Soups (Veg. & Non Veg.)
Chicken Stock Consomme
ITEMS REQUIRED :
1 Boiling Chicken (with Giblets),
2 Peeled & Sliced Onions,
Stalks of Celery अजवाइन,
2 - 3 Carrots,
1 thin silver of lemon rind, 1 bay leaf,
6 - 8 springs of persley,
1 spring of tarragon (or large pinch dried tarragon),
1 small spring of thyme (or large pinch dried thyme),
6 peppercorns,
1 Level Teaspoon Salt (as per taste).
WORD MEANING :
Giblets = "left over" parts of a butchered fowl. It includes the liver, crop, kidney, and neck of the bird. In many recipes, these giblets are used to make gravy more tasty.
Celery : अजवाइन, for Photos and Meaning
CLIEK HERE.
STEPS (Method) :
- Put a cleaned and cut-up boiling chickn into a large pan with sliced vegetables.
- Add the herbs and seasoning, Cover with Water, and bring slow to the boil.
- Cover the Pan and simmer for 2 hours until all the flavour is in the soup.
- Strain and allow to Cool, when cold, skim fat from the top and use the stock for chicken consome or other soups requiring strong chicken stock.
- The Stock can also be stored in teh deep freezer.
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Ordinary Chicken Stock
ITEMS REQUIRED :
1 cooked Chicken Carcass Giblets (as per availability),
1 Sliced Onion,
2 Sliced Carrots,
2 Celery Stalks,
1 Bay Leaf,
1 Thyme Spring (or 1/8 teasoon or largepinch dried thyme),
6 Persley Springs,
6 Peppercorns,
1 Level Teaspoon Salt,
1 Chicken Cube (as per taste)
STEPS (Method) :
- Put the broken-up chicken carcass & bones into a pan with any available giblets and any leftover chicken meat (skin).
- Add the vegetables and herbs.
- Cover it with water, add pepper and salt, [very little garam masala (hot pipper) as per taste] IF YOU DONT KNOW WHAT IS GARAM MASALA PLEASE CLICK HERE. Bring to the boil slowly, then simmer for 1-2 Hrs. or untill well flavoured. If needed add a Chicken cube.
- Cook for few more minutes (if chicken cube added).
- Strain & allow to cool, either use on the same time or store in the refrigerator, boiling it up daily, or in a deep freeze.
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Fish Stock
MATERIALS REQUIRED: ½ - 1 Pound Fish Back-Bones and Skins, 1 Sliced Onion, Two Sliced Carrots, 2 Stalks Celery, 6 Springs of Parseley, 1 Bay Leaf, 1 Spring of Thyme, 2 ½ pints water, ½ Pint white wine or Cider (if required).
(NOTE: PICTURE SHOWN HERE IS DIFFERENT)
METHOD (STEPS)-
- Use back-bones from white fish-sole, turbot or halibut preferably - and the skins if available. Put these in a pan with the sliced onion, carrot cerely, herbs and water.
- Add the white wine or cider as per availability.
- Then add salt and pepper.
- Bring very slowly to the boil and simmer for 30-40 minutes until the liquid has reduced and is well flavoured.
- Strain and cool. Use at once or if needed freeze for later use.
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