Tuesday, September 6, 2011

chicken broth and cream of chicken soup

It's September and soon everyone will be making cassoroles again. If there is one thing I seldom buy it is chicken broth. I use it in many recipes but I have learned to make it myself. It is so easy it's almost amazing that people go out and buy it.

If you have read my recipe for neck soup [which is actually chicken or turkey], you find that I take the wings or the neck and boil them in water to make the broth. I also use chicken bones or turkey bones. When using the broth for a recipe, I go a little further.

First, put your chicken or turkey in 6 cups of water and let it boil for about half an hour. If you are making a huge pot, it will take longer. If you are boiling the chicken to use in a recipe, make sure it is done before removing the meat. The water left in the pan will be your broth. Skim off the fat that floats to the top.

6 cups of chicken broth
1 carrot peeled
1 celery stalk
half cup of onion
parsley, salt, basil, thyme or whatever you have on hand [Don't sweat the small stuff. If all you find is salt and pepper and italian seasonsings just use that]



I usually have celery or carrots in the fridge. One piece of celery and one carrot peeled and minced. I mince the vegetables rather than cut them up small. Then, a small amount of minced onion is added. Add spices and let it come to a rolling boil for five minutes, turn it down and let it simmer for twenty minutes.

To turn this into Cream of Chicken is also easy.

In a small sauce pan melt 2 tablespoons of butter and then add 3 tablespoons of flour. Add a cup of milk and stir till well blended. Add this to the broth. Add a quarter cup of minced chicken. Let it simmer for ten minutes and then it's done.

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