Double Chicken Broth Stock By James Beard, Ch
--- -----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 q...
Ingredients
- chicken, approx
- oil, approx
- cheese, approx
- cream, approx
Directions
- 1
INGREDIENTS PREVIOUSLY MADE---------------- 2 1/2 qt Chicken Stock -(See other recipe) Put the previously prepared, cold, fat-free, 2-1/2 qu
- 2
Add a whole stewing fowl or roasting chicken weighing between 4 and 5 pounds
- 3
Bring slowly to a boil
- 4
Skim off any scum that forms on the surface
- 5
reduce heat
- 6
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
- 7
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 dishe
- 8
Strain the broth through several thicknesses of cheesecloth into a bowl