Tips for Chicken

So, about those reserved chicken necks and backbones. I recently discovered that the main difference between stock and broth is that broth is made from boiling meat while stock is made from boiling bones. I always like the flavor of stock better (especially my own) because I think it has a richer mouth feel and a more full-bodied flavor, this probably has to do with all the gelatin that comes out of the bones with long simmering.

To make stock with those parts, I just toss them in a pot with a rough chopped (not even peeled) carrot, a couple stalks of celery, onion and garlic if you have it and a little sea salt. Gently boil for about an hour or more and then strain out the chicken parts and vegetables. You can freeze this, refrigerate it (I would guess it will last in the fridge for about a week) or use it immediately.

The other day, Bruce and I were craving a warm light soup for lunch so I made up the stalk and then made my first attempt at egg drop soup.

After sifting all the veggies out of the stalk, I tossed in thinly sliced carrots, celery, a bit of onion, some cabbage and a couple dashes of soy sauce. I let those cook until the veggies were a bit tender and then I carefully whisked in one egg, gently beaten to combine the yolk and white.  I served it with a little garnish of chopped scallions and a bit more soy sauce (if desired).

Was very yummy and perfect for the cool weather.