John Myers
Chicken Soup in Stock
The perfect chicken soup in stock recipe with a picture and simple step-by-step instructions.
- 2 piece Soup chicken meat with skin fresh
- 2 piece Onions
- 2 bunch Soup greens fresh
- 2 piece Bay leaves
- Salt pepper
- Lovage, parsley, celery (if available)
- Make sure the chickens are of the best (organic) quality. Really old hens are tastier, not the not yet mature young chickens. The meat should be dark and not light pink. Do not remove the fat. Wash clean only.
- Add all the other ingredients to the chickens in the cold water. The chickens should be well covered. Bring to a simmer. Please only let it simmer gently, do not boil bubbly. It takes 2 to 3 hours for the chickens to give all their flavor into the soup. Let the meat cool in the broth.
- Now loosen the meat from the bones, remove the skin. The sheer meat is now placed in larger pieces in mason jars (no twist-off) and these are filled with broth. Depending on the type of jar, stay approx. 2 – 3 cm below the edge. The fat stays on the broth. If you open the jar, you can easily remove the fat if you don’t want to use it. I assume that everyone knows how to use mason jars and that everyone observes the hygiene regulations so that all the effort is not in vain.
- Close the jars and boil at 100 degrees for 60 minutes. Don’t worry, the meat won’t overcook. Now the broth and meat can be kept for at least 12 months (in my cellar, it is also much longer).
- Now you have a basis for all kinds of soups, stews or poultry jelly. Of course, you can also freeze broth and meat.
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