Looking for light   recipes? Best selection   of fish recipes
 
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
 
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe
    CHICKEN STOCK     

   Ingredients :
 
2 sprigs of parsley
2.2 lb (1 k) chicken bones, necks, backs, etc
1 medium size onion, peeled and quartered
1 celery stalk, quartered
1 carrot, peeled and quartered
1 leek, white and light green part, quartered
2 cloves
2 garlic cloves peeled and quartered
1 thyme sprig
1 bay leaf
1 teaspoon salt
4 peppercorns
10 cups water

   Preparation:

Place chicken bones in a large pan with water, garlic, leek, celery, parsley, thyme and bay leaf.

Press cloves into one piece of onion and add to pan together with rest of vegetables.

Bring to a boil and add pepper and salt. Reduce heat and continue for 2 to 3 hours more.

Skim froth that rises to the surface.

Strain through a fine strainer. Cool and remove fat from surface.

This stock can be frozen and used as needed.

If a more concentrated stock is desired, return to heat and reduce more.

Yields approximately 8 cups of stock
       
       
 
054629" data-ad-slot="2127635796">
 
054629" data-ad-slot="2127635796">
 
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved