On Fri, 04 Nov 2005 07:05:54 -0800, LurfysMa >
wrote:

>I have a couple more questions about chicken stock and chicken soup.
>
>1. About how many cups of soup can (should) be made from 1 cup of
>stock? The online recipes vary wildly, but it seems that a rough rule
>of thumb might be something like 1 cup of water for 1 cup of stock. Is
>that a reasonakle place to start and then adjust to taste and feel?
>
>2. What is the advantage of making the stock first and then making the
>soup as opposed to making the soup directly? One advantage is time and
>the ability to do them at different times. But if I have the time to
>do it all at once, is there any reason to do it in two steps?

I've nearly always made chicken stock from scratch and frozen the
result, which is what is called strong stock. When I want to make
chicken soup using this stock, I work on about half a litre of stock
to about 1 litre of water. Taste it as you go.

One thing though: if you make chicken stock yourself, don't add any
salt and pepper. And do remember to bring the chicken frame - or
carcass - to the boil and skim off all the gunge that arrives on top.
When the last of this scum is gone, then you add the vegetables and
herbs and slowly simmer for about 6 hours. (It really depends on
just how strong you want your stock.)

I have a fabulous chicken stock recipe that I have used for a very
long time - would anyone like me to post it here?

Cheers


Daisy

Carthage demands an explanation for this insolence!