| 1. Your trash is your gold. Use them. Whenever you | | | | |
| have peeled, trimmed, sliced or removed unwanted | | | | 1. Chicken Stock Usually used when a particular liquid is |
| parts of vegetables, they are your source of | | | | simmered with chicken bones/meat (and/or) with |
| 'sweetness' in chicken stock. Never waste them - Tie | | | | vegetables. Sometimes, they may contain certain |
| them up in a bundle and place them into your chicken | | | | herbs and is boiled for hours under low heat (without |
| stock. Also, you may want to include leftovers like | | | | stirring the liquid), but no seasoning is present. (Soup is |
| "vegetables soaked in brine", garlic skin, carrot skin, | | | | tasteless, just Chicken-sweet) |
| onion skin, celery trimmings and so forth. | | | | 2. Chicken Broth Usually used when a particular liquid is |
| 2. Use the right bird - That old, organically grown bird | | | | simmered with vegetables and chicken bones/meat. |
| Using an old female chicken bird enhances the taste of | | | | It's a liquid of sorts - Not ready to be consumed but |
| your chicken stock. When a particular meat product is | | | | ready for Mise en Place. Usually with partial seasoning. |
| aged, the strength of its own stench increases, thus | | | | 3. Chicken Soup Usually used when a particular liquid is |
| leaving your stock better tasting than young ones. | | | | simmered with vegetables, chicken bones/meat, herbs |
| Organically grown birds (without any injections) will | | | | & spices, and is already ready to be consumed. |
| make your stock a better stock, literally. | | | | With seasoning. |
| 3. Slow boil the soup - Not blast or explode them | | | | 4. Chicken Bouillon Similar to chicken soup, but bouillon |
| Slow-boiling the chicken soup will eventually make your | | | | is an English term (borrowed from the French |
| soup taste better - Even better if you use charcoal | | | | language) for a clear seasoned soup. In a Chinese |
| and maintain a light fire (after boiling) for approximately | | | | kitchen, you'll usually find two common Chicken Stocks |
| 36 hours. Love your soup tender, and it shall pour its | | | | - Superior Chicken Stock and Standard Chicken Stock. |
| love on your palate. | | | | - Superior Chicken Stock contains thick (not in texture) |
| 4. Bake chicken bones and let them into the soup | | | | and rich flavors of chicken ONLY. This is usually used |
| Baking chicken bones (like how you do brown stock) | | | | when fresh ingredients are available, and sauces are |
| could actually increase the intensity of your chicken | | | | to be made in collaboration with these fresh |
| stock. If possible, add in some chicken fats and stir | | | | ingredients. This will take days to boil, and selection of |
| them into your soup later (with the remaining half of | | | | chicken - Old female bird, head, legs and giblets off |
| your unbaked bones). Chicken Soup is one of the | | | | with bones, skin and meat - Boiled in water for |
| most common and used liquidized Meat-flavored liquid | | | | approximately 1 1/2 days. |
| in the world. It can be cooked with almost any | | | | - Standard Chicken Stock contains thin (not in texture) |
| organically grown product, and serves many purposes | | | | and mildly rich flavors of chicken, vegetables and herbs |
| in food preparations, consommés, etc. | | | | simmered for at least 6 hours prior to its first use. This |
| There are several terms to Chicken Soup as we | | | | is used for general purposes like sauces for Pasta, |
| speak - Some call them Chicken Broth, some call them | | | | sauces for Regular Chinese Stir-fried items, etc. |
| Chicken Stock, some call them Chicken Bouillon. In | | | | Selection of chicken - Any; head, legs, giblets off with |
| order to not confuse you, here are some definitions of | | | | bones, skin and meat. |
| these liquids made Chicken-style. | | | | |