~ Homemade Beer Rolls ~

This weekend I decided to do some baking and whipped out a batch of Homemade Beer Rolls.

The recipe isn't perfected ...

but well on it's way.

The rolls made for some great "pre-game"

SuperBowl Sliders.

~ Chef ~

Will return on Monday.
~ Chef ~

- How to know when your soil is ready -

It's pretty simple to know when the time is right for planting ...

* Grab a handful of your garden soil. If you can form it into a ball, the soil is too wet for planting. (Chances are the seeds will rot.) If it crumbles through your fingers, it's ready for planting.

* Another test ... make a ball of soil and drop it. If the ball crumbles, your garden is ready for seeds. If it holds its shape or breaks into two clumps, it's still too wet for planting.

* You can also step into the garden and then step back and look at the footprint you've left in the soil. If it's shiny, then there's too much water near the soil's surface to dig and plant. If it's dull, then excess water has drained away and it's time to plant.

True farmers had an even easier guideline:

when the weeds start to grow in your garden,

it's time to plant your hardy vegetables.

~Chef ~

~.~ Transplanting Your Seedlings ~.~

Remember from yesterday's posting ... do NOT transplant your seedlings until they have their second set of leaves! No exception! Also, make sure your seedlings gradually get used to unsheltered life outdoors. During their last week indoors, withhold fertilizer and water less often. 7 to 10 days before transplanting, set the seedlings outdoors in spotted shade that is protected from wind for a few hours each day. Gradually increase their exposure to full sun and windy conditions. Keep the soil moist at all times. If possible, transplant on overcast days or early in the morning. Set transplants into loose, well-aerated soil that will capture and retain moisture, drain well and allow easy penetration by seedling roots. Soak the soil around new seedlings immediately after transplanting. To ensure that phosphorus—which promotes strong root development—is available in the root zone of new transplants, mix two tablespoons of a 15-30-15 starter fertilizer into a gallon of water (one tablespoon for vining crops such as melons and cucumbers) and give each seedling a cup of the solution after transplanting. Anything that raises soil temperature will help plants adjust to the shock of cold ground. Try raised planting beds to boost soil temperature. Tomorrow we will discuss how to know when garden soil is ready for planting. ~ Chef ~

- Starting Your Seeds Indoors -

Now, I know you are thinking it is too soon for this post but believe me planting day will be here before you know it (despite the current weather). So go ahead and get your materials ready now! Most vegetables should be sown indoors about 6 weeks before the last frost in your area.

Use clean inexpensive containers. Egg cartons make great containers and yes as pictured here so do toilet paper rolls. Quit laughing! Remember to poke holes in the sides near the bottom of the containers you use. Label your containers! Fill clean containers with seedling mix. Use soilless peat moss and mix in equal parts (vermiculite and perlite). Don't use potting soil. Pour soilless mix into a large bucket and moisten with warm water. Fill your containers to just below the rim.

*** For Future Reference ***
When the time comes plant your seeds according to your seed packet. Most seeds can simply be gently pressed into the mixture; you can use the eraser end of a pencil to push in seeds. Cover containers with plastic. Prick holes with a toothpick for ventilation. Water as directed. Find a place in the kitchen where there is natural bottom heat—on top of the refrigerator is a great spot. Seeds sprout best at temperatures of 65 to 75°F (18 to 24°C). When seedlings appear, remove the plastic and move containers into bright light. When the seedlings get their second pair of leaves, prepare individual pots filled with a potting mix with plenty of compost. Move the seedlings carefully to the new pots and water well. Keep pots out of direct sun for a few days. This takes you up to transplanting your seedlings, which we will cover tomorrow. Again, I know some of this information is early but you don't want to be figuring it out the day you need to be doing it. Below is a chart of the best dates to plant your seeds indoors.

February 8 - 22

Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Celery, Lettuce, Peppers and Tomatoes

March 8 - 23

Cucumbers, Melons, Pumpkins and Squash

Make sure you go and purchase your seeds now

as they will be flying off the shelves

the first sunny and warm day we get.

~ Chef ~

--- Increasing Food Prices in America ---

Will this soon be us here in the USA?

