Favorite Recipes from the Koder Family. This is a gathering of some of our favorites, some recipes are mine and some recipes are ones that I have found on the internet or from other bloggers that I want to try. IF I have one of your recipes and have not posted where it is from it is only due to the fact that I have forgotten where it came from. Please forgive me and I will happily add your website for credit.
Friday, August 21, 2009
Chicken Stock~All Recipes
• 4 pounds chicken
• 7 cups water
• 1 large onion, halved
• 3 stalks celery
• 3 carrots, cut into 2 inch pieces
• 1 bay leaf
• 1 teaspoon grated fresh ginger
• salt to taste
DIRECTIONS:
1. Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
2. Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours.
3. Strain and cool the stock, uncovered.
4. Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy
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