Ingredients: |
Ingredients: For Chicken Stock
1 tsp whole black peppercorns
6 sprigs fresh dill or 2 tsp dried dill
6 sprigs flat-leaf parsley
2 dried bay leaves
2 leeks, washed, white and pale-green parts only, cut into thirds
2 carrots, scrubbed, cut into thirds
2 stalks celery, cut into thirds
1 4-pound chicken cut into 6 pieces
1 1/2 pound chicken wings
1 1/2 pound chicken backs
12 cups low-sodium canned chicken stock (two 48-ounce cans)
For Chicken Noodle Soup
3 qts Homemade chicken stock
3 carrots, cut into 1/8 - inch - thick rounds
Salt and freshly ground pepper
8 ounces medium egg noodles
Cooked chicken meat, shredded
1/4 cup chopped fresh dill or 1 TBS dried dill
1/4 cup chopped fresh flat-leaf parsley
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Directions: |
Directions:Chicken Stock -
1) Place the peppercorns, dill, parsley, bay leaves, leeks, carrots, celery chicken, wings and backs into a large stockpot. Add the stock and 6 cups of cold water. Bring to a boil. Reduce to a very gentle simmer and cook for 45 minutes. Liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim off with a slotted spoon and discard. Repeat as needed. After 45 minutes remove the chicken from the pot, and set aside until it is cool enough to handle.
2) Remove the mat from the bones, set the meat aside and return the bones to the pot. Shred the chicken, and set aside in the refrigerator until ready to use. Continue to simmer the stock on the lowest heat possible for 3 hours, skimming as needed. The chicken bones will begin to disintegrate. Strain the stock through a fine sieve into a very large bowl. Discard the solids. Place the bowl in an ice bath, and let cool to room temperature. Transfer to airtight containers. Stock may be refrigerated for 3 days or frozen for 4 months. Refrigerate for at least 8 hours, or overnight. If storing, leave fat layer intact to seal the stock. Before using, remove the layer of fat that has collected on the surface.
Chicken Noodle soup
1) Place stock in a stockpot over medium-high heat and bring just to a simmer. Add carrots and simmer until tender, about 6 minutes.
2) Meanwhile, bring a large saucepan of salted water to a boil. Cook the noodles until just tender, about 6 minutes. Drain the noodles and add them to the pot of stock, along with the shredded chicken meat. Season with salt and pepper. Heat until very hot. When ready to serve, stir in dill and parsley. |
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