Sentences with phrase «stock at a simmer»

Cover partially, keeping the stock at a simmer, until the chicken is cooked through, about 25 — 30 minutes.

Not exact matches

Keeping the stock at a very gentle simmer eliminates the need for skimming: Just fine - strain when the stock is done, and the quality won't be compromised.

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.

At this point, you deviate from the traditional method and add a large quantity (5 cups) of hot stock at once, reduce the heat to a simmer, cover, and allow the risotto to cook for 15 to 18 minutes, stirring the risotto once or twice during the cooking procesAt this point, you deviate from the traditional method and add a large quantity (5 cups) of hot stock at once, reduce the heat to a simmer, cover, and allow the risotto to cook for 15 to 18 minutes, stirring the risotto once or twice during the cooking procesat once, reduce the heat to a simmer, cover, and allow the risotto to cook for 15 to 18 minutes, stirring the risotto once or twice during the cooking process.

Continue to simmer the stock for the rest of the day, at least 6 hours and up to 8 hours, if possible.

Cover the stock and keep it at barely a simmer.

Add the chickpeas, 1/2 cup of the raisins and the last of the stock (if it looks like it's needed) and let simmer for 15 minutes more or until the aubergines are soft and tender, stir in the lemon zest right at the end of the cooking.

Return to a simmer, drop the heat to medium low, and let bubble and thicken for about 3 minutes, adding chicken stock, 1 tablespoon at a time if it becomes too thick.

By this point, your chicken stock should be at a very low simmer.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

You'll find Indian simmer sauces at natural foods stores and in the international foods aisle of well - stocked supermarkets.

Add the white wine and stir, simmering until wine is absorbed, then add the stock from the first pot a bit at the time, waiting until it's absorbed before adding any more and returning the stock to simmer between.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Reduce the heat to medium - low and continue to cook at a slow simmer until the stock is flavorful, 45 to 60 minutes.

Bring just to a boil; reduce heat to low, and cook at a bare simmer, adding water as needed during cooking to maintain level of liquid until stock is flavorful, about 2 hours.

Heat the remaining four cups of vegetable stock in a separate saucepan over medium heat, and keep it at a simmer.

It says to stir in 3 cups and simmer for 15 minutes, but then it says to continue adding stock 1/4 cup at a time, even though there's only 1/2 cup left.

Broth / stock is typically simmered for about four to six hours, but to make bone broth you'll want to keep it at a simmer from 12 to 24 hours to get the maximum benefits — minerals, collagen and gelatin — into your broth.

Many suggest a large stock pot and organic meats, which you bring to just a boil, reduce the heat, skim off foam that floats to the surface, add vegetables, and keep at a slow simmer for some hours depending on the meat... beef for at least 8 hours so it has time to surrender all its minerals and flavor, and chicken for about half that time.

Add the stock and bring to the boil, cover with a lid and cook at a very gentle simmer for 15 mins.

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.

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Bring the stock to a simmer in a large saucepan over medium heat, then reduce the heat and keep at a bare simmer.