Take stock in cheater's soup secret - My Tips

The best thing to have the original Chicken Stock is:

Clean the bones, wait for water to boil,

Put in the bone plus the chicken breast,

Boil it for say 30 - 45 Minutes.minutes on midium fire,

Filter off the Bloods & Fats.

Then you should have the clear & original Chicken stock.

These would ensure that you have a lower fat contents of Chicken Stock for your Great Health.


Take stock in cheater's soup secret
Chicken and vegetables turn ordinary broth into a rich base in 30 minutes
Tuesday, February 08, 2005 RENEE SCHETTLER

Most of the year, my freezer is crammed full of plastic bags of chicken stock, stacked one atop another. But come January, I deplete the supply far faster than I can replenish it. Some weeks, there simply aren't enough hours in the day to make stock from scratch.

That's when I rely on a simple, frugal equation of easy-to-memorize proportions of canned chicken broth, raw chicken parts, water and aromatics. The ingredients simmer ever so gently for about half an hour, sufficient time for the chicken to poach to a plump perfection and, in a happy coincidence, for the broth to be imbued with a true, not tinned, chicken-y flavor balanced by the natural sweetness of the vegetables. The chicken can then be shredded and used in the soup or saved for any of several other uses.

I was introduced to the technique in a recipe by Fran McCullough, "Good Fat" author and "Best American Recipes" series editor, who drew no special attention to the trick. (A missed opportunity, to my mind.) Other variations on Cheater's Chicken Stock exist. But only hers achieves a simple, pristine flavor that melds perfectly with whatever the destination recipe.
OregonLive.com's Printer-Friendly Page