The Rest of the Chanterelles...But First...Some Chicken Broth...

I used the rest of the chanterelle mushrooms in a wonderful Leek, Potato and Sausage Soup.  One of the things that makes the soup so good is the homemade chicken broth I use...so I'll show you how to make it first. The soup goes together very quickly; you can make the broth and the soup easily in an afternoon.

First, the chicken...to get good broth you need to start with a GOOD CHICKEN!

Organic, free range, local...on sale...$1.29 a pound! 

I wash the chicken, remove and dispose of the gizzards, and place the chicken in a stock  pot.  I keep a bag in the freezer and whenever I have onion ends and peels, ends of carrots or celery, mushroom or parsley stems; into the bag they go.  When I make broth I grab a few handfuls out of the bag and put them in the stockpot.  Cover the chicken and vegetables with water; about four quarts.  Bring to a slow simmer over medium heat and then reduce heat to low and simmer for an hour.

After an hour, remove the chicken from the pot and allow to cool.  Remove the meat from the bones, discard the skin and return the bones to the pot.  Refrigerate the meat in a storage container...we'll be using it soon :) Simmer the broth for another hour, allow to cool and then strain through a colander, removing the bones and vegetables.  Ladle the broth into storage containers, reserving some for the soup, and
freeze the remaining broth.

I freeze some of the broth in ice cube trays, pop the frozen cubes out and keep them in a storage bag in the freezer for when I need a small amount of broth.


Coming up next...the soup...

Enjoy!

Deb