Chinese Way Of Cooking Chicken |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Prepare it and for get it. Use in green salads, casseroles, make chicken salad, soup or store in 2 cup containers for a head start in meal preparation on busy days. Wonderful flavor and great stock. Ingredients:
1 3-lb. chicken - cut up and wash |
1/4 teaspoon pepper (i like white pepper) |
2 sprigs fresh parsley or 1/2 t. dried |
1 small onion, cut up |
1 carrot, peeled and quartered |
2 teaspoons salt |
4 ribs celery with leaves, quartered |
Directions:
1. Bring a large pot of water to a boil with the vegetables and seasoning.
2. Place the chicken in the pot (be sure it is enough water to cover the chicken).
3. Use tongs to immediately take the chicken out of the pot and place in a bowl.
4. Bring the water to a second boil.
5. Return the hot chicken to the boiling water.
6. Cover the pot with a lid.
7. Turn the burner off.
8. Let the chicken set for 1 hour in the hot water (it is then fully cooked).
9. Do not open the lid during this time.
10. Use tongs to remove the chicken pieces after it has set for 1 hour; let the chicken cool.
11. Strain the broth and discard the vegetables.
12. Chill the broth.
13. Remove chilled fat from the broth.
14. Store the broth and save for other uses.
15. Remove the meat from bones; discard skin and bones; cube the meat.
16. Use or store the meat in 2 cup containers for other uses; label, date and freeze.
|
|