CHICKEN STOCK OR SOUP

SOUP OR STOCK
Cover chicken necks, any chicken bones, skin, heart and gizzzard or whole or cut-up
chicken with cold water. Add a few celery leaves, onion slices, piece of bay leaf,
carrot, salt and pepper. Bring to a boil, skim, cover and simmer 1!2 to 2 hours or
until meat is tender.
Cool quickly by setting pan in cold water. Strain and remove meat from bones. Dice
meat, return to stock and refrigerate.
When ready to use skim fat off surface and save for gravy or use mixed with flour to
thicken soup and add flavour.

For Clear soup: Bring stock to boil, thicken if desired and add a little cream for
extra richness. Or add some finely chopped raw vegetables (carrot, turnip, celery,
etc.), noodles or rice and cook until added ingredients are tender. Adjust seasonings
to taste and serve- hot.

Allow approximately %4 to 1 cup of soup per serving depending upon type and
whether an appetizer or main-course.

For cream soup: Make a thin to medium white sauce using % chicken stock to %
milk. Add small cubes of cooked chicken, season to taste with salt, pepper and any
desired herbs, spices etc. such as savoury, curry powder or chopped chives.

To clarify stock: (For use as jellied consomme or jellied chicken) add 1 slightly
beaten egg white and clean egg shell, slightly crushed, to each quart of stock, bring to
a boil, stirring constantly, and boil gently for 10 minutes. Strain through double
thickness of cheesecloth or very fine sieve. -

If concentrated enough stock will jell when cold. If not concentrated add 1 table-
spoon unflavoured gelatine for each 2 cups stock to be jellied.

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Chicken bouillon cubes dissolved according to package directions may be
used in place of broth called for in a recipe.

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