← Poultry and eggs in the kitchen H42-02 · Module 2 of 7 · Pages: 19 · Worksheets: 5

Soups and stocks

White and brown bone stock, Sunday chicken soup, Bosnian begova čorba and jellied chicken, with safe chilling, freezing and canning

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Soups and stocks

In short

  • 1 kg of bones to 1.5–2 L of cold water, a gentle simmer for 3–4 hours, no boiling. Roughly 1 L of stock remains.
  • Feet and necks give gelatine; good stock sets like jelly in the fridge.
  • Chill in two steps: from 60 °C (FDA: 57 °C) to 21 °C (140 to 70 °F) within 2 hours, then to 5 °C (41 °F) within another 4 hours. Never leave the pot to cool overnight on the stove.
  • Fridge 3–4 days, freezer 4–6 months. Bring to the boil before eating.
  • Stock in jars only in a pressure canner. A boiling-water bath and "turning the jar upside down" are not safe.

What's inside

Chapters

  1. Soup, broth, stew, stock
  2. Bones, meat and vegetables
  3. Recipe: white chicken stock
  4. Recipe: brown stock
  5. Recipe: Sunday chicken soup
  6. Recipe: begova čorba
  7. Jellied chicken
  8. Chilling and storage
  9. Stock in jars
  10. Soup through the week, and no waste
  11. Common mistakes
  12. Printable checklist

Worksheets

  • Stock calculator
  • Soup portion calculator
  • Stock batch record
  • Soup and stock calendar
  • Stock and soup inventory

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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