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Makes 8 servings
4 pounds chicken wings, backs or mixture of wings, backs and giblets (no liver)
1 large onion, quartered
2 medium carrots, washed and trimmed, cut in 1-inch pieces
2 large celery stalks with leaves, cut in 1-inch pieces
2 fresh thyme sprigs (or dried thyme)
8 flat-leaf parsley sprigs (or dried parsley)
12 black peppercorns
1 ½ teaspoons salt or to taste
In large stockpot, place chicken and 12 cups water, bring to a boil. Skim off foam that collects on surface. Add onion, carrots, celery, thyme, parsley, peppercorns and salt. Reduce heat so liquid bubbles gently. Simmer, partially covered, 2 hours, skimming foam and fat occasionally.
Line colander with double layer of cheesecloth, place over large bowl. Strain stock through colander, pressing remaining solids with wooden spoon, discard solids. Cool stock. Refrigerate until fat rises to surface, remove. Can be frozen in 1 cup freezer containers.
CHICKEN CORN SOUP
About a cup and a half thin soup noodles
Small can creamed corn
Cooked chicken or chicken from bones (from making stock)
Heat stock in stockpot or large dutch oven pot. When boiling, add chicken, noodles and corn. Lower heat and simmer about eight minutes.
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