Chef Sherman's-- Cooking tip #2

Chicken Stock:

(Chicken Broth)

Applies to: Sauces

Note: What some experts say!

To be honest I must admit that the canned or boxed stuff can suffice most of the time.  In fact my pantry is full of Swanson's chicken broth (some other brands are good too).  But for the cooking purist (and most good cooks would agree), stock is relatively simple to make and the effort is worthwhile.  The difference is 'you savor' the flavor.




In a large pot, cover 4 pounds of washed, raw chicken bones or parts
with cold water--enough to cover them by 5 inches. Necks and backs are
the most flavorful bones of the chicken, so they are ideal, but you
can also make a wonderful chicken stock with a whole, cut-up, raw
chicken. Bring water to a boil. Once the water is boiling, skim the
fat and scum that have risen to the top with a ladle or spoon. Add 1
pound of a combination of chopped carrots, onions, and celery, and the
herbs of your choice. Cook chicken stock for about three hours--long
enough for the full flavor to come to the fore. It is important to
make sure that the bones stay covered during the entire cooking
process, so add more water if needed. Strain the stock through a sieve
or a colander before using, refrigerating, or freezing.

You have completed the procedure.