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BASIC
CHICKEN STOCK I
always keep this tasty, rich stock in my freezer. Use it to flavor the
cooking water for rice, for steaming vegetables, and as the base for
soups, stews, etc. |
Wash
the chicken parts and place them in a large pan and cover with the
cold water. Coarsely cut up the vegetables and add to the pot. Add the
bay leaves, peppercorns, marjoram, thyme, and salt if desired. |
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2001 - 2005 | The Love Chef ® | All Rights Reserved |
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Page last updated: Thursday, January 10, 2002 10:26 AM ET |
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