Smart White Chicken Stock
From the FCI's salute to Healthy Cooking
You eat the chicken and vegetables. Use in place of any other chicken stock.
1 lb skinless chicken breasts
10 ounces skinless chicken legs
3 quarts water
Coarse Salt
1 1/2 lbs carrots
4 leeks, white park only, well-washed and trimmed
1 large rib celery, peeled to remove all strings and cut into 4 pieces
4 sprigs fresh flat-leaf parsley
1 tsp dried thyme
2 bay leaves
Dijon mustard (optional)
In a rondeau or large heavy-bottom casserole, combine the chicken breasts, legs, and water. Season with salt. Slowly bring to a boil over medium heat. Simmer for 20 minutes.
Add the carrots, leeks, and celery. Tie the parsley, thyme, and bay leaves in a small piece of cheesecloth and add to pot. Cover the pot with a layer of foil into which you have poked about 8 holes and simmer for 1hour.
If serving immediately, remove from heat and serve directly from the pot at the table. Pull the chicken pieces apart and divide among shallow soup bowls. Place equal portions of the vegetables in the bowls and ladle broth over the top. Serve with a touch of mustard (if using) and additional salt, if desired.
If using as a stock, remove from the heat and strain through a fine sieve into a nonreactive container. Reserve the chicken and vegetables for another use. Place the container in an ice-water bather (p33) and cool
Cover and refrigerate for at least 8 hours. Remove and discard the layer of fat that has solidified on top. Cover and store in the fridge for up to 3 days. Our pour into 1-cup containers, cover, label, date, and freeze for up to 6 months.
Yields: 8 cups
Per 2 cups: 363 calories, 11 g total fat, 4 g saturated fat, 170 mg cholesterol
You eat the chicken and vegetables. Use in place of any other chicken stock.
1 lb skinless chicken breasts
10 ounces skinless chicken legs
3 quarts water
Coarse Salt
1 1/2 lbs carrots
4 leeks, white park only, well-washed and trimmed
1 large rib celery, peeled to remove all strings and cut into 4 pieces
4 sprigs fresh flat-leaf parsley
1 tsp dried thyme
2 bay leaves
Dijon mustard (optional)
In a rondeau or large heavy-bottom casserole, combine the chicken breasts, legs, and water. Season with salt. Slowly bring to a boil over medium heat. Simmer for 20 minutes.
Add the carrots, leeks, and celery. Tie the parsley, thyme, and bay leaves in a small piece of cheesecloth and add to pot. Cover the pot with a layer of foil into which you have poked about 8 holes and simmer for 1hour.
If serving immediately, remove from heat and serve directly from the pot at the table. Pull the chicken pieces apart and divide among shallow soup bowls. Place equal portions of the vegetables in the bowls and ladle broth over the top. Serve with a touch of mustard (if using) and additional salt, if desired.
If using as a stock, remove from the heat and strain through a fine sieve into a nonreactive container. Reserve the chicken and vegetables for another use. Place the container in an ice-water bather (p33) and cool
Cover and refrigerate for at least 8 hours. Remove and discard the layer of fat that has solidified on top. Cover and store in the fridge for up to 3 days. Our pour into 1-cup containers, cover, label, date, and freeze for up to 6 months.
Yields: 8 cups
Per 2 cups: 363 calories, 11 g total fat, 4 g saturated fat, 170 mg cholesterol