Poaching Stock For Fish And Chicken

I have often joked that those who interpret Romans 13 as meaning that we should do whatever Caesar tells us to unless it is sinful should be consistent and take the same view of Hebrews 13:17… They’d presumably do whatever [the pastor] tells them to do unless it were sinful! It's funny how we can instinctively see the limitations of delegated authority more easily in the church than the government. Such is the impact of the slow but ever-greater incursions of statism (Anthony Forsyth).

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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

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 625 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 68.1mg Potassium: 597.7mg Carbohydrates: 23.7g Fiber: <1g Sugar: 7.2g Protein: 1.4g