EagleTribune.com, North Andover, MA

October 18, 2013

Now bird is butchered, use leftover parts for soup

The Eagle-Tribune

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Stock or soup is very easy to make, and can be a healthy alternative to high-sodium store-bought soups.

After you have butchered a chicken, you are often left with a basket of bones and gizzards that you may not know what to do with. Mary Poehnelt, of FOX TV’s “Hell’s Kitchen” fame, and now part of celebrity chef Ming Tsai’s team, shows us that the process of making a great stock is very simple.

Add any leftover chicken parts, except for the liver, to your soup pot. “Leaving the liver out will ensure that you have a nice clear broth,” Poehnelt says. Braise these parts slightly, to give them a quick sear.

Add the bones, root vegetables, as well as salt and pepper to taste. Then add water, boil over low heat for two hours, and you have a great fresh stock.

After a large family meal where you cook a whole chicken or turkey, you can do the same; simply add more bones to increase the flavor.

Homemade Chicken Soup

1/3 of the bones of whole chicken

1 chicken gizzard

2 cups carrots

1 tablespoon pepper (or to taste)

1 tablespoon salt (or to taste)

1 tablespoon parsley (optional)

1 onion (optional)

1 cup parsnip (optional)

1 cup celery (optional)

Place the chicken parts and gizzards in a big deep pot. Leave the liver out.

Braise these parts slightly, to give them a quick sear.

Add the bones; 1/3 of bones from the chicken is enough, but use more if you want a stronger chicken flavor.

Add 2 cups of root vegetables, such as carrots. You can use other vegetables as well, such as parsnip, onion and celery.

Salt and pepper to taste

Add 1 gallon of purified or spring water.

Simmer for 2 hours on very low heat.

Serve and enjoy.

Tip: You can also freeze the liquid of the stock in plastic freezer bags or freezer-friendly hard plastic containers. It can last in the freezer for up to 3 months.

Recipe courtesy of butcher and chef Mary Poehnelt, www.bulgogiandbutter.com, 2013.