Yield: 1 batch
|1 each||Carrot, cut up|
|1 each||Onion, cut up|
|1 each||Stalk celery, cut up|
|3 eaches||Whole peppercorns|
|2 eaches||Whole cloves|
|2 eaches||Sprigs parsley|
|4 eaches||Chicken breasts|
1. Bring 2 quarts water to boil in large saucepan. 2. Add carrot, onion, celery, peppercorns, cloves and parsley. 3. Add Chicken breasts. Bring to boil again. Cover tightly, reduce heat to low and cook without lifting lid for 15 minutes. 4. Turn off heat and allow to cool in cooking liquid. Keep covered. 5. Lift Chicken from liquid, remove bones and skin and use as directed in recipe. 6. If desired, return bones to saucepan and bring liquid to boil again.
Cover, reduce heat and let simmer 3-4 hours. Cool. To Complete follow
steps 3-7 of Perfect Chicken Stock Recipe.
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====================================================================== ==== BBS: Ned's Opus Date: 02-28-94 (02:34) Number: 197 From: JOANNE DANZER Refer#: 196 To: ALL Recvd: NO Subj: DAM/WW Recipes Conf: (7) Dieting