Tips and Hacks
Did you know that foods microwaved in round dishes cook better than foods microwaved in square dishes.
| Amount | Unit | Ingredient | |
| 1 | whole |
Chicken
cut in half
| |
| 10 | cups | ||
| 2 | medium |
Onions
peeled, halved
| |
| 4 | whole | ||
| 2 | stalks |
Celery
roughly chopped
| |
| 2 | large |
Carrots
roughly chopped
| |
| 8 | whole | ||
| 1 | whole | ||
| 2 | teaspoons | ||
| 1 | tablespoon |
Parsley
chopped
| |
| 1/2 | teaspoon |
Onions
Cloves
Celery
Carrots
Peppercorns
Bay Leaf
Salt
Dried Thyme
Directions:
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.
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
Filed Under:
-
Cuisine: Canada
Tested and True
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.