On Sat, 05 Nov 2005 18:04:14 +1300, Daisy >
wrote:

>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?

I would. Thanks

--
For email, use