Sentences with phrase «chicken covered with water»

Not exact matches

To poach chicken, you just cover the chicken pieces with water and let them simmer on the stovetop until the chicken is cooked through.

Cover the breasts with half of the chicken broth, using water to make up any difference.

Directions: In one pot I cover the potatoes and onions with water, and add the chicken bouillon and salt.

While the chicken marinates, place the potatoes in a pot and cover with cold water and season with salt.

Directions: Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

Add chicken along with any paste in bowl, potatoes, and 2 cups water, and bring to a boil; reduce heat to medium - low, and cook, covered and stirring occasionally, until chicken is cooked through, about 25 minutes.

POACH CHICKEN: Put chicken in sauce pan and cover withCHICKEN: Put chicken in sauce pan and cover withchicken in sauce pan and cover with water.

Put the chicken thighs in a deep sided saute pan and cover with the beer and water.

Would it work covering the chicken with the beer and water?

I covered the chicken with water and boiled.

Once the venison is cooked through add in the rest of the ingredients - making sure to cover the meat and rice with the water and chicken stock - adding more if necessary.

What I do is get a large pack of chicken breasts and add it to a crockpot covered with water or chicken stock the night before..

Cover with chicken broth (or water) and bring to boil.

Chickens roam freely on floors covered with soft, dry bedding, and are given clean water and feed through feed systems and water lines that are checked daily, the company says.

Place the piquíns, chicken, 1/2 the onion, and garlic in a pan with enough water to cover.

Add chicken, beans, and oregano and cover with water by 1 - inch.

Add enough hot water to reach halfway up the sides of the ramekins, cover loosely with foil and bake the chicken - liver mousse for about 1 1/2 hours, until an instant - read thermometer inserted in the mousse registers 155 °.

Place chicken in a large sauce pan and cover with water.

Put the chicken and onions in a deep sided saute pan and cover with the broth and water.

Cover with chicken stock or water and bring to a boil, then reduce the heat to low and simmer, covered, until the chicken is cooked through, 20 to 25 minutes.

Place the chicken in a medium saucepan and cover with water.

* Place the chicken breasts in a Dutch oven or other large pot and cover with water to about 2 inches over the chicken.

For the chicken: Start by putting the chicken in a pot and covering it with water.

The recipe starts with a whole chicken placed in a slow cooker and covered with water.

All I do, is throw the chicken with some sweet paprika, oil and salt, cover with water, and forget about it for the next hour.

Place chicken thighs in a large pot and cover with broth and water.

Place the shallot, coriander stems, chicken and ginger in a saucepan and cover with cold water.

Couscous: While chicken's cooking bring water or stock to a boil, pour over couscous, stir and cover the bowl with parchment paper or a lid and let sit undisturbed for 5 minutes / Then lightly fluff with a fork and the couscous is ready — the fluffing with a fork is important, otherwise it can get gummy.

Fill with water until it covers chicken by 2 inches.

Place in a large stock pot with remaining chicken ingredients and cover by an inch or so with cold water.

600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2 garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make ahead).

Place chicken in medium size pot with garlic and onion and cover with water.

Fill the pot with water until it just covers all the chicken, and bring to a boil.

Place whole chicken in a soup pot and fill with just enough water to barely cover the chicken.

Place the quinoa in a small stock pot and cover with 2 cups water or chicken stock.

Place chicken in a skillet, and cover with water; bring to a boil over medium - high heat.

POACH CHICKEN: Meanwhile, put chicken in another sauce pan and cover withCHICKEN: Meanwhile, put chicken in another sauce pan and cover withchicken in another sauce pan and cover with water.

While the chicken is cooking, put potatoes and 1 tablespoon salt in a medium sauce pan and cover with water.

Place the chicken parts in a pan, cover with water, and add the onions and salt to taste.

Place chicken in a small saucepan and cover with water.

1 Poach the chicken thighs, peppercorns and garlic in a large pan just covered with water and simmer gently, lid on, for 18 - 20 minutes until cooked through.

Add enough water to cover the beans and chicken to thin the soup as desired; season with fresh lime juice.

Place chicken in a large stainless steel pot with water, lemon juice and all vegetables and herbs Bring to a boil, and remove foam that rises to the top Reduce heat, cover and simmer anywhere from 1 - 6 hours Remove whole chicken with a slotted spoon Remove chicken meat from the carcass and reserve Strain the stock into a large bowl and refrigerate until fat rises to the top and congeals Skim off fat and place stock in a jar or covered container in your refrigerator

Serves 6 300g fresh borlotti beans, or 200g dried beans soaked in cold water overnight and drained6 tbsp olive oil1 onion, finely chopped2 basil leaves1 rosemary sprig1 litre chicken or vegetable stock 1 red chilli, chopped (optional) 1 tbsp tomato pureeSalt and pepper150g tubetti pasta (little tubes) 4 tbsp extra virgin olive oil to serve Put the beans into a heatproof earthenware pot or large pan and cover with cold water.

Put the chicken in a saucepan and cover with water or stock.

Place chicken and 1/2 teaspoon salt in a small saucepan and cover with water; bring to a boil.

Place chicken in the slow cooker and cover with 5 cups water or chicken broth.

... or should I take a whole chicken and put it in the pot and cover it with water and then pull off the meat?

Simply save all your chicken or beef bones, cover with water in a crockpot and simmer for at least 12 hours.

Here is my recipe for Astragalus Bone Broth: Place chicken or other bones in a pot or crockpot Cover the bones with water Add about 2 tablespoons of raw apple cider vinegar for every 8 cups of water Add 1 ounce of dried astragalus root for every 8 cups of water or so Cover with a tight fitting lid Simmer very low on the stove or cook on low in the crockpot for 12 - 48 hours Strain the broth and enjoy