Quick Chicken Stock (an LSCDL recipe)

[Guest guest]

Quick Chicken Stock (an LSCDL recipe)

Sometimes we need stock and don’t have time for the 5-6 hour

simmer which makes the classic stock so good. This is the recipe I use

most often for chicken, turkey, or duck.

2 tablespoons oil

1 medium onion, chopped

1 carrot, chopped

2 ribs celery, chopped

Parsley stems (about half of the stems from one bunch)

2 bay leaves

4 pounds whole chicken legs or backs and wings, cut into 2-inch

pieces[1]

2 quarts cold water

Heat the oil in a large stockpot over medium-high heat. Add the onion;

sauté until colored and softened slightly, 2 to 3 minutes. Add the celery

and carrot and cook until the celery has begun to get tender, another 3-4

minutes. Transfer the mixture to a large bowl or

platter[2].

Sauté the chicken pieces a few at a time, lightly browning both sides.

Transfer the cooked chicken to the bowl with the vegetable mixture.

Return the vegetables and chicken pieces to the pot. Reduce the heat to

low, cover, and cook until the chicken releases its juices, about 20

minutes.

Increase the heat to high, then add the water, salt (optional), and bay

leaves. Bring to a simmer, then cover and reduce heat so the stock just

barely simmers. It will take about 30 minutes for it to become rich and

flavorful.

Strain[3] the stock and discard the solids. If you

are going to reduce the stock to one-quarter volume for condensed stock,

do so now. Cool the stock pan in a sink filled with cold water.

Refrigerate until cold, then skim off the fat.

Pour reduced stock into ice cube trays and freeze, then store cubes in

zip top bags. If you do not choose to reduce it, freezing in 1, 2, or 3

cup snap top containers and freezing is helpful. That way, you only have

to defrost what you actually need for a recipe. Remember to fill

containers on three-quarters full to allow space for expansion while they

freeze.

Stock keeps in the refrigerator up to 2 days, and in the freezer for 6

months.

Makes about 2 quarts of unreduced stock.

[1] I usually use 4 pounds of chicken leg quarters,

as this gives me plenty of meat when making soup, as opposed to stock.

Turkey necks make a great soup, are inexpensive, but are a a trifle

tedious to pick the meat off. I usually make roasted duck soup

because my husband likes his duck roasted, and looks sad if I say I'm

making soup out a duck.

[2] I personally prefer a large meat platter or even

a cookie pan, as it allows me to put the vegetables aside, and then stack

the chicken on top of it as the pieces are browned.

[3] I remove the leg quarters after the cooking and

let them cool while I strain the rest of the soup to stock and make sure

there are no bones. Straining the stock allows you to have the flavor of

the onion and celery and bay leaf, but removes the actual vegetable if

you cannot tolerate it. Remove the meat from the bones and shred or cut

into chunks, and return it to the strained stock for hearty chicken

soup.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

Recipe

from Louisiana SCD

Lagniappe (forthcoming)

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

Recipe

from Louisiana SCD

Lagniappe (forthcoming)

[Guest guest]

Thanks Marilyn!!!

>

>

> Quick Chicken Stock (an LSCDL recipe)

>

> Sometimes we need stock and don't have time for

> the 5-6 hour simmer which makes the classic stock

> so good. This is the recipe I use most often for chicken, turkey, or duck.

>

> 2 tablespoons oil

> 1 medium onion, chopped

> 1 carrot, chopped

> 2 ribs celery, chopped

> Parsley stems (about half of the stems from one bunch)

> 2 bay leaves

> 4 pounds whole chicken legs or backs and wings, cut into 2-inch pieces[1]

> 2 quarts cold water

>

> Heat the oil in a large stockpot over medium-high

> heat. Add the onion; sauté until colored and

> softened slightly, 2 to 3 minutes. Add the celery

> and carrot and cook until the celery has begun to

> get tender, another 3-4 minutes. Transfer the

> mixture to a large bowl or platter[2].

>

> Sauté the chicken pieces a few at a time, lightly

> browning both sides. Transfer the cooked chicken

> to the bowl with the vegetable mixture. Return

> the vegetables and chicken pieces to the pot.

> Reduce the heat to low, cover, and cook until the

> chicken releases its juices, about 20 minutes.

>

> Increase the heat to high, then add the water,

> salt (optional), and bay leaves. Bring to a

> simmer, then cover and reduce heat so the stock

> just barely simmers. It will take about 30

> minutes for it to become rich and flavorful.

>

> Strain[3] the stock and discard the solids. If

> you are going to reduce the stock to one-quarter

> volume for condensed stock, do so now. Cool the

> stock pan in a sink filled with cold water.

> Refrigerate until cold, then skim off the fat.

>

> Pour reduced stock into ice cube trays and

> freeze, then store cubes in zip top bags. If you

> do not choose to reduce it, freezing in 1, 2, or

> 3 cup snap top containers and freezing is

> helpful. That way, you only have to defrost what

> you actually need for a recipe. Remember to fill

> containers on three-quarters full to allow space

> for expansion while they freeze.

>

> Stock keeps in the refrigerator up to 2 days, and in the freezer for 6 months.

>

> Makes about 2 quarts of unreduced stock.

>

>

>

> [1] I usually use 4 pounds of chicken leg

> quarters, as this gives me plenty of meat when

> making soup, as opposed to stock. Turkey necks

> make a great soup, are inexpensive, but are a a

> trifle tedious to pick the meat off. I usually

> make roasted duck soup because my husband likes

> his duck roasted, and looks sad if I say I'm making soup out a duck.

> [2] I personally prefer a large meat platter or

> even a cookie pan, as it allows me to put the

> vegetables aside, and then stack the chicken on

> top of it as the pieces are browned.

> [3] I remove the leg quarters after the cooking

> and let them cool while I strain the rest of the

> soup to stock and make sure there are no bones.

> Straining the stock allows you to have the flavor

> of the onion and celery and bay leaf, but removes

> the actual vegetable if you cannot tolerate it.

> Remove the meat from the bones and shred or cut

> into chunks, and return it to the strained stock for hearty chicken soup.

>

>

>

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

> Recipe from Louisiana SCD Lagniappe (forthcoming)

> — Marilyn

> New Orleans, Louisiana, USA

> Undiagnosed IBS since 1976, SCD since 2001

> Darn Good SCD Cook

> No Human Children

> Shadow & Sunny Longhair Dachshund

> Babette the Foundling Beagle

> Recipe from Louisiana SCD Lagniappe (forthcoming)

>

[Guest guest]

At 10:58 PM 6/3/2010, you wrote:

Thanks

Marilyn!!!

Yep, and it's now also in the library for future reference. My mom would

drink some of this even when she was refusing everything else, this or

the beef / bison soup, which recipe I'll try to post tomorrow.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle