Chicken Stock For Soup
|Stewing hen||4 1⁄2 Pound|
|Cold water||6 Quart|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery and leaves||1⁄2 Cup (8 tbs)|
|Salt/Chicken soup base||1 Teaspoon|
Combine all ingredients in a large kettle. Bring to a boil slowly. Simmer until hen is very tender and begins to leave bone. Remove hen. Cool enough to handle, then pull meat from skin and bones, wrap in foil or plastic wrap, and refrigerate. Strain soup and chill until fat comes to the top and can be completely removed. When ready to use, cut chicken into bite-size pieces and save for chicken noodle soup, creamed dishes, or salads. Heat soup and taste and adjust seasonings. If it seems watery, boil it hard without a cover for 5 to 10 minutes to concentrate it, and then taste again. Use for chicken noodle or other types of soup or making cream sauces. Note: Frying or roasting chickens can be used. You will need to strengthen the flavor of the soup stock by adding bouillon cubes or soup base. Add up to 4 bouillon cubes or 4 teaspoons soup base at the beginning of the simmering process. Omit the salt until broth is made. Taste and adjust seasonings.