Sentences with phrase «of chicken stock»

Just put a cup of chicken stock in the pan and gently cook with the lid on, for 30 - 45 minutes.

This sounds like something I would make, except with homemade vegetable stock instead of chicken stock.

If it gets too thick, add just a tiny bit of chicken stock.

I just made this while my latest batch of chicken stock cooled on the stove.

I didn't add any liquid other than the can of tomatoes and for flavor added a tablespoon of chicken stock base.

Stir in your mixture from the blender, add the rest of the chicken stock, and bring the pot to a boil.

Once that has, add 1.5 c of the chicken stock to the rice.

Add half of the chicken stock to a small bowl and whisk in the tapioca flour, continue to whisk until the tapioca flour is dissolved.

If it reduces too much, add an extra splash of chicken stock.

Please feel free to use vegetable stock in place of the chicken stock for a vegetarian version.

She makes it with homemade cornbread and bread, celery and onion, salt and pepper and poultry seasoning, and just the right amount of chicken stock to bring it all together.

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

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

Can I use vegetable stock in place of chicken stock.

If you've got an open bottle of white wine or box of chicken stock lying around, have at it.

If the mixture seems dry, add 1 tablespoon of the chicken stock at a time.

You may have to add a little of the chicken stock now, to prevent sticking to the bottom of the pot.

Think ahead before you freeze everything in one container: Are you really going to need that entire gallon of chicken stock all at once?

Pour in enough of the chicken stock to cover vegetables.

If not they will be too soggy and soak up most of the chicken stock.

In addition to the eggs, we added shredded chicken from a batch of chicken stock cooking.

Add the paprika and rice, stir, then add about a third of the chicken stock and stir again to combine.

Whisk in the tapioca flour into the remaining half cup of chicken stock.

Use water or vegetable stock instead of chicken stock.

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.

Stir in your mixture from the blender, add the rest of the chicken stock, and bring the pot to a boil.

Then repeat with another 1.5 c of chicken stock.

Place in large skillet with olive oil and half of your chicken stock and salt.

Bring a large pot of chicken stock to a boil.

Pour in a few tablespoons of chicken stock and bring to a boil, scraping up any of the brown bits from the bottom of the pan.

Add cumin, 1/2 of the cilantro, pobanos, and 1 quart of chicken stock.

But that doesn't mean you need to crack open a brand new container of chicken stock just because you're simmering up some jasmine rice.

Another tip is to make sure you use plenty of Chicken stock when you make your dressing.

A blend of chicken stock and slightly sweet coconut milk are added to the pot to create a savory broth before the aromatic and pungent yellow curry powder is swirled into the mixture.

1 1/2 qt of chicken stock 2 lb butternut squash cut in small cubes 2 tart apples (peeled) cut into small cubes 2 shallots chopped 1 tsp fresh rosemary or 1/2 tsp dried 1 tsp fresh thyme or 1 tsp dried 1/2 cup half and half 1/2 tsp salt 1/2 tsp ground pepper

Pour one cup of chicken stock into the pot, and add the coconut flour one tablespoon every 30 seconds until it's thick enough for you:

Ingredients 2 potatoes, washed, peeled and cubed 1/2 leek sliced into rings 1/2 onion diced 1 litre of chicken stock 2 chicken breast, skin off, cooked whole 2 ripe tomatoes, chopped and deseeded 1 carrot cubed 1/4 celery sliced 1 small zucchini diced 2 tbsp of fresh chopped parsley Fresh ground black pepper Spray olive oil

Added only one pepper in but added one parsnip, three carrots and only 6 new potatoes let that fry for a bit and then added 100 ml wine and 150 ml of chicken stock.

did use a bit of chicken stock with the water.

I make my enchilada sauce with a thickened base of chicken stock and tomato paste.

Carefully scoop 2 eggs per serving into a bowl along with a generous ladle of the chicken stock.

Add a spoonful of chicken stock or just salt the water before adding the quinoa.

Didn't put any butter in with the bok choy, and used tofu in place of cod and vegetable stock instead of chicken stock as I wanted this a vegetarian dish.

(Note: If risotto sits on the stove and gets a little too thick you can add a touch of chicken stock, but if you serve immediately this step should be unnecessary.)

Some days your risotto will take 4 cups of chicken stock then the next take 5.

My Bubby taught me to keep several jars of chicken stock in the freezer.