Make your own Chicken stockIngredients:
- 1 whole free-range chicken plus a couple of extra feet and necks, or 1 1/2 kilos of bony chicken pieces including necks, wings, frames, feet (perhaps 4)
- gizzards from one chicken (definitely optional)
- 3.8 litres or 4 quarts (1 gallon) of cold water
- 2 tablespoons of vinegar
- 1 large onion, coarsely chopped with skins still on
- 2 carrots, coarsely chopped
- 3 celery sticks with leaves, coarsely chopped
- 1 bunch fresh parsley
- Cut the whole chicken into several pieces. Place the chicken pieces and extra bony parts in a large stainless steel preserving saucepan with the water, vinegar and all the vegetables except the parsley. Let it all stand in the pot for about 30 minutes.
- Bring to the boil, and remove the scum that rises to the top.
- Reduce the heat, cover and simmer for 6 to 24 hours. The longer you simmer the stock, the richer and more flavoursome it will be.
- After about 2 hours though, remove any chicken pieces with a lot of flesh on them, such as breasts and legs and remove the flesh, as it will now be cooked. This can be placed in a plastic container in the refrigerator for using later on sandwiches, in curries, salads, enchiladas or just chopped up in your soup. Or freeze it for later. If it is left in the stock to simmer for too long it will become too mushy to use. Return the remaining bones etc to the pot.
- About 10 minutes before finishing the stock, add the chopped parsley. This will add additional minerals to the broth and lots of flavour. I rarely leave mine to cook overnight if I have a good quality chicken and I am using some other bony parts.
- After it has cooled, very carefully remove the whole chicken pieces with a slotted spoon, and remove any remaining chicken meat from the carcass.
- Strain the stock into a large bowl or two, and reserve for at least a day in your refrigerator until the fat rises to the top and congeals.
- Skim off the fat and reserve the stock in covered containers in your refrigerator or freezer.
After the fat is removed and discarded, some of the stock can be used straight away to make a chicken barley soup, or as basis for any kind of soup you desire.
Cook an easy chicken soup:
I just cook up some chopped onion (1), diced carrot (2) and chopped celery (2 stalks) in a little butter and olive oil until onion is translucent and vegetables are softened. Other vegetables such as zucchini can be added. Then I add 500 ml of the stock with some additional fresh chopped herbs such as parsley and thyme, about 1/4 cup of washed barley, bring to the boil and then reduce to a simmer. The barley will take about 45 minutes to soften and then your soup is basically done. Add some salt and pepper to taste, a splash of fish sauce (my secret ingredient), add some finely chopped cooked chicken, and serve with some more chopped parsley or grated Parmesan. Easy peasy and delicious and so good for you.
Oh and I generally serve it with a slice of nice hot buttered multigrain or sourdough toast as well.