Recipe by Karen Barbour
"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."
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1 (8 pound)
This recipe makes a nice chicken stock, but it might be more flavorful with a few more vegetables in it, especially celery and onions.
One or two basic herbs, such as bay leaf or
marjoram, might also add flavor.
I used the remains of a roasted chicken, which was highly seasoned. Worked out well!
I gave this only 4 stars because without seasonings this would be too bland. I added fresh ground pepper, garlic salt, basil, & pinch of salt. It was still a bit lacking but a great start.
I used a slow cooker and it worked out well however you must add seasonings--bay leaves, basil, etc. to make this a five star recipe.
The best wintertime meals need a long, slow simmer while you're doing something else.
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See how to make flavorful chicken stock in five simple steps.
Watch Chef John prepare a long-simmering chicken stock.
The key to delicious chicken noodle soup is the broth.