Recipe: Chicken Broth (easy), Chicken Stock (professional-style), Mussels and Clams with Lemon Grass Broth and Cilantro, Clear Japanese Soup - Recipes for dear Thomas

CHICKEN BROTH (Easy)

3 pound broiler fryer chicken
1 cup chopped onion
1 cup thinly sliced celery
1 cup thinly sliced carrot
1/2 cup snipped parsley
2 teaspoons salt
1/4 teaspoon dried thyme leaves
5 whole peppercorns
2 cloves garlic
2 whole cloves
1 bay leaf
8 cups water

Place chicken in 5 quart casserole. Add remaining ingredients. Cover.

Microwave at high for 35 to 45 minutes, or until vegetables are tender and chicken is no longer pink.

Remove chicken from broth, remove meat from bones. Cut up and use as desired. Strain broth through cheesecloth colander. Makes 8 cups.

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CHICKEN STOCK
(Professional Style Recipe)
Serves: 3 litres

1 tablespoon of butter
1 1/2 tablespoons of vegetable oil
4 lbs of chicken bones
3 1/2 quarts of cold water
1 teaspoon of rock salt
1 small carrot
1 leek (white part only)
1 celery stalk
1 onion
1 sprig of thyme
4 small bay leaves
2 sprigs of parsley, with leaves
12 black peppercorns
1 foot of butcher's string
1 cheesecloth (8 inches x 8 inches)

Make sure that the chicken bones are fresh, pink and shiny. Remove the excess fat from the bones. Rinse them under cold running water for 10 minutes. Prepare a small vegetable Mirepoix, peel the carrot, wash and cut the vegetables into cubes, 1 inch thick. Prepare the Bouquet Garni; place the bay leaves, thyme, parsley and black peppercorns, on a piece of cheesecloth. Fold it into a small bundle and tie it with a double knot.

Cook the Chicken Stock:
Strain the bones. In a stockpot heat the butter and vegetable oil on low temperature. Add the small Mirepoix of vegetables. Sweat for 10 minutes on low heat. Add the chicken bones, Bouquet Garni, and salt. Cover with cold water.

Make sure that all the ingredients are completely covered with liquid. Stir and bring to a boil on high heat. When the stock begins to boil, reduce the heat and simmer. After 5 minutes, skim the surface of the stock to remove any foam. Continue to cook for about 2 hours, frequently skimming excess foam and grease from the surface.

After cooking, strain the chicken stock through a fine strainer. Cool and refrigerate overnight. When the stock is cold you can remove the excess fat more easily.

Optional: Add mushroom trimmings to enhance the flavors!

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MUSSELS AND CLAMS WITH LEMON GRASS BROTH AND CILANTRO
Source: McCormick & Company
"Here is a delightful seafood soup that has a light, refreshing citrus flavor from the lemon grass and ginger, with hints of wine and cream. The recipe was created by Suzanne Goin of Luques in Los Angeles, California."
recipe yield: 6 servings.

2 tablespoons olive oil
4 shallots, chopped
2 cloves garlic, chopped
3 stalks McCormick Gourmet Collection Lemon Grass
1/2 teaspoon McCormick Gourmet Collection Ground Ginger
3 cups water
1/4 cup fresh cilantro, coarsely chopped, divided
1/4 cup white wine
1 teaspoon salt
1/4 teaspoon McCormick Gourmet Collection Ground Black Pepper
20 small fresh clams, cleaned
20 fresh mussels, scrubbed and debearded
1/4 cup heavy cream
1/2 lemon
4 green onions, sliced on the bias, green and white parts

Heat olive oil in a 6-quart saucepot on medium heat. Saute the shallots and garlic until translucent. Add lemon grass and ginger. Cook 1 minute, then add water. Bring to a boil and simmer 3 minutes. Add half of the cilantro, remove saucepot from heat, cover and let broth steep for 5 minutes.

Heat broth to a boil. Add wine, salt and pepper. Add clams, cover and simmer 2 minutes. Add mussels, cover and simmer 3 minutes.

Add cream and cook 1 minute. When most of the mussels and clams are open, squeeze in juice of 1/2 lemon. Toss in green onions and remaining cilantro. Remove lemon grass stalks before serving.

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CLEAR JAPANESE SOUP (repost)
Source: BG Chicago/2-27-2005
Copycat/Restaurant Recipes at the Recipe Link
Yield: 6 servings

1 1/2 qt chicken broth
1/3 c dry sherry
4 1/2 tsp soy sauce
1 thinly sliced lemon
GARNISHES:
6 sliced fresh mushrooms
2 green onions and tops sliced diagonally
1 very thinly sliced carrot

Bring broth to simmer in large saucepan. Add sherry and soy sauce; simmer 2 to 3 minutes. Ladle soup into small bowls; float a lemon slice in each bowl. Arrange garnishes on tray and add to soup as desired.

Hope one of these fits the bill!