What a great idea!!! Nice hot day and I’m making nice hot soup. Actually, I’m cooking the chicken for a Rachel Ray recipe…Lemon Chicken and Leek Rice Pilaf. You are instructed to poach the chicken first, remove the meat from the bones then strain and reserve all of the cooking liquid (now is that a broth or stock)??? OK…so far…it’s only about 88 degrees outside. I don’t think I’d place any bets on my finishing this recipe today!!!
Broth – thin soup that has been boiled with meat, fish or veg.
Stock – a broth of meat or fish.
Poaching liquid for chicken:
In the bottom of a Dutch oven, put 2-3 bay leaves, 2 carrots, chopped, 2 garlic cloves crushed, 1 lemon (with skin) sliced, 1 onion (peeled) quartered, few stalks celery chopped, few pieces parsley chopped, salt and peppercorns. Place chicken on this and add 8-12 c. water. Sprinkle chicken with salt and pepper. Heat to boiling and gently simmer for 1 hour. Remove from heat. Cool in pan. Remove chicken for recipe and strain the liquid for use later on something else.