I start with the remains of a roasted chicken that has been put in the fridge overnight so that the fat from the juices can be removed by scraping it off the top layer.
bunch of fresh cilantro
bunch of fresh dill (can also use the paste)
1 onion, diced
3 celery stalks, diced
3 cloves of garlic, minced
3 carrots, diced
5-6 mushrooms, diced
2 potatoes, diced (optional, adds starch, thickens stock/soup)
1 tub of extra firm tofu (for soup)
extra virgin olive oil
Cover the base of a 12 Qt./11.7L/48cups stock pot with 3mm/1/8″ of EVOO
Add the scallion, carrots, onions and garlic and brown
Scrape the fat off of the roasted chicken pan
Debone the chicken from the carcass (be careful to not leave any bones–especially if you are serving it to children!), and throw away the carcass (I actually use it, especially if I am careful later to remove any bones, but it is not always easy to do so, so best to discard it)
Dice the chicken and put in pot
Remove the roue form the bottom of the pan and add to the stock pot
Fill the stock pot 2/3 to the top wit water and bring to a boil, let simmer for 40 minutes
At the 40 minute mark, add the chopped mushrooms, cilantro and dill (can add a TBSP of paste in stead of fresh dill)
Add taragon to taste ( 2 pinches); salt and pepper to taste
Let simmer for another 25 minutes
(If you left the carcass–remove it and filter any bone out of the broth as best you can)
Voila–the stock is done!
You can serve the broth or cook some “pastina” in a 4Qt. sauce pan, drain it and cover with the broth and serve as soup
Shred some fresh parmigiano reggiano and enjoy!
You can make it as much broth or soup as you like! Store the stock in the fridge or freezer to use, as needed.
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