Ingredients
1 no ingredients
Directions
1. Follow Steps for perfect poached chicken. 2. After removing bones
from chicken, return them to the saucepan and
bring liquid to boil again. Cover, Reduce heat, and let simmer 3-4
hours, set aside. 3. Pour Stock through a strainer into a bowl. 4.
When stock is completely chilled, remove all fat from surface and
discard. 5. Reheat stock just enough ot liquefy and pour into ice
cube trays.
Freeze, then place in sealable plastic bags and keep frozen. 6. Use
frozen chicken stock cubes wherever you want a little added flavor,
such as sauteing chopped onion in a non-stick pan without added
fat,
or when cooking vegetables. 7. Once you have chicken stock cubes
on hand you'll find lots of uses
for them. Note: 1 cup chicken stock cubes used in a day is
equivalent to 1 joker card or 25 optional calories. Keep track and be
honest. If you cheat you just cheat yourself.
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=================== BBS: Ned's Opus Date: 02-28-94 (02:36) Number:
198 From: JOANNE DANZER Refer#: 197 To: ALL Recvd: NO Subj: DAM/WW
RECIPES Conf: (7) Dieting
Servings: 1 batch
Perfect Chicken Stock-Dam Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Soup
The History of Recipes
Food historians have tracked the existance of recipes way back into distant history, in fact as far back into history as ancient Egypt, and possibly even further. However, sadly, these early recipes were just very simple pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe discovered, according to academics is a series of ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. During Roman times around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main meal and afters, a style of dining still practiced today. This early Roman chef tells us how the cooks of Roman times were skilled in the use of a good variety of herbs and spices, including a few that are still present in modern kitchens such as bay, fennel and parsley. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the holy land, such as coriander, parsley, and rosemary. These new herbs and spices created an eruption in manuscripts on cooking, many of which still exist in private collections. Over the following few hundred years, the upper-class families of Wesstern Europe strove to serve up the most exotic meals, and consequentially cooks and their recipes were at a premium. Nevertheless, it was during the 19th century that formal cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and recording popular recipes of the day. By the arrival of the 20th century, cookery publications were greatly in demand mostly due to better eduction, more free time and having more disposable income. Like it or not, the introduction of television brings us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Perfect Chicken Stock Dam recipe.
