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66 •
NuWave
®
PIC
®
Titanium Complete Cookbook
Chicken Stock
Yield: 3¼ quarts
1 (3½-pound) whole chicken, rinsed
and giblets discarded
2 carrots, cut into large chunks
3 celery stalks, cut into large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
2 teaspoons fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
3 quarts cold water, or just enough to
cover chicken in large stock pot
Directions:
1. Place chicken and vegetables in
large stock pot and heat on
Medium (275°F).
2. Add enough water to pot to
cover chicken.
3. Add thyme, bay leaves and
peppercorns to pot and slowly cook
until boiling.
4. Lower temperature to
Medium-Low (175°F) and simmer
for 1-1½ hours, partially covered,
until chicken is cooked.
5. Carefully remove chicken and
transfer to cutting board to cool.
6. Discard skin and bones and
hand-shred meat and store in
storage container.
7. Carefully strain stock through a fine
sieve into a separate pot.
8. Use stock immediately, or cover and
refrigerate stock for up to 1 week.
Tip: Skim any impurities that rise to the
surface of the pot as it simmers.
Tip: Add more water as necessary to
the pot to keep chicken completely
covered while simmering.
Tip: Use the shredded chicken to make
the Chicken Noodle Soup recipe.
Vegetable Stock
Yield: 7 cups
4 medium yellow onions, unpeeled
4 medium carrots
3 medium potatoes
2 medium parsnips, turnips or
rutabagas, cut
1 small head cabbage
8 cups water
½ teaspoon whole peppercorns
4 stems fresh parsley
4 bay leaves
½ teaspoon basil,
½ teaspoon marjoram
½ teaspoon rosemary
2 pieces cheesecloth
1 piece twine
Directions:
1. Wash all the vegetables and cut off
root and stem ends.
2. Cut all vegetables in one large,
rough chop.
3. Place vegetables in a large stock pot
and add water.
4. Place peppercorns and herbs in
cheesecloth and tie into bundle to
make bouquet garni.
5. Tie bouquet garni to stock pot handle
for easy removal.
6. Bring to boil on Max/Sear.
7. Turn down to Medium- Low (175°F)
and let simmer for 1 hour.
8. Strain through colander, lined
with cheesecloth.
9. Store in refrigerator for 3 days or
freezer for up to 6 months.
Tip: Bouquet garni is a French cooking
term, meaning a bunch of herbs
tied together in a bundle for
flavoring a dish as it cooks.
• Freeze stock in ice cube trays.
Once frozen, place in a heavy
freezer bag to store.
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