Basic Chicken Stock-Martha Stewart Living Recipe
Recipe Ingredients
1 3-to-3 1/4-lb chicken with giblets,, skin removed, qua
2 lb chicken wings
4 medium carrots, trimmed, scrubbed, and qua, rtered
1 medium parsnip, trimmed, scrubbed, and qua, rtered
1 large spanish onion, peeled and quartered
2 inner stalks celery with leaves, cu, t into large ch
1 leek, cleaned well, bottom trimmed,, and quartered
12 parsley stems, tied together with k, itchen string
2 plum tomatoes, quartered
8 peppercorns
1 tsp salt, or to taste
2 1/2 qt water, or as needed
Recipe Preparation
1. Place all ingredients in a large, heavy-bottomed 8-quart stockpot.
The water should just cover the chicken. Bring to a boil over high
heat, then reduce to low and simmer for 2 1/2 hours, skimming off
foam frequendy.
2. Carefully strain broth through a fine sieve into a clean pot (for a
clearer stock, line sieve with cheesecloth). Let cool for 20 minutes,
then refrigerate, covered, overnight, or until fat congeals in a firm
layer on top. Remove fat with a large spoon before using stock.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Servings: 9
Back to Chicken Recipes
Food Tips of the Week
Diet tipsIn planning a meal plan, the important thing is to try to cut down your ingestion of fat, salt and refined carbohydrates.
Some reduced carb diet pointers:
* Dietary fiber is important Lowering the carbohydrates in your diet usually results in reduction in fiber also. Look for low carb recipes that are rich in fiber balance the equation.
Foods containing carotenes
(includes parsley, turnip greens and sweet potatoes)
These amazing fruit and veg have high levels of alpha and beta carotenes believed by doctors to help in cancer prevention, particularly those cancers involving the esophagus and stomach. Many also help you lose weight, so you should add them to your weight loss program.
Basic Chicken Stock-Martha Stewart Living Recipe provided by Recipes 4U
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