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Chicken Broth |
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Print this Recipe Giblets and bones from boned chicken 2 slices peeled ginger root Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Cover giblets, bones and gingerroot with boiling water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 to 2 hours. Strain broth; serve immediately or use for cooking. Broth can be covered and refrigerated up to 4 days or frozen up to 6 months. Dip frozen container into hot water just to loosen. Place frozen block in saucepan. Cover tightly; heat, stirring occasionally, until thawed. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Chicken Broth is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Red Snapper and Celery Cabbage Soup Winter Melon Soup Peanut Soup Tomato Egg Drop Soup Egg Drop Soup Beef Egg Drop Soup Beef and White Radish Soup Sichuan Vegetable Soup Hot-and-Sour Soup Meatballs with Celery Cabbage Soup Wonton Soup Pork Dumpling Soup Chicken Broth |
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