Sentences with phrase «chicken stock when»

Not exact matches

It's very hard to support the popular academic theory that the market is irrational when you know somebody who just made a twenty fold profit in Kentucky Fried Chicken, and furthermore who explained in advance why the stock was going to rise.

When the mixture is smooth, whisk in the warm chicken stock, and let it simmer, stirring constantly, until the sauce is thick and smooth.

Careful with water to be added when blending (or chicken stock which I used) to make sure your sauce is the consistency to coat the back of a spoon.

I love making it with chicken stock as well, but use water when I serve the quinoa in a dairy based meal (a kosher rule not to mix meat and dairy dishes in one meal).

It is one of my favorite soups because I love cannellini beans and when the ham bone is stewed in homemade chicken or turkey stock, the marriage of flavors is incredible.

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.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

When asked to come up with a recipe using Perdue Signature Chicken Stock for #WeekdaySupper I knew exactly which dish I wanted to try.

When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.

Add any juices from the chicken back into the pot when you add the stock in Step 7.

I usually add some stock powder when I use vegetable stock, but never in case of homemade chicken stock, that has enough flavor on its own.

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.

I usually use canned chicken stock, and since the can isn't two cups (when doubling) I would use one can, and then fill the remaining amount with water.

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.

Cynthia, I make these the night before and then store them in a glass mason jar in the refrigerator without any liquid, then add them to the hot chicken stock the next day when we eat them.

When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock

Enter Lundberg's wild blend, a mix of nutty - tasting rice that shines brightest when cooked in chicken stock.

When I make this soup I always use Pacific Foods Chicken Stock, a brand committed to using Tetra Park to be more environmentally friendly.

I also use 1 can of chicken stock and 1 can of beef stock when I make this (plus any liquid that I've saved (frozen) from cooking the ham)-- this seems to give a more complex flavor (we like it).

, this soup also tastes great when made with vegetable stock and the chicken is replaced with tofu.

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.

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.

When ready to make the quinoa salad, add the soaked quinoa and 3/4 cup chicken stock to a small to medium saucepan on medium to high heat.

When I don't have a homemade vegetable stock on hand, I like Imagine brand No - Chicken Broth (and of course, you can use real chicken broth if you're not a vegetChicken Broth (and of course, you can use real chicken broth if you're not a vegetchicken broth if you're not a vegetarian.)

When I make some more chicken stock this recipe will be at the top of the list to try.

When I made it with chicken stock vs. chicken broth, it was more flavorful.

When well fried, I moisten, as in sauce - making, by degrees, with the best broth or stock at hand — fish broth for fish, milk or vegetable broth for vegetables, giblet broth for chicken, and so on.

If you make the stock ahead of time for this chicken recipe, the fat will solidify when chilled so it's easy to lift off.

When should you use homemade versus store bought chicken stock?

She deep - fried some of the chicken wings she was using to prepare stock for the restaurant and, when done, doused them with hot sauce.

We think it's most delicious when made with homemade chicken stock.

Why pay someone to cut up your chicken when you can D.I.Y. and have the bones (stock) and the offal (liver pâte!)

Once you have made a few large batches of both the Chicken Stock and the Vegetable - Seaweed Stock (both recipes in The Elimination Diet Book), anything is possible when it comes to soup.

When the veggies are softened, they, along with all the accumulated juice, butter, and some chicken stock are poured on top of the dry bread and tossed together.

When planning to serve with rice, I also add a little bit... say 1/4 cup of chicken stock / water to increase the amount sauce that works well to soak in rice in some flavor.

When I store my chicken stock in mason jars in the freezer, I just fill up the jar to the «freezer line,» affix the 2 - part lid, wait 1 - 2 hours to let the stock cool, and then put in the freezer.

I stock pile in my pantry pasta, chicken broth, Pomi, snacks and butter and breads in my freezer like English muffins, loves and bagels when they all are on sale.

Though some of that varies based on whether I boil (or pressure cook) the chicken and include or remove that stock when adding the bones back to the pot to make broth.

If chicken stock or beef stock are your «go - to» soup basics, consider transitioning to vegetable stock when making soups, stews, grains, or legumes.

Beef stock is harder to make than chicken stock, but when you reduce it down and pour over steak, the flavor is to die for!

When the celery is completely cooked, put it into the belnder and add enough chicken stock to puree it as smoothly as possible.

My version of the classic soup - when you have a good chicken stock in the freezer, anything is possible.

But the biggest issue for me is that cooking a whole bird on the grill usually renders the leftover bones brittle and lifeless - which is not what you want when you're planning to turn those precious bones into a delicious homemade chicken stock or as I like to call it nutrient - dense bone broth.

When I make homemade chicken, beef, or duck stock, I freeze in one quart containers and then easily peel off the fat that freezes on top to use for cooking.

In fact, a study of chicken broth conducted by the University of Nebraska Medical Center found that the amino acids that were produced when making chicken stock reduced inflammation in the respiratory system and improved digestion.

When it is full, I will put it in the crock pot with some water and make a nice bunch of chicken stock.

Add to the pot, a bay leaf, a whole clove of garlic (mash when soft), a sprinkle of dried thyme, two whole dry cloves, and four cups of chicken stock.

(This step can be omitted when making chicken stock with whole bones, but it is especially useful when using chopped - up bones, and rinse the pot.)