By James Beard
Because the early Seventies, greater than 250,000 bread enthusiasts have depended on Beard on Bread to teach them precisely find out how to take advantage of out-of-this-world breads that you can imagine. Now, this vintage number of a hundred scrumptuous bread recipes comes in a brand new alternate paperback variation that includes greater than ninety illustrations via Karl Stuecklen.
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Extra info for Beard On Bread
FOR THE STOCK: Heat the oil in a large Dutch oven over mediumhigh heat until shimmering. Add the ground chicken, onion, carrot, and celery. Cook, stirring frequently, until the chicken is no longer pink, 5 to 10 minutes (do not brown the chicken). 2. Reduce the heat to mediumlow. Add the broth, water, bay leaves, salt, and chicken breasts; cover and cook for 30 minutes. Remove the lid, increase the heat to high, and bring to a boil. ) Transfer the chicken breasts to a large plate and set aside.
2. Increase the heat to high; add the boiling water, reserved chicken breast pieces, salt, and bay leaves. Reduce the heat to medium-low and simmer until the flavors have blended, about 20 minutes. 3. Remove the breast pieces from the pot. When cool, remove the skin and bones from the breast pieces and discard. Shred the meat with your fingers or two forks and set aside. Strain the stock through a fine-mesh strainer into a container, pressing on the solids to extract as much liquid as possible; discard the solids.
Now we had a stock that just needed some salt and a bay leaf to round out its flavor. We reserved some of the skimmed fat from the stock to sauté aromatics and carrots for the soup, and we added in tender chicken breast pieces that had already been poached in our stock. For extra flavor, we cooked the egg noodles right in the soup pot so they could absorb rich, meaty flavor from the stock. With a final sprinkling of chopped parsley, our chicken noodle soup was complete—rich, homemade broth, moist pieces of chicken, tender vegetables, and perfectly cooked noodles.