Waiting in line to get a loaf of bread. Gas isn't the only thing on the increase these days ... food prices are increasing as well. Not only has the price increased but the size of the cans, boxes and other methods of packaging are smaller. Bacon has gone from a 16-ounce package to a 12-ounce package. Cans that used to be 16-ounces or 1 pound cans are now 14.5 ounces. So not only are we paying more for an item but we are getting less for our money. Reports are saying food prices will continually increase during the first six months of this year. JPMorgan Chase each month dispatches a researcher to several supermarkets to comparison shop 31 exact items. In July 2010, the firm’s personal shopper came back with a stunning report: Wal-Mart had raised its prices 5.8% during the previous month. More significantly, its prices were approaching the levels of competing stores such as Kroger and Safeway. The “low-price leader” still holds its title, but by a noticeably slimmer margin.

The National Inflation Association recently announced the release of its report about the future of U.S. food prices. The report was written by NIA’s President Gerard Adams, who believes food inflation will take over in 2011 as America’s greatest crisis. According to Mr. Adams, making mortgage payments will soon be the last thing on the minds of all Americans.

So with all of this being said I think it may be time for those of us who can to start growing our own vegetables. Now I know some of you reading this will be thinking I can't do that. Oh come on surely if our Grandfathers and Great-Grandfathers could do it you can do it! Pretty amazing when you think about it ... today's society thinks if you don't have a small piece of paper in a frame called a D-I-P-L-O-M-A you can't do ANYTHING! Our fore-fathers without any formal education were able to do more with less than we will ever think about doing! Sadly, today's society thinks if it doesn't come from this square box you are reading this blog on then what are we to do?!

Honestly, I feel about modern technology as Betty White does about Facebook,"a huge waste of time". So get your tillers ready and let's do some planting! ~ Chef ~

For those of you who have been asking ...

scroll down to the bottom to find a menu

consisting of my most popular items.

Should you wish to place an order...

feel free to drop me an email.

~Chef~

~ Basil ~

Basil (of the mint family) is a tender low-growing herb. Basil is a culinary herb prominently featured in Italian cuisine. There are many varieties of basil. The type used in Italian food is typically called Sweet basil. There is also a Thai basil, Lemon basil and Holy basil.

Basil is commonly used fresh in cooked recipes. It is generally added at the last moment as cooking destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator or for a longer period in the freezer, after being blanched quickly in boiling water.

Although basil will grow best outdoors, it can be grown indoors in a pot and like most herbs will do best on an equator-facing windowsill. It should be kept away from extremely cold drafts and grows best in strong sunlight, therefore, a greenhouse is ideal if available.

~ ~ ~ ~ ~

Homemade Basil Mayonnaise

Ingredients:
1 large egg
1 teaspoon freshly squeezed lemon juice
1/3 cup chopped fresh basil
2 tablespoons chopped green onions
1 teaspoon salt
8 turns fresh ground black pepper
1 cup olive oil

Preparation:
Combine the egg, lemon juice, basil, green onions, salt and pepper in a food processor or blender and puree for 15 seconds. While the processor is running, slowly stream in the olive oil. When all of the oil has been added, turn off the machine and scrape down the sides and cover. Process again until the mixture becomes a thick mayonnaise. Remove the mayonnaise to an airtight container and refrigerate for at least 30 minutes. Use within 24 hours.

Yields: 1 cup

~ Chef Wilkinson ~

- Cheddar Cheese -

Cheddar cheese is a semi-hard cows milk cheese which can vary in taste from mild to extra sharp, which is what I prefer. Cheddar cheese is one of the most well known cheeses in the world. It is readily available in most markets and it varies widely in quality. The origins of cheddar cheese are ancient. The cheese was first made in Cheddar, a village in southwest England and historical records indicate that the cheese has been made since at least the 1100's.

Many consumers associate the color orange with cheddar cheese, due to a long tradition of adding dyes to the cheese to change the color. In fact, cheddar cheese is naturally a creamy to pale white.

