Broth Vs Stock Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
The terms chicken stock and broth appear to have become synonymous
how many recipes call for "homemade chicken stock or canned chicken
broth"? Yet although broth and stock share common ingredients
chicken of some sort, onions, carrots, celery, and a bouquet garni
(thyme, bay leaf, and parsley sprigs)
the similarities end there.
Broth is made with a whole chicken or chicken parts and simmered
until the chicken is done. The chicken is then pulled from the pot
and later either joins the vegetables in the soup or is used in a
salad or casserole. Stock, however, is made from chicken bones, which
along with the vegetables, give their life to the stock, simmering in
the liquid for hours. The differences in taste cannot be overstated.
Cooks Illustrated Charter Issue
Submitted By DIANE LAZARUS On 12-23-94
Title: Quick Broth
Categories: Soup/stew, Chicken, Vegetable, Herbs/spice
Yield: 3 quarts
1 Chicken (3 1/2 to 4 lb) -coarsely chopped
-cut into 10 pieces 1 Bouquet garni
-plus neck and gizzards -(thyme, bay leaf,
1 md Onion; coarsely chopped -and parsley sprigs)
1 md Carrot; coarsely chopped 13 c Water
1 md Celery stalk
1. Bring all ingredients to simmer, skimming foam and fat as it rises
to surface. continue to simmer until chicken is tender, about 40
minutes. Remove and reserve chicken pieces for another use. Simmer
broth to blend flavors, about 20 minutes longer.
2. Strain and skim remaining fat from broth and continue with any soup
recipe, or cool to room temperature and refrigerate. Remove congealed
fat before reheating. You can refrigerate this broth for up to 5 days
(or longer, if you bring it to a boil every few days), or freeze it
for several months.
Cooks Illustrated Charter Issue
Submitted By DIANE LAZARUS On 12-23-94
Source from luhu.jp
how many recipes call for "homemade chicken stock or canned chicken
broth"? Yet although broth and stock share common ingredients
chicken of some sort, onions, carrots, celery, and a bouquet garni
(thyme, bay leaf, and parsley sprigs)
the similarities end there.
Broth is made with a whole chicken or chicken parts and simmered
until the chicken is done. The chicken is then pulled from the pot
and later either joins the vegetables in the soup or is used in a
salad or casserole. Stock, however, is made from chicken bones, which
along with the vegetables, give their life to the stock, simmering in
the liquid for hours. The differences in taste cannot be overstated.
Cooks Illustrated Charter Issue
Submitted By DIANE LAZARUS On 12-23-94
Title: Quick Broth
Categories: Soup/stew, Chicken, Vegetable, Herbs/spice
Yield: 3 quarts
1 Chicken (3 1/2 to 4 lb) -coarsely chopped
-cut into 10 pieces 1 Bouquet garni
-plus neck and gizzards -(thyme, bay leaf,
1 md Onion; coarsely chopped -and parsley sprigs)
1 md Carrot; coarsely chopped 13 c Water
1 md Celery stalk
1. Bring all ingredients to simmer, skimming foam and fat as it rises
to surface. continue to simmer until chicken is tender, about 40
minutes. Remove and reserve chicken pieces for another use. Simmer
broth to blend flavors, about 20 minutes longer.
2. Strain and skim remaining fat from broth and continue with any soup
recipe, or cool to room temperature and refrigerate. Remove congealed
fat before reheating. You can refrigerate this broth for up to 5 days
(or longer, if you bring it to a boil every few days), or freeze it
for several months.
Cooks Illustrated Charter Issue
Submitted By DIANE LAZARUS On 12-23-94
Source from luhu.jp