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Good Soup Begins With Good Stock

Guest Author - Sandy Moyer

Soup Stock

Chicken or beef stock is used in soups, stews, sauces, stuffings, rice and pasta dishes, gravies and in many other recipes. Use fresh chicken or beef or use frozen and thawed chicken or beef. Use a whole cut up chicken or chicken thighs, legs, backs, wings... any bony chicken parts. For beef stock use beef ribs, shanks or any meaty beef bones.

For a deeper, richer stock, roast the chicken parts or beef bones, along with the vegetables, before cooking. Although it's possible to make a good stock without roasting first, this extra step will make a more robust stock. Place the chicken parts, or beef with bones, in a roasting pan. Add the vegetables and about one half inch of water. Bake in a preheated oven at 450° for 45 minutes. Transfer the roasted chicken and vegetables or roasted beef bones and vegetables to a stock pot, then follow the directions below.


Chicken Stock

  • 3 pounds chicken pieces
  • 1/2 cup coarsely chopped celery
  • 2 carrots, sliced
  • 1 small onion, coarsely chopped
  • 1 garlic clove, chopped
  • 1/4 tsp. celery seed
  • 1/2 cup fresh chopped parsley (or 1 T. dried parsley)
  • 1 bay leaf
  • 2 chicken bouillon cubes


Beef Stock

  • 4 to 5 pounds beef with bones (about 2 pounds of this should be meat)
  • 1 cup coarsely chopped celery
  • 1 medium onion, coarsely chopped
  • 2 or 3 carrots, sliced
  • 2 or 3 garlic cloves, chopped
  • 1/2 tsp. thyme
  • 1 T. chopped fresh parsley (or 1 tsp. dried parsley)
  • 2 beef bouillon cubes
Preparation -
Place the chicken or beef bones, in a stock pot. Add the vegetables and seasonings. Add the bouillon cubes. Add water to completely cover all the ingredients. Bring to a low boil, then reduce heat to low. Cover and simmer for about 2 hours.

Remove the chicken or beef, with the bones, from the stock pot. Remove and discard the bay leaf. Strain the broth using a colander or sieve.

When using the broth for soup or stew -
Remove the bones and skin from the chicken, or remove the meat and visible fat from the beef bones. Shred or chop the cooked chicken or beef into small pieces before adding it to the soup or stew.

To easily remove excess fat from chicken or beef broth, refrigerate it for a few hours. The fat will solidify on the surface, making it easy to remove with a spoon.


Calphalon 12-qt. Anodized Aluminum Commercial Hard-Anodized StockpotCalphalon 12-qt. Hard-Anodized Stockpot
The best stocks are simmered slowly over steady, low heat. Calphalon's 12-qt. Stock Pot is crafted of heavy-gauge aluminum to cook evenly, at just the right temperature. The stick-resistant surface won't react with most foods. A flat, anodized lid is included.




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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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