In dutch oven, heat the oil over medium heat.
Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
Add the tomatoes, bringing to a boil.
Add cumin, chili powder and bay leaves.
Add chicken stock and return to a boil.
Reduce heat.
Add salt and cayenne and simmer for an additional 30 minutes.
Remove bay leaves and stir in shredded chicken.
Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.
In a large saucepan, combine the Basic Chicken Stock, bay leaf, peppercorns and the parsley and thyme sprigs and bring to a boil. Add the chicken breasts and simmer until just cooked through, about 20 minutes.
Transfer the chicken to a plate.
Strain the stock, return it to the saucepan and bring to a boil.
All vegetables, fish, chicken and beef are optional. Sometimes
Wash chicken. Place chicken and chicken stock into a 6 or 8 quart stock pot; cover
ver medium heat.
Brown chicken and remove.
Add onion
il in large stock pot.
Add diced chicken pieces to pot
then drain.
Dice the chicken and ham.
Melt the
Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.
Julienne carrots and parsnips.
Melt butter in saucepan, place carrots in then parsnips resting on top.
Add salt and chicken stock.
Cover pan with lid and bring to boil.
Lower heat and simmer 25 minutes.
Grind fresh pepper over to serve.
he pot. Stir in the chicken stock and water until well blended
ne minute. While whisking, add chicken stock. Continue whisking until mixture is
Cook chicken.
Add celery and onions (makes good stock).
Melt butter in saucepan.
Add flour and stir to a smooth paste.
Add chicken stock and milk gradually.
Cook until thickened, stirring constantly.
Season with salt and pepper to taste.
Turn into baking dish.
Add sliced, boiled eggs.
While still hot, cover with biscuits made very light and cut into desired shapes.
Bake 15 to 20 minutes in hot oven at 375\u00b0 to 400\u00b0.
This recipe calls for poached chicken breasts, but I like
br>Add 4 cups of chicken stock, bay leaf, parsley, sage and
he bacon in a large stock pot until crispy. Remove and
n the same pan, saute chicken pieces with a little olive
Drain tuna or chop chicken finely.
Bring chicken stock (and optional mushrooms if
75F.
Trim the boneless chicken breasts and pound out evenly
inger and salt in enough chicken stock to cover until tender.
eed 2 Litres of good chicken stock or, in the absence of