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Full Online Book HomeLearning KitchenPoultry - Martha Stewart's Chicken Stock
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Poultry - Martha Stewart's Chicken Stock Post by :AceProvocateur Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2012

Click below to download : Poultry - Martha Stewart's Chicken Stock (Format : PDF)

Poultry - Martha Stewart's Chicken Stock

1 (6 lb.) Hen or roasting chicken
6 chicken wings
2 un-peeled yellow onions
1 yellow onion, halved and studded with cloves
2 shallots
6-8 Bay leaves
6 cloves garlic, peeled
1 red onion for color
1 whole head garlic, un-peeled
3 carrots, whole, with tops
1 Tblsp. Black and white peppercorns
4-5 stalks celery with leaves
6-8 leeks
Handful of fresh parsley with stems

Place all ingredients in a very large stockpot. Place in 400 degree F. oven for approximately 30 minutes.

Cover with water after removing from oven. DO NOT ADD ANY SALT!

Simmer on stovetop for approximately 2-3 hours.

Remove chicken to platter to cool.

Strain stock and pour into quart containers. Label and freeze.

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1 tablespoon of vegetable oil 1 pound of boneless, skinless chicken breast, cut into 1/2 inch chunks 1 red bell pepper, coarsely chopped 3 cloves of garlic, minced 3 cans (14-1/2 ounces each) of ready to use, reduced sodium chicken broth 1 package (10 ounces) of frozen whole kernel corn 1/2 cup of salsa 1/4 cup of chopped cilantro 1 cup of broken-up baked tortilla chips In a soup pot, heat the oil over medium heat. Add the chicken, bell pepper, and garlic and cook for about 3 minutes, or until the chicken is browned on the outside, stirring frequently. Stir

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Poultry - Chicken Soup -  Lemon Chicken Soup
6 chicken thighs, skin removed 7 cups chicken broth Juice and grated zest of one lemon 2 Tbsp. Butter 1 large onion, coarsely chopped 2 medium garlic cloves, crushed 5 ears of corn, kernels cut off and scraped out 2 large tomatoes, peeled, seeded and coarsely chopped 6 scallions, coarsely chopped 1/4 cup chopped fresh cilantro (or to taste) Salt and fresh ground black pepper, to taste 5 corn tortillas, cut into bite size pieces Put chicken thighs in a saucepan and cover with a generous amount of cold water. Bring to a boil, then reduce heat and simmer until meat