Either discard or freeze it to
use for chicken stock at a later time.
Not exact matches
I roast
chicken backs and parts or
use leftover
chicken or turkey bones then
use a electric instapot style pressure cooker set on
chicken / high temp
for an hour then let it naturally depressurize let cool then refrigerate overnight take the grease layer off following day as it will congel on top its easy to remove then warm it back up to liquify and put it into ice cube trays mix 17 ice cubes (1 cup) too 1 or 2 cups water depending on strength you want the best
stock on earth
To make meat
stock,
use meaty, bone - in cuts of meat like whole
chickens (read how to make a poached
chicken for meat
stock here),
chicken thighs, drumsticks, and wings, whole wild - caught fish, and steaks or roasts.
Subbed liberal dollops of clarified butter
for the olive oil, and
used high quality
chicken stock.
* I
used the zest — finely chopped — and the juice of one lemon
for cooking 2 cups of Arborio rice in
chicken stock, about 6 cups including some water, stirred in a little at a time.
1 Sweet Onion - Diced Oil
for sauté 3 Cloves Garlic — Crushed 1 lb Ground Turkey 16oz Jar Marinara Sauce or make your own Marinara 2 Tbs Tomato Puree —
Use the tube and save the rest 1/2 Cup wine — Optional 1/2 Cup Spinach — Frozen 1 tsp Hot sauce 2 Bay Leaves 2 Cubes
Chicken Stock Freshly Ground Sea Salt and Pepper Fresh Basil to Serve — Optional
Recipe
for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery
stocks, diced small 1 teaspoon kosher salt or more to taste,
used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium
chicken broth,
used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese
for serving
I keep a small knob of fresh ginger in my produce
stock because I
use it
for Teriyaki
Chicken marinade.
I didn't have enough beef
stock so I had to sub
chicken stock for some of the liquid, I wound up
using 32oz beef and 24oz
chicken and it was delicious and a perfect consistency.
The slow - cooker
chicken is spread divided up to make 4 different recipes covering breakfast, lunch and dinner — that means you can
stock your fridge with 16 individually - portioned meals than can be enjoyed throughout the week or frozen
for use later.
I'll
use panko bread crumbs and homemade
chicken stock for sure!
Start
Chicken — Preferably used my recipe for Honey Garlic Slow Cooker Shredded Chicken Place 4 to 6 pounds of boneless, skinless chicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high tempe
Chicken — Preferably
used my recipe
for Honey Garlic Slow Cooker Shredded
Chicken Place 4 to 6 pounds of boneless, skinless chicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high tempe
Chicken Place 4 to 6 pounds of boneless, skinless
chicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high tempe
chicken breast, 1 cup of water or
stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high temperature.
I
used chicken stock in place of the water and bullion, and added some steamed white rice
for a heartier soup.
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.
When asked to come up with a recipe
using Perdue Signature
Chicken Stock for #WeekdaySupper I knew exactly which dish I wanted to try.
Please feel free to
use vegetable
stock in place of the
chicken stock for a vegetarian version.
For even more flavor
use chicken stock instead of water.
Used own Chinese recipe
for the
chicken stock, and added a little chile garlic paste at the end
for finish.
Likewise, it's best to
use a low - sodium
chicken broth or
stock for our sauce.
chicken, quartered, skinned, and most of the fat removed (I
used a combination of
chicken thighs and drumsticks; I left the skin on and removed it after cooking the stew) * 1 tablespoon sea salt
for seasoning, plus extra to taste * 2 - 3 quarts
chicken stock (I
used homemade turkey
stock) * 2 bay leaves * 2 large celery stalks * 2 lbs.
I mostly followed the recipe except that I added roasted peeled poblano peppers,
used chicken stock instead of water, and
used canned black beans
for the sake of time.
* If
using dried mushrooms, reconstitute by pouring hot
chicken stock over the mushrooms in a bowl and letting sit
for 10 - 15 minutes.
For Creamy Tomato Soup: 2 tbsp olive oil 1/2 onion, finely diced (I
used some red, and some white because that is all I had on hand) 1 carrot, washed, skin on and finely diced 1 tbsp garlic (1 clove), finely minced 1 tsp each; salt, black pepper, parsley 1/2 tsp each; thyme and rosemary 1/4 tsp crushed red pepper flakes 2 tbsp red wine vinegar 1 can tomato puree 1/4 cup water 2 cups
chicken or vegetable
stock (preferably homemade) 1/4 cup cream — heavy cream, preferably
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit
stock (or
chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit
stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I
used rosemary, thyme, sage and flat - leaf parsley —
for garnish
They
use chicken stock powder — along with MSG — spicy Asian chiles instead of chile de árbol, or artificial vanilla flavor, or substitutes
for real cinnamon.
You can
use your own homemade
chicken stock to make this (see my bone broth recipe here), which is what I
used for this recipe... or you can
use the boxed stuff from the store.
Of course you can adapt this all kinds of ways, replace the heavy cream
for chicken stock to make a lighter version of this stuffing, swap out the butternut squash
for mushrooms, add nuts
for crunch and flavor,
use cornbread instead of the rustic bread featured in the recipe here, add in some wild rice.
