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      RECIPE TITLE "Chicken Stock Recipe"
    Source: Wolfgang Puck's Modern French Cooking for the American Kitchen,
    courtesy of Cooking.com

    yields Makes 1 gallontime--- difficultyeasy


    One of the most useful stocks in your kitchen, chicken stock will enhance your sauces and soups.

      RECIPE INGREDIENTS

    2 leeks
    2 carrots
    2 stalks celery
    1 2 1/2- to 3-pound chicken or chicken bones and wings
    1/2 teaspoon salt
    1/2 teaspoon whole peppercorns
    A pinch of thyme
    1 bay leaf
    4 quarts water

    Wolfgang Puck's Modern French Cooking for the American Kitchen
    Wolfgang Puck's Modern French Cooking for the American Kitchen NEW IN PAPER! Beard Award-winning chef of Spago combines classic French methods with American ingredients & tastes in imaginative recipes designed for home kitchens.

      RECIPE METHOD

    Clean the vegetables and cut them into 1-inch pieces. Place in a stockpot with the chicken, salt, peppercorns, thyme, bay leaf, and water.

    Bring to a boil and skim as necessary. Cook for 30 minutes or until chicken is tender.

    Remove whole chicken or bones and wings, and strain the stock into a clean bowl or stockpot . Skim to completely remove fat.

    For a glace. Reduce to about 2 1/2 or 3 cups.

    Serving size = 1 cup

    Recipe reprinted by permission of Wolfgang Puck. All rights reserved.

      Nutrition Facts
    Makes 1 gallon
    Facts per Serving
    Calories: 18 Fat: 0g Carbohydrates: 3g
    Cholesterol: 4mg Sodium: 88mg Protein: 1g
    Fiber: 1g % Cal. from Fat: 0% % Cal. from Carbs: 67%

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    Vegetable Soups from Deborah Madison's Kitchen When I said I was working on a soup book, the response was often, "Oh, I love soup!" People enthuse about soup in a way that's so heartwarming it makes me feel as if I'm in the right camp... The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those that are classics in the culture (Boston-Style Black Bean Soup). I've tried to streamline these dishes as much as possible without sacrificing goodness, so that you can easily enjoy them in your own kitchen. I hope you do enjoy making these soups and add them, one by one, to your repertoire. -from the Introduction In Vegetable Soups from Deborah Madison's Kitchen, America's favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long. Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, She serves up a selection of soups ranging from stylish first courses to substantial one-bowl meals. Madison begins with a soup-making primer and streamlined recipes for vegetable stocks and broths (such as the Hearty Mushroom Broth), which serve as the foundation for many of the recipes that follow, for those who wish to make their own. Soups like the Mexican Tomato Broth with Avocado and Lime can start a supper or stand alone as a simple, light meal. Cooks looking for heartier choices will find satisfying dishes such as Potato and Green Chile Stew with Cilantro Cream or grain-based soups like the Wild Rice Chowder. Organized by seasons, the recipes make the most of the produce-from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn't available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make them your own with simple additions from delicious oils and herbs to an invigorating Cilantro Salsa. Featuring fifty stunning full-color photographs by Laurie Smith, serving suggestions, wine notes, and a host of ideas for creative finishing touches including caramelized pear "croutons" and souffléd cheese toasts, this friendly soup lover's guide gives the reader a hundred delicious ways to enjoy the benefits and flavors of vegetables by the bowlful throughout the seasons.

    400 Best-Ever Soups
    400 Best-Ever Soups Over 400 mouthwatering recipes for soups, broths, chowders, bisques, consomm?s, gumbos and laksas Superbly illustrated with over 1600 specially commissioned photographs Features dishes from all over the world, including Irish Bacon Broth, Scottish Cullen Skink, Spanish Gazpacho, Hungarian Cherry Soup, Thai Pumpkin, Prawn and Coconut Soup, and Japanese Soba Noodles in Hot Soup with Tempura Includes a complete guide to ingredients and how to use them, and step-by-step instructions for making your own delicious stocks and creative garnishes Includes complete nutritional information for every recipe



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