Tips and Hacks
Don't throw pasta up against the wall to see if it's cooked. This is a myth and makes the wall really hard to clean.
Pasta is al dente when it starts to float in the boiling water.
| Amount | Unit | Ingredient | |
| 1 | whole |
Stewing Chicken
cut in pieces
| |
| 4 | large |
Carrots
cut in chunks
| |
| 1 | large |
Onion
quartered
| |
| 2 | cloves |
Garlic
unpeeled, halved
| |
| 10 | whole |
Stewing Chicken
Carrots
Onion
Garlic
Black Peppercorns
Directions:
For this recipe, your stewing chicken should be 3 to 3 1/2 pounds.
Fill a large stock pot with 5 quarts water. Add the chicken pieces, including the heart, neck and gizzard. Reserve the chicken liver for another use.
If you didn't keep the heart, neck and gizzard, or they didn't come with your stewing chicken, this recipe will be just fine without them.
On high heat, bring the chicken and water to a rolling boil. Skim impurities from the surface.
Reduce the heat to medium-low, add carrots, quartered onion, unpeeled garlic and peppercorns. Simmer, covered with the lid slightly ajar (open), for 1 1/2 hours, skimming as necessary.
Strain the broth through a fine sieve or strainer set over a large bowl. Discard the vegetables and chicken, they've served their purpose.
Refrigerate for at least 2 hours before using to allow the fat to solidify. Skim the fat from the surface.
This chicken broth can be stored in the refrigerator for two days or in the freezer for up to six months.
Fill a large stock pot with 5 quarts water. Add the chicken pieces, including the heart, neck and gizzard. Reserve the chicken liver for another use.
If you didn't keep the heart, neck and gizzard, or they didn't come with your stewing chicken, this recipe will be just fine without them.
On high heat, bring the chicken and water to a rolling boil. Skim impurities from the surface.
Reduce the heat to medium-low, add carrots, quartered onion, unpeeled garlic and peppercorns. Simmer, covered with the lid slightly ajar (open), for 1 1/2 hours, skimming as necessary.
Strain the broth through a fine sieve or strainer set over a large bowl. Discard the vegetables and chicken, they've served their purpose.
Refrigerate for at least 2 hours before using to allow the fat to solidify. Skim the fat from the surface.
This chicken broth can be stored in the refrigerator for two days or in the freezer for up to six months.
Submitted by Keldon C. See all my recipes. | December 27th, 2021
Filed Under:
-
Cuisine: United States
Tested and True
Long sprigs of rosemary tied together make an excellent basting brush for the barbecue.
When you're finished basting your food, throw the sprigs onto the coals for added flavor.