I've recently discovered that cooking chicken bones (carcasses) for 24
hours in a stock pot renders them almost like dust....
Not exact matches
After an
hour or so, when the chicken is fully cooked
in the water with the veggies, remove it and separate the chicken from the bone and then toss the bones back into the
stock pot to let it gently simmer for
hours and
hours.
My food processor broke, so I made this recipe even easier — same ingredients as my original recipe, but this time I diced up the two pounds of chicken breasts, threw that
in my
stock pot, and then blended the carrots, celery, red pepper and canned tomatoes
in my blender, added that to the
pot, with all the remaining ingredients and let it cook for a few
hours on Sunday afternoon on low.
And since I was the absolute low man on the totem pole
in the kitchen, guess who got to stand at the hot stove and stir that
stock pot full of polenta for about an
hour.
In a pot, simmer the chicken in the stock until tender, about 1/2 hou
In a
pot, simmer the chicken
in the stock until tender, about 1/2 hou
in the
stock until tender, about 1/2
hour.
Place chicken
in a large stainless steel
pot with water, lemon juice and all vegetables and herbs Bring to a boil, and remove foam that rises to the top Reduce heat, cover and simmer anywhere from 1 - 6
hours Remove whole chicken with a slotted spoon Remove chicken meat from the carcass and reserve Strain the
stock into a large bowl and refrigerate until fat rises to the top and congeals Skim off fat and place
stock in a jar or covered container
in your refrigerator
You may also choose to reduce the sauce
in an uncovered
stock pot set to low heat for 12 - 18
hours.
Mark's Red Sauce Courtesy of Mark Brown Ingredients: 3 Dried Ancho Chiles 2 Guajillo chiles 2 Chipotle Chiles 4 C. Water 1 Can Tomato sauce 4 Cloves Garlic, smashed and minced 2 Shallots, finely minced 4 Whole Cloves, crushed 12 Black Peppercorns, crushed 1 tsp Salt 1 T. Olive oil Directions: Place the water
in a 8qt
stock pot, add the dried chiles, bring to a boil over high heat, reduce to medium low, and cook for 1
hour, or until all peppers are soft.
I started using my pressure cooker (I have this one http://www.amazon.com/gp/product/B0073GIN08?ie=UTF8&camp=1789&creativeASIN=B0073GIN08&linkCode=xm2&tag=wwwthePaleomo-20) because even though it holds about half the volume of my big
stock pot, the broth is awesome after about 8
hours (it maxes out at 2
hours, but I just set it for another 2
hours immediately after its done, it has a warming feature so if I leave the house and don't get to it for a few
hours, I just set it back up when I get
in).
I have also made broth the traditional way on the stove
in a
stock pot for about 6
hours.