bosch sgs 45 n 02 eu

he wings at the second joint, leaving just the meaty "drumette." Cut the chicken carcass into several pieces, and place the carcass, wi ngtips, neck and giblets in a pot with 1 1/2 quarts of water. Heat it over a moderate burner. 5 Debone the legs and wing drumettes by s licing the meat from the bones. Add these bones to your pot, along with a chopped medium onion, small carrot and one chopped rib of cel ery. Wrap and refrigerate the deboned chicken meat. 6 Simmer the chicken bones and vegetables for three hours to make a broth. Season i icon desktop manager t lightly with salt and pepper, and add bay leaf, fresh sage, garlic or other ingredients as desired. Preparing the Stew 7 Strain the c hicken broth into a clean pot, and spoon away any excess fat from the surface. Add potatoes, carrots and other vegetables, if desired. bosch sgs 45 n 02 eu Bring the pot to a simmer. 8 Place the chicken breasts on a clean cutting board with the deboned legs and wing drumettes. Cut the meat .

ng bowl. 10 Add 4 teaspoons of butter to the drippings at the bottom of the pan, and then 5 tablespoons of instant-mix flour such as Wo ndra. Stir, until the butter has been absorbed and the flour has taken on a pale golden color. 11 Whisk in chicken broth from the veget able pot slowly, scraping the flavorful brown crust from the bottom of the pot. The flour and butter mixture, called roux, will thicken initially and then thin again as more broth is added. When it is well mixed and free of lumps, add the rest of the broth and vegetable free 2d game textures s. 12 Spoon the browned chicken pieces into the stew pot and stir. If the stew is too thin, whisk more instant-mix flour into cold wate r and add it to the pot, stirring constantly. 13 Simmer for 20 to 30 minutes, until the chicken is fully cooked and the flavors have me bosch sgs 45 n 02 eu lded. Taste, and adjust the seasoning with salt and pepper. Serve hot.1 Bring one gallon of water for each pound of collard greens to a .

for one minute. Maintain a high heat setting to bring the water back to a boil. If it does not resume boiling, remove some of the colla rd greens for a second batch. 4 Reset the timer for two minutes and continue to boil the collard greens in the covered pot. 5 Fill a si nk or large bowl that will fit the basket with cold water. 6 Remove the basket from the boiling water and place immediately into the co ld water. 7 Set the timer for three minutes. Keep the water cold by adding more cold water, changing the water or adding ice cubes. 8 R orthodoxy audio book emove the basket of collard greens from the cold water and drain well. Spread the greens out flat on a cookie sheet to freeze, and then add to zippered plastic bags for long-term freezer storage.Steaks, Roasts and Chops The USDA recommends cooking raw beef, pork, lamb a bosch sgs 45 n 02 eu nd veal steaks, chops and roasts to a minimum internal temperature of 145 degrees Fahrenheit. Expert barbecue smokers recommend cooking .

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