Have you a Recipe for Chicken Broth Please?!
ThanksWww@FoodAQ@Com
Answers:
Here is the recipe my Grandma gave me !.!.!.!.!.!.!. = )
Chicken Broth
2-1/2 pounds bony chicken pieces
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water
Place all ingredients in a soup kettle or Dutch oven!. Slowly bring to a boil; reduce heat!. Skim foam!. Cover and simmer for 2 hours!.
Set chicken aside until cool enough to handle!. Remove meat from bones!. Discard bones; save meat for another use!. Strain broth, discarding vegetables and seasonings!. Refrigerate for 8 hours or overnight!. Skim fat from surface!. Yield: about 6 cups!.Www@FoodAQ@Com
Chicken Broth
2-1/2 pounds bony chicken pieces
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water
Place all ingredients in a soup kettle or Dutch oven!. Slowly bring to a boil; reduce heat!. Skim foam!. Cover and simmer for 2 hours!.
Set chicken aside until cool enough to handle!. Remove meat from bones!. Discard bones; save meat for another use!. Strain broth, discarding vegetables and seasonings!. Refrigerate for 8 hours or overnight!. Skim fat from surface!. Yield: about 6 cups!.Www@FoodAQ@Com
I don't use a recipe for it , but it's easy !.
In a large pot put some cold water add the chicken , 2or 3 carrots, 1 large whole onion, a couple of celery stalks ,salt and bring to boil , make sure that you skim all the impurities that comes to surface and lower the heat continue cooking the broth for a couple of hours , when done remove chicken and vegetable , you can cut them up and add again to the soup if you like or just add a small pasta , such as little stars to it !. Adjust to taste ,if you like more salt if any !.Www@FoodAQ@Com
In a large pot put some cold water add the chicken , 2or 3 carrots, 1 large whole onion, a couple of celery stalks ,salt and bring to boil , make sure that you skim all the impurities that comes to surface and lower the heat continue cooking the broth for a couple of hours , when done remove chicken and vegetable , you can cut them up and add again to the soup if you like or just add a small pasta , such as little stars to it !. Adjust to taste ,if you like more salt if any !.Www@FoodAQ@Com
1 (4-pound) chicken, whole
1 medium onion, peeled and quartered
2 medium carrots, quartered,
2 stalks celery, quartered
1 leek, dark tops only
1 medium parsnip, peeled and quartered, optional
3 generous sprigs fresh thyme or 1 teaspoon dried
3 generous sprigs flat-leaf parsley
5 whole black peppercorns
1 bay leaf
About 4 quarts water
Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot!. Pour in enough water to just cover the chicken completely!. Heat the water to just under a boil over medium-high heat!. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute!. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer!. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot!.) Cook for about 1 hour or until the chicken is cooked through but not dry!.
Remove the chicken from the pot, but continue to simmer the broth!. Cool the chicken for about 10 minutes!. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe!. Return the bones to the pot and cook for 1 hour!.
Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers!. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container!. Nestle the broth in the ice bath!. (Stirring the broth speeds up the cooling process!.) Cover and refrigerate or freeze the broth for future use!. Broth can be stored in the refrigerator for up to 5 days!. If the broth is unused after 5 days bring it to a boil before using!.Www@FoodAQ@Com
1 medium onion, peeled and quartered
2 medium carrots, quartered,
2 stalks celery, quartered
1 leek, dark tops only
1 medium parsnip, peeled and quartered, optional
3 generous sprigs fresh thyme or 1 teaspoon dried
3 generous sprigs flat-leaf parsley
5 whole black peppercorns
1 bay leaf
About 4 quarts water
Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot!. Pour in enough water to just cover the chicken completely!. Heat the water to just under a boil over medium-high heat!. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute!. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer!. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot!.) Cook for about 1 hour or until the chicken is cooked through but not dry!.
Remove the chicken from the pot, but continue to simmer the broth!. Cool the chicken for about 10 minutes!. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe!. Return the bones to the pot and cook for 1 hour!.
Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers!. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container!. Nestle the broth in the ice bath!. (Stirring the broth speeds up the cooling process!.) Cover and refrigerate or freeze the broth for future use!. Broth can be stored in the refrigerator for up to 5 days!. If the broth is unused after 5 days bring it to a boil before using!.Www@FoodAQ@Com
There are lots of things you can do with chicken broth!. You can throw it, a little rice, a little wine and all your favorite veggies in a pot and spice it to taste for a good soup!. Boil it until you're satisfied that the veggies are as tender as you'd like them to be and you're done!. I recommend broccoli, carrots, cauliflower, cabbage (red or green), and black olives, but you can use just about any vegetable you like and nix any one you don't!.
