Substituting for Soup Stock

When I've run out of stock and need some to flavor a soup, I put a whole cut-up chicken, skin sides down (the skin is pure fat) in my pot and turn on the flame to brown it a little. Add all of the vegetables, then water to cover, plus one inch. Cook over low flame for 1 ½ to 1 3/4 hours (depending upon the size of the bird). The soup will be flavored with chicken broth and the chicken will be ready to eat with it. Better yet, the chicken can be saved for sandwiches or salad the next day.

For an even richer stock base, put 4-6 short ribs in the bottom of the pot. They can be dredged in flour and browned first in olive oil, or not. Each choice delivers a different flavor. Load up the pot with the soup vegetables and water to cover plus one inch as for the chicken recipe above. Cook at least 2 hours. The short ribs will taste like pot roast.

Serve them on a separate plate with a little sauce: 1 teaspoon prepared mustard,1/2 teaspoon dry mustard, 1/3 cup sour cream, and horseradish to taste. Add ½ teaspoon sugar and a dash of vinegar. Mix well. Wedges of black bread will round out the meal.
c.Nancy Bookman Hoffman