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Instructions
MY COOKBOOK
Step 1 :Bring chicken, water, and 1 This book belongs to:
tablespoon salt to a boil in a large
Basic Chicken Soup stockpot. Skim foam. Add onions, celery,
and garlic. Reduce heat. Simmer, partially
Everyone has their own favorite chicken covered, for 30 minutes.
soup recipe, but rarely have so few
Step 2 : Remove breast, and set aside.
ingredients added up to so much comfort.
Add carrots. Simmer, partially covered,
This version has classic flavors and, thanks
for 40 minutes.
to a simplified method, cooks more
quickly than traditional chicken soups (the Step 3 : Remove remaining chicken;
dish is ready in a little over an hour). discard back and wings. Let cool slightly.
There's no need to make a separate stock; Remove meat from bones, and cut into
the vegetables and meat form their own bite-size pieces.
satisfying broth.
Step 4 :Stir in desired amount of chicken;
Ingredients reserve the rest for another use. Skim fat.
Season with salt.
1 whole chicken (about 4 pounds), cut
into pieces (including back)
8 cups water
Coarse salt
3 medium onions, thinly sliced (4 cups)
2 celery stalks, sliced crosswise 1/4 inch
thick
4 garlic cloves, crushed
 Directions
Brown Beef onion.
Step 1:Quarter Stock
Chop scrubbed
celery and
In classical carrot
French into 1brown
cooking, inch chunks.
stock
Place chicken pieces, onion,
is made with veal bones for a delicate- celery,
bodiedBasic Chicken Stocks
carrot,
soup;salt,
here,and cloves
beef in large
is added for soup
a pot
deeperorflavor.
Dutch To oven.
makeAdda 6traditional
cups water. Bring to
A
version, great
a boil. stock
Reduce
simply to
heat,
replace use forwith
thecover,
beef soups,
and simmer
moresauces,
for gravies, etc.
veal1 bones..
hour.
Step 2:Remove chicken and vegetables.
Ingredients
Ingredients
Strain stock. Skim fat off the surface.
1
4 poundspoundvealchicken
bones, parts
such as knuckles
Step
and shin 3 :To clarify stock for clear soup,
1 large onion
removing
2 pounds short solid
ribs orflecks
oxtailthat are too small to
(optional;
add 33be strained
stalks
more outveal
celery,
pounds withbones
cheesecloth,
including some follow
if notleaves
using
ribs) 1this method. Separate the egg white from
large carrot
the egg yolk,
3 tablespoons and reserve
sunflower or othertheneutral-
shell. In a
1 ½
smallteaspoons salt
tasting oil bowl, combine 1/4 cup cold water,
3egg white,
whole
2 tablespoons and crushed
cloves
tomato paste eggshell. Add to
strained
2 onions, stock,and
unpeeled andquartered
bring to a boil.
6Remove
cups water (Optional)
2 celery stalks,fromeachheat, andthirds
cut into let stand 5
¼minutes.
2 carrots, coldStrain
cuppeeled andagain
water through
(Optional)
cut into 2-incha sieve
pieces lined with cheesecl oth.
1 egg
4 garlic cloves, unpeeled and crushed
1 cup water or red wine
6 sprigs flat-leaf parsley
4 sprigs thyme
2 dried bay leaves
2 teaspoons whole black peppercorns
Step 4:Add enough water to stockpot to
Directions

Chimichurri
an uncooked, super easy sauce that goes
great over grilled, roasted, or baked meats
and seafood and also goes well with
boiled or roasted potatoes, steamed green
beans and summer squash, and fresh
sliced tomatoes. And, omigaw, it’s
stupendous on a simple cheese omelet.
It’s a spicy Argentinian sauce called
Chimichurri and there are endless
variations.

Ingredients:
1/2 cup minced, packed cilantro or
parsley (or a mix of both)
6 tablespoons red wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced (2 teaspoons)
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 – 1/2 teaspoon crushed red pepper
flakes, depending on your taste for the
Beurre Blanc 2 tablespoons minced shallot (green
onion may be used instead)