Poaching Stock for Fish and Chicken

Poaching Stock for Fish and Chicken
Recipe type: Stocks and Foundation Sauces
Serves: 1
  • 4 Cups water
  • 1/2 Cup dry Vermouth or dry white wine
  • 4 cloves garlic
  • parsley sprigs or dill sprigs
  • black pepper
  1. 1. Place water, vermouth or wine, garlic cloves (bruise slightly for stronger flavor), parsley or dill and black pepper into a medium saucepan. Simmer gently for 10-12 minutes.
  2. Add the ingredients to be poached. Cover saucepan and simmer over low heat until done.
  3. Follow recipe directions for food item you are poaching to gauge cooking times.
  4. Yield: About 4 cups stock.
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.