Chicken Stock
Source of Recipe
ivillage.com
List of Ingredients
4 pounds raw chicken bones, including the carcass and the necks, rinsed in cool water
8 quarts water
2 cups coarsely chopped carrots
1 1/2 cup coarsely chopped celery
2 cups coarsely chopped yellow onions
6 cloves garlic, peeled
2 teaspoons salt
1 recipe Essence (recipe below)
Recipe
1. Put the chicken bones in a large stockpot and cover with the water. Add the remaining ingredients and bring to a rolling boil over high heat. Skim off any cloudy scum that rises to the surface, then after the scum stops rising to the top reduce the heat to medium and simmer, uncovered, for 2 hours.
2. Strain the stock through a fine-mesh sieve and let cool. Refrigerate for 8 hours or overnight, then remove any congealed fat from the surface. It will keep in the refrigerator for 3 days, or can be stored in 2- to 4-cup containers in the freezer for up to 1 month. Makes about 5 quarts. One serving is one cup.
Based on individual serving.
Calories: 35
Total Fat: 1 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 1777 mg
Carbohydrates: 5 g
Fiber: 0 g
Sugar: 0 g
Protein: 3 g
Calcium: 40 mg
Folate
Emeril's Original Essence---Emeril Lagasse
Same old recipes getting boring? Kick it up a notch with this flavorful and versatile spice blend from celebrity chef Emeril Lagasse! Try it on eggs, poultry, or steak tonight.
5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme
1. Combine all the ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months. Makes about 1 1/2 cups. One serving is 2 Tbsp.
Based on individual serving.
Calories: 30
Total Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 2330 mg
Carbohydrates: 6 g
Fiber: 2 g
Sugar: 0 g
Protein: 1 g
Calcium: 0 mg
Folate: 6 mcg
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