Many believe that chicken stock is very healthy for humans, that it affects the health of bones, cartilage and skin because it contains gelatin, important amino acids and minerals.
They say that the stock used to be the basis of every dish in French cuisine and that's why it became so popular, although today in most cases it is replaced by ordinary store-bought stock.
I started making chicken stock as a result of making chicken medallions because I saw that I had a lot of bones left, and I heard that the soup made from them is very appreciated.
My mom never made it, she only often made classic chicken soup for us.
I thought that my husband and children would not like it, but to my great surprise, the soup was eaten the first time without a break.
When my husband asked if there was more soup, that was just something for me.
I put the soup base in the freezer and use it to make homemade soup when I don't have time to make anything else.
If you haven't already, try this recipe and it will come in handy if you make chicken medallions.
Ingredients:
Chicken bones preferably from 4 chickens
2 alfalfa roots
2 parsley roots
3 carrots
2 red onions
a piece of fennel
a piece of celery root
a few sticks of celery
bones from 4 chickens
water
2 bay leaves
Preparation
Place all these ingredients except the bay leaf in a 5-liter saucepan.
If you don't have all the ingredients with chicken bones, at least add carrots and onions.
Put it on the stove so that it all boils and when it starts to boil, skim off the foam that appears on top.
Remove the foam several times.
When you see that there is no more foam, then put 2 bay leaves in the water.
Cook this for about 4 hours to get the best result.
When the stock is cooked, strain it and put it in jars and freeze it in the freezer.
To make soup with this stock, put it in a saucepan, add 3 vegetable soup cubes, salt and hot water.
When the water has boiled, add some fidelino and cook for another 5 minutes.
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5 окт 2023
