CHICKEN AND CELERY RECIPE RECETAS

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BASIC CHICKEN STOCK RECIPE | ALLRECIPES



Basic Chicken Stock Recipe | Allrecipes image

A great stock to use for soups, sauces, gravies, etc.

Proporcionado por Logan

Categorías     Chicken Stock

Tiempo Total 1 hours 40 minutes

Tiempo de Preparación 20 minutes

Hora de Cocinar 1 hours 20 minutes

Rendimiento 4 cups

Número de Ingredientes 9

1 pound chicken parts
1 large onion
3 stalks celery, including some leaves
1 large carrot
1 ½ teaspoons salt
3 whole cloves
6 cups water
¼ cup cold water
1 egg

Paso a Paso:

  • Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
  • Remove chicken and vegetables. Strain stock. Skim fat off the surface.
  • To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

Información Nutricional : Calories 199.5 calories, CarbohydrateContent 4.4 g, CholesterolContent 89.3 mg, FatContent 13 g, FiberContent 1.2 g, ProteinContent 15.5 g, SaturatedFatContent 3.7 g, SodiumContent 674.9 mg, SugarContent 2 g

CHICKEN NOODLE SOUP RECIPE - BETTYCROCKER.COM



Chicken Noodle Soup Recipe - BettyCrocker.com image

This old-fashioned chicken noodle soup welcomes you home from the cold. One taste and you'll see why it's one of Betty's Best.

Proporcionado por Betty Crocker Kitchens

Tiempo Total 1 hours 55 minutes

Tiempo de Preparación 55 minutes

Rendimiento 6

Número de Ingredientes 14

1 cut-up whole chicken (3 to 3 1/2 lb)
4 1/2 cups cold water
1 teaspoon salt
1/2 teaspoon pepper
1 medium celery stalk (with leaves), cut-up
1 carrot, cut up
1 small onion, cut up
1 parsley sprig
2 medium carrots, sliced (1 cup)
2 medium celery stalks, sliced (1 cup)
1 small onion, chopped (1/4 cup)
1 tablespoon chicken bouillon granules
1 cup uncooked medium egg noodles (2 oz)
Chopped fresh parsley

Paso a Paso:

  • Remove excess fat from chicken. In Dutch oven or stock pot, place chicken, giblets (except liver) and neck. Add remaining chicken and broth ingredients; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined strainer; discard vegetables. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim and discard fat from broth. Use immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze for future use.
  • Add enough water to broth to measure 5 cups. In Dutch oven, heat broth, sliced carrots, sliced celery, chopped onion and bouillon granules to boiling. Reduce heat to low; cover and simmer about 15 minutes or until carrots are tender.
  • Stir in noodles and chicken. Heat to boiling. Reduce heat to low; simmer uncovered 7 to 10 minutes or until noodles are tender, stirring occasionally. Sprinkle with parsley.

Información Nutricional : Calories 190 , CarbohydrateContent 10 g, CholesterolContent 80 mg, FatContent 1 , FiberContent 1 g, ProteinContent 25 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 1120 mg

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