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| Home -> [American, Chicken, Microwave, North American, Poultry] -> [Chicken and broth Recipe] |
Chicken and broth
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| Artist: |
_ |
Yield: |
3 |
| Categories: |
American, Chicken, Microwave, North American, Poultry |
Rating: |
0 |
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Ingredients:
| 1
| | 3- to 3-?pound broiler-fr | | | -Chicken, cut up* | | 4 1/2
| cup | Cold water | | 1
| tsp | Pepper | | 1
| | Stalk celery with leaves, cu | | 1
| med | Carrot, cut up | | 1
| small | Onion, cut up | | 1
| | Sprig parsley |
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Procedures:
| 1 | *3 to 3-?pounds chicken backs and giblets can be used to make broth. | | 2 | Nutritional information for chicken is located in chicken and brothRemove any excess fat from chicken. | | 3 | Place chicken, giblets (except liver) and neck in dutch oven. | | 4 | Add remaining ingredients and heat to boiling. | | 5 | Skim foam from broth; reduce heat. | | 6 | Cover and simmer about 45 minutes or until juices of chicken run clear.remove chicken from broth. | | 7 | Cool chicken about 10 minutes or just cool enough to handle. | | 8 | Strain broth through cheesecloth-lined sieve; discard vegetables. | | 9 | Remove skin and bones from chicken. | | 10 | Cut up chicken. | | 11 | Skim fat from broth.cover and refrigerate broth and chicken in separate containers no longer than 24 hours, or freeze for future use. | | 12 | About 3 cups broth; 40 calories per cup |
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