Place the potatoes in crock; sprinkle with paprika, and add 1 cup
of the chicken stock into the slow cooker.Cover and crock on HIGH for 2 hours, or until the potatoes are just tender.Transfer 2/3 of potatoes to a food processor or blender, along with the cooking liquid.
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:
Not exact matches
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups
chicken or vegetable
stock 1.5 cups water 3 russet potatoes, cut
into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
Carefully scoop 2 eggs per serving
into a bowl along with a generous ladle
of the
chicken stock.
I like to throw a couple
of chicken thighs (with bone and skin)
into my
stock to give it that real
chicken flavor, and after several hours
of gently simmering, the succulent, tender meat is falling off the bone.
This way, we will eat the
chicken straight away in the
stock with some vegetables (I often throw some chopped veggies, sometimes from the freezer,
into the pot for the last 20ish minutes) for an easy meal, then have a whole pot
of meat
stock left over for more soups and for drinking from a mug, and sometimes we have
chicken left to put
into other meals as well.
olive oil 1 green pepper 1 red pepper 3 ears
of corn, kernels removed from the cobs (or 2 cups
of frozen corn) 2 tbsp salted butter 2 strip
of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves
of garlic 1 cup
chicken stock 2 medium potatoes, peeled and cut
into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped
into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups
stock, vegetable or
chicken 3 cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
The home meal replacement chain's
stock was soaring and the lines were filled with hungry customers waiting to sink their teeth
into a serving
of the chain's delicious rotisserie
chicken.
Turner also advises hosts to be aware
of «stealth» ingredients that «can creep
into recipes» such as turkey or
chicken stock, and avoid using them.
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced
into medium - small cubes 1 (28 ounce) can diced tomatoes, drained
of juice 1 cup beef (or
chicken)
stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
How to get more flavor
into rice or grains: An easy trick is to cook with tomato liquid, vegetable or
chicken stock, instead
of water.
Finally, four cups
of chicken stock were tipped
into the pot, creating a rich base to spoon over the noodles and cheese.
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
3 Tablespoons (or more) vegetable oil 1
chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2 cup to 1 cup
chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring
into the sauce.
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).
2 tablespoons canola oil 2 pounds boneless, skinless
chicken thighs 1 tablespoon kosher salt 1 large onion, chopped 3 - inch piece
of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut
into 2 - inch pieces 1 — 15 ounce can crushed tomatoes 4 cups low sodium
chicken stock 1 cup natural creamy peanut butter 1 cup roasted peanuts 1 tablespoon ground coriander 2 teaspoons cayenne, or to taste salt and freshly ground black peppers 1/2 cup cilantro, chopped
* 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.
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut
into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup
of water or
stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut
into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups
chicken stock 1/2 cup chopped fresh parsley
* 2 cups brown basmati or jasmine rice * 3 Tablespoons vegetable oil * 3 cardamom pods, slightly smashed * 3 whole cloves * 1 2 - inch cinnamon stick * 1 sprig curry leaves, about 12 - 15 leaves * 2 cloves garlic, minced * 2 teaspoons grated fresh ginger * lower white part
of lemongrass stalk, bruised and cut
into two pieces * 1 cup packed, chopped fresh cilantro leaves and stems, plus extra leaves for garnish (optional) * 2-2/3 cups vegetable or
chicken broth or
stock * 1 teaspoon salt
This soup is an excellent source
of Dietary Fiber (22 % DV) and Vitamin B6 (35 % DV) Ingredients: 1/2 cup olive oil 4 corn tortillas, cut
into thin strips 1 small Spanish yellow onion, chopped 4 cloves garlic, diced 2 Anaheim chiles, seeded and chopped 4 medium tomatoes, chopped 4 cups reduced - sodium
chicken stock 1/2 bunch cilantro (optional), washed and chopped 1/4 tsp.
3 tablespoons butter 2 small sweet onions, diced 2 stalks celery, ends trimmed, diced 2 cloves garlic, minced 2 sprigs
of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut
into florets, main stem and core removed * 1 apple, peeled, cored and diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6 cups
chicken or vegetable
stock (see note in directions) 2 teaspoons apple cider vinegar salt and pepper to taste (lots
of pepper!)
ingredients CAULIFLOWER POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut
into florets) 1 medium yukon gold potato (peeled, cut
into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground
chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium
chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste)
ingredients PORK MEDALLIONS: 3 tablespoons olive oil 2 pounds pork tenderloin (trimmed
of excess fat, sliced
into 1 / 2 - inch thick medallions) 1 large sweet potato (cut
into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2 tablespoons unsalted butter 1/2 cup
chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2 tablespoons sherry vinegar (divided) 1 tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2 tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6 tablespoons unsalted butter 1 cup
chicken stock Kosher salt and freshly ground black pepper (to taste)
Whisk in the tapioca flour
into the remaining half cup
of chicken stock.
Noodle,
chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut
into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml
chicken stock, hot 4 small, skinless
chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice
of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut
into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml
chicken stock, hot 4 small, skinless
chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice
of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
Chicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the
Chicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1
chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the
chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2 cup to 1 cup
chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the
chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring
into the sauce.
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound
chicken, cut
into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken
into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut
into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or
stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2
of a fresh lemon extra sea salt, as needed for seasoning
Grab yesterday's roasted Brussels sprouts and tip them
into a pot with 2 cans
of chickpeas (with or without the liquid), 1 can
of diced tomatoes, and 1 quart
of chicken or vegetable
stock.
