tremendous as well. This stock is LIQUID GOLD!