Currently viewing the category: "celery"
It's easy to make your own broth to use in cooking or as the basis for soups. It's healthier, too, than buying canned broth, since you can control the amount of salt you add and can remove fat from the stock after cooking. Use stewing chickens, chicken backs, or the leftover carcass from a roast chicken. Place the chicken in a large stockpot with yellow onions with the skins on (to add color), celery ribs, carrots, bay leaves, whole peppercorns, thyme, and salt. Cover the ingredients with water and bring to a boil. Remove any debris that floats to the top, reduce to a simmer, and cover. Once done, strain the liquid to remove the vegetables, bones, and any meat pieces. Let the stock cool completely and refrigerate. Remove any fat that congeals at the top. Cooking time: three to four hours.
 
2 cups chopped onion 1 cup chopped celery 1 cup chopped carrot 2 table spoons butter salt and fresh pepper fresh herbs coarsely chopped parsley, thyme, and marjoram and favorites. Heat a large skillet of sauteed pan over medium heat. Once hot, add butter. Once melted add remaining ingredients and sauteed gently over medium heat until the vegetable soften. Water can be added to this to form a simple stock. Try starting your favorite soups, stews and casseroles with this base, adding ingredients to the finished mirepoix. A mirepoix is used either to season stews, soups, sauces, and fricasses or as a base for braising meats or fish. In this recipe, mirepoix refers to equal parts of finely diced carrot, onion, and celery.
 
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