Grandma Egans Chicken Stock

This is a Polish way of making chicken stock. It is very rich because of the stewing hen. A stewing hen is an older chicken, therefore it is much richer tasting than fryers, roasters, etc. It is a clear, rich broth that I fed to my children. They still ask for it when they are feeling sick. It is truly the Polish cure for anything when you’re feeling down and out. You can also use this clarified soup as a base for chicken noodle soup.

Step: 1

Place chicken, celery, and onion in large stock pot. Cover ingredients with water. Bring to a rolling boil.

Step: 2

Skim off excess fat. Reduce heat to simmer, and cook 2 to 3 hours.

Step: 3

Remove chicken and vegetables. Strain soup, using cheese cloth.

Per Serving: 979 calories; protein 84.6g; carbohydrates 0.4g; fat 68.5g; cholesterol 340.8mg; sodium 330.1mg.

The name of “stew” can refer to both a dish and a cooking method. Stewing makes not fast cooking piece of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it does have a few notable differences. The meat is chopped into smaller pieces but of being cooked all of it , and the liquid completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.