| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
|
|
Bony chicken pieces (backs; necks and wings) from 2 chickens, I just used 2 lbs of chicken legs with their backs |
| 1 |
lg |
Onion; quartered |
| 3 |
|
Whole cloves |
| 3 |
|
Stalks celery with leaves; cut up |
| 1 |
|
Carrot; quartered |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
If desired, discard fat and skin from chicken pieces. Place chicken in a
crockery cooker. Stud onion with cloves; add to cooker with celery, carrot,
salt and pepper. Add 4 cups water. Cover and cook on low-heat setting for 8
to 10 hours. Remove chicken and vegetables wit ha slotted
spoon. Strain the broth through cheesecloth;. Skim fat from broth ( I
usually put the broth in the fridge and the next day, I scoop out the fat).
Remove any chicken from bones; save meat for another use (I used it for the
soup above) Cover and store meat and broth separately in tightly covered
containers in the refridgerator. Makes about 4 1/2 cups
chicken broth. I then used the chicken broth for the above recipe and added
a cup of water.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Diane & Mike
<spangen@agt.net> on Nov 16, 1997
A Message from our Provider:
“Been falsely accused of the most awful things? Then you know how God feels”