| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 5 x ca. 450 g | Chicken, parts, (backs, necks, carcasses, and giblets), (no livers) |
| 2 gross | Onions coarsely chopped |
| 2 mittel | Carrots, peeled, trimmed coarsely chopped |
| 2 gross | Celery, stalks, with leaves, trimmed, coarsely chopped |
| 2 | cloves garlic crushed |
| 1 Bund | Parsley, stems |
| 2 | Thyme, sprigs, Or |
| 1 Prise | thyme dried |
| 1 | Bayleaf |
| 1/2 Teelöffel | Salt, coarse |
| 6 | peppercorns |
|
boil, skimming all of the froth from the surface as it forms.
the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary.
process.
with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible.
at the surface. Discard the fats.
months in the freezer.
York
Advice (628) Cooking
|
|
Anmerkungen zum Rezept:
|
