Ingredients
4 lb fowl
1 each neck and giblets chopped
1 each onion stuck with 2 cloves
2 each leeks, halved lengthwise
2 each carrots
1 each stalk of celery, halved
2 tsp salt
6 each parsley sprigs
1 each unpeeled garlic clove
1 each bay leaf
Directions
In a kettle combine the fowl, the neck and the giblets, and 12 cups
cold water, bring the water to a boil, and skim the froth. Add 1/2
cup cold water, bring the stock to s simmer, and skim any froth. Add
the onion, the leeks, the carrots, the celer, the salt, and the
parsley, thyme, garlic clove, and bay leaf and simmer the stock,
skimming the froth for 2 hours. Remove the fowl from the kettle,
remove the meat and skin from the carcass, and reserve the meat for
another use. Chop the carcass, return it and the skin to the kettle,
and simmer stock, adding boiling water if necessary to keep
ingredients barely covered, for 2 more hours. Strain the stock
through a fine sieve into a bowl, pressing hard on the solids, and
let it cool. Chill the stock and remove the fat. The stock may be
frozen.
Make 6 cups.
Servings: 6 servings
Chicken Stock Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Soup
The History of Recipes
Food historians have tracked the existence of recipes far back into the distant past, at least as far as pharonic Egypt, and quite possibly further than that. Having said that, mostly, these old records were just very simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to experts is a series of tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Later on, in Roman times 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, entrees and afters, something we still use today. Aspicius describes how the cooks of his times were skilled in the use of many spices, including some familiar names like bay, rue and asafoetida. In the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including spices such as basil and rosemary. The introduction of these new herbs and spices led to an outbreak in manuscripts on cooking, most of which are kept safe in private collections. During the next few centuries, the powerful and rich houses tried to offer the most extravagent banquests, and consequentially cooks and their recipe collections were highly sought after. Even so, it was during the nineteenth century the formal cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, verifying, and publishing the recipes of their peers. By the advent of the 20th century, cook books are starting to become popular as a result of better eduction, more free time and being a little richer. |
We hope you enjoy this Chicken Stock recipe.
