If you are vegetarian or have a family member who is, you can always substitute vegetable
stock for chicken stock in any recipe.
I read through the blog, recipe, and comments and have a question: blog refers to chicken broth but the recipe
call for chicken stock.
And all the vegetable soups can easily be made vegan by swapping vegetable
stock for the chicken stock and using coconut oil for the cooking fat.
Ingredients — 1 small head broccoli — 2 medium zucchini's — 2 medium carrots — 2 medium stalks celery — 1 can brown lentils — 2 packets
FODMAPPED for you chicken stock — 2 tbs Cobram Estate Garlic Infused Olive Oil — 500g lean chicken mince — 1 pinch chilli flakes — 1 tsp ginger — 1 tbs chopped lemon thyme — salt and pepper to taste — Sprinkle parmesan cheese (optional)
Of course you can adapt this all kinds of ways, replace the heavy
cream for chicken stock to make a lighter version of this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild rice.
I exchanged the corn for another pound of squash, the
water for chicken stock, and the lemon grass for the zest from an entire lemon.
I added a dash of soy and sea seemed oil and eliminated the salt because the chicken stock I used was not home made but if you have a good
reciepe for chicken stock, I'm up for that:) Thanks so much for sharing this yummy recipe,
1 lb parsnips — peeled and diced into 1 / 2 - inch pieces 3 tablespoons olive oil 3/4 teaspoon sea salt freshly ground black pepper 1 medium yellow onion — diced 2 cloves garlic — minced 1 celery stalk — diced 2 medium Pink Lady or Granny Smith apples — peeled, cored and diced 2 medium or 3 small potatoes 5 cups broth (I used water, the original recipe
calls for chicken stock) 1 teaspoon ground coriander minced fresh radishes for garnish
this recipe calls
for chicken stock.
For the Chicken Stock: 1.
Used own Chinese recipe
for the chicken stock, and added a little chile garlic paste at the end for finish.
Traditional polenta recipes usually call
for chicken stock, butter, milk, cheese, and salt.
For a vegetarian version, substitute vegetable stock
for the chicken stock.
We cooked three basic recipes — one for farro, one
for chicken stock, and one for chickpeas — in each of the 11 test models, then sampled the results.
Use it as a base for any number of recipes that call
for chicken stock.
This versatile broth is great for sipping, using as a base for egg drop soup, and in any recipe that calls
for chicken stock.
I typically save
them for a chicken stock, but I think we need to try something new with them... like pie!
This looks great and I have been looking for a «recipe»
for chicken stock.