2 QUARTS IN CUPS RECIPES

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CHICKEN BROTH RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Chicken Broth Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Total Time 3 hours 5 minutes

Prep Time 20 minutes

Cook Time 2 hours 15 minutes

Yield about 3 quarts

Number Of Ingredients 11

1 (4-pound) chicken, whole
1 medium onion, peeled and quartered
2 medium carrots, quartered,
2 stalks celery, quartered
1 leek, dark tops only
1 medium parsnip, peeled and quartered, optional
3 generous sprigs fresh thyme or 1 teaspoon dried
3 generous sprigs flat-leaf parsley
5 whole black peppercorns
1 bay leaf
About 4 quarts water

Steps:

  • Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry.
  • Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour.
  • Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using.

VEGETABLE SOUP (CANNING) RECIPE - FOOD.COM



Vegetable Soup (Canning) Recipe - Food.com image

Adapted from the Ball Blue Book of Canning, this is a good recipe for canning. Pack summer produce into a jar and eat it in the winter!

Total Time 1 hours 39 minutes

Prep Time 20 minutes

Cook Time 1 hours 19 minutes

Yield 7 quarts

Number Of Ingredients 10

2 quarts tomatoes (you can use canned if you need to) or 12 large tomatoes, peeled, cored, chopped (you can use canned if you need to)
6 medium potatoes, peeled, cubed or 1 1/2 quarts potatoes
12 medium carrots or 1 1/2 quarts carrots
4 cups lima beans (canned or frozen)
4 cups corn, cut, uncooked or 9 ears corn
2 cups celery, cut in 1-inch slices
2 cups onions, chopped or 2 medium onions
6 garlic cloves, chopped
6 cups water
salt and pepper, to taste

Steps:

  • Combine all the vegetables in a large saucepot. Add the water, boil 5 minutes. Season with salt and pepper, if desired.
  • Ladle hot soup into hot jars, leaving 1" headspace. Remove air bubbles with a knife. Adjust two piece caps.
  • Process pints 1 hour, quarts 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.
  • Yield: About 14 pints or 7 quarts.

Nutrition Facts : Calories 429.6, FatContent 2.6, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 482.8, CarbohydrateContent 92.7, FiberContent 17.9, SugarContent 18.1, ProteinContent 16

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