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Did you know that foods microwaved in round dishes cook better than foods microwaved in square dishes.
Basic Chicken Stock
Submitted by Keldon C. See all of Keldon C.'s recipes. | October 7th, 2021
Ingredients are for 1 Portion.
Scale It
Amount Unit Ingredient
1 whole
10 cups
2 medium
4 whole
2 stalks
2 large
8 whole
1 whole
2 teaspoons
1 tablespoon
1/2 teaspoon
Place all ingredients in 6 quart stock pot; bring to boil. Reduce heat, partially cover pot with a lid and simmer gently 1 hour.

Remove chicken, cool slightly. Discard skin. Remove chicken from bones. Place chicken meat in a covered container and refrigerate. This can be used later in soups, casseroles or salads.

Return bones to the pot and continue to simmer for 1 hour more. Strain chicken stock, pressing solids to extract all liquid. Discard the solids.

Cover and refrigerate; use within 2 days. For longer storage skim the fat from the top, label and date the container and freeze.

Submitted by Keldon C. See all my recipes. | October 7th, 2021

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Instead of using a bowl for your veggie dip; use a hollowed out red cabbage. Not only is it a decorative serving dish, it can also be eaten.