the tomatoes, place the chicken (or carcass) in the pot and add
Place the chicken carcass into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 5 minutes. Drain, and rinse the carcass under running water. Return the carcass to the pot along with the galangal, lime leaves, lemon grass, chile peppers, garlic, and shallot. Pour in 10 cups of water.
Return to a boil over high heat, then reduce heat to medium-low. Simmer uncovered for 1 1/2 hours, skimming the foam and fat often. Strain through cheesecloth before using.
ith aluminum foil.
Place chicken carcass, onions, carrots, celery, and garlic
1 stalk celery, dill and carcass into a pot, and add
Pour chicken broth into a large pot. Add chicken carcass, sweet potato, mushrooms, green pepper, celery leaves, and green onions. Season with rosemary, parsley, oregano, sage, basil, marjoram, salt, curry powder, paprika, and pepper. Simmer until chicken meat starts to fall off the bone and sweet potato is tender, about 30 minutes. Pull off any remaining meat and discard bones.
Place the onion, carrot, celery, chicken carcass, garlic cloves, and peppercorns into
Roast chicken carcass in 400 degree oven until
Place chicken carcass in crockpot.
Add seasonings and water.
Cook on low overnight, or 10-12 hours.
Cool.
Remove bones, strain, and pour broth into desired containers.
Refrigerate broth.
Spoon accumulated fat off the surface of the broth, and place containers in freezer.
If using chicken breasts, cut the partially frozen meat into strips.
In a large skillet, brown chicken in 2 tablespoons Crisco; then pour off grease.
Stir in soup, water or broth, thyme and tarragon.
Add carrots; cover and simmer over low heat for about 15 minutes.
Add potatoes and continue to cook for 30 minutes.
eed 2 Litres of good chicken stock or, in the absence
For Stock.
Chop carcass into pieces.
In a
Combine chicken carcass, carrots, celery, vinegar, turmeric, garlic,
itted with a lid, place chicken breast. Top with both cans
Place chicken carcass in medium sized pot and just cover with water.
Bring to boil and then simmer over a low-medium hear for one hour. You may need to keep adjusting the temperature from time to time as some liquid evaporates.
Skim fat from the top of the broth.
Add onion, carrot, garlic, ginger, bay leaf and celery seeds and continue to simmer for 3 hours, stirring once or twice.
Allow stock to cool uncovered.
Strain into a storage container and either use immediately or freeze for later use.
Place chicken in a large pot.
ith Andouille, then Tasso, and chicken. Some of the meat will
Fill large pot with carcass and add water to cover.
inutes, stirring occasionally. Add the chicken, bay leaves, salt, peppercorns and
Place the chicken in a dutch oven.
Place the carcass and all the stock ingredients