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The distinction between chicken stock and
chicken broth is practically nonexistent. Traditionally, stock includes bones
and some seasonings, such as celery and parsley, but broth is just the meat and
water. That distinction is all but forgotten, so when buying ready-made chicken
stock for soups, whether in cans, tubs, or resealable boxes, don't worry about
the label.
If you don't have a rotisserie or other cooked
chicken, the fastest way to get cooked chicken is to poach it. Put a whole raw
chicken into a large saucepan. Cover it with cold water and bring to a boil over
medium-high heat. Simmer for 30-40 minutes and remove to a plate. Allow to cool
before removing the meat. Boneless chicken breasts cut into strips are
great for stir-fries and they make for terrific and fast chicken fajitas. Designed for poultry, corn and peanut fritters
are superb when serve hot and are especially recommended as an accompaniment
to Chicken Maryland and ready prepared packets of Chicken Kiev or
Chicken Cordon Bleu.
More Chicken Recipes
How to Carve Poultry ? |