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Basic Stock For Soups | |||||
Course : Stocks Serves: 8 |
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Ingredients:
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Preparation / Directions:1.Place all ingredients in a large saucepan. Bring to a 2.boil skimming off any foam from top. Reduce heat. 3.Cover. Simmer for 2 to 2 1/2 hours. 4.Strain stock when slightly cooled; refrigerate. 5.Discard chicken; no flavor remains in it. Discard 6.gingerroot and onions. 7.Lift fat from top of cold stock before using. Stock 8.will keep in refrigerator for 3 or 4 days. Freeze if 9.storing for a longer period.
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