Sentences with phrase «in enough chicken stock»

Not exact matches

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.

Chicken thigh fillets cut into thin strips — marinate in chicken stock, tiny bit of lemon juice, tiny bit of sesame oil, and a mixture of corn starch plus a tiny bit of water (just enough to make into a Chicken thigh fillets cut into thin strips — marinate in chicken stock, tiny bit of lemon juice, tiny bit of sesame oil, and a mixture of corn starch plus a tiny bit of water (just enough to make into a chicken stock, tiny bit of lemon juice, tiny bit of sesame oil, and a mixture of corn starch plus a tiny bit of water (just enough to make into a paste).

for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)

While the wine cooks off, in a large pot, add the chicken stock, plus enough water to cover the noodles, and bring to a boil.

Pour in enough of the chicken stock to cover vegetables.

The changes I made were I didn't use the stock, I just cooked the chicken in enough water to use for the soup.

for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)

In a small saucepan, make a roux using equal parts butter and flour (five tablespoons each will do nicely); do not brown (watch closely, stirring constantly ideally with a wooden spoon); add to this the liquid left from the scallops and enough chicken stock to make two cups liquid, including one cup half and half cream, stirring well to combine.