Sentences with phrase «chicken stock so»

Pretty much followed recipe except only had 4 c. of chicken stock so used water for the rest.

Just made a bunch of chicken stock so i can make the wedding soup this weekend

Not exact matches

All I really wanted to make was chicken stock, but this recipe from Kitchn called for the bones from a roast chicken, so I thought I might as well do that first.

;) Oh I did make one adjustment, I had chicken stock on hand so I used that, not vegetable stock.

Next time I go to Costco I'll definitely stock up on some chicken sausage so I can make this once our little guy is here.

I had some Rancho Gordo black beans already cooked, so used them in their bean stock in place of the beef stock (plus one can of chicken stock, having it around).

I am SO pleased that vegetable or chicken stock isn't necessary for good flavor!

Thank you so much for including my blog about Chicken Stock.

I had Japanese eggplants, chicken stock, & cherry tomatoes on hand so that's what I used - doubled the recipe & gave 2 pans to 2 friends.

I have made so many but by far my fav is your Chicken Tortilla Soup — its always stocked in my freezer.

This broth based soup has so much flavor because it is made by stewing a ham bone in chicken stock which produces an incredibly delicious broth for this Ham and Bean soup.

I didn't have enough beef stock so I had to sub chicken stock for some of the liquid, I wound up using 32oz beef and 24oz chicken and it was delicious and a perfect consistency.

I saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.

Put the cooked Matzo balls into the chicken stock and finish cooking them there so they soak up the chicken soup flavor.

So when David expressed an interest in sipping on this savory, collagen - filled, belly - soothing and nutrient - rich soup, I wanted it to be better than any boring chicken stock he has ever had — or that I have ever made.

After an hour or so, when the chicken is fully cooked in the water with the veggies, remove it and separate the chicken from the bone and then toss the bones back into the stock pot to let it gently simmer for hours and hours.

Soft delicious Matzo balls in a tasty chicken stock — so warm and comforting!

Add chicken breast cubes back to pot (if using rotisserie chicken hold off and add it later with the black beans) Add chicken stock, canned tomatoes (with juice) and tomato paste, simmer, partially covered about 10 - 15 minutes or so.

We just moved so my kitchen isn't fully stocked yet so I only used onion, chicken, hot sauce, and mayo.

If I cook rice I usually do it in chicken stock and even just drinking it by itself is so satisfying.

I was out of all but chicken stock concentrate so I added 1/2 a bottle of a dark beer to the pot to add moisture and it came out so flavorful.

I also subbed out most of the oil with chicken stock to make it «healthy» It was so good!

I only used about half the stock this rendered in the chicken and dumplings so I was able to freeze a good amount of leftovers!

I have a bag with celery stems + onion scraps chillin» in my freezer right now with some remnants from my Lemon and Herb Roasted Chicken so that I can make chicken / veggieChicken so that I can make chicken / veggiechicken / veggie stock!

and pumpkin (about double the amount since it's so soft) with chicken stock.

My food processor broke, so I made this recipe even easier — same ingredients as my original recipe, but this time I diced up the two pounds of chicken breasts, threw that in my stock pot, and then blended the carrots, celery, red pepper and canned tomatoes in my blender, added that to the pot, with all the remaining ingredients and let it cook for a few hours on Sunday afternoon on low.

I did a bunch of chicken stock this weekend so i can make some more it ws so good.

The simplest rice we would get would be rice cooked in chicken stock and that quite rarely, maybe on one of those days when my grandma didn't have so much time for cooking, she did work full - time all her life after all and continued working long after she was actually retired.

Chicken gives up its favor without drying out, and stock becomes so flavorful in such a sort time.

But this tip applies equally to homemade broths and supermarket stocks — it's a way to spruce up something plain so that it stands out at dinner, perhaps in dishes like Miso - Soba Chicken Bowls or Really Good Vegetable Soup.

Also, I used my homemade chicken stock, which I think is must when doing risotto; it just adds so much more flavor!

I always keep homemade chicken stock in my freezer, so when my daughter asks me for carrot soup a half hour before dinner, I can quickly pull together a tasty and healthy soup.

Add a bit of chicken stock or a bit of water to the bottom of the dish, just a quarter cup or so, just so the bird doesn't burn.

Whether made in the instant pot or the crock pot, this chicken bone broth renders so much good flavor that you'll never go back to store bought broth or stock.

So I used some organic chicken stock / meat and veggies / herbs I had on hand, along with Thai staples I keep in my refrigerator and pantry.

Making your own chicken stock is so easy and nice to have on hand for numerous amazing recipes.

«A cure - all in traditional households and the magic ingredient in classic gourmet cuisine, chicken stock or broth made from bones of chicken, fish and beef builds strong bones, assuages sore throats, nurtures the sick, puts vigor in the step and sparkle in love life — so say grandmothers, midwives and healers.»

I made a few amends - I used chicken stock to boost the flavor and I only had canellini beans in the pantry so had to sub those for chickpeas.

Cook noodles as per directions so that they are al dente Brown onion in a saucepan in coconut oil Add celery, carrot and herbs and sauté for a further 3 minutes and season Add chicken and sauté for 4 minutes stirring often Add vegetables then pour in stock, and tamari and ACV bring to boil and reduce and simmer for 20 mins Just before serving the soup, add the noodles to the pot and stir to separate

I just happened to have chicken stock on hand so that's what I used.

I had sweet potatoes on hand so substituted those for the squash, and made a couple additions for depth - fish sauce (in tahini mix), coconut milk (with the chicken stock) and cilantro (at the end).

I used the chicken stock in the stew as well so if you do boil the chicken in stock do not throw it away when you are done cooking the chicken.

Kabocha Squash and Fennel Soup 1/2 medium kabocha squash 1 medium fennel bulb 2 T olive oil 2 t fennel seeds 3 T butter 1 cup sliced onions (I used a couple of shallots too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove the seeds.

During the cooking process water will evaporate so add chicken stock or water if necessary.

A note on chicken stock: Most stock powders are very high in salt and not much else so look for a ready to use liquid variety with as little additives as possible, and preferably low salt as you can adjust this to your taste.

When choosing store - bought broth make sure you choose a quality one made with real chicken as opposed to stock cubes, no added sugar, and low in sodium so that you can control the amount of salt added.

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

I'm so thrilled you mentioned this about chicken stock.

I don't drink so I just subbed the white wine with chicken stock.

This soup has all the exact same ingredients — only of course, you add homemade chicken stock which is so good for you.