My personal favorite is two cans of broth, a little wine, a little thyme, a little garlic and some soy sauce simmered to a light boil!. They you beat six or so eggs in a bowl with a fork and slowly add a little bit of the broth to mix into the egg until you've brought the egg up to temperature!. Then add all the egg to the broth, stirring briskly and cook it just for a minute but not so long that the egg curdles up on you (although it won't hurt you if it does)!. Serve that over rice!. It's a Japanese recipe that I modified a little that tastes ever so good and once you get the hang of it is soo easy and quick to make!. You can even throw in some corn or peas if you want!. You can halve that recipe of it's just for one or two people!.
If you want to know how to make chicken broth, that's easy too!. Just boil a chicken, bones and all, in enough water to cover the whole thing!. Keep adding water and stir it occasionally so it doesn't stick to the pan!. It's done when the meat separates from the bone by itself!. Then you strain out the meat so you can pick out the bones and cartilage!. If you want the meat in the broth for your soup, you can return it!. You season it for whatever you're going to make it with!. You can freeze it, but do remember it won't keep long in the fridge!.Www@FoodAQ@Com
My personal favorite is two cans of broth, a little wine, a little thyme, a little garlic and some soy sauce simmered to a light boil!. They you beat six or so eggs in a bowl with a fork and slowly add a little bit of the broth to mix into the egg until you've brought the egg up to temperature!. Then add all the egg to the broth, stirring briskly and cook it just for a minute but not so long that the egg curdles up on you (although it won't hurt you if it does)!. Serve that over rice!. It's a Japanese recipe that I modified a little that tastes ever so good and once you get the hang of it is soo easy and quick to make!. You can even throw in some corn or peas if you want!. You can halve that recipe of it's just for one or two people!.
If you want to know how to make chicken broth, that's easy too!. Just boil a chicken, bones and all, in enough water to cover the whole thing!. Keep adding water and stir it occasionally so it doesn't stick to the pan!. It's done when the meat separates from the bone by itself!. Then you strain out the meat so you can pick out the bones and cartilage!. If you want the meat in the broth for your soup, you can return it!. You season it for whatever you're going to make it with!. You can freeze it, but do remember it won't keep long in the fridge!.Www@FoodAQ@Com
This is very simple and costs under 8$ if you shop smart
1 rotisserie chicken, meat and skin removed used or thrown away, SAVE THE BONES
2 carrots" not the baby's"
2 stalks celery
1 very large or 2 med onions" what ever you choose"
1 tablespoon black pepper corns or 2 tsp fresh ground black pepper
1 tsp salt
Chop all veggies to 2 in bites and add to the pot, your going to be using a Soup or Stock pot for this besure to have a tight fitting lid for it!. Or use Tinfoil if yours is AWOL
water to cover the whole thing
Simmer on med Low for 4 hrs with all the bones in, then remove bones, veggies and discard!. Now to concentrate the flavor your going to low boil the stock for another 1 at most!. The liquid wil reduce and the flavor will get very rich and be perfect to strain any icky bits thru a fine strainer of cheesecloth, Store or what I do is freeze in 2 c portions in Ziplock freezer bags til I need it!. Works perfectly for quick broth addins!.
For a broth thin with water and serve
EnjoyWww@FoodAQ@Com
1 rotisserie chicken, meat and skin removed used or thrown away, SAVE THE BONES
2 carrots" not the baby's"
2 stalks celery
1 very large or 2 med onions" what ever you choose"
1 tablespoon black pepper corns or 2 tsp fresh ground black pepper
1 tsp salt
Chop all veggies to 2 in bites and add to the pot, your going to be using a Soup or Stock pot for this besure to have a tight fitting lid for it!. Or use Tinfoil if yours is AWOL
water to cover the whole thing
Simmer on med Low for 4 hrs with all the bones in, then remove bones, veggies and discard!. Now to concentrate the flavor your going to low boil the stock for another 1 at most!. The liquid wil reduce and the flavor will get very rich and be perfect to strain any icky bits thru a fine strainer of cheesecloth, Store or what I do is freeze in 2 c portions in Ziplock freezer bags til I need it!. Works perfectly for quick broth addins!.
For a broth thin with water and serve
EnjoyWww@FoodAQ@Com
I buy a chicken frame and make chicken stock with it!. I then lightly saute the vetetables, onion, carrot, pumpkin, sweet potato, celery, potato, and add them to the stock along with seasoning, herbs and a splash of white wine!. Adding some miso at the end of your cooking time increases the flavour!.Www@FoodAQ@Com
I use 3 or 4 bojen cubes with about 2 cups of water!. I use this to make homemade gravy I just add my flour!.Www@FoodAQ@Com
yup, buy a can of it at the store!!!!Www@FoodAQ@Com