How Do You Make The Best Chicken Stock?
This is the one I can’t live without recipe in my kitchen. From this one recipe I make all of my other soups. So feel free to adjust this down to your size. I usually make this on Monday so I have it ready for the rest of the week. Add chicken, lemon and vegetables and cover with water bring to a boil. Reduce to simmer and cook until the chicken is falling off of the bones Remove the chicken pieces from the pot and de-bone, save the meat to add back to soups for salads and for chicken salad, and casseroles, etc Strain the liquid out of the pot into storage containers, reserving the vegetables The vegetables can be used later in the week when you make soups from your chicken stock; they can be blended in some of the stock and added back into the liquid, or left whole. I think it may be because of the lemon, but these vegetables seem not to have much flavor left by the time it is all done cooking, so I don’t usually use them as a part of a soup or as a side, other than to puree and add i
