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Results 11 - 20 of 1,310 for chicken stock
Combine all of the ingredients ... hours. Strain the stock into a large bowl, pressing ... refrigerated for 3 days or frozen for up to 2 months.
12. CHICKEN STOCK
Simmer all together for 2 hours, uncovered. Remove bones, veggies, peppercorns, etc.; strain. Let cool thoroughly in refrigerator; remove ...
13. CHICKEN STOCK
I.E., backs, necks, wings, gizzards, ... discard fat. This stock (and the stocks below) will ... make a wonderful chicken soup, submerge a whole small ... in fits of nostalgia.
14. CHICKEN STOCK
Makes 2 1/2 quarts. In ... hour, or until chicken is tender. Frequently skim the ... chicken and strain stock. (The chicken meat can ... refrigeration; this is natural.
15. CHICKEN STOCK
Combine chicken, carrots, celery and onion ... and bones. Strain stock and refrigerate. When cold remove ... for salads, soups, or casseroles.
16. CHICKEN STOCK
In large stockpot, bring all ... hour, or until chicken is tender. Frequently skim the ... chicken and strain stock. (The chicken meat can ... refrigeration; this is natural.
17. CHICKEN STOCK
Cut chicken into quarters and place it ... add them to stock. Simmer until chicken is ... a bowl; allow to cool and then refrigerate or freeze.
18. CHICKEN STOCK
Put chicken in large soup pot. Add ... the bones. Let stock sit in refrigerator for one ... use a half-bodied turkey carcass in place of chicken.
19. CHICKEN STOCK
In a 5-quart stockpot or Dutch oven combine chicken pieces, celery, carrots, salt, and ... slotted spoon. Strain stock through a sieve lined with ... 4 1/2 cups stock.
20. CHICKEN STOCK
In your largest kettle, combine ... 1/2 hours. Remove chicken and vegetables. (Your may save ... another use.) Refrigerate stock in kettle overnight. Skim off fat. Freeze in storage containers.
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