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Stock made from chicken carcass - put it in cold water, bring to boil, simmer, strain. Chill and skim off the fat. Don't throw the fat away. Cook onions in the chicken fat until browned and softened. Add chicken stock, lentils, and leftover veg from Christmas dinner, like roast parsnips and potatoes (chopped), shredded sprouts with bacon and chestnuts, chopped carrots, etc, etc. Pour in any leftover gravy too, and any red wine dregs. Bring to boil. Cook over very low heat for very long time. Puree or not. Kake
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