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Engagement Cake This an advanced cake decorating lesson. The cake is topped with cute “bride” and “groom” chocolate covered strawberries.
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Stock or soup is very easy to make, and can be a healthy alternative to store-bought soups. After you have butchered a chicken, you are often left with a basket of bones and gizzards that you may not know what to do with. Mary Poehnelt, of FOX’s Hell’s Kitchen fame, and now part of Ming Tsai’s team, shows us that the process of making a great stock is very simple.
Add any leftover chicken parts, except for the liver. “Leaving the liver out will ensure that you have a nice clear broth, “Mary says. Braise these parts slightly, to give them a quick sear. Add the bones, root vegetables as well as salt and pepper to taste. Add water, boil over low heat for two hours, and you have a great fresh stock. After a large family meal where you cook a whole chicken or turkey, you can do the same; simply add more bones to increase the flavor.
1/3 bones of whole chicken
1 chicken gizzards
2 cups carrots
1 tablespoon pepper (or to taste)
1 tablespoon salt (or to taste)
1 tablespoon parsley (optional)
1 onion (optional)
1 cup parsnip (optional)
1 cup celery (optional)
Mary Poehnelt is the season 11 runner up of FOX's hit reality television show, "Hell's Kitchen." Mary is passionate about food, cooking and creating French and Korean masterpieces. A