Cheddar cheese also has a wide range of flavors, depending on how it is made and how long it is aged. Young cheddar cheese tends to be more mild, while longer aged cheese has a more sharp, complex flavor. At a minimum, cheddar cheese is aged for around three months, but aging can take as much as 30 months.
Several things set cheddar cheese aside from other cheeses. The first is the bacteria that the cheese is fermented with. The second is the manufacturing process. Cheddar cheese undergoes a process called “cheddaring” while it is processed to yield a distinct level of moisture and unique texture. The cheddaring process is quite distinctive and it dramatically alters the end product. To make cheddar cheese, milk is mixed with cultures and rennet to form curds, which are gently heated, cubed and then drained. The draining process causes the curds to mat up and the mat is cut into loose blocks of cheese which are periodically turned, allowing the curds to drain even more. This process is called cheddaring and it results in a very distinct cheese. The curds may also be stacked to create a more moist cheese at the discretion of the cheesemaker. Next, the cheddared curds are cut, salted and packed into molds to age.

So the next time you add cheddar cheese to your macaroni, tacos or just on a cracker remember the timely process it took to get it there. ~ Chef Wilkinson ~

Today is ...

National Popcorn Day

Not all corn can be popcorn. There are six types of corn commonly grown that puffs up when it is heated in oil or dry heat. As with all cereal grains, each kernel of popcorn contains a certain amount of moisture in its starchy endosperm. Unlike most other grains, the outer hull of the popcorn kernel is thick enabling pressure to build up inside. The ideal popcorn kernel contains approximately 14% moisture. As the kernel is heated past the boiling point, water in the kernel begins to turn to steam, generating an internal pressure of about 135 psi. The pressure starts to build until the hull suddenly ruptures, causing a small explosion. The starch in the endosperm (the core) bursts to about 40 times its original size, turning the kernel inside out. The average popping temperature for popcorn is around 347°F. Kernels which do not pop, known as “old maids,” are believed to not have enough moisture to create enough steam for an explosion. Or, they might have a leaky hull. Popcorn kernels should be kept in a tightly sealed container to keep them from drying out.

Take the time today to pop some popcorn

and sit down with a good movie.

~ Chef Wilkinson ~

~ Figs ~

The common fig is a large, deciduous shrub or small tree native to southwest Asia and the Mediterranean region (Afghanistan to Portugal). It grows to a height of 23–33 feet tall, with smooth grey bark. The leaves are 4.7–9.8 inches long and 3.9–7.1 inches across. The fruit is 1.2–2.0 inches long, with a green skin, sometimes ripening towards purple or brown. The sap of the fig's green parts is an irritant to human skin. The edible fig is one of the first plants that was cultivated by humans. Figs can be eaten fresh or dried. Since the ripe fruit does not transport well and once picked does not keep well the most common commercial production is in dried figs. Figs are one of the highest plant sources of calcium and fiber. Dried figs are richest in fiber, copper, manganese, magnesium, potassium, calcium and vitamin K. Figs contain many antioxidants. In traditional medicine, the roots are used in treatment of ringworms. Figs have shown to be useful in inflammations and paralysis. Fig leaves are used in the treatment of jaundice.

Although commonly referred to as a fruit, the fig fruit is actually the flower of the tree. The flower is not visible, as it blooms inside the fruit. The small orifice visible on the middle of the fruit is a narrow passage, which allows a very specialized wasp, the fig wasp, to enter the fruit and pollinate the flower, whereafter the fruit grows seeds.

The most common dessert containing figs is of course Fig Newtons but here is a recipe you will love. Now, I know I am late with this recipe as it is traditionally a Christmas dessert ... but go ahead and treat yourself. It is a very difficult recipe so give yourself plenty of time.

FIGGY PUDDING
Ingredients:
1 cup of flour
4 teaspoons of baking powder
1/2 teaspoon of baking soda
1 teaspoon of salt
2 teaspoons of cinnamon
1 - 2 teaspoons of nutmeg
1 teaspoon of cloves
1 cup of butter
2 cups of sugar
4 eggs
2 cups of carrots, grated
2 cups of apples, grated
2 cups of either raisins, currents or chopped figs
4 cups of soft breadcrumbs
Method: * Stir together flour, baking powder, soda, salt, cinnamon, nutmeg and cloves; set aside.

