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Results 21 - 30 of 53 for chicken backs
21. CHICKEN STOCK
In your largest kettle, combine ... 1/2 hours. Remove chicken and vegetables. (Your may save ... overnight. Skim off fat. Freeze in storage containers.
22. CHICKEN SOUP
Place all ingredients in a ... so until the chicken meat is cooked. Remove chicken ... may also add 1 cup frozen peas with the meat and noodles.
23. CHICKEN BROTH
Place chicken, carrots, celery, garlic and ... then simmer for 45 minutes. Strain and refrigerate overnight. Next day, skim off fat. Serves 8.
24. CHICKEN STOCK
In a large stock pot, or Dutch oven, place chicken pieces, celery, carrot, onion, salt, ... Continue as directed. Makes about 4 1/2 cups stock.
25. CHICKEN SOUP
Put the chicken and the giblets in a ... quickly to remove all the coagulated blood. Wash the pot. This technique ensures a crystal-clear soup.
Place all of the ingredients ... 3/4 hours. Remove chicken pieces, debone and cut meat into bite-size pieces and return to pot. Stir and serve.
Boil chicken necks and backs to get the chicken broth. ... and salt also. (Spices and pignolia nuts can be bought at a syrian oriental market.)
28. CHICKEN STOCK
In a 5-quart stockpot or Dutch oven combine chicken pieces, celery, carrots, salt, and ... fat as desired above. Makes about 4 1/2 cups stock.
29. CHICKEN STOCK
Put chicken in large soup pot. Add ... for chicken broth. You may freeze it. You may also use a half-bodied turkey carcass in place of chicken.
30. BASIC BROTH
Put all ingredients in pot. Bring to boil. Turn down heat and simmer 2 to 3 hours. Strain. Cool. Remove fat and freeze or will keep in ...
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