• BH&G 3245

    From Dave Drum@1:3634/12 to All on Wed Jul 7 05:51:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Easy Chicken Stock
    Categories: Poultry, Vegetables, Herbs, Sauces
    Yield: 6 Servings

    1 Rotisserie chicken; skin &
    - meat removed
    3 Ribs celery w/leaves; cut
    - up
    2 lg Carrots; unpeeled, cut up
    1 lg Onion; unpeeled, cut up
    4 Sprigs fresh parsley
    2 Bay leaves
    2 cl Garlic; unpeeled, halved
    1 ts Salt
    1 ts Dried thyme, sage, or basil;
    - crushed
    1/2 ts Whole black peppercorns
    +=OR=+
    1/4 ts Ground black pepper
    6 c Cold water

    Place chicken pieces in a 6 quart Dutch oven. Add celery,
    carrots, onion, parsley, bay leaves, garlic, salt, thyme,
    and peppercorns. Add the water. Bring to boiling; reduce
    heat. Simmer, covered, for 2 1/2 hours. Remove chicken
    pieces from Dutch oven.

    Strain stock into a large bowl through two layers of
    100-percent-cotton cheesecloth placed in a colander.
    Discard vegetables and seasonings. If desired, clarify
    stock. *

    If using the stock while hot, skim off fat. Or chill for
    6 hours; lift off fat. If desired, when chicken is cool
    enough to handle, remove meat from bones, discarding
    bones. Reserve chicken for another use. Place stock and
    reserved chicken in separate airtight storage containers.
    Cover and chill for up to 3 days or freeze for up to 6
    months.

    * FROM THE TEST KITCHEN: To clarify hot strained stock,
    return the stock to the Dutch oven. In a small bowl
    combine 1 lightly beaten egg white and 1/4 cup cold
    water. Stir water mixture into stock. Bring to boiling.
    Remove from heat; let stand for 5 minutes. Strain again.

    Makes: about 6 cups

    Better Homes & Gardens | July 2015

    MM Format by Dave Drum - 25 July 2015

    Uncle Dirty Dave's Archives

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