* Generously butter 7-wide mouth pint jars, a bundt pan or steam pudding pan; set aside.

* Place a rack in a large stock pot (pan should be large enough to hold jars or a steam pudding pan). Fill stock pot with 1-2 inches of water; heat water while preparing pudding.

* Beat together butter and sugar; add eggs and beat until creamy. Stir in carrots, apples and raisins or figs and mix well; stir in bread crumbs; stir in flour mixture. Spoon into buttered jars or pan (fill approximately 3/4 full). Place a tight fitting lid on each jar or wrap tops tightly with aluminum foil, crimping foil under rim of jar to prevent water seeping into pudding and making it soggy. If a bundt pan is used seal or plug up the top of the center vent to prevent steam from entering the pan.

* Bring water in stock pot to a boil, reduce heat to simmer (water should remain gently boiling or simmering throughout the steaming process - adjust heat accordingly); place filled jars in stock pot, cover pan and steam pudding 3 hours. Periodically check water level in pan, adding additional ‘boiling' water as needed to prevent pan from boiling dry.
* Unmold pudding and store pudding in refrigerator for about 1 week, or freeze for later use.
* Pudding may be served hot or cold and is delicious served with Caramelized Sugar Pudding Sauce.

Caramelized Sugar Pudding Sauce

Ingredients:

1/4 cup of white sugar

1 can (12 oz.) of evaporated milk

2 tablespoons of brown sugar
dash of salt
1 tablespoons of cornstarch
1/2 cup of milk or cream
1/2 teaspoon of vanilla
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Method: * Place 1/4 cup white sugar in heavy saucepan over medium heat. Stir sugar constantly until it melts and turns a golden brown color - the darker the color the stronger the flavor - if sugar is too dark it will have a burnt taste.
* Remove caramelized sugar from heat and gradually add 1 can (12 oz) of evaporated milk - stirring constantly. Sugar will immediately harden and create steam; be careful not to get burned by the steam.

* Return pan to heat and stirring constantly reheat milk - melting sugar from sides and bottom of pan. Add 2 tablespoons of brown sugar and a dash of salt. Mix 1 tablespoon of cornstarch into 1/2 cup of milk or cream; stir into sauce mixture. Stirring constantly, cook sauce until thickened. Stir in 1/2 teaspoon of vanilla. Sauce may be served hot or cold.

~ ~ ~ ~ ~

I told you this was a difficult recipe but you can do it!

~ Chef Wilkinson ~

~ Paprika ~

Paprika is a spice made from the grinding of dried fruits of Capsicum annuum (example: bell peppers or chili peppers). The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot. Flavors also vary from country to country. In modern times, the word paprika is said to be derived from the Hungarian 'paprika', meaning pepper (Capsicum). Paprika is produced in a number of places including Spain, Hungary and California. It is used as an ingredient in a broad variety of dishes throughout the world. In the United States, paprika is frequently sprinkled on foods as a garnish, but the flavor is more effectively produced by heating it gently in oil. Spanish Paprika is available in three versions, mild, moderately spicy, and very spicy. Some Spanish paprika has a distinct smokey flavor and aroma as it is dried by smoking, typically using oak wood. Capsicum peppers used for paprika are unusually rich in vitamin C. Much of the vitamin C content is retained in paprika, which contains more vitamin C than lemon juice by weight. Paprika is also high in other antioxidants. So sprinkle it on!

~ Chef Wilkinson ~

~.~ Zucchini ~.~

The zucchini is a popularly cultivated summer squash. Zucchini can be dark or light green and generally have a similar shape to a ridged cucumber. A related hybrid, the golden zucchini, is a deep yellow or orange color.

In a culinary context, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit. When used for food, zucchini are usually picked when under 8 inches in length, when the seeds are still soft and immature. Mature zucchini can be as much as three feet long, but the larger ones are often fibrous and not appetizing to eat. Zucchini with the flowers attached are a sign of a truly fresh and immature fruit and are especially sought by many people.

Unlike cucumber, zucchini is usually served cooked. It can be prepared using a variety of cooking techniques including steamed, boiled, grilled, stuffed and baked, barbecued, fried or incorporated into other recipes such as soufflés. It also can be baked into a bread or incorporated into a cake mix. Its flowers can be eaten stuffed and are a delicacy when deep fried.

