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| Home -> [Pastas & Noodles, Poultry, Vegetables] -> [Mushroom pasta 2/chicken stock Recipe] |
Mushroom pasta 2/chicken stock
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Pastas & Noodles, Poultry, Vegetables |
Rating: |
0 |
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Ingredients:
| 2
| lbs | Chicken bones and trimmings | | | 1 ea Celery, stalk, chopped | | | 1 ea Carrot, chopped | | | 1 ea Onion, chopped | | | 1 ea Bay leaf | | | 3 ea Peppercorns | | 1/4
| tsp | Thyme | | 1
| x | Salt & pepper |
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Procedures:
| 1 | Season with salt and pepper to taste. | | 2 | Place the pasta in the boiling water and cook for 30 seconds to 1 minute, or until al dente. | | 3 | Test frequently; do not overcook. | | 4 | Drain well. | | 5 | Toss the hot pasta in the mushroom sauce and serve immediately. | | 6 | Chicken stock: place chicken bones & trimmings w/2-?qts. | | 7 | Water in stockpot. | | 8 | Bring slowly to boil, simmer about 30 min. add celery, carrot, onion, bay leaf, peppercorns, thyme, & season to taste w/salt & pepper. | | 9 | Simmer 1-?to 2 hrs. | | 10 | Longer, or until reduced to 1 qt. skim any scum that rises to the surface. | | 11 | Remove chicken bones, trimmings, and bay leaf. | | 12 | Strain stock through fine sieve, pushing vegetables through for extra flavoring. | | 13 | Cool, then refrigerate until ready to use. |
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