Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, easy chicken stock flavored chicken & cabbage. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Easy Chicken Stock Flavored Chicken & Cabbage is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Easy Chicken Stock Flavored Chicken & Cabbage is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook easy chicken stock flavored chicken & cabbage using 4 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Easy Chicken Stock Flavored Chicken & Cabbage:
- Make ready 1/2 head Cabbage
- Get 1 thigh Chicken thigh
- Make ready 1 1/2 tsp Consommé soup stock granules
- Take 1 Salt and pepper
Method Put the chicken carcass and/or