The zucchini has a delicate flavor and requires little more than quick cooking with butter or olive oil, with or without fresh herbs. The skin is left in place. Quick cooking of barely wet zucchini in oil or butter allows the fruit to partially boil and steam, with the juices concentrated in the final moments of frying when the water has gone, prior to serving. Zucchini can also be eaten raw, sliced or shredded into a cold salad.

Zucchini is one of the easiest fruits to cultivate. As such, it has a reputation among home gardeners for overwhelming production. While easy to grow, zucchini, like all squash, requires plent of bees for pollination. So this spring get your garden ready and plant some zucchini.

~ Chef Wilkinson ~

All you need to know about Spinach

Spinach is an excellant source of Vitamin A, it's also rich in iron, calcium and protein. Spinach can be grown as a spring or a fall crop. Crinkled leaved varieties tend to catch soil during rainfalls. Plant a plain leaved variety to avoid a "gritty" spinach when chewed.

The first planting can be made as soon as the soil is prepared in the spring. If the soil was prepared in the fall, seeds can be spread over frozen ground or snow cover in late winter and they will germinate as the soil thaws. Seed spinach again in late summer for fall and early winter harvest. Chill seeds for summer or fall plantings in the refrigerator for 1 or 2 weeks before planting. In the south, immature spinach seedlings survive over winter on well-drained soils and resume growth in spring for early harvest. Spinach can be grown in hotbeds, sunrooms or protected cold frames for winter salads.

The plants may be harvested whenever the leaves are large enough to use (a rosette of at least five or six leaves). Cut the plants at or just below the soil surface. Spinach is of best quality if cut while young. Some gardeners prefer to pick the outer leaves when they are 3 inches long and allow the younger leaves to develop for later harvest.

CREAMY SPINACH DIP

8 oz. of sour cream

1 cup of mayonnaise

1/2 tsp. of celery salt

1/2 tsp. of dill weed

1/4 tsp. of onion powder

1/4 tsp. of garlic powder

1/4 cup of chopped green onions

3 cup of Green Giant frozen cut Leaf Spinach, thawed

salt, to taste

~ ~ ~ ~ ~ ~

Preparation: in a medium bowl, combine sour cream, mayonnaise and seasonings. Stir in onions and spinach. Cover; refrigerate to blend flavors. Serve with crisp fresh vegetable sticks, tortilla scoops, whole wheat crackers, bagel chips or toasted artisan style thin slices of crusty bread. Makes 3 1/2 cups ~ Chef Wilkinson ~

~ Broccoli ~

Broccoli is a plant of the kale family. As you all know it has large flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. Many varieties of broccoli are perennial. Broccoli most closely resembles cauliflower.

Broccoli evolved from a wild cabbage plant on the continent of Europe. Indications point to the vegetable being used about 2,000 years ago. Since the time of the Roman Empire, broccoli has been considered a uniquely valuable food among Italians. Broccoli was first introduced to the United States by Italian immigrants but did not become widely used until the 1920s.

Broccoli is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors d'œuvre trays. Boiling reduces the levels of suspected anti-cancer compounds in broccoli, with losses of 20-30% after five minutes, 40-50% after ten minutes, and 77% after thirty minutes. However, other preparation methods such as steaming, microwaving and in stir frying have no significant effect on the compounds. Steaming broccoli for 3-4 minutes is recommended to maximize the anti-cancer compound, sulforaphane. A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer. Broccoli consumption has also been shown to be beneficial in the prevention of heart disease.

So however you enjoy it ... eat up!

~ Chef Wilkinson ~

- - - Eggplant - - -

Delicious, healthy and also beneficial to your body and well-being. Eggplant is widely used in Italian, Indian and vegetarian cuisine. The name is rather misleading (it's neither an egg nor a plant). The eggplant is part of the nightshade family in the plant kingdom, a distant cousin to the tomato and potato. It is egg-shaped and may be colored a rich black-purple or white, and has a thick skin. Commonly referred to as a vegetable, the eggplant is actually a fruit, and may grow anywhere from two inches to a foot in length.

It may be fried, grilled, baked, sauteed and even broiled. If you've had the privilege of enjoying eggplant parmesan or ratatouille, a delicious vegetable stew with eggplant, then you know just how good it is. But there is more to it than taste.

Eggplants are low in calories and practically fat-free. One cup of eggplant contains 38 calories. Eggplant is also rich in antioxidants, which is helpful in stimulating the immune system and energy levels of the body, as well as keeping the heart healthy. Eggplants also contain a compound called terpenes, which are known to lower cholesterol.

Ratatouille

Ingredients:
2 tablespoons of olive oil
2 cloves garlic, crushed and minced
1 large onion, quartered and thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, or 2 cans (14.5 ounces each) diced tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon of dried leaf basil
1/2 teaspoon of dried leaf oregano
1/4 teaspoon of dried leaf thyme
2 tablespoons of chopped fresh parsley

- - - - -

Preparation:
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine. Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking. Add tomatoes, zucchini and herbs; mix well. Cover and cook over low heat about 15 minutes, or until eggplant is tender but not too soft. Serves 4

If you're not up to preparing a dish of Ratatouille give this recipe a try ... Barbecued Eggplant

Ingredients:
1 large eggplant, peeled and cut into 1/4-inch slices
2 1/4 teaspoons of salt, divided
1/4 teaspoon pepper
2 tablespoons of olive oil
1/3 cup of barbecue sauce

- - - - -

Preparation:
Sprinkle eggplant slices with 2 teaspoons of salt; let stand 1 hour. Rinse eggplant well and pat dry. Sprinkle eggplant with remaining 1/4 teaspoon salt and pepper; drizzle with oil. Let stand 15 minutes. Place eggplant on a rack in a broiling pan. Broil 5 inches from heat 10 minutes on each side, basting with barbecue sauce the last 3 minutes. Serves 6

~ Chef Wilkinson ~

~ Asparagus ~

A member of the Lily family ... asparagus spears grow from a crown that is planted about a foot deep in sandy soils. Under ideal conditions an asparagus spear can grow 10" in a 24-hour period. The outdoor temperature determines how much time will be between each picking ... early in the season, there may be 4-5 days between pickings and as the days and nights get warmer, a particular field may have to be picked every 24 hours. After harvesting is done the spears grow into ferns, which produce red berries and the food and nutrients necessary for a healthy and productive crop the next season. An asparagus planting is usually not harvested for the first 3 years after the crowns are planted allowing the crown to develop a strong fibrous root system. A well cared for asparagus planting will generally produce for about 15 years without being replanted. The larger the diameter, the better the quality! Asparagus is a nutrient-dense food which is high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin. Asparagus has No Fat, contains No Cholesterol and is low in Sodium. If you just can not bring yourself to eat asparagus either raw or steamed here is a recipe just for you.

Golden Asparagus Soup

Ingredients:

4 cups of chicken stock* (see recipe below) or canned broth

2 thin slices of fresh ginger (1/4 teaspoon ground ginger may be substituted)

1/2 cup dry sherry

2 teaspoons sesame oil

1/3 pound fresh asparagus spears, cut into 1 1/4 inch pieces (14 1/2 ounce can asparagus cuts and tips, drained, may be substituted for fresh asparagus)

2 ounces cellophane noodles, cooked and drained

2 green onions, thinly sliced

~ ~ ~ ~ ~

Directions:

Bring chicken stock and ginger to a boil. Stir in sherry and sesame oil. Reduce to a simmer and add fresh asparagus and noodles (add canned asparagus at the last minute only to heat through). Cook until asparagus is tender-crisp, 2 to 4 minutes. Stir in green onions and serve immediately.
Yields: Four servings

*Chicken Stock preparation:

In a large stock pot, combine 1 1/2 quarts of water, 3 pounds of chicken (back and neck pieces with skin), 1/2 of a fresh lemon, 2 stalks of celery cut in half, 2 carrots cut in half and 5-6 peppercorns. Bring to a boil. Lower heat and simmer covered, 3 to 4 hours. Pour through a fine strainer and skim fat off the top. ~ Chef Wilkinson ~