Simple Chicken Stock

This is a simple process that produces both chicken stock and cooked chicken that can be used a thousand ways.

• 4 Chicken Breasts, Bone-In
• 2 Large Carrots cut in to chunks
• 2 Ribs Celery cut in to chunks
• 1 Small Onion cut in to chunks
• 2 Bay Leaves
• 2 Tbs. Coarse Salt
• 1 Tbs. Coarse Black Pepper

Place chicken breasts, vegetables and seasoning in a stock pot. Cover with cold water (7 to 8 Cups). Place over high heat and bring to a boil. Turn down the heat and simmer for 45 minutes to an hour.

Remove chicken and set aside to cool.

Stain broth into a separate container and refrigerate to cool.

Remove skin and bone from chicken breasts and shred the meat.

When broth has cooled completely skim the fat from the surface.

This should yield approximately 4 to 5 cups of cooked chicken and 6 to 7 cups of stock.

Both stock and chicken can be used immediately or frozen for up to 4 months.

Chicken Tortilla Soup

This is great comfort food on a cold winter day.

Saute 1/3 an onion in a stick of butter.
Whisk in 1/2 C. flour.
Whisk in 5 cups of chicken stock.*
Simmer until thickened.
Add 1 cup of half and half.
Throw in 2 Tbs. of Chili Powder and 1 Tbs. each of Salt and Cumin.
Add 2 ts. Cayenne Pepper
Add a diced jalapeno. (Take out the seeds if you don't like a lot of heat.)
Add several cups of cooked, shredded chicken* and 1 C. cheese. ( I like the Kraft "Mexican Mix" for this.)



Top with cheese and tortilla strips.

* A recipe for stock and cooked chicken is here. If you're pressed for time, ready-made broth is fine. For the chicken, chunk up some chicken tenders and saute them in olive oil with a little onion, salt and pepper.