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The secret of good soup is good homemade stock.

1 chicken, cut-up, (liver discarded)
1 carrot, cut
1 rib of celery, cut
1 onion, cut,
3 bay leaves
3 parsley sprigs
12 peppercorns
2 whole cloves
10 cups of water

• Place all ingredients in a large stockpot and bring it slowly to boil.
• Skim off the froth, cover, reduce heat and simmer for 1 hour.
• Remove the meat and de-bone.
• Reserve the meat and put the bones back.
• Simmer the bones for 3 hours.
• Strain and discard all the solids.
• Refrigerate stock for 8 hours.
• Skim off the fat that has collected on the surface.
• This makes about 8 cups of chicken stock.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!