Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    HOMEMADE CHICKEN STOCK!

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    HOMEMADE CHICKEN STOCK! Empty HOMEMADE CHICKEN STOCK!

    Post by Lobo Wed 06 Jan 2016, 4:18 pm

    HOMEMADE CHICKEN STOCK!
    There’s nothing more healing after the craziness of the holidays than a big bowl of homemade soup, especially when it’s made with Homemade Chicken Stock. When it’s freezing cold outside and I’m spending the day at home, I fill a huge pot with chickens, onions, carrots, celery, garlic, fresh herbs, and water and let the stock simmer away for four hours. Not only does the house smell wonderful but I end up with six or seven quarts of delicious stock (it’s so good we call it “liquid gold!”) to use in soups and stews for the next few months. It’s so easy to make, and you won't believe how flavorful it is compared to store-bought stock. 


    Barefoot Contessa




    Chicken Stock (Makes 6 quarts)

     Barefoot Contessa Family Style by Ina Garten,

    HOMEMADE CHICKEN STOCK! 463_61%20chicken%20soup%20raw%20in%20pot
    Photo: James Merrell


    3 5-pound roasting chickens
    3 large yellow onions, unpeeled and quartered
    6 carrots, unpeeled and halved
    4 stalks celery with leaves, cut into thirds
    4 parsnips, unpeeled and cut in half (optional)
    20 sprigs fresh parsley
    15 sprigs fresh thyme
    20 sprigs fresh dill
    1 head garlic, unpeeled and cut in half crosswise
    2 tablespoons kosher salt
    2 teaspoons whole black peppercorns
    Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

      Current date/time is Mon 18 Mar 2024, 9:27 pm