Basic Chicken Stock
Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour. Remove ... [... more]
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Basic Beef Stock
Preheat oven to 450 degrees F (230 degrees C). Slice onion. Chop scrubbed celery and carrots into 1-inch chunks. In a large shallow roasting pan place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well ... [... more]
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Basic Vegetable Stock
Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor. Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook ... [... more]
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Bramblett's Vegetable Stock
Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown. Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue ... [... more]
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Brown Chicken Stock
Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned. Heat the olive oil in a stock pot over medium heat. Add the onions, celery ... [... more]
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Chicken Broth in a Slow Cooker
Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker. Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup. This one-step method ... [... more]
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Chicken Soup Base
Place chicken and water in a Dutch oven or soup kettle; bring to a boil. Skim fat. Reduce heat; cover and simmer for 2 hours or until chicken is tender. Remove chicken; allow to cool. Add enough water to broth to measure 3 qts. Remove chicken ... [... more]
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Chicken Stock
Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return ... [... more]
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Fast Chicken Soup Base
Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until ... [... more]
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Grandma Egan's Chicken Stock
Place chicken, celery, and onion in large stock pot. Cover ingredients with water. Bring to a rolling boil. Skim off excess fat. Reduce heat to simmer, and cook 2 to 3 hours. Remove chicken and vegetables. Strain soup, using cheese cloth. This is ... [... more]
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Homemade Chicken Broth
Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat. Skim foam. Cover and simmer for 2 hours. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. ... [... more]
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Homemade Chicken Stock
Cut chicken into parts, reserving back and neck. In a soup kettle, cook chicken breast halves in oil over medium heat until browned, about 5 minutes; remove and set aside. Cook remaining chicken pieces, including back and neck, in two batches ... [... more]
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