| Advertisements |
Quick Chicken Stock
| Ingredients | |||
| 5 | pound | chicken bones, and backs | |
| 2 | each | onions, peeled | |
| 1 | each | leek | |
| 1 | each | carrot | |
| 2 | each | celery, stalks | |
| 8 | each | parsley, sprigs | |
| 1 | each | bay leaf | |
| 2 | each | cloves, whole | |
| 1 | teaspoon | thyme, dried | |
Directions: | |||
| Combine all ingredients in a 6 quart pot and add water to cover. Bring to a boil, then reduce heat and simmer gently, uncovered, for 1 1/2 hours, skimming the top as necessary. Remove and discard the large bones. Pour the stock through a large strainer lined with a double thickness of cheesecloth. Refrigerate the stock until the fat solidifies, then remove and discard fat. Transfer the stock to conveniently sized containers and refrigerate for 2 days, or freeze. Makes 4 cups. | |||
Also see ...
| Advertisements |
|
|
|
|
Permalink--> In : Recipes - Cheese