Doug's Chicken Soup
The Stock

• 1 chicken: cut up
• 1 onion: root end trimmed, cut in half
• 1 medium leek: cut into large pieces and washed
• 2 or 3 ribs of celery: cut into large chunks
• 2 to 3 garlic cloves, peeled and whole
• 2 large carrots: cut into large chunks
• 1 parsnip: cut into large chunks (optional, has a particular taste you may not like)
• 1 bunch of parsley
• 2 bay leaves
• 1 t. rosemary (optional)
• 1/2 t. thyme (optional)
• salt
• black pepper

Alternate idea: either roast the chick, or brown it under the broiler, before beginning the stock. Also, you can add various pieces you have saved and frozen, like bones or necks.

What to do:

• Get a stock pot and put in the chicken pieces. Cover with COLD water, not hot. Put on medium heat and let boil gently. The aim here is a reasonably clear stock.
  
  
• Skim off the foam. If you want to keep the chicken fat (you should, better taste), use a sieve to get the fat back into the stock.
  
  
• Once you have all the foam off, you can put in the veggies. Then cover and simmer for an hour and a half or two. Much longer won't do much.
  
  
• Take it off the heat and pour it into another pot or bowl, through a large sieve or colander.
  
  
• When it is cool, pick out the chicken and return to the stock. Toss the used veggie-mass.
  
  
• At this point, you can add different ingredients. I would suggest putting however many servings you want into a smaller sauce pan. Then add what you want.
  
  
• Some suggestions: chopped up green onions, parsley, mushrooms (shitakes are good), pasta or rice, a few leaves of fresh spinach or arugla...use your imagination.
  
  
• Serve with big chunks of bread.
  
  
• The rest of the stock will keep two or three days easily. Or you can freeze it
  
  

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Last updated: The Ides of March, 2001