Cook the onion and the garlic in the oil in a large saucepan over medium-high heat, until tender.
Add remaining ingredients, except for chicken broth and cornstarch.
Blend the cornstarch into the chicken broth; add to the saucepan.
Bring to a boil.
Reduce heat and simmer for 15 minutes, stirring occasionally.
o 1/4 cup of chicken broth or milk.
Form into
Combine eggs, salt, pepper, parsley, melted butter, and cream of wheat.
Refrigerate for at least two hours.
Bring chicken broth to boil.
Drop dumpling mixture by tablespoons into boiling broth.
Simmer for 15 to 20 minutes.
ake the soup: Add the chicken pieces, vegetables and bouquet garni
Mix all ingredients together and heat, stirring occasionally until it thickens.
(You can add more chicken broth for a thinner sauce.)
I cook chicken and pork tenderloin in chicken broth with seasonings.
I let the meat sit out for 1/2 hour to cool before cutting.
Cut chicken in small pieces.
Put chicken in 9 x 13-inch baking pan.
Pour Italian dressing over it.
Bake at 400\u00b0 for 10 minutes. Mix in rice, vegetables and 1/2 can French fried onions.
Then pour in chicken broth.
Bake 25 to 30 minutes, uncovered.
For chicken broth, use broth from chicken combine all ingredients above in greased casserole dish.
Add topping and bake at 375\u00b0 for 30 minutes or until golden brown.
In a medium mixing bowl combine chili sauce, green onions, jalapeno peppers, garlic, oil, lemon juice, chicken broth or water, salt, ginger, and allspice.
Pour desired amount of sauce into small bowl.
Brush on chicken or pork frequently the last 10 minutes of grilling.
Makes 2-1/3 cups (enough for 6 to 8 pounds chicken pieces or 3 to 4 pounds boneless pork).
Store unused portion of sauce in refrigerator up to 3 weeks.
Cook chicken breasts in water for chicken broth.
Drain; remove bones.
Cube cooked chicken.
Melt butter and simmer cut up vegetables about 5 minutes.
Add chicken broth, noodles and cut up chicken.
Simmer until noodles are done.
Add salt and pepper as needed.
Combine bread crumbs, parsley, onions, sage and chicken broth. Mix until moistened to hold together.
Stuff loosely into chicken and close.
Place breast side up in a roasting pan.
Bake uncovered at 375\u00b0 for 1 1/2 to 2 hours.
Cook hen and save broth.
Use hen for chicken salad, etc.
Mix all ingredients and stuff turkey or chicken.
Bake at 325\u00b0 for 1 hour.
Cook onion, garlic and cumin over low heat until cooked and soft.
Add chicken broth and 1/2 cup milk.
Moisten bread crumbs in remaining milk; let sit for 5 minutes.
Stir into onion mixture.
Add peanut butter, turmeric, salt and pepper.
Cook and stir until sauce is smooth and thick.
Mix flour and salt; add eggs.
Pour a little hot broth at a time and mix well.
Pour this on floured waxed paper and knead thoroughly.
Divide into 4 pieces; roll each piece paper thin and cut in strips about 1-inch wide.
Drop into rapidly boiling chicken broth.
Cook until done, about 15 minutes.
In blender combine undrained tomatoes, onion, garlic, cilantro and sugar.
Pulse in blender until chunky.
In large saucepan, add vegetable mixture and chicken broth and chicken pieces.
Simmer 20 minutes, season to taste.
To serve:
Place cheese, avocado, and broken chips on bottom of bowl. Pour very hot soup over this in bowl. Sprinkle with fresh green onion tops and cilantro/parsley.
Sprinkle with lime juice, if desired.
In a medium pan saute lemongrass, ginger and shallot until soft, about 5 minutes.
Deglaze vegetables with the wine; reduce by about 80 percent.
Add the juice and zest of the lemon, chicken broth and sugar, and reduce it to half.
Whisk in the butter. Puree with a hand blender (it won't be a totally smooth consistency). Season with salt and pepper, to taste.
Serve over chicken that has been baked or barbecued. Enjoy!
Add the corn meal gradually to the boiling chicken broth, and stir until smooth and free of lumps.
Cook the mixture until most of the liquid is absorbed.
This mixture should not be very thick.
Stir some of the hot cereal into the beaten yolks, and then blend it with the rest.
Cook it over a low heat from 5 to 6 minutes.
Serve hot or cold with any meat preparation.
serves 7 to 9.
he wine and chicken broth over everything, season
n set aside for a garnish. Cut the chicken into thin slices
r covered pot, the skinned chicken, the chicken broth + 3 or more cups
ong with tarragon and truss chicken loosely.
(See Tip)