"Hench" > wrote in message ...
> On 1/4/2013 11:51 AM, Ophelia wrote:
>> I see references to 'killer' chicken soups! Anyone share recipes, or
>> are they all the same?
>>
>
> It's been mentioned by others in this thread but I always make my chicken
> or turkey stock with whole peppercorns. 1 tablespoon per 2 imperial
> quarts. (America uses a different volume of quart so if there are
> Americans reading this adjust accordingly)
>
> I also try to use some of the drippings from a roasted fowl in my stock, a
> couple of tablespoons perhaps but usually not that much. It darkens the
> stock sure and some people like lighter chicken or poultry stock.
>
> I also got away from using fresh thyme and fresh parsley and just use
> dried to prepare the stock now.
>
> I also use the onion skins, again for colour.
>
> I usually freeze all leftover chicken bones and after 3 or 4 months have
> enuf to prepare about 1 imperial gallon of stock.
>
> I found leeks a good addition to chicken soups.
>
> Sometimes well cooked pork sausage chunks to the soup for hearty richness.
>
> And never forget the dumpling option.
>
> Or pearl barley!
>
> Or Homemade ham and cheese biscuits!

Many thanks for sharing, Hench All points noted
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