Sentences with phrase «simmered in the chicken stock»

Not exact matches

When the mixture is smooth, whisk in the warm chicken stock, and let it simmer, stirring constantly, until the sauce is thick and smooth.

3) Add in the sugar, vinegar, garlic, and thyme, stir and let cook a minute until fragrant 4) Add the flour in, stirring and scraping the pot with a wooden spoon 5) Mix in your beer of choice and let simmer for a few minutes before adding in the chicken stock.

Process it coarsely (not puree - some chunks left) and put it in a pot with diced fresh pumpkin (not puree), 26oz can of petite diced tomatoes, chicken stock and some shredded chicken or pork; bring to a simmer and throw a little minced cilantro in right at the end.

After an hour or so, when the chicken is fully cooked in the water with the veggies, remove it and separate the chicken from the bone and then toss the bones back into the stock pot to let it gently simmer for hours and hours.

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.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

If you don't have either, I bet these would be wonderful cooked in a large pot of simmering chicken or beef stock.

Once the onions were golden, I added in cubed sweet potatoes, chicken stock, salt, pepper, and let it simmer away.

If you have chicken stock around then all you have to is put all these ingredients in the pot and let it simmer and then puree.

The chicken is simmered in store - bought stock until cooked through, about 40 minutes.

In a pot, combine the Green Chile Sauce and chicken Stock and heat to a simmer.

Cook noodles as per directions so that they are al dente Brown onion in a saucepan in coconut oil Add celery, carrot and herbs and sauté for a further 3 minutes and season Add chicken and sauté for 4 minutes stirring often Add vegetables then pour in stock, and tamari and ACV bring to boil and reduce and simmer for 20 mins Just before serving the soup, add the noodles to the pot and stir to separate

In a separate pot, combine chicken stock, garlic (diced), onions (diced), hot sauce, shitaki mushrooms (diced), soy sauce, seaweed, rice wine, soy beans, salt and pepper and simmer.

In a small sauce pan, add the tomato sauce, tomato paste, sun - dried tomato oil and chicken stock and bring to a simmer.

For the grits: Bring 2 cups of the chicken stock, the heavy cream and 4 tablespoons of the butter to a simmer in a heavy saucepan.

Stir in the chicken stock and bay leaves and reduce to a simmer.

Bring the chicken stock to a bare simmer in a saucepan.

I rather like just a head of broccoli, simmered in really good chicken stock, blitzed up and finished with extra virgin olive oil.

The first time we made this we followed the recipe exactly aside from using beef strips instead of ground beef (chicken stock to simmer the beef, fewer green onions, brown sugar in the sauce).

He starts by simmering a whole chicken in stock, then using the poaching liquid to thin out some of his nam prik pao for a potent gravy (aim for three parts liquid to one part pao).

If using fresh corn, place chicken stock along with corncobs in large pot and bring to a simmer.

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.

Add in 5 cups of chicken stock and simmer uncovered for about an hour.

Here's where you can take another shortcut: if you don't have time for an overnight soak and two hour simmer, you can cook the beans halfway in a pressure cooker (15 minutes) and then finish them in the seasoned stock (I used a combo of pork and duck stock, but a dark chicken stock is also good).

Bring the chicken stock to a simmer in a sauté pan over medium heat.

In a pot, simmer the chicken in the stock until tender, about 1/2 houIn a pot, simmer the chicken in the stock until tender, about 1/2 houin the stock until tender, about 1/2 hour.

If you're using pre-cooked spaghetti squash from the refrigerator or freezer (like I did), place pre-cooked spaghetti squash, seeds removed, in a medium stock pot and cook with one quart chicken stock, simmering on low while you cook the chicken

Place chicken in a large stainless steel pot with water, lemon juice and all vegetables and herbs Bring to a boil, and remove foam that rises to the top Reduce heat, cover and simmer anywhere from 1 - 6 hours Remove whole chicken with a slotted spoon Remove chicken meat from the carcass and reserve Strain the stock into a large bowl and refrigerate until fat rises to the top and congeals Skim off fat and place stock in a jar or covered container in your refrigerator

Pour in the stock, return to a simmer, season and cook, uncovered, for 1 hr until the liquid has reduced by half and the chicken is tender.

Lastly, to add another couple of layers of goodie - good - flavors, throw in some bone broth (or chicken stock), Dijon mustard and white balsamic vinegar, as well as a good amount of water so the broth doesn't end up being too heavy, and bring all those lovely fragrances to a simmer over low heat.

Place the oats and chicken stock in a small pot, heat up, and simmer for about 5 minutes.

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).

Combine stock and chicken in a saucepan over medium heat; bring to a simmer.

Sometimes it's a flavourful chicken stock or a beef bone broth that I'm cackling over in my kitchen cauldron; other times it's this flavourful vegetable stock that I'm simmering away.

Kyle Kwong's Chicken with soy and ginger Bring to a boil together these ingredients to make a stock: 750 ml Xiaoshing wine 8 green (spring) onions 12 cloves of garlic, peeled and crushed 1.25 cups of sliced ginger 1/3 cup of salt 6Litres water Reduce heat and simmer for 15 minutes 1.6 kg organic chicken: rinse, removing excess fat and place in simmering stock breast down Simmer for 14 minutes making sure it doesn't start boiling again (but it is important that is siChicken with soy and ginger Bring to a boil together these ingredients to make a stock: 750 ml Xiaoshing wine 8 green (spring) onions 12 cloves of garlic, peeled and crushed 1.25 cups of sliced ginger 1/3 cup of salt 6Litres water Reduce heat and simmer for 15 minutes 1.6 kg organic chicken: rinse, removing excess fat and place in simmering stock breast down Simmer for 14 minutes making sure it doesn't start boiling again (but it is important that is simsimmer for 15 minutes 1.6 kg organic chicken: rinse, removing excess fat and place in simmering stock breast down Simmer for 14 minutes making sure it doesn't start boiling again (but it is important that is sichicken: rinse, removing excess fat and place in simmering stock breast down Simmer for 14 minutes making sure it doesn't start boiling again (but it is important that is simSimmer for 14 minutes making sure it doesn't start boiling again (but it is important that is simmers!)

I used to have to set aside a whole morning or evening at home to make stock since it needs to simmer on the stove for such a long time, but I can make Instant Pot chicken stock, start to finish, in less than two hours.

My Fava Bean and Ham Soup is made with roasted tomatoes, bell pepper, celery, carrot and onion and then simmered in a good quality chicken stock with herbs and spices.

In a medium saucepan, bring the chicken stock and saffron to the boil, reduce the heat to a low simmer.