Sentences with phrase «chicken stock which»

This compares with a pot of chicken stock which takes 24 hours to make with quality pastured chicken very expensive and sometimes hard to find.

I just got all the ingredients for your homemade low fat chicken stock which I'm making today!!

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

Add chicken base (a highly concentrated chicken stock which is found near chicken bouillon cubes and other soups in your grocery store), thyme, oregano, green onions and shrimp.

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.

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.

Not exact matches

White chicken stock, in which neither the chicken nor the aromatics are roasted first, may be the most versatile of all stocks.

Here in Spain they have Sopa Picadillo which comprises Chicken stock with meats (chicken, serrano ham trimmings, etc), hard boiled egg (chopped), and a starch (potatoes or croutons or fideo pasta), with various chopped herbs afloat in thChicken stock with meats (chicken, serrano ham trimmings, etc), hard boiled egg (chopped), and a starch (potatoes or croutons or fideo pasta), with various chopped herbs afloat in thchicken, serrano ham trimmings, etc), hard boiled egg (chopped), and a starch (potatoes or croutons or fideo pasta), with various chopped herbs afloat in the soup.

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

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

The sweet potatoes get cooked in the tasty broth which is a combination of coconut milk and chicken stock — this makes them extra flavorful.

You can cook it with chicken stock if you like or just plain water, which is what I do many times as well.

Sometimes it can be hard to make really flavorful, which is why I like to boil it in chicken or vegetable stock, and then add fresh herbs and even some feta or other flavorful addition sometimes.

* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.

You can use your own homemade chicken stock to make this (see my bone broth recipe here), which is what I used for this recipe... or you can use the boxed stuff from the store.

Also added more soy sauce and chicken stock instead of broth, which is what I had on hand.

The result was this family - friendly crockpot recipe which uses layers of browned ground beef, spaghetti, homemade or from - a-jar pasta sauce, chicken stock, and two kinds of cheese, all cooked together to make a delicious - sounding dinner from the slow cooker.

Used a mystery squash with a dark orange flesh which I cut in half and roasted to take advantage of the oven already in use, doubled the lemon grass, used a quart of home made chicken stock from the freezer, and zipped up the whole thing with a hand blender right in the pot.

12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)

The base of this white bean soup starts with quick caramelized onions, which are layered upon with garlic, lemon and dried herbs — rosemary, thyme and Greek oregano — before simmering away in a rich chicken stock.

Many suggest a large stock pot and organic meats, which you bring to just a boil, reduce the heat, skim off foam that floats to the surface, add vegetables, and keep at a slow simmer for some hours depending on the meat... beef for at least 8 hours so it has time to surrender all its minerals and flavor, and chicken for about half that time.

Which stock or broth should you focus your time on given the many options available: chicken, turkey, goose, duck, venison, beef, pork, fish, shrimp etc?

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.

Which leads me to another question, is there a difference between chicken stock and bone broth?

This is the best cookware to make your own bone broth or meat stock, which are excellent ways to cook meat (for meat stock) or use chicken carcasses or beef / lamb bones (for bone both).

Brewing up a big pot of stock is one of my favourite weekend activities and I've made it every old which way — vegetable or herb stock, beef or chicken bones.

I do love a nice chicken casserole, but I don't get the bones for stock, I cook them down for the dogs which they love me for.

There is a whole section about charting stock patterns, which I didn't even bother with, because for me, using past performance charting to predict future stock moves is akin to reading chicken entrails.

Almost all chicken stock I have ever made and found in stores in boiled with onions, which are toxic for cats.

If this evolves into an exodus, the result could be a one / two combination of stock dumping and page deleting that would be so connected that it would be hard to tell which is the chicken and which is the egg.

Here's the recipe, which is a modified version of an old Gourmet Traveller one, but I used silverbeet instead of spinach, chicken stock and water instead of vegetable stock, one less leek, and no green lentils, celery or creme fraiche as I was determined to cook with my existing pantry and fridge ingredients.