Pretty much followed recipe except only had 4 c. of
chicken stock so
used water
for the rest.
I made a few amends - I
used chicken stock to boost the flavor and I only had canellini beans in the pantry so had to sub those
for chickpeas.
For vegan: use vegetable stock instead of chicken stock, use olive oil instead of ghee, and substitute coconut bacon for the ba
For vegan:
use vegetable
stock instead of
chicken stock,
use olive oil instead of ghee, and substitute coconut bacon
for the ba
for the bacon
You could also make these stuffed peppers completely meatless
for a vegetarian friendly option — Just swap out the ground beef
for a can of black beans and
use vegetable
stock instead of the
chicken broth.
A note on
chicken stock: Most
stock powders are very high in salt and not much else so look
for a ready to
use liquid variety with as little additives as possible, and preferably low salt as you can adjust this to your taste.
* 2 tablespoon olive oil * 1 onion, chopped * 2 stalks celery, chopped fine * 1 cup black quinoa, rinsed in cold water and drained (
use a fine mesh strainer
for this, as quinoa seeds are pretty small) * 1/2 cup red lentils, rinsed in the strainer with the quinoa * 2 1/2 -3 cups water (or
use chicken or vegetable
stock) * 1/4 cup pitted black olives (I
used oil - cured olives) * 1 - 2 teaspoons minced preserved lemon rind * 1 - 2 cups minced parsley * pinch or two of smoked paprika
ingredients MILK BRAISED CAPON 2 tablespoons olive oil 6 - 8 pound whole capon (cut into 6 pieces, reserving wings
for another
use) 2 cups whole pearl onions (peeled) 8 cloves garlic (peeled, smashed) 2 quince (peeled, cut into wedges, cored) 2 tablespoons thyme leaves (roughly chopped) 1 cup white wine 1 cup
chicken stock 1 cup whole milk 3 tablespoons quince paste Kosher salt and freshly ground pepper (to taste) parsley (roughly chopped, to garnish)
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).
I made some chickpea soup
for the lunch today also because I had some
chicken stock in the fridge that needs to be
used up: — RRB --RRB- Love your lentil soup, Jessica.
Try
using white wine instead of
chicken stock for a boozier stuffing this Thanksgiving!
300 grams kamut spaghetti (or substitute with a similar fresh pasta of your choice) 1 litre of unsalted
chicken stock 30 grams sea salt 2 tbsp olive oil 1 knob butter 50g pecorino finely grated 50g parmesan finely grated Freshly ground smoked white pepper (if you can't find smoked pepper you can
use smoked sea salt to add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle mushrooms (you could substitute
for cepes or chanterelles also) 2 cloves garlic - finely diced 2 tbsp finely diced flat leaf parsley
For example, think of using a Signature Cafe rotisserie chicken for several meals: divide the meat and use it in two separate dishes, and keep the bones to use to make sto
For example, think of
using a Signature Cafe rotisserie
chicken for several meals: divide the meat and use it in two separate dishes, and keep the bones to use to make sto
for several meals: divide the meat and
use it in two separate dishes, and keep the bones to
use to make
stock.
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
Even my picky husband liked it The only thing I change is reducing the salt by
using low sodium
chicken stock — otherwise it's a bit salty
for my taste.
Chicken and stock ingredients: 1 (3 1/2 pound) frying chicken 1 carrot 1 celery stalk 1 small onion, halved 2 teaspoons salt Pie crust ingredients: 1 1/2 cups all - purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, diced into 1 / 2 - inch cubes (best to chill cubes in the freezer for at least 15 minutes before using) 1/4 cup vegetable shortening, chilled 3 to 4 Tbsp ic
Chicken and
stock ingredients: 1 (3 1/2 pound) frying
chicken 1 carrot 1 celery stalk 1 small onion, halved 2 teaspoons salt Pie crust ingredients: 1 1/2 cups all - purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, diced into 1 / 2 - inch cubes (best to chill cubes in the freezer for at least 15 minutes before using) 1/4 cup vegetable shortening, chilled 3 to 4 Tbsp ic
chicken 1 carrot 1 celery stalk 1 small onion, halved 2 teaspoons salt Pie crust ingredients: 1 1/2 cups all - purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, diced into 1 / 2 - inch cubes (best to chill cubes in the freezer
for at least 15 minutes before
using) 1/4 cup vegetable shortening, chilled 3 to 4 Tbsp ice water
(
use Chicken Bouillon envelope
for extra flavor is
Chicken Stock is weak).
I don't cook much
using vegetable or
chicken stock, but wondered how it would change the flavor Cathy, and if you'd recommend against changing it to
chicken stock... Thank you
for posting!
She deep - fried some of the
chicken wings she was
using to prepare
stock for the restaurant and, when done, doused them with hot sauce.
Remove
chicken from
stock and
use for other recipes.
You can also
use leftover
chicken bones
for your
stock.
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).
Ingredients: 2 boneless, skinless
chicken breasts 4 cups
chicken stock or water (
for poaching
chicken)(You could also
use about 4 cups diced rotisserie
chicken.)
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