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Results 21 - 30 of 50 for chicken neck
21. CHICKEN STOCK
(Chicken stock can be refrigerated, covered, ... bones, back, and neck and the water. Add celery, ... calling for defatted chicken stock. Serves 8.
Preheat oven to 400 degrees. ... together and roll chicken in it. Then place skin ... to 1 hour or until rice is fluffy and chicken is tender.
Cook chicken parts in a big pot of water for 1 1/2 hours. Then add all other ingredients and cook for another hour until done.
Mix dumpling ingredients in a bowl. Roll out paper thin with rolling pin and cut in rectangular strips. Drop in boiling stock one by one. ...
25. CHICKEN DRESSING
Cook chicken parts until tender - when ... cavity opening - bake uncovered until chicken is brown - cover and bake until done in a 350 degree oven.
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.
27. CHICKEN - STOCK
In saucepan place back, fat, gizzard and heart with 1 small onion, 2 teaspoons parsley, 2 teaspoon salt, peppercorns, bay leaf, carrot and ...
Place gizzards, necks, wings, onion and water ... wooden spoon. Add tomato paste, water, sour salt, sugar or Sweet & Low. Simmer 1/2 hour longer.
29. CHICKEN STOCK
In a 6-8 quart pan, combine all. Bring to a boil over high heat, reduce heat. Cover and simmer 2 1/2 to 3 hours. Let cool. Pour over wire ...
Place all of ingredients into large soup pot with enough water to cover. Cover and bring to a boil. Skim off scum, re-cover, lower heat and ...
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