Chicken Stock/Soup

INGREDIENTS

 1 medium Onion, peeled, halved and studded with 1 whole clove  1 medium Carrot, peeled and cut in half  1 Celery stalk, cut in half  3 tbsp Olive Oil  1 bay leaf (optional)  4 black peppercorns (optional)  1 spring thyme (optional)

Or, instead of veggies and herbs above, use leftover odds and ends.

 Celery leaves  Carrot leaves and root ends  Parsley stems  The Greet parts of leeks  Onion ends and skins  Thyme and oregano stems (after you’ve stripped the leaves)

PREPARATION

1. Put the vegetables, optional herbs, and chicken bones into a large pot.

2. Cover with water (to just cover) and bring to a simmer. Do not let the stock boil or it will become cloudy.

3. Reduce heat so there are just a few bubbles appearing on the surface of the stock as it cooks.

4. Cook uncovered, topping up with boiling hot water if necessary during class.

5. Strain through a fine-mesh strainer and salvage any usable meat for chicken soup. Discard veggies (these will be devoid of flavor and over cooked to use for soup)

6. If flavor is lacking, can add some bouillon, more flavor will develop the more bones you have and the more time you can cook the stock.

7. Add brown rice or whole wheat pasta or quinoa (or another whole grain or legume) and veggies like carrots, onions, green beans. If veggies are not yet cooked, simmer in stock until they are cooked. Add back the salvaged chicken meat from the bones.

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