Damsel in dis Dress wrote on 10 Apr 2006 in rec.food.cooking
Quoted message said:modom said:I've read that the standard is two parts onion to one part each of
celery and carrots. A little thyme and a bay leaf or two and some
black peppercorns should do well.
That's about what I'd use. I would think that the flavor of bell
peppers would overpower the stock.
Me? I just make broth most of the time. Chicken and water. And we
eat the chicken afterwards. Mix it with mayo and seasonings for
sandwiches, or drown it in barbecue sauce for .... sandwiches.
Carol
I hate parsnips...But I gotta add one when I make stock. I cut a largish
onion in half...skin and all, break in half 1 big carrot, 2 ribs celery,
medium parsnip. add enough water to cover chicken by about one inch.
Spices are celery leaves, several whole cloves of garlic, 10 ish
peppercorns or so, 2-3 bay leaves. This works for 1 approx 3 lb whole
chicken. I de-meat the bones after 45 minutes of simmering or so and re-
add bones and let the stock simmer another hour and a half or so. I make
it in a pasta pot; the liner allows easy access to bird and spent veggie
pieces. The spices go into a tea ball except for the celery leaves. I use
the over poached chicken meat in mayonaise style chicken salad sanwhiches
etc...
The odd time I'll fork a lemmon then chuck it in at the begining as well.
the onion skin adds colour brown's the stock up a mite.
Later when I make soup I might add bell peppers, peas, okra... terragon,
dill or whatever. Depending on what kind of soup I'm making.
But for generic chicken stock I like to leave it fairly plain...it works
better that way as a canvas to build other flavours on IMO.
--
-Alan
