| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups &, Stews | 1 | Servings | |
INGREDIENTS
| 2 | lb | Chicken backs, necks |
| thighs wings | ||
| 2 | Onions, roughly chopped | |
| 2 | qt | Water |
| 1 | Carrot, roughly chopped | |
| 1 | Celery stalk, roughly | |
| chopped | ||
| BOUQUET GARNI IN | ||
| 1 | Bay leaf | |
| Parsley | ||
| 2 | Cloves garlic | |
| Thyme |
INSTRUCTIONS
CHEESECLOTH:
In a tall stock pot heat the vegetable oil. Add the chicken and saute
over moderate heat for about 5 minutes or until browned. Remove and
set aside. Add the onions and saute until golden. Return chicken to
stockpot with 1/4 cup of water. Cover and simmer over very low heat
for 20 minutes or until chicken has given off its liquid. Add carrot,
celery, remaining water and bouquet garni. Slowly bring water to a
boil, skimming on occasion and simmer for 30 minutes longer. Strain,
discard the solids and cool to room temperature. Refrigerate and
remove fat the following day. Reheat to adjust the seasoning. Yield:
about 2 quarts Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved Posted to MC-Recipe Digest V1 #348 Recipe by: COOKING MONDAY
TO FRIDAY SHOW #MF6749 From: 4paws@netrax.net (Shermeyer-Gail) Date:
Fri, 20 Dec 1996 17:35:17 -0500
A Message from our Provider:
“To ignore God is the height of selfishness”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 227
Calories From Fat: 22
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 869.3mg
Potassium: 1458.1mg
Carbohydrates: 45.5g
Fiber: 16g
Sugar: 16.2g
Protein: 13.1g