- Re: Hi, I'm New/Help with Bread on LID

[Guest guest]

Hi --this one is incredibly easy, but then I'm not really a

recipe-dedicated cook. I believe they are " guides " not the rule. But

I got it from Child, who also sometimes describes things as I'm

about to! I basically took a fresh, whole cut-up chicken, (you can

use the meat after for soup/other recipes after cooking) and placed it

in a deep stock pot with two large peeled carrots, two large onions

and two large leeks, all cut into chunks, and covered with water,

about 2-3 inches higher than the chick and veggies. I added 2 bay

leaves, 2T non-iodized salt and some fresh cracked pepper and one t.

Thyme. Then, I just put the lid on and let it cook for 2 1/2 hours.

Occassionally, you have to skim off the fat which arises and discard,

so you can't exactly ignore it. Then, I removed the contents with a

slotted spoon and poured the broth through a mesh strainer (you do not

have to have cheesecloth unless you are really a purist and want

perfectly clear broth. says using chicken with meat instead of

just 3 pounds of backs and neck bones will render more flavorful,

clearer stock. I was very pleased, having not made fresh stock in

quite a while.

I froze some in small tupperwares for use. Worked out great.

Good luck!

a

> I'm embarassed to ask, but does anyone have a good chicken broth

recipie?

> The LID cookbook refers to one, but I don't see the ingredients.

Thanks,

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