Poaching Stock For Fish & Chicken.poultry 4 cup water 1/2 cup dry vermouth 1 or dry white wine 4 garlic cloves 1 parsley sprigs 1 or dill sprigs 1 black pepper 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. Follow recipe directions for food item you are poaching to gauge cooking times. Yield: About 4 cups stock. Recipe By : Jo Anne Merrill |
