You may remember I posted an article on how to make vegetable stock a while back. After reading about the nasty virus above I thought we should visit the chicken side of things. It’s an old wives tale and it’s true that chicken soup will help heal you. It will also help to replace lost electrolytes after, you know. Now if you’re sick you won’t have the energy to make this broth. Train someone in your household to make it, or make some now and freeze it. Don’t be caught with no stock!
Chicken carcass and parts (no liver)
You can also just use a couple of bone in legs
1 Large onion (about 2 cups) coarsely chopped
2 Celery stalks coarsely chopped
1 large or 2 medium carrots coarsely chopped
1 handful of fresh parsley
1 handful of fresh thyme
½ teaspoon peppercorns
1 Fresh bay leaf or 3 dried
8 cups (2 quarts) water
Salt to taste
Place the chicken in a large pot with the water and bring to a boil. Reduce to a simmer. After a few minutes skim off any scum that forms on the surface of the water. Add the rest of the ingredients except the salt and put to a very slow simmer partially covered for at least 1 hour and up to 4 hours. Check now and again for lost liquid. Top off if needed. Remove the solids with a slotted spoon and strain the liquid through cheese cloth or a fine mesh sieve into jars or bowls. Salt to taste. chicken stock will last for a week in the fridge or frozen for months. The chicken can be chopped or shredded to put in soup or a chicken salad.
Cook’s note: Some people ask: “what’s the difference between stock and broth?” The short answer is for most of us there is no difference. The long answer for chefs is that broth is made from nothing but animal bones and water. Stock is made with bones, meat and “aromatics” described in the recipe above. Both are used as a base for soups, etc. but stock tastes good on its own. Broth, not so much.