Subj : BH&G 3245
To   : All
From : Dave Drum
Date : Wed Jul 07 2021 05:47:00

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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