Chicken Stock

CHICKEN STOCK
Ingredients 1 ½ teaspoons salt
1 pound chicken parts 3 whole cloves
1 large onion 6 cups water (Optional)
3 stalks celery, including some leaves ¼ cup cold water (Optional)
1 large carrot 1 egg
DirectionsInstructions Checklist
Step 1
Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken
pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6
cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
Step 2
Remove chicken and vegetables. Strain stock. Skim fat off the surface.
Step 3
To clarify stock for clear soup, removing solid flecks that are too small to be strained out
with cheesecloth, follow this method. Separate the egg white from the egg yolk, and
reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed
eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5
minutes. Strain again through a sieve lined with cheesecloth.
Prep: Servings:
20 minutes 6
Cook: Yield:
1 hour 20 minutes 4 cups
Total:
1 hour 40 minutes
Cream Soup Base
Ingredients
 1 stick of butter
 1 /2 cup flour
 2 cups soup stock
 2 cups milk
Steps
Prevent your screen from going dark while you cook.

1. Melt the stick of butter in a large pot.
2. Slowly stir in 1/2 cup of flour.

3. Once that is mixed and bubbly, gradually add two cups of stock and then
two cups of milk.
4. Warm the combination over medium heat until hot, thick and creamy
WHITE SOUP
Ingredients
Decrease Serving
8
Increase Serving
Ingredient Checklist
 ½ cup butter
 6 tablespoons all-purpose flour
 2 cups milk
 2 cubes chicken bouillon
 ground black pepper to taste
Directions
 Step 1
Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon
cubes. Cook over low heat until thickened. Add pepper to taste. Add more milk
when adding the other soup ingredients, depending on the thickness you desire.
 Step 2
To this base you may add steamed broccoli and American cheese; or chunks of
baked potato (peel and all) with American cheese, bacon pieces, and chives; or
pureed, stewed tomatoes for a bisque; or leeks that have been cleaned well,
steamed, and chopped; or cooked asparagus cut in pieces (if canned asparagus
is used, add some of the liquid as well), topped with grated cheese and bacon
pieces.
GUMBO
INGREDIENTS
 1 tablespoon margarine or butter
 1/2 cup chopped green bell pepper
 1/2 cup chopped onion
 1 garlic clove, minced
 1 tablespoon all-purpose flour
 1 cup water
 1 (14 1/2-oz.) can ready-to-serve chicken broth
 1 (14.5-oz.) can no-salt-added whole tomatoes, undrained, cut up
 1 (10-oz.) pkg. frozen cut okra
 1 1/2 cups cubed cooked chicken
 1/4 cup uncooked regular long-grain white rice
 1/4 teaspoon dried thyme leaves
 1 bay leaf
 4 to 8 drops hot pepper sauce
Steps
1. In large nonstick saucepan, melt margarine over medium heat. Add bell pepper,
onion, garlic and flour; cook and stir until flour is light golden brown.
2. Add remaining ingredients. Bring to a boil. Reduce heat to medium-low; cover and
cook 10 minutes. Uncover; cook an additional 10 to 15 minutes or until okra is
tender, stirring occasionally. Remove bay leaf.
VICHYSSOISE
Ingredients
 1 tablespoon butter
 3 leeks, bulb only, sliced into rings
 1 onion, sliced
 5 potatoes, peeled and thinly sliced
 salt and pepper to taste
 ¼ teaspoon dried thyme
 ½ teaspoon dried marjoram

 1 bay leaf
 5 cups chicken broth
 ¼ cup heavy whipping cream
Directions
Step 1. In a large stock pot melt butter over low heat. Add leeks and onion,
cover, and cook for 10 minutes.
Step 2. Add potatoes and season with salt and pepper. Add thyme, marjoram,
bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
Step 3. Add chicken stock and bring to a boil, reduce heat and cook, partially
covered for 30 minutes.
Step 4. Puree soup in blender or food processor and cool.

Step 5. Prior to serving add cream. If you are serving this soup warm you need
to reheat the soup slowly so that the cream does not change consistency.
COURT BOUILLON
Court Bouillon (pronounced "coor boo-YONE") is a flavorful, aromatic liquid used for poaching
fish and shellfish. The simplest court bouillon consists of nothing but salted water, and some
traditional recipes call for a mixture of half salted water and half milk.
This court bouillon recipe uses a mix of aromatics, spices, and acid, which will give the best results
when poaching most kinds of fish and shellfish.
Ingredients
 1 gallon water (cold)
 1 handful Kosher salt
 1 cup white wine
 1 medium onion (peeled and chopped)
 1 medium rib celery (chopped)
 1 medium carrot (peeled and chopped)
 1 bay leaf
 1 sprig fresh thyme
 8 fresh parsley stems
 1 teaspoon black peppercorns (crushed)
 1 thinly sliced lemon
Steps to Make It
1. Combine all the ingredients in a heavy-bottomed stock pot or soup pot.
Bring to a boil, then lower to a simmer. Simmer for 30 minutes.
2. Strain and either use immediately or cool. (See note below.)

Chicken Stock

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CHICKEN STOCK

Ingredients 1 ½ teaspoons salt

1 pound chicken parts 3 whole cloves

1 large onion 6 cups water (Optional)

3 stalks celery, including some leaves ¼ cup cold water (Optional)

1 large carrot 1 egg

1 hour 20 minutes 4 cups

Prevent your screen from going dark while you cook.

2. Slowly stir in 1/2 cup of flour.

 6 tablespoons all-purpose flour

 2 cubes chicken bouillon

 ground black pepper to taste

 3 leeks, bulb only, sliced into rings

 5 potatoes, peeled and thinly sliced

 salt and pepper to taste

 ¼ teaspoon dried thyme

 ½ teaspoon dried marjoram

 5 cups chicken broth

 ¼ cup heavy whipping cream

Step 4. Puree soup in blender or food processor and cool.

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