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
MMMMM
... Corn syrup: the most useless form of calories ever created.
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