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?


--
For email, use

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?

Not a lot but it depends on what you put with it. The Creamy Greens
Soup I made last night called for 3 1/4 c of chicken stock. I used 4 c
because I opened 2 - 500 ml jars of homecanned chicken stock and knew I
wouldn't have use for 3/4 c of leftover stock within the next day or
two. The final soup was enough for 6 servings of one large ladle full
as shown in the pic. I think it is always reasonable to adjust to taste
and feel. I have yet to find a recipe that I follow to the letter.
Cooking is about being creative
>
> 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

For me I make up large batches of stock then pressure can them so they
are ready to use as I need. I make stock from chicken, turkey, beef,
pork, fish, as well as vegetable only stock. Stock is not just for
soups or stews either. I routinely cook rice in stock, simmer veggies
in stock, use in mashed potatoes, and use to enhance sauces or deglaze
fry pans. Another reason to do the stock first is to take advantage of
the bones that might otherwise get tossed. Roasted bones in particular
result in a richer stock, IME. There is no reason to do the stock and
soup in two steps. I have certainly made soup from start to finish the
same day as I will today. Our neighbour brought me a duck last night so
I'm making duck stock along with duck soup.
?
>
>

"LurfysMa" > wrote in message
...
>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?
>

1) It all depends on how flavorful the stock is and how much flavor will
come from the other ingredients you will be adding. There's no rule of thumb
to follow.

2) No reason for 2 steps other than convenience.

Here's how I do it:

Put a whole raw chicken in a stock pot and add enough water to cover. Bring
to a simmer and cook until the meat is cooked - perhaps 30-40 minutes.
Remove the meat from the chicken and put the bones and skin back in the pot
along with onion, carrot, celery, bay leaf, peppercorns, salt - or whatever
you want in your stock. Simmer for another hour or 2 then strain and discard
the solids. Here's your stock, and it will be really good! Bring back to the
simmer and start adding the other ingredients - carrots, mushrooms,
potatoes, whatever you want, timing each addition according to the cooking
time for that ingredient. If you are using noodles or rice, cook them
separately and add at the end to prevent the starch from cloudling the soup.
Add the reserved meat at the end.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

~patches~ wrote:
> LurfysMa wrote:
>
>. Our neighbour brought me a duck last night so
> I'm making duck stock along with duck soup.

Duck Soup ? Hail Freedonia !

Seamus wrote:

> ~patches~ wrote:
>
>>LurfysMa wrote:
>>
>>. Our neighbour brought me a duck last night so
>>I'm making duck stock along with duck soup.
>
>
> Duck Soup ? Hail Freedonia !
>

This is not likely the duck soup you are thinking of. This is a wild
duck soup with veggies, herbs and wild rice. Since he only brought one
duck with the promise of more to come, I decided to make soup instead of
freezing it. The soup is quite good and goes well with native fry bread.

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 reasonable place to start and then adjust to taste and feel?

Why not use all stock, why water down your stock? When i make a big pot
of stock, after skimming and removing the bones and used up veggies i
often have a cup of it as it is so very good. I do not put salt or
pepper in the stock, reserving seasonings for anything i use the stock
for.

>
>
> 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?

A lot has to do with how much stock you are making, if you are making a
couple of gallons at a time it seems to me better to concentrate on the
stock making and then when it is finished make the soup, however, if you
were only making a pint or two you could remove the used up veggies and
bones and then add your soup ingredients directly to the skimmed stock,
but even then i like to have the stock ready to go and add fresh veggies
with each new soup recipe.

A simple vegetable soup could be made immediately with the stock but
just about any other soup, bean, cream, stew, or other more complex
soups are made in various stages so as to have all the meats and veggies
cooked for the appropriate amount of time.

If making a soup with meat, even already cooked meat one would still
want to do a bit of skimming after the meat has simmered a bit and then
let it become tender from simmering. And this is even more important if
using raw meats in a soup. Then adding the veggies for the soup at the
last moment and only simmering till they are ready to eat. The
exception to this would be fish soups, shrimp, or other cut up seafood
which cooks very quickly. Braising a large piece of fish is a good way
to get a small amount of tasty stock and a nicely cooked fish.
---
JL

"LurfysMa" > wrote in message
...
>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?
>
>
> --
> For email, use

I like strongly flavored foods, so I never add water to stock unless it's
been reduced drastically.
When I do make stock, I usually use half for soup at the time I make it, and
put the other half away for other uses. Some a freeze, but if I'll be using
it (which is most often the case) in the next few days, I also stash some in
the fridge.

kimberly

On Fri, 04 Nov 2005 15:03:13 -0500, ~patches~
> wrote:

>Seamus wrote:
>
>> ~patches~ wrote:
>>
>>>LurfysMa wrote:
>>>
>>>. Our neighbour brought me a duck last night so
>>>I'm making duck stock along with duck soup.
>>
>>
>> Duck Soup ? Hail Freedonia !
>>
>
>This is not likely the duck soup you are thinking of. This is a wild
>duck soup with veggies, herbs and wild rice. Since he only brought one
>duck with the promise of more to come, I decided to make soup instead of
>freezing it. The soup is quite good and goes well with native fry bread.

