Chicken Broth.
2 medium onions
5 pound capon -- cut into pieces (*See note)
2 medium carrots -- halved
2 ribs celery including leaves -- cut into halves
1 large clove garlic -- crushed
1 bay leaf
6 sprigs parsley
8 black peppercorns
1/2 teaspoon dried thyme leaves -- crushed
3 quarts cold water
*Capon provides a wonderfully rich flavor but can be expensive. You may
substitute chicken if you prefer
1. Trim tops and roots from onions, leaving most of dried outer skin intact;
cut into wedges.
2. Place onions, capon, carrots, celery, garlic, bay leaf, parsley,
peppercorns, thyme and water into stockpot or 6-quart Dutch oven. Bring to a
boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4
hours, skimming foam that rises to the surface with large spoon.
3. Remove broth from heat and cool slightly. Remove large bones. Strain
broth through large sieve or colander lined with several layers of damp
cheesecloth, removing all bones and vegetables; discard bones and
vegetables.
4. If not immediately using broth, refrigerate in tightly covered container
up to 2 days or freeze in storage containers for several months.
Makes about 2 1/2 quarts broth
Delma
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