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      RECIPE TITLE "Chicken Stock Recipe"
    Source: Casual Cuisines of the World - Bistro,
    courtesy of

    yields Makes about 2 1/2 qt time--- difficultyeasy

    Homemade chicken stock provides a flavorful base for a range of soups, stews, sauces and braises. Enterprising home cooks can have fresh stock on hand simply by making the stock ahead and freezing it in small freezer bags to use as needed.


    2 white onions
    4 whole cloves
    Bouquet garni
    6 pounds chicken carcasses
    2 large carrots, peeled and coarsely chopped
    3 celery stalks, coarsely chopped
    10 cloves garlic
    1 tablespoon whole black peppercorns

    Le Creuset 12-qt. Enamel on Steel Stock Pot, Cobalt Blue
    Le Creuset 12-qt. Enamel on Steel Stock Pot, Cobalt Blue Since 1925, artisans at Le Creuset have been making richly enameled cookware. Each piece from their line is individually created, coated, fired and inspected in order to bring you the finest quality cookware-to-tableware available. Their 12-Qt. Stockpot, made of enameled steel, is fitted with 2 loop handles for easier lifting and comes with a domed lid to lock in the flavors and juices as your soup or stock simmers.


    Coarsely chop 1 of the onions. Stud the other whole onion with the 4 cloves.

    In a stockpot, combine all the ingredients and add water just to cover (about 3 3/4 qt). Bring to a boil and, using a large spoon or wire skimmer, skim off any foam that forms on the surface. Reduce the heat to low and simmer, uncovered, for 1-1 1/2 hours, reducing the liquid only slightly. Continue to skim off any foam that floats to the top during simmering.

    Strain the stock through a fine-mesh sieve lined with cheesecloth (muslin) into a clean container. Discard the contents of the sieve. Use immediately, or let cool, cover and refrigerate for up to 1 week or freeze for up to 1 month. Lift off any solidified fat from the surface of the chilled stock before using.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

      Nutrition Facts
    Makes about 2 1/2 qt
    Facts per Serving
    Calories: 335 Fat: 19g Carbohydrates: 5g
    Cholesterol: 107mg Sodium: 118mg Protein: 35g
    Fiber: 1g % Cal. from Fat: 51% % Cal. from Carbs: 6%

    HOT! We recommend:

    Vegetable Soups from Deborah Madison's Kitchen
    Vegetable Soups from Deborah Madison's Kitchen When I said I was working on a soup book, the response was often, "Oh, I love soup!" People enthuse about soup in a way that's so heartwarming it makes me feel as if I'm in the right camp... The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those that are classics in the culture (Boston-Style Black Bean Soup). I've tried to streamline these dishes as much as possible without sacrificing goodness, so that you can easily enjoy them in your own kitchen. I hope you do enjoy making these soups and add them, one by one, to your repertoire. -from the Introduction In Vegetable Soups from Deborah Madison's Kitchen, America's favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long. Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, She serves up a selection of soups ranging from stylish first courses to substantial one-bowl meals. Madison begins with a soup-making primer and streamlined recipes for vegetable stocks and broths (such as the Hearty Mushroom Broth), which serve as the foundation for many of the recipes that follow, for those who wish to make their own. Soups like the Mexican Tomato Broth with Avocado and Lime can start a supper or stand alone as a simple, light meal. Cooks looking for heartier choices will find satisfying dishes such as Potato and Green Chile Stew with Cilantro Cream or grain-based soups like the Wild Rice Chowder. Organized by seasons, the recipes make the most of the produce-from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn't available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make them your own with simple additions from delicious oils and herbs to an invigorating Cilantro Salsa. Featuring fifty stunning full-color photographs by Laurie Smith, serving suggestions, wine notes, and a host of ideas for creative finishing touches including caramelized pear "croutons" and souffléd cheese toasts, this friendly soup lover's guide gives the reader a hundred delicious ways to enjoy the benefits and flavors of vegetables by the bowlful throughout the seasons.

    400 Best-Ever Soups
    400 Best-Ever Soups Over 400 mouthwatering recipes for soups, broths, chowders, bisques, consomm?s, gumbos and laksas Superbly illustrated with over 1600 specially commissioned photographs Features dishes from all over the world, including Irish Bacon Broth, Scottish Cullen Skink, Spanish Gazpacho, Hungarian Cherry Soup, Thai Pumpkin, Prawn and Coconut Soup, and Japanese Soba Noodles in Hot Soup with Tempura Includes a complete guide to ingredients and how to use them, and step-by-step instructions for making your own delicious stocks and creative garnishes Includes complete nutritional information for every recipe

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