Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

August 2018

Lemon Chicken Recipes

Kids Recipes

Bologna and Cheesewitch

Bologna and Cheesewitch Recipe
1 lb Bologna 3/4 lb Swiss Cheese 1 tb India Relish 4 tb Chopped Onion 1/4 c Prepared Mustard P...

read more

Brown Chicken Stock Master Chefs Recipe

Brown Chicken Stock Master Chefs recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Brown Chicken Stock Master Chefs recipe  PDF



5 lb Chicken, parts, (backs,
necks, carcasses, and giblets), (no livers) 2 lg Onions, coarsely chopped
2 md Carrots, peeled, trimmed
coarsely chopped 2 lg Celery, stalks, with leaves,
trimmed, coarsely chopped 2 ea Garlic, cloves, crushed
1 bn Parsley, stems
2 ea Thyme, sprigs, OR
1 pn Thyme, dried
1 ea Bay leaf
1/2 ts Salt, coarse
6 ea Peppercorns

Preheat your oven to 450 F. Roast the chicken bones in a roasting pan in the oven for 30 minutes, then add the vegetables and roast for 15 minutes more. Transfer everything to a stockpot. Deglaze the roasting pan with a little water, scraping up the little browned bits, and add them to the stockpot. Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms. Lower the heat and add all of the remaining ingredients e cept the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary. Add peppercorns for the last fifteen minutes of the simmering process. Strain the soup into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to e tract all of the liquid possible. Discard the solids and cool the liquid to room temperature. Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats. Pour the stock into containers for storage, label and date. Stock keeps for about 3 days in the refrigerator, and up to si months in the freezer. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sa , Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andree Abramoff, Andree's Mediterranean Restaurant, New York

Brown Chicken Stock Master Chefs recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
448 people have voted
Last Reviewed on 2018-08-19



Sunday, Aug 19 2018 Download & Print Brown Chicken Stock Master Chefs recipe  PDF   Lemon Chicken recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Mexican Bean and Rice Casserole

New Cooking Recipes

Gary's Chocolate Pudding
Gary's Chocolate Pudding Recipe


2 c Milk 2 1/2 tb Cornstarch 2/3 c Sugar 3 oz Chocolate, unsw. baking 1 ts Vanilla e tract 1 tb Oil or Butter Place water into the bottom part of a double boiler. Place on stove on high heat. Mi dry ingredients. Place into top of double boiler. Shave or grate baking chocolate. Add to double boiler. Pour in milk. Add oil or butter. Mi thoroughly. Place top of double boiler into bottom of double boiler. Heat mi ture while stirring constantly until water in double boiler returns to a boil and mi ture is sufficiently thickened. Cover and continue heating for 15 minutes, stir...

Cooking Magazines: My Recipes » August 2018   My recipes RSS   Thumsb up

Dish Of The Day

BeerBatter Fried Shrimp

BeerBatter Fried Shrimp Recipe
1/2 c Flour,all purpose 1/2 c Beer 1 t Salt 1 1/2 lb Shrimp,large Salad oil 1. In small bowl, m...
read more

Category: » Shrimp Recipes

View more dishes

>