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Chicken Stock 1 (A Primary Stock) and Chicken Stock 2 (A Secondary Stock)


Chicken Stock 1 (A Primary Stock) and Chicken Stock 2 (A Secondary Stock) Recipe

Ingredients:
  • 4 to 5 pounds chicken, preferably from 1 stewing hen, or the necks, wings, backs, and feet from younger hens, or 2 whole or cut-up young broiler-fryers
  • Pam cooking spray
  • 2 medium onions, unpeeled, quartered
  • 8 whole cloves
  • 3 ribs celery with leaves, each broken in 2 or 3 big pieces
  • 3 or 4 sprigs fresh parsley
  • 1 medium leek, white part and several inches of green, split open lengthwise and well washed (optional)
  • 1 medium parsnip, scrubbed and cut in a couple of pieces (optional)
  • 2 medium carrots, scrubbed and cut in large chunks
  • 2 bay leaves
  • 3 cloves garlic, unpeeled
  • 1½ teaspoons salt
  • 6 to 8 black peppercorns
  • Large pinch each of dried rosemary, thyme, sweet basil, sage, and savory, or about 1 tablespoon each chopped fresh herbs
  • Large pinch of celery seeds
  • 3 to 3½ quarts spring water or leftover vegetable cooking water or any mild found or secondary stock
  • 1 to 2 tablespoons distilled white or cider vinegar
  • 3 to 3½ quarts spring water or leftover vegetable cooking water or any mild found or secondary stock
  • 1 to 2 tablespoons distilled white or cider vinegar
  • 4 pounds young chicken (about two 2½-pound broiler-fryers)
  • Pam cooking spray
  • 2 medium onions, unpeeled, quartered 8 whole cloves
  • 2 bay leaves
  • 3 whole cloves garlic, unpeeled
  • 1½ teaspoons salt
  • 6 to 8 black peppercorns
  • 3 ribs celery, with leaves, each broken in 2 or 3 big pieces
  • 3 or 4 sprigs fresh parsley
  • 1 medium leek, white part and several inches of green, split open lengthwise and well washed (optional)
  • 1 medium parsnip, scrubbed and cut in a couple of pieces (optional)
  • 2 medium carrots, scrubbed and cut in large chunks
  • Large pinch each of dried rosemary, thyme, sweet basil, sage, and savory, or 1 tablespoon each chopped fresh herbs
  • Large pinch of celery seeds
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 7kcal (0%)
Total Fat 0g (1%)
Saturated Fat 0g (1%)
Cholesterol 2mg (1%)
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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