CORN SOUP MEXICAN 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

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

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