Thursday, March 31, 2011

Thursday's Thought



Spring is made of solid, fourteen-karat gratitude, the reward for the long wait. Barbara Kingsolver

Today I found a large bag of chicken bones in the freezer. Time to Stock up!





Yesterday my PT was telling me the awful chicken soup one of her relatives makes. I guessed the problem right away. For one, she doesn't use salt! And secondly, she doesn't know how to make it clear. Chicken bones or any kind of bones used for making stock, need to go into a pot of cold water. I usually start heating up the pot at this point. Then you add the mire poix- a combo of onions, celery and leaves, and a carrot or two, sliced. You also add a garni bag ( I just add it to the the pot and skip the cheese cloth) or a few peppercorns, a bay leaf, and a few sprigs of thyme. I also float a few stems ( no leaves) of parsley.
Then you let it simmer away for about 4 hours. Cool it in a cold water bath and strain it. then you can heat it up again, and float some more parsley stems on top to help clarify the broth.

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