Friday, November 14, 2014

Chicken Stock and Soup

Last night I roasted an 8 and a half pound chicken so after dinner there was plenty left over.  Today I took the bones, the carrots, onion and celery that had been roasted in the chicken, and 4 quarts of water and made stock.  I added salt, bay, parsley and peppercorns.  After about an hour, I had 8 pints of stock, which got canned for 20 minutes at 10 pounds pressure.

I also made soup:  I sauteed carrots, leeks, celery, celeriac and all the leftover chicken meat, diced up, and then added 6 quarts of water, salt and pepper, and diced purple-top turnips.  I have a LOT of those turnips from the farm share and there isn't a lot of interest in eating them.  I figured I could slip a few of them into soup and no one would really know unless I told them.  Heh.

After the soup had simmered for a while, I took out 2 quarts and added orzo and let it cook.  That was lunch, with a lot left over that got frozen.  Even without canning it, the orzo absorbed so much liquid that it was almost solid!  The rest of the soup, the part without the orzo, went into jars:  3 quarts and 4 pints.  I am now out of quart jars again.  That's in the canner now, 90 minutes at 10 pounds.  The idea is that when I heat it up, I can add some sort of pasta or rice.  Egg noodles seem to be the favorite thing to add!

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