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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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My family (several generations) has always made chicken soup when a person is sick or it is cold outside. I am chronicling their recipes to pass on to others and I can't do that without starting with the basics - the stock. Read more . This recipe lets you save and freeze it if you don't want to use it right away. Ingredients:
chicken bones (saved from when you had a stuffed chicken or deboned some chicken breats), usually about 1 gallon bag |
5 chicken quarters, if you didn't save and freeze your chicken bones |
1 onion |
1 celery bulb (the end part that most of us cut off for easier access to the stalks) |
some celery leaves |
2 carrots, quartered |
3 heaping tablespoons garlic |
2 bay leaves |
2 teaspoons rosemary |
2 teaspoons thyme |
1 teaspoon pesto |
generous sprinkling of poultry seasoning |
salt and pepper optional |
enough water to cover your ingredients in the pot |
Directions:
1. Put your ingredients in a large stock pot
2. Cover and cook on low heat until the chicken falls easily off of the bone
3. Strain into another pot, removing all of the chicken bones and vegetables.
4. Pick the chicken off of the bones and throw back into the stock for later use or freeze seperately.
5. Save and use the stock ,or freeze the stock if not using immediately.
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