| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Stewing chicken (5 or 6 |
|
|
Lbs) |
|
|
Or 2 smaller roasting |
|
|
Chickens (2 1/2 – 3 lbs ea) |
|
|
Quartered |
| 4 |
lg |
Carrots cut into chunks |
| 1 |
lg |
Onion — quartered |
| 60 |
ml |
Unpeeled garlic |
| 10 |
|
Black peppercorns |
INSTRUCTIONS
Pour 5 quarts water into an 8- to 10-quart pot. Add chicken pieces, heart,
neck and gizzard (reserve liver for another use); bring to a boil over high
heat. Skim impurities from the surface. Reduce the heat to medium-low and
add remaining ingredients. Simmer,covered with the lid slightly ajar, for 1
1/2 hours, skimming as necessary. Strain the broth through a fine sleve set
over a bowl. Discard the vegetables and bones. Refrigerate for at least 2
hours. Skim the fat from the surface. (The broth can be stored, in the
refrigerator for up to two days or in the freezer for up to six months.)
Recipe By :
From: Big Flavors Of The Hot Sun By Chr
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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