Golden Chicken Broth Recipe

Soup

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Ingredients:

Either: 4 lbs. chicken backs and necks, or 4 lbs. chicken parts, or whole chicken of about 4 lbs. cut in pieces
1 tbs vegetable oil
1 med. onion, cut in med. dice
2 quarts boiling water
Salt
2 bay leaves

Directions:

Heat oil in large soup kettle. When oil shimmers and starts to smoke, add onions and saute until colored and softened slightly, 2-3 mins. Set aside. Add half of chicken and saute till no longer pink, 4-5 mins.; set aside. Repeat with rest of chicken. Return onions and rest of chicken to kettle. Reduce heat to low, cover, and simmer until chicken releases its juices, about 20 mins. Increase heat to high, add water, salt and bay, return to simmer. Cover and barely simmer unti flavorful, about 20 minutes.

Makes about 3 quarts

Cook's credits this technique to Edna Lewis' book "In Pursuit of Flavor." To make soup, rather than stock to be used in various ways, they use a whole chicken; they saute the breast meat first and reserve it, make the stock with the rest of the chicken, and add the white meat to the soup along with vegetables, noodles, etc. as desired. I usually use backs and necks, and sometimes reduce this broth further, but depending on the chicken it's usually tasty as is.

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Submitted 6/13/05.
Source: Cook's magazine
Submitted By: B.G.
emtingrl@aol.com
Golden Chicken Broth


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