"This is the recipe I use to make chicken broth for use in other recipes. Because it's done in the slow cooker, you don't need to fuss with it. I like to use breasts and wings, but any bone in pieces will make a nice broth."
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"Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, it can be used in casseroles, rice dishes and other recipes that call for chicken broth."
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This recipe comes from The Simply Healthy Lowfat Cookbook, 1995 & make up a wonderful tasting chicken broth that freezes well for long storage.
bay leaves, carrot juice, carrot, celery, chicken, garlic, leek, juice, onions, parsley, rosemary, thyme, water
Adapted from Quick Cooking Magazine. This is a good recipe when you need a very quick-to-fix meal on the table. I have made it with the chicken broth option, as I didn't have white wine the night I made it (I don't drink, so unless I buy wine for a recipe - it's not something I have readily available in the pantry). I used shrimp and with the chicken broth, I thought it was a bit bland and added 1/2 tsp. garlic powder (rounded), 1/4 tsp. onion powder (rounded), and 1/2 cup parmesan cheese to make it more to our liking. I also used evaporated fat free milk instead of the heavy cream to make it lighter and more healthy. If you use the wine, you may not need these extra additions. The magazine also suggests using broccoli or asparagus in place of the artichike hearts, if desired.
butter, chicken bouillon, chicken, rice, cornstarch, mushroom, heavy cream, italian seasoning, artichoke, onions, black pepper, salt, red pepper flakes, white wine
Why waste those chicken wing tips when you are making chicken wings this weekend? Here's an easy and very basic but very good chicken broth/stock you can make and freeze to add to your sauces or other dishes when you need to. Put them into an ice cube tray, freeze, then place into a zip lock bag for easy adding to any dish you make in your future.
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Don't know about you, but I'm SO ready for Spring! This salad is really very yummy. I actually like it best heated the second day. Serve as a salad or as an entree over rice. Wild rice would be nice added in I think. Bet it would be outstanding with rotisserie chicken meat or my recipe for Wedding Chicken. Choose long, slender spears. Unsure where I got this recipe and unsure yields.Per one email I received I need to clarify. For me, I always made the chicken broth with bouillon and just doubled the amount of bouillon to water. I assumed that was double-strength chicken broth.Also, the instructions to peel the asparagus are for if you have large woody stalks. If you are lucky enough to get thin tender stalks, don't peel.
asparagus, chicken broth, cider vinegar, chicken, black pepper, salt, salt, vegetable oil, soy sauce
Stock your pantry ahead of time to whip up this delicious satisfying soup. It comes together quickly for a nice meal. I got the recipe from Southern Living Magazine (Carol Michael Hewett, Texas). I made a few changes by adding celery, and adding 3 more cups of broth (because we don't like soup that thick). The original recipe called for 5 cups of water. I used part water and part chicken broth.
The bacon is slow cooked with the vegetables and the chicken is cubed with chicken broth and orzo is added. It takes only five minutes for that last step until serving. If you serve rice, precook and then add to recipe with the chicken broth.
baby carrot, celery, chicken broth, chicken, garlic salt, green pepper, bacon, seasoning, olive oil, pasta, onions
I make broth all the time. I store it in my freezer so I have it whenever I need it. This is the recipe I use when I have extra chicken pieces that we wont eat for dinner.
A super easy chicken enchilada recipe that my whole family devours. I poach the chicken in chicken broth, then use the broth in the sauce.
cheddar cheese, chicken, chicken broth, chicken broth, vegetable oil, corn tortillas, cornstarch, garlic, onions, tomato, sour cream
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