f the pan. Add the chicken stock, the remaining 2 teaspoons of
nother 10 minutes. Add the chicken stock, tomato paste, and drained lentils
egrees F.
Place the chicken breast on a sheet pan
nd 1 cup of the chicken stock and cook over low heat
small saucepan, heat the chicken stock with the 2 cups of
egrees F.
Place the chicken breasts on a baking sheet
owl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and
emove the chicken giblets. Rinse the chicken inside and
In a 4 quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.
Add the carrots, potatoes, half pound split peas, and chicken stock.
Bring to a boil, then simmer uncovered for 40 minutes.
Skim off the foam while cooking.
Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft.
Stir frequently to keep the solids from burning on the bottom. Taste for salt or pepper. Serve hot.
Place the rice, chicken stock, 1 1/4 cups water,
easuring cup and add enough chicken stock to make 8 cups. Add
In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.
anned tomatoes, basil, thyme, and chicken stock.
Add the oven roasted
inutes.
Add the hot chicken stock and Cognac, and cook uncovered
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
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
This recipe calls for poached chicken breasts, but I like