2 quarts
chicken stock 1 tablespoon olive oil 2 large carrots, roasted and diced 2 celery stalks, sliced 2 medium onions, peeled and chopped 2 cloves garlic, peeled and sliced 3 - 4 cups
of roasted pumpkin flesh (whatever you end up with after roasting and peeling your 4 - pound pie pumpkin) 1/2 pound freshly ground chorizo sausage * cut
into chunks 1 small bunch parsley, finely chipped (about 2 tablespoons) 1 tablespoon Madras curry powder Salt and freshly ground black pepper to taste
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and sliced
into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced
into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise
into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups
chicken stock 1 cup white wine Juice
of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise
into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
4 cups turkey or
chicken stock 2 dried ancho chiles, stemmed and seeded 2 dried guajillo chiles, stemmed and seeded 2 dried mild New Mexico red chiles, stemmed and seeded 1/4 cup slivered almonds 1/4 cup chopped pecans 3 - inch piece
of canela (Mexican cinnamon) 4 whole cloves 4 allspice berries 1 small onion, roughly chopped 2 cloves garlic 1 large tomato, roughly chopped 1 cup sweetened dried cranberries 2 tablespoons lard or vegetable oil 2 ounces bittersweet chocolate, broken
into bits Salt
3
chicken breasts, chopped
into small thumbnail - sized pieces 1 cup pre-cooked frozen shrimp 2 cups uncooked long - grain white rice 4 cups
chicken stock 1/4 cup butter 1/2 large onion, diced 1/2 medium green bell pepper, chopped 1/2 medium red bell pepper, chopped 2 medium jalapenos, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black pepper 1 tbsp white pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano 1 tbsp dried thyme 2 tsp dried basil 3 tbsp crushed red chile pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp
of Intensity Academy Hot Cubed Hot Sauce
organic, unsweetened coconut milk (I used Native Harvest brand) * 2 tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped
into bite - sized pieces * 1 - 2 cups turkey or
chicken stock, preferably homemade * 1 tablespoon palm sugar or organic dark brown sugar * 2 tablespoons fish sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped
into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped
into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination
of the two) * fresh lime juice to taste for serving - optional * sriracha or your favorite hot chile sauce for serving (I used my homemade chile garlic sauce)- optional
about 200 g
of left over
chicken meat 1 liter
of chicken stock 200 ml coconut milk a large piece
of fresh ginger, sliced and cut
into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut
into planks 1 can
of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch
of coriander, chopped
Braised Radish From Rachael Ray and the Food Network 2 bunches radishes, about 1 pound, trimmed
of tops and roots 1 1/2 cups
chicken stock 2 tablespoons butter, cut
into bits 1 large shallot, thinly... Continued
If you've made homemade
chicken / vegetable / beef
stock, trays are the perfect way to portion these
into little cubes for easy portioning
into recipes, and garlic butter can be made in advance to make homemade garlic bread or melted on top
of steaks.
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
Ingredients • 600g (2 1/2 cups) red rice • 100 ml (5 tbsp) extra virgin olive oil • 30g (3 medium cloves) garlic, finely chopped • 150g French shallot, finely chopped • 600g (4 medium - sized)
chicken thighs, cut
into 2 cm chunks • 2 large spicy chorizo sausages, cut
into slices • 1 cup cherry tomatoes plus extra for garnish • 250g large mussels, cleaned • 150g (1 1/2 medium sized) red bell peppers, seeded and chopped
into 1 cm pieces • 150g (1 1/2 medium - sized) green bell peppers, seeded and chopped
into 1 cm pieces • 5g (1 1/2 tsp) pimentón picante (smoked hot Spanish paprika) • 225g large raw peeled prawns • 3g (1 heaped tsp) loosely packed saffron strands • 1.5 litres fish
stock • Himalayan pink salt • Bunch
of rocket • Bunch
of basil
Buy a whole
chicken and cut it up yourself (save the bones for
stock), or divide that large box
of crackers
into nontoxic food storage containers at home.
• 1 kg
chicken pieces (skin removed) • 3 litres
chicken stock or water w / 3
chicken stock cubes • 2 large carrots, chopped
into large chunks • 2 brown onions, finely sliced • 2 pieces
of celery, roughly chopped • 250 ml uncooked rice • 2 packets
chicken noodle soup • 1 green apple, peeled and chopped • Salt and pepper • Chopped parsley to serve
Add the broth and 6 cups
of the water the
chicken was cooked
into a large
stock pot.
Variations: Instead
of using
chicken and making
chicken stock, use 5 cups Dashi and add any
of the following: fried tofu cut
into triangles and simmered in hot water for 5 mintues, fish cake slices, cubed silken tofu, julienned carrots, or chopped greens (watercress, arugula, or spinach).
We might proudly look at a bowl full
of pastured
chicken stock turned
into a lovely soup with local produce, and they are wondering will they ever eat pizza again?
3 cups homemade
chicken stock (or fish
stock) 3 - 4 stalks
of lemongrass (the lower white parts only - about 6 inches long) Large piece
of galangal (Thai ginger), sliced
into about 12 rounds 4 - 6 kaffir lime leaves, handtorn in half 1 organic garlic clove, peeled, smashed
«You could go
into a store and on the shelf you've got this carton
of vegetable
stock or
chicken stock, and that's probably something that's been flavored with salt and
chicken - flavored bouillon cubes or something like that.
Since buying myself an Instant Pot on Black Friday, though, the process
of making the
chicken bones
into stock has gotten so much faster and more flexible.
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.