3 lb chicken backs and necks
1 onion
4 whole cloves
4 fresh parsley sprigs
1 celery stalk, chopped
1 carrot, chopped
1 tsp dried thyme
1 bay leaf
Directions
In large saucepan, combine 12 cups cold water, chicken, onion, cloves,
parsley, celery, carrot, thyme and bay leaf; bring to boil. Skim foam
from top. Reduce heat; simmer for 1-1/2 hours.
Strain through sieve, discarding vegetables and chicken bones.
Refrigerate for 8 hours. Remove and discard chicken fat from surface.
8 1/2 cups for $3.37 CDN [Mar/95]
Source: Canadian Living magazine, Mar 95 Presented in article by Jan
Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"
[-=PAM=-] PA_Meadows@msn.com
Servings: 8 cups
Budget: Homemade Chicken Stock Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Soup
The History of Recipes
Written recipes as a concept can be observed far back into antiquity, in fact as far back into recorded history as the Egyptians, and possibly even further than that. Interesting though that is, these, old cook books were just simple pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to experts is a series of tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Much later, in Roman times a roman called Apicius wrote some scripts showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, something that is very familiar to us today. Additionally, he informs us how the cooks of his times were skilled in the use of many different spices and herbs, including a few that are still present in modern kitchens such as thyme, mint and dill. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab countries, such as basil and coriander. The introduction of these new culinary ideas created a surge in manuscripts on food, some of which are kept safe in private cookery archives. Over the succeeding few hundred years, the powerful and wealthy houses strove to serve the best banquets, and as a consequence, cooks and their recipe collections became highly prized. However, it wasn`t until the 1800s that formal cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, testing, and recording the recipes that were being prepared for the better households. When we get to the twentieth century, cook books are starting to become popular due to more people being able to read, more free time and disposable income. The TV revolution gave us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access massive numbers of recipes like those on this site. |
We hope you enjoy this Budget_ Homemade Chicken Stock recipe.