I am pretty sure that he was making a joke about
the Marx brothers movie "Duck Soup," where Rufus T
Firefly (Groucho) is president of a country called
Freedonia

Brian Christiansen

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!

Brian Christiansen wrote:

> On Fri, 04 Nov 2005 15:03:13 -0500, ~patches~
> > wrote:
>
>
>>Seamus wrote:
>>
>>
>>>~patches~ wrote:
>>>
>>>
>>>>LurfysMa wrote:
>>>>
>>>>. Our neighbour brought me a duck last night so
>>>>I'm making duck stock along with duck soup.
>>>
>>>
>>>Duck Soup ? Hail Freedonia !
>>>
>>
>>This is not likely the duck soup you are thinking of. This is a wild
>>duck soup with veggies, herbs and wild rice. Since he only brought one
>>duck with the promise of more to come, I decided to make soup instead of
>>freezing it. The soup is quite good and goes well with native fry bread.
>
>
> I am pretty sure that he was making a joke about
> the Marx brothers movie "Duck Soup," where Rufus T
> Firefly (Groucho) is president of a country called
> Freedonia
>
> Brian Christiansen
>
Oh, the Marx brothers is a little before my time & I never watched any
of their re-runs either. Still it is a good soup.

On Sat, 05 Nov 2005 09:01:35 -0500, ~patches~
> wrote:

>> I am pretty sure that he was making a joke about
>> the Marx brothers movie "Duck Soup," where Rufus T
>> Firefly (Groucho) is president of a country called
>> Freedonia
>>
>> Brian Christiansen
>>
>Oh, the Marx brothers is a little before my time & I never watched any
>of their re-runs either. Still it is a good soup.



They are a bit before my time as well, but I do
know who they are.

Brian Christiansen

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?

Unless you have dramatically reduced your stock (thick rubbery glaze
or very strong stock) don't add extra water when making soup. You will
water down the flavour

>
>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?

The biggest advantage in doing it in two steps is you can let the fat
set in the fridge so you can discard it. There can be a large amount
of fat in homemade chicken stock, especially if you use a whole
chicken to make it. If you spoon off as much of the fat as you can
when you make the stock, by all means, carry on to make your soup
straight away.

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

In article >,
LurfysMa > wrote:

> 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

There are never too many good chicken stock recipes, seriously.
Please, do, post it!

Personally I rarely make it exactly the same way twice. I just have a
few basic flavorings I use every time, but I vary the herbals and the
amounts.

Celery, onion, garlic, pepper, bay.

Other herbs are rosemary, thyme, sage, basil, dittany and mexican
oregano. I also may add lemon or orange peel, and possibly curry.

I've got chicken feet in the pressure cooker (again) right now in fact.
;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sun, 06 Nov 2005 11:13:53 -0800, LurfysMa >
wrote:

>>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

Here it is then:

2 chicken carcasses chopped up quite small
1 large carrot
2 sticks celery
1 bayleaf
2 sprigs thyme
handful of parsley
1 leek including green part

Put the chicken into a large stockpot (mine is about 13 inches high).
Add water to about an inch from the top.
Bring to the boil and skim off the scum until the liquid is clear.
Add the vegetables - all roughly chopped - except herbs.

When the stock begins to boil turn the heat down until the mixture is
only just bubbling - a small bubble in the middle is a good sign.
Leave to simmer like this for 8-10 hours.

Strain off the bones, any meat, and vegetables into a clean pot (or
pots!) and cool completely. I refrigerate mine overnight, having
begun this process before 9.00 a.m. Next morning scrape off all the
fat.

The stock is now ready to use (or freeze, or leave in the refrigerator
for up to 5 days).

You will notice there is no onion or garlic in the stock. I find the
leek gives enough mild flavour to the stock - and I might want to use
this stock for any number of dishes, so I don't add onion or garlic.


Daisy

Carthage demands an explanation for this insolence!