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Image via blogspot.com. If there's a small amount of fat floating on top of the liquid, you can use a paper napkin or a piece of white bread to soak it up. You can also remove the stock from heat, wait until it cools a little, then throw in an ice cube. The fat will coagulate around the cold ice cube and make it easier to lift out.
4/16/15 9:30 AM. Poor chickens. Bacon fat is revered (and justifiably so), and duck fat is a staple at most fine grocers. Marbles of fat make a steak divine, and goose fat is the holy grail of fatty goodness. Yet chicken fat is usually thrown away. If you're one of those people who roasts a chicken and pours the pan's gooey and oily contents ...
According to cookbook author Michael Ruhlman, when you use canned or pre-made stock, you are actually hurting the taste of your food with high levels of sodium and unnecessary additives. Vegetable soup made with water instead of stock. Image via Around the World Recipes. Plus, most pre-made stocks taste artificial and lack the robust full taste ...
Step 1: Poach Chicken. Place the whole chicken breast in a pot with a cover. Add enough liquid (1 part chicken broth, 1 part water) until the chicken breast is covered by at least half an inch of clearance. You can also add a pinch of salt and pepper to taste, if you'd like. Bring the liquid to a boil, then turn the heat low; cover and simmer ...
Add a small amount of oats, stir, then allow the soup to simmer for a while—the oats will eventually dissolve into the soup and leave behind a thicker texture. Some recipes call for bread to be used as a thickener, such as potato-leek soup. Oats can be used as a substitute for this as well: simply add ½ cup oats for each slice of bread.
Step 4: Add Water & Cook. Add enough water to cover the bones, then bring the broth to a boil. Once the water boils, lower the heat so that the broth is simmering softly. Simmer the broth for at least 4 hours, but preferably at least 10. If you have the time, simmer the broth overnight (bone broths sold at restaurants usually simmer 24-48 hours).
Pour water over fish, covering by about one inch. Immediately cover wok or pot with lid or aluminum foil. Let stand for 10–12 minutes. Combine sesame oil, soy sauce, and some shallot slivers and heat gently in microwave at about 20% power for one minute. Remove fish gently with slotted spoon.
Pour the veggies into the bottom of the slow cooker, place the meat atop the vegetables, then pour in some beef broth (and in this case, a small amount of whiskey and coffee powder) until the liquid comes halfway up the roast.
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Step 3: Create the Broth. Once the onion slices are caramelized, remove the bowl from the microwave again and add the beef bouillon cube and 1½ cup of water. (These two ingredients will create the broth.) Cover again, then cook for 2 more minutes. Remove the lid, then stir the broth to make sure the bouillon cube and butter spread evenly.