Category Archives: soup

May 29

Back to Basics: Chicken Stock

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Hey again! This is the second basic stock that I feel every good cook should know how to prepare. This Chicken Stock is very flavorful and simple to make. I use this stock when making rice,cooking vegetables, pot pies and for fantastic gravys. I really hope ya’ll enjoy this stock and that it makes your cooking more flavorful ans easier.

Chicken Stock:

2 cups water

1 whole hen 4 – 5 pounds

2 carrots washed

2 large yellow onion quartered

1 bulb garlic mashed and peeled

1 bunch celery with leaves washed and chopped

4 bay leaves

1 teaspoon white peppercorns

1/2 teaspoon salt

Preheat the oven for 15 minutes to 400 degrees. Put all of the ingredients into a dutch oven with 2 cups water. Roast for 1 1/2 hours. Remove from the oven. Add enough water to cover and cover the dutch oven tightly and simmer on low for 4 to 5 hours. Remove from the heat and let cool slightly. Skim the fat off the top. Strain. Disgard the vegetables but save the meat to be used later in a pot pie or in chicken salad. Refridgerate or freeze the stock if not using it immediately. These 2 stock recipes both make about 5 – 7 cups of stock.

Ya’ll come back really soon.

May 29

Back to Basics: Beef Stock

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A truely good cook learns how to make a basic stock early in her cooking life. Stocks are really simple to prepare and very versatile.

One of the first stocks that I learned to prepare was beef stock. It is very simple but a very tasty  beginning to many dishes. It can be used as a base for soups,stews, and gravys.

Once you master stock making you are on your way to becoming a soup master or a gravy guru.

There are two basic soup stocks every cook should know how to prepare. They are Beef and Chicken stock.

Beef Stock:

2 cups water

5 pounds beef shank bones

4 pounds beef short ribs

4 celery stalks with leaves washed and chopped

4 carrots washed

2 large yellow onions quartered

4 bay leaves

1 bunch parsley

1 bulb garlic slightly smashed

1 teaspoon black-pepper

1/2 teaspoon salt

 Preheat the oven to 400 degrees for 15 minutes. Place all of the ingredients into a large dutch oven. Bake for 1 hour.

  Remove from the oven, and cover with enough water to cover all of the ingredients. Cover tightly and simmer on low for 4 to 5 hours.

  Remove from heat. Let cool slightly and skim off the fat. Strain. Discard the vegetables. Reserve the meat for a later use. You can now use the stock or refridgerate or freeze for a later use.

Ya’ll come back and next time we will make a delectable chicken stock.

See ya’ll.