Stop Blogging and Cook

Daily Post: Jan 2nd  FEEDING THE BODY & SOUL

GLUTEN-FREE

S H O P

BUTCHER
Chicken – A whole fryer, leg/thigh quarters or whole breasts.

GROCERY
Whole black peppercorns
Bay leaves
Basil
Savory
Thyme
Rosemary
Kosher or sea salt

GREEN MARKET
Onion
Celery
Carrot
Parsley

T I M I N G

1. Boil water while cleaning chicken.
2. Simmer chicken, remove & cool.
3. Remove bones & add back to pot.
4. Simmer 4 hr.
5. Strain.
6. Chill 8 hr.
7. Degrease.  Freeze stock at this point.
8. To make soup; simmer 10 – 15 min with additional spices & vegetables.
9. Add chicken.

C O O K   /   P R E P A R E

INGREDIENTS: CHICKEN STOCK Stage One
6 whole black peppercorns
2 bay leaves
1 onion, quartered
Handful of celery leaves, or 1 stalk of celery, chopped
Handful of parsley, stems removed
Chicken, skinned

PREPARATION

1. In a large stock pot with tight-fitting lid, heat 4 qt filtered water to boiling.  Add first 5 ingredients.
2. Clean chicken, removing skin; ad to pot
3. Bring chicken to a boil.  Simmer:
   1. Quarters: 45 min to 1 hr, depending upon size
   2. Whole breast: 15-20 min
   3. Split breasts:  5-10 min
   4. Whole 3 lb chicken: 1 hr
4. Chicken is done if the meat has just begun to pull away from the bone.  With tongs, remove to a plate to cool.  Remove whole chicken with a long wooden spoon inserted into the cavity.  If it’s falling off the bone, use a slotted spoon.
5. Remove bones & joint cartilage from chicken; hands work best for this.  If you have to cut meat from the bones – or if there is any trace of red – chicken is not done.  Return to pot for additional cooking.  Bones should slip easily away from the meat.  Return bones & cartilage to pot
6. Refrigerate boned chicken in air-tight container.
7. Simmer stock 4 hr.
8. Strain stock through sieve, remove bones & press vegetables & meat bits through sieve with a wooden spoon or large pestle.
9. Return to pot & let cool before refrigerating.  Chill until fat has risen to the top & can be easily removed with a metal spoon.  Discard fat.
10. HOLD At this point stock can be used for other preparations, or frozen in ice trays & stored in grip-lock storage bags for future use.  To make soup, continue.

INGREDIENTS: CHICKEN SOUP Stage Two
Handful of cooked chicken
1 Celery stalk, chopped
1 Carrot, sliced
Large pinch of:

• Basil
• Savory
• Thyme
• Rosemary

Kosher or sea salt to taste

PREPARATION

1. Return degreased stock to pot & heat to boil; then lower to simmer.  Add basil, rosemary, savory, thyme.
2. HOLD At this point soup can be stored in refrigerator until ready for use.  Add chicken & vegetables for each meal so that they won’t overcook from reheating.
3. Add chopped celery & carrot. Cut up chicken & add.
4. Salt to taste.

S T O R E / S E R V E

Frozen soup keeps up to a 3 months.  Store soup to eat in the short run in pot or large container in refrigerator.  To eat, bring to boil.  Cut up carrot, & celery; simmer until tender, add chicken & heat thoroughly.

W O R K P L A C E    L U N C H

Homemade soup is great, wherever you’re lunching, or when you’re working late & need a ready dinner.  Good heated with left-over Chinese take-out rice.  Whole grain crackers or bread round out a comforting meal al desko.