Tuesday, November 28, 2006

Chicken or Turkey Stock

Ready to use canned stocks contain approximately 1500 mg sodium a cup whereas this homemade stock contains only 15 mg sodium a cup. Stock freezes well, too.

3 qts water
3# uncooked chicken parts or cooked carcass (just breasts works well, too)
2 large onions, quartered
1 medium carrot, halved
2 celery ribs with leaves, halved
8-10 peppercorns

Herb bag (place in cheesecloth, add to stock, remove at end of cooking time)
1 tbsp parsley flakes
1/4 tsp dried marjoram
1/4 tsp dried basil
1/4 tsp whole THYME
1/4 tsp dried tarragon
1 bay leaf

In a large Dutch oven or stockpot, combine water, poultry parts, onions, carrot and celery. Bring to a boil; add herb bag and peppercorns. Reduce heat to low. Cover and simmer about 3 hours.

Aunt Diane

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