Cooking For 1967 CHICKEN STOCK

Press, Volume CVI, Issue 31306, 28 February 1967, Page 2

Cooking For 1967 CHICKEN STOCK

<By SUSAN BAKER) Many recipes for soups and sauces require chicked stock, and it is wise to hafe a yearround supply of stock in the kitchen cupboard. To build up a supply bottle stock each time there are some surplus pieces from a chicken lunch or dinner. Because this means bottling in small quantities, the smaller jars now available for bottling with “G” seals are particularly suitable. Here is a recipe: CHICKEN STOCK Bony pieces such as the back and neck may be used; Cover with cold water and allow to simmer several hours. Seasoning such as a small amount of onion and celery may be added. Simmer until the meat can be removed easily from the bones, and “cook down” until the desired flavour is achieved. Remove remaining pieces of onion and celery, and pour the stock Into clean jars to within an inch of the top. Meat removed from the bones

may be added to the jars if desired. Seal the jars and process 45 minutes in a pressure cooker at 101 b pressure, or in a boiling water bath for three hours.