Sentences with phrase «rich chicken stock»

How to do it: Chicken liver is great sautéed quickly with ginger, shallots, and garlic with a splash of rich chicken stock (reduced to a syrup) and a dash of lemon juice.

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.

This is a crowd - pleasing hearty vegetable soup loaded with summer vegetables like zucchini, yellow squash and tomatoes, potatoes, beans, herbs and a rich chicken stock.

I used part bean stock, homemade rich chicken stock and some of the juice from the tomatoes.

Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter

The vitamin K2 in the deep yellow pastured butter, the mineral - rich chicken stock made from long - simmered vegetables and pastured chicken bones, the fresh, colorful vegetables: they all combine to make a complete meal that satisfies and nourishes your whole body.

Not exact matches

Packing in even more chicken — up to eight pounds per four quarts — will yield an even richer, deeper stock.

Unflavored gelatin improves the body of stocks made with parts of the chicken that are less collagen - rich.

So when David expressed an interest in sipping on this savory, collagen - filled, belly - soothing and nutrient - rich soup, I wanted it to be better than any boring chicken stock he has ever had — or that I have ever made.

Finally, four cups of chicken stock were tipped into the pot, creating a rich base to spoon over the noodles and cheese.

Risotto Milanese is a deliciously rich and comforting dish centered around Italian rice seasoned with onion, saffron, Parmesan cheese, butter, white wine and copious amounts of chicken stock.

With its blend of chicken stock and vitamin - C - rich lemon, this restorative soup (inspired by the classic Greek lemon - egg soup avgolemono) is a good way to fight colds or the flu.

The broth is rich from the combination of bone - in chicken and store - bought stock, and the chicken and vegetables are full of protein and nutrients.

Ok back to my post, I revamped the recipe a tad by adding some roasted red peppers and I used chicken thighs to get a rich natural stock and the end result was super delicious.

Did you know you can make rich, super flavorful chicken stock in an hour?

If you don't have homemade stock on hand, use organic store bought chicken or vegetable stock (or you can use water, though the soup won't be as rich).

If you wanted a richer broth, you could always substitute chicken stock for some of the water.

A whole chicken can be roasted and served with roasted root vegetables and a simple salad one night; the leftover meat can be shredded into a lunchtime salad the next day; and the bones and giblets can be made into a delicious and rich stock.

I don't make fish stock nearly as often as I make chicken stock, but variety is good, and fish stock is especially rich in iodine.

The last and arguably most important function your rotisserie chicken has is in giving new life to future meals — in the form of a rich, golden stock.

The rich, runny yolk adds flavor and depth to the stock while the meaty white holds up nicely and pairs with the chicken and veggies.

As a shortcut, this recipe calls for a whole chicken in the pressure cooker (Instant Pot) along with the other ingredients so you still get that rich stock taste all in one step (and one pot).

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Bring a few cups, perhaps six, rich seasoned chicken stock to a soft boil.