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Results 11 - 20 of 57 for no salt broths
In order to make enough ... of water, some salt and pepper. When the chicken ... chicken from the broth and while it is cooling ... to keep stirring occasionally.
Cut carrot, celery, onion and ... released, lift colander basket up. Pour hot broth into glass jars. Put in refrigerator ... Skim fat off top.
13. VEGETABLE BROTH
This flavorful stock can be ... 1 hour. Strain broth through a fine mesh strainer, ... to extract all liquid. Store in refrigerated container.
14. BEEF BROTH
Put meat, bones and water ... later use. Use broth within 2 weeks or freeze ... For hearty soup, do not strain broth. Add 2-3 cups cooked pasta.
15. CHICKEN BROTH
Place chicken and water in ... later use). Refrigerate broth overnight. Skim fat from surface ... sauteing vegetables). Makes approximately 3 quarts.
16. SCOTCH BROTH
Cook bones in water until meat falls away (2-3 hours). Add everything except carrots and parsley and simmer 40 minutes. Add carrots and ...
Put all ingredients in a ... desired. Strain stock. Refrigerate for 3 hours and skim excess fat. Use broth as directed in recipes. Makes 2 quarts.
Scrub the mussels thoroughly, pull ... unopened mussels. Add salt and pepper to the broth and spoon over the mussels. Sprinkle with parsley. Serves 4.
19. SCOTCH BROTH
Remove the bones and all the fat from the mutton. Cut the meat into small pieces and put into stew pan with the water, chopped vegetables, ...
20. TURKEY BROTH
Place turkey carcass in a ... later use. Refrigerate broth overnight. Skim fat from surface ... refrigerator. Makes approximately 2 1/2 quarts.
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