Ingredients
4 lb chicken backs, necks
4 qt water
2 carrots, quartered
1 large onion, quartered
2 medium celery stalks, trimmed quartered
5 peppercorns
1 clove garlic (optional)
Directions
Add chicken to cold water, bring to boil and turn down heat. Add
vegetables, simmer, skimming foam as needed. Simmer partially covered
for 2 - 6 hours, add pepper corns and garlic last hour. When stock is
done strain through a double layer of dampened cheesecloth and
refrigerate, covered, over night. Next day carefully skim off fat.
Stock will keep for about 3 days refrigerated or about 3 months
frozen.
Servings: 1 servings
Chicken Stock For Soup Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Poultry; Soup
The History of Recipes
It is quite feasible to follow the history of recipes way back into the far past, certainly as far as the ancient Egyptians, and possibly even further. Interesting though that maybe, mostly, these ancient cookbooks were just simple hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe in existence, according to experts in ancient history is a collection of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Later, we have some books which were published in the 1300s : one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the spicy food that is familiar to us all today, but rather recipes for the types of food cooked for the nobility of the time. For the centuries that followed, the upper-class families of Europe strove to serve up the most extravagent meals, and consequentially chefs and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, verifying, and publishing recipes of the day. By the time we get to the 20th century, cooking publications were greatly in demand mostly as a result of better eduction, more spare time and having more money. The arrival of television brings us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Chicken Stock For Soup recipe.
