There is nothing like a large pot of chicken soup brewing on the stove. Before I went into catering, canned chicken broth was fine, but once you make your own chicken stock, you realize what you are missing. I don’t miss the sodium laden broth.
John and I were always aware of the food we fed our family. We always tried to buy the best products and read the ingredient label. We both feel that if the ingredient list is longer than a couple of lines, then you should not buy it. It means that the product is not natural and can’t be good for you.
When I was growing up in Brooklyn and then Staten Island, my family ate dinner at home. My mother cooked almost every night, except for Saturday night when her and my father went out. Saturday night was the time we had baked beans and hot dogs in the oven, and the babysitter came to take care of us.
But getting back to chicken stock and soup. Over the summer we raised 60 Rhode Island Reds. In the past we have raised our own chickens, but this was the only time that we raised that many. We found out very early that a Heritage Chicken does not do well on a grill. It was dry and stringy. A Heritage Chicken does very well if you make stock from it or roast it slowly.
I decided to make stock out of two of the chickens. It was one of the best stocks I have ever made. The stock is rich and very flavorful. The nice part about making stock is that you can freeze it and take it out to use in soup or as a base for many soups. I use my stock in wild rice or add to any recipe that asks for chicken broth.
- 20 quart stock pot
- 2 Heritage chickens
- 5–7 carrots (about a pound)
- 2-bunches of celery
- 4-onions with skin on
- 4 Bay Leaves
- 1 tbsp. black peppercorns
- Put all the ingredients into a pot, add water and cook on medium-low for about 2-3 hours. Strain the vegetables from the stock. Make soup or put into containers and freeze.
- I like to keep the chicken and shred it. Freeze for later use.
- Add carrots, onions, celery and shredded chicken to the stock. Cook up some fine noodles. Enjoy!