Chicken Stock and Chicken Soup with
Dumplings
If you are like me, almost everything that I cook requires chicken stock. You can purchase it at the store but it is very expensive and so simple to make yourself. Why not save a little money?
Chicken Stock:
1 whole chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings
gizzards from one chicken (optional)
4 quarts cold water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken and chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Bring to a boil and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional minerals to the broth.
Remove whole chicken or pieces with a slotted spoon. Let cool and remove chicken meat from the carcass. Reserve for other uses (such as chicken salads, enchiladas, sandwiches or curries.) Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers (or freezer storage bags) in your refrigerator or freezer. I discarded the soggy vegetables.
Here we have the 12 quart stock pot loaded with ingredients. I love how bright and fresh everything looks.
Homemade Chicken Soup with Dumplings:
I made 3 bags of chicken picked from the carcass and froze. I removed one for the chicken soup with dumplings. I combined 3 carrots, one small onion and 2 stalks celery with ½ the broth, chicken and 3 cups of water. I seasoned it with salt and pepper and added a pinch of curry powder.
I brought it to a boil, decreased the temperature to low and simmered for 30 minutes or until the veggies were to my liking.
This recipe is SO healthy and yummy!!
I finished it with some drop egg dumplings. To make these dumplings, simply beat several eggs (in this case I used four) and then mix in enough flour to form stiff dough. Drop by spoonfuls into gently simmering soup, stirring occasionally so they don’t stick together.
Enjoy yummy soup and save money at the same time!! Love, Love, Love!!
If you are like me, almost everything that I cook requires chicken stock. You can purchase it at the store but it is very expensive and so simple to make yourself. Why not save a little money?
Chicken Stock:
1 whole chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings
gizzards from one chicken (optional)
4 quarts cold water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken and chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Bring to a boil and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional minerals to the broth.
Remove whole chicken or pieces with a slotted spoon. Let cool and remove chicken meat from the carcass. Reserve for other uses (such as chicken salads, enchiladas, sandwiches or curries.) Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers (or freezer storage bags) in your refrigerator or freezer. I discarded the soggy vegetables.
Here we have the 12 quart stock pot loaded with ingredients. I love how bright and fresh everything looks.
Homemade Chicken Soup with Dumplings:
I made 3 bags of chicken picked from the carcass and froze. I removed one for the chicken soup with dumplings. I combined 3 carrots, one small onion and 2 stalks celery with ½ the broth, chicken and 3 cups of water. I seasoned it with salt and pepper and added a pinch of curry powder.
I brought it to a boil, decreased the temperature to low and simmered for 30 minutes or until the veggies were to my liking.
This recipe is SO healthy and yummy!!
I finished it with some drop egg dumplings. To make these dumplings, simply beat several eggs (in this case I used four) and then mix in enough flour to form stiff dough. Drop by spoonfuls into gently simmering soup, stirring occasionally so they don’t stick together.
Enjoy yummy soup and save money at the same time!! Love, Love, Love!!
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