| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 1 | Servings | |
INGREDIENTS
| 4 | c | Water |
| 1/2 | c | Dry vermouth |
| OR dry white wine | ||
| 4 | Garlic cloves | |
| Parsley sprigs | ||
| OR dill sprigs | ||
| Black pepper |
INSTRUCTIONS
1. Place water, vermouth or wine, garlic cloves (bruise slightly for stronger flavor), parsley or dill and black pepper into a medium saucepan. Simmer gently for 10-12 minutes. 2. Add the ingredients to be poached. Cover saucepan and simmer over low heat until done. Follow recipe directions for food item you are poaching to gauge cooking times. Yield: About 4 cups stock. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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