Pretty Quick Chicken Stock
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Pretty Quick Chicken Stock
  Quick    Chicken    Stock  
Last updated 6/12/2012 12:58:55 AM. Recipe ID 21769. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Pretty quick chicken stock
      Yield: 4 Servings
      2 tb Vegetable oil
      2 lb Chicken backs, necks, thighs
      2    Onions, chopped roughly
      2 qt Water
      1    Carrot, chopped roughly
      1    Celery stalk, chopped
           Bouquet Garni, wrapped in
           Cheesecloth bay leaf,
           Parsley, 2 cloves garlic
           And thyme
  In a tall stock pot heat the vegetable oil. Add the chicken and saute
  over moderate heat for about 5 minutes or until browned. Remove and
  set aside. Add the onions and saute until golden. Return chicken to
  stockpot with 1/4 cup of water. Cover and simmer over very low heat
  for 20 minutes or until chicken has given off its liquid. Add carrot,
  celery, remaining water and bouquet garni. Slowly bring water to a
  boil, skimming on occasion and simmer for 30 minutes longer.
  Strain, discard the solids and cool to room temperature. Refrigerate
  and remove fat the following day. Reheat to adjust the seasoning.
  Yield: about 2 quarts

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 21769 (Apr 03, 2005)

[an error occurred while processing this directive]