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October 2018

Lemon Chicken Recipes

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Wild Mushroom Sauce

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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: 3.5 Rating 3.5
615 people have voted
Last Reviewed on 2018-10-23



Tuesday, Oct 23 2018 Download & Print Brown Chicken Stock Master Chefs recipe  PDF   Lemon Chicken recipes RSS   Thumsb up

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2 lb Chicken, boned 1/2 c Bread crumbs 1 t Salt 1/8 t Pepper 2 ea Eggs, beaten 1/2 c Parmesan cheese 1 t Oregano 1 c White wine 3/4 c Salad oil Pound chicken till thin. Pat dry and cut into pieces. Combine bread crumbs, parmesan cheese, spices and salt. Set aside. Beat eggs in a shallow dish. Dip chicken into egg, then into the crumb mi ture, coating both sides. Heat oil in skillet. Saute' chicken until brown about 3 minutes each side. Remove to a warm platter. Drain fat, Stir in wine scraping up brown residue until boil. Pour over chicken. ...

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