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Results 21 - 30 of 1,310 for chicken stock
In a stockpot, combine beef, chicken parts, soup bones and water; ... hours or until stock is reduced by 1/3. Test ... vegetables). Makes 7 1/2 quarts.
Rinse chicken, removing excess fat. Boil ... aside. Strain the stock through fine mesh sieve. Discard ... trays, when frozen, place in zip top bag.
Place chicken, giblets, and neck in ... cooking for one hour. Strain and cool stock. When cool, remove fat with spoon. Yield: 2 1/2 cups stock.
Rinse chicken in cold water, put in ... and refrigerate. A layer of fat will rise to the top. Remove it before heating broth back up for serving.
Put chicken in a deep pot (except ... I make this stock. It's far better than ... for chicken stock or broth (or even one that asks for water).
26. 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.
27. CHICKEN STOCK
(Chicken stock can be refrigerated, covered, for ... discard. Remaining stock may be used in recipes calling for defatted chicken stock. Serves 8.
28. 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 ...
29. 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 ...
Bring all ingredients to a ... out liquid. Save chicken pieces for use in salad ... other solids. After stock has been refrigerated, remove any ... containers. Makes 6 cups.
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