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December 2018

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Double Chicken Broth Stock By James Beard Ch Recipe

Double Chicken Broth Stock By James Beard Ch recipe and other chicken salad 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 Double Chicken Broth Stock By James Beard Ch recipe  PDF



INGREDIENTS PREVIOUSLY MADE 2 1/2 qt Chicken Stock
(See other recipe)
Put the previously prepared, cold, fat free, 2 1/2 quarts of chicken stock in an 8 quart pan. Add a whole stewing fowl or roasting chicken weighing between 4 and 5 pounds. Bring slowly to a boil. Skim off any scum that forms on the surface reduce heat cover and simmer gently until the chicken is very tender, about 1 hour for a young chicken, or 2 to 2 1/2 hours for a fowl. Remove the chicken/fowl and
either serve it as poached chicken, or remove the skin, take the meat from the bones, and use it for other dishes such as chicken salad, hash, chicken pie, or creamed chicken, etc. Strain the broth through several thicknesses of cheesecloth into a bowl let cool, then skim off the fat. You now have 2 quarts of beautifully rich, strong broth which can be used for cooking. Should you want to reduce it even more, and clarify it for consomme' ... see the recipe: Chicken Consomme' by James Beard. For chicken consomme' the broth must be absolutely fat free and clear. Therefore, it's important that you strain the above through several thicknesses of cheesecloth, let cool, and skim off all the fat.

Double Chicken Broth Stock By James Beard Ch recipe and other chicken salad 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
895 people have voted
Last Reviewed on 2018-12-15



Saturday, Dec 15 2018 Download & Print Double Chicken Broth Stock By James Beard Ch recipe  PDF   Chicken Salad recipes RSS   New

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