Recipes

Warm Morning Goodness:
Corn Bread
Biscuits
Pancakes
Corn Cakes (Sweet)

Pies and things:
Pie Crust
Jam Pockets

Small Dishes:
Mushroom Stuffed Bread
Chicken Whiskey Wontons
Savory Corn Cakes

Soups:
Eggplant Soup
Squash Soup
Chicken Stock
Vegetable Stock

Drinks:
Agua Fresca

Copyright 2004
Jade A. Zabrowski

Chicken Stock

chicken skins. bones, ligaments, innards, necks, etc. Cooked or raw.
1 teaspoon salt
1 teaspoon whole fenugreek seeds (if you have it, it enhances chicken flavor)
1 teaspoon whole peppercorns
2 tablespoons or so of vegetable oil

Put all the ingredients in a stock pot and simmer covered until browned. Add as much water as your pot will hold. Bring to a boil, then boil gently for 2 or more hours, replenishing the water as needed. The longer you cook this, the more of the calcium that comes out of the bones, and the cooled stock will have a gelatinous texture and a very rich flavor and mouth-feel (plus be very nutritious)

Strain and retain the liquid in a large bowl. Refrigerate for a few hours or overnight till the fat comes to the top and becomes solid. Spoon the fat off the top and either retain if you cook in chicken fat, or discard the fat if you don't.

This stock makes great soups and stews.

A Note on Ingredients:

If you have roasted or fried a chicken, you can keep the bones and use in your stock. Sometimes I have a chicken bone bag in the freezer and collect the bones and bits for a while until I have enough for stock. DON'T use the remaining meat from the bones after you have made the stock and for stew or soup. This meat has all its goodness cooked out of it and into the stock already.