Soy-Free Chicken Backs/Necks, 2/pkg

One package of Chicken Backs will make two litres of broth.

• Place thawed chicken backs and necks into a baking dish (or put them in frozen).
• Cook in a 350 F oven until well browned, about 45 minutes (a bit longer if they were frozen).
  Baking the carcasses first adds tremendous flavour to the broth.
• Remove browned carcasses from baking pan and place in a pot suitable for making soup.
• Cover the bones with an additional two inches of water and add:
  • the leafy parts of several celery stalks
  • 1 medium onion cut into 4 pieces
  • 4 peeled garlic cloves
  • a few whole black peppercorns
  • 1 bay leaf
• Bring to a boil then turn the heat down and cover so the pot is at a low simmer.
• After an hour, skim the little bit of foam that comes to the top of the stock pot.
• Continue to simmer for several hours until the broth is a deep rich yellow colour.
• Pour through a fine sieve to remove solids.
• Freeze in smaller containers for future use or make soup right away.

TK Ranch Chicken Soup

• Thaw one TK Ranch Chicken Breast in cool water. Once thawed cut into small pieces.
• In a large pot, add:
  • about 2 litres of chicken stock
  • 2 diced carrots
  • 2 stalks of diced celery
  • 1 medium chopped onion
  • 2 cloves of minced garlic
  • the chicken breast pieces
  • 1 cup of basmati rice (or 2 cups leftover rice)
• Simmer until the vegetables are soft and the chicken and rice are cooked.
• Season with 1/2 tsp sweet basil and salt and black pepper to taste.
• Serve with:

Gluten Free Tea Biscuits

• 2 cups gluten free flour (we use Namaste)
• ½ tsp salt
• 3 tsp gluten free baking powder
• ½ cup butter
• ¼ cup milk
• Preheat oven to 425 F. Mix flour with salt and gluten free baking powder.
• Cut butter into the flour with a pastry cutter (or two butter knives) until the flour has the consistency of small peas.
• Add the milk and quickly mix until a soft dough forms — do not over mix — this makes the biscuits tough.
• Gently roll out dough on a floured board (I use a piece of wax paper) until it is one inch thick.
• Cut into squares (simplest), place on a greased cookie sheet and place into the preheated oven for 12 to 15 minutes.
• Serve hot with lots of butter and cheddar cheese.