Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPoultry - Chicken Soup - Old Fashioned Homemade Chicken Stock
Famous Authors (View All Authors)
Poultry - Chicken Soup -  Old Fashioned Homemade Chicken Stock Post by :E-Butler Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1633

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

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

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
LEAVE A COMMENT