Stock is the thin, clear liquid in which the bones of meat, poultry, or fish are simmered with vegetables and herbs. Stock typically is richer and more concentrated than broth and gels when it is chilled.
Stock from roasted bones will be more subtle than that made from raw bones and meat, but it lends good background flavor to lighter soups and braises. This stock freezes well (portion it into smaller containers for easy thawing), and turkey stock can, of course, always be used in place of chicken ...
Try this recipe to create a full-flavored fish stock to use in soup and stew recipes.
Rich Homemade Chicken Stock
We love using convenient, store-bought chicken broth, but making your own is easier than you think and the full flavor is worth the effort. In this recipe, we use economical chicken leg quarters and simmer the stock long enough to develop an ultra-rich taste. Plus, there's no added sodium in the ...
Gin It Up! How to Stock the Perfect Home Bar
handy chart from Recipe.com that shows exactly what you need to stock the perfect home bar. Yes, you will need gin, for those killer ..... vermouth. Sure, all that. What’s truly great about “ Stock Your Home Bar in Style ,” though, is that it covers a lot
Easy New Year’s Resolutions: Take Stock of Your Takeout!
You’re too busy to cook dinner — again. So it’s Pizza Night! Or Chinese Night! But takeout doesn’t have to sabotage your healthy eating plans. Put the pepperoni on hold and go for the pizza with lots of veggies, like roasted peppers and onions (both packed with vitamin C), olives (super ...
Fondant Potatoes – A Creamy Crusty Blast from the Past
Every once in a while I get a food wish that instantly takes me back to culinary school. Things like aspic (not happening), larding a tenderloin (not happening), and pulled sugar ( sort of already happened ) always transport me back to those demos where the instructors fully admitted that we’d probably never use these skills, but since they were considered “classic techniques,” we’d have to spend time covering them anyway. Sure, makes perfect sense. This fabulous fondant potato technique is a prime example. Made them a few times in school and loved them. Made them a few times at a hotel early in my career and loved them. Haven’t made them since, and not exactly sure why. They taste amazing, and as I try to make clear in the video, the texture this method provides is unlike anything you get by just roasting. The way the crusty, crunchy edges outside, works with the uniquely rich and creamy inside is truly a magical thing. I just think that we’re so used to the usual rotation of potato side dishes; fried, roasted, mashed, etc., that it’s hard to push ourselves to do a potato recipe that has multiple steps. In fairness, the multiple steps are super easy, but still. Anyway, if you’ve never experienced the old world awesomeness that is the fondant potato, I hope this video inspires you to try. Enjoy! Ingredients for 6 fondant potatoes: 2 tbsp vegetable oil 3 large russet potatoes (other varieties will not work as well) salt and pepper to taste a knob of butter (a 2 or 3 tablespoon size chunk) 4 thyme sprigs 1/2 cup chicken broth or stock , more if needed
Chicken Chili with Black Beans and Corn
what's for dinner. When you're trying to cook healthy for your family, go for flavor over fat. I'm gonna add some chicken stock and some no-salt added diced tomatoes so we can cut back on the sodium. And believe me, you're not even gonna miss thatyour family, go for flavor over fat. I'm gonna add some chicken stock and some no-salt added diced tomatoes so we can cut back on the sodium. And believe me, you're not even gonna miss
Hearty Beef Stew with Roasted Winter Vegetables
gorgeously roasted and the meat is brown and now it's time to put everything together. Okay, now we're gonna add our chicken stock . And you can choose low sodium which is a healthier choice for your family and then we're gonna add dry red wine, now alltime to put everything together. Okay, now we're gonna add our chicken stock . And you can choose low sodium which is a healthier choice for your family and then we're gonna add dry red wine,
How to Make Miso Soup
granules and you mix it with water and you get that stock . It's a-- dashi is a protein-rich stock made from dried bonito flakes which are fish ..... we're going to add that to our boiling dashi stock . So, in it goes. And to that, we'll alsoin granules and you mix it with water and you get that stock . It's a-- dashi is a protein-rich stock made from dried bonito flakes which are fish and kelp. And so, it gives off this very fishy ocean aroma which we'vepaste is smooth, we're going to add that to our boiling dashi stock . So, in it goes. And to that, we'll also going to add in our tofu. So, we want to bring that up
Food Blogs We Love
Low Fat Chicken Stock – Make Your Own at Home
tend to take for granted. Like making chicken stock , for example. To me, making stock has always been a very natural thing; a fantastic ..... to my attention that creating a good home made stock from scratch happens to be quite the ordeal for some. Well
Recipe for Turkey Stock and Turkey Soba Noodle Soup
Thanksgiving meal and dishes were cleared, I put a big pot of Turkey Stock on the stove and let it simmer for hours. The method for making Turkey Stock is the same as for making chicken stock . Simply toss the turkey bones and skin (the roasted skin adds
Bay Leaves: Worthless or Wonderful? Plus: Pressure-Cooker Chicken Stock
the best way we knew how. We made chicken stock . We decided to make two batches of chicken stock -- one with bay leaves and one without ..... two batches, we opted to make our chicken stock in the pressure cooker, to save a bit of time
How to Make Stuffing
teaspoon black pepper, freshly ground 2-3 cups chicken or turkey stock Directions Preheat oven to 350 degrees F. Toast bread cubes ..... minute. Combine vegetable mixture with bread, seasonings and stock . Transfer to a deep buttered baking dish. Bake for 45 minutes