BOOK CATEGORIES

Stories For Kids Poems

Nonfictions Plays

Fairy Tales Fables

LINKS

Free Classified Website Without Registration Free Classified Website Daniel Company

Home Learning Kitchen Poultry - Chicken Soup - Old Fashioned Homemade Chicken Stock

Famous Authors (View All Authors)

Post by :E-Butler Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1664

Click below to download : Poultry - Chicken Soup - Old Fashioned Homemade Chicken Stock (Format : PDF)

Poultry - Chicken Soup - Old Fashioned Homemade Chicken Stock

1 large broiler-fryer chicken (about 4 pounds)
About 8 cups cool water
2 medium carrots, quartered
1 large onion, quartered
1 celery stalk with leaves, cut in half
1 to 2 chicken bouillon cubes (optional)
Spiral peel of 1 Sunkist lemon*
6 whole black peppercorns
3 sprigs parsley
2 bay leaves
1 teaspoon dried thyme leaves, crushed

Remove the giblets from chicken; reserve the liver for another use or discard it. Cut the chicken into pieces. Arrange chicken pieces and giblets in a 6- to 8-quart saucepot; add enough water to just cover chicken. Bring to a boil and skim any foam from the surface. Add carrots, onion, celery, and bouillon cubes.

Make a bouquet garni by wrapping the lemon peel, peppercorns, parsley, bay leaves, and thyme in a square of cheesecloth; tie bundle-fashion with string and add to saucepot. Reduce heat; cover and simmer 45 minutes.

Remove the chicken pieces, except the wings and giblets, from the stock; cool chicken slightly. Remove and discard skin. Remove meat from bones and reserve for another use. Return the bones to the stock. Simmer briskly, with the cover slightly ajar, for 1-1/2 hours. Strain stock (discarding solids) and chill. Remove solidified fat from surface. To use, heat to boiling.

*With vegetable parer, peel the lemon in a continuous spiral, removing the outer colored layer of peel only (save the fruit; squeeze juice for other uses).

Makes about 5 to 6 cups.

http://www.afreerecipepost.com/stock.html

If you like this book please share to your friends :

NEXT BOOKS

Poultry - Chicken Soup - One Great Gumbo With Chicken And Andouille Sausage

Recipe courtesy Rachael Ray 2 tablespoons extra- virgin olive oil, 2 turns of the pan 1 pound chicken breast tenders, diced 1 pound boneless, skinless chicken thighs, diced or, double amount of white meat Salt and pepper 2 teaspoons poultry seasoning 1 1/2 pounds andouille sausage, casings removed and diced 3 tablespoons unsalted butter 4 ribs celery from the heart of the stalk, chopped 2 green bell peppers, seeded and diced 1 large onion, peeled and chopped 2 bay leaves, fresh or dried 2 tablespoons to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat) 1/4 cup all-purpose flour

PREVIOUS BOOKS

Poultry - Chicken Soup - Old-fashioned Chicken Noodle Soup With Winter Vegetables

This recipe serves: 8 Preparation time : 20 minutes Cooking time : 40 minutes 6 chicken breasts with the bone, about 3 pounds total 12 cups low-sodium chicken broth 1 large onion, diced 3 carrots, peeled and thinly sliced 3 parsnips, peeled and thinly sliced 3 celery ribs, finely chopped 8 ounces egg noodles 1/2 cup chopped parsley salt to taste freshly ground black pepper Remove the skin from the chicken breasts and place them in a large soup pot. Add the chicken broth, bring it to a boil and reduce the heat so that the broth just simmers. Simmer until

NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS

Please consider making a donation of $1,$5,$100 or whatever you can to protect and sustain Fullonlinebooks.

Poultry - Chicken Soup - Old Fashioned Homemade Chicken Stock

Poultry - Chicken Soup - One Great Gumbo With Chicken And Andouille Sausage

Poultry - Chicken Soup - Old-fashioned Chicken Noodle Soup With Winter Vegetables