Saturday, October 5, 2013

Chicken Stock

Gilcrest Chicken Stock

Amy Foster of Gilcrest Farms offers her recipe for creating a delicious chicken stock for soups, to flavor rice, creating a wonderful aromatic gravy, or to make the sniffles go away.


One  package of Gilcrest chicken backs
One package of Gilcrest chicken necks
One teaspoon each of kosher salt and fresh ground pepper
One bay leaf
One TBL of apple cider vinegar


Roast chicken backs and necks in a roasting pan in the oven at 350 degrees (F) for 30-45 minutes. When they smell divine and are browning, they are ready.

Boil water in a stockpot and move the chicken parts to the stockpot with enough water to cover the bones. Pour a little hot water in the roasting pan and loosen any brown bits from the pan. Pour this golden liquid into the stockpot.

Add the salt, pepper, and bay leaf. Bring to a boil and then turn down to a simmer. Simmer for at least 60 minutes, two hours is even better. Let the stock cool and then remove the bones and skim if needed. If you want a darker brown stock, add one TBL of Soy Sauce or Tamari (decrease the salt).
Package and freeze or begin the make your soup.

One of Gilcrest's local experts (below) in the Art of Soup-Making, has been known to oversee preparation when necessary:

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