pablo wrote on 14 Jan 2006 in rec.food.cooking

>
> "Goomba38" > wrote in message
> news
> > pablo wrote:
> > Tonight, for example, I
> >> used a four pound roasting chicken, one whole yellow onion, about
> >> two cups of carrots, some extra carrot peels from the freezer, a
> >> couple parsnips, salt, pepper, and about three quarts of water.
> >
> > Sounds like way too much water to me?
> *
> It barely covers the chicken and vegetables. Perhaps I should get a
> stock pot with a smaller diameter.
>
> Pablo?
>
>
>

My usual rough guess-timate for making chicken stock is 1 lb chicken per
quart water; (Plus 1 lb chicken for the pot).

Perhaps you need aromatics/seasoning/herbs added if it tastes washed out
to you. Salt shouldn't be added at the begining/start but nearer the end
to adjust the flavour. Stock evaporates, so adding salt to taste at the
begining may lead to over salted stock at the end. In fact probably
better not to use salt at all in the stock and wait until you make the
stock into a soup for the use of it..

There are several threads on the making of chicken soup in the google
archives of this group that might interest you (see link below). The
making of a good chicken soup starts with the making of a good chicken
stock...then adding the other elements to make a soup.

3 qts water looks good to me, but IMO you need more veggies, herbs,
seasonings. Stuff like celery (with leaves), forked lemons(lemons that
have been pierced with a fork several times), lemon grass, garlic cloves,
thyme, basil, dill can add a nice flavour to your stock.

This is all personal taste preference stuff...If you like your soup
recipe then never mind...be happy.

I jumped in never saw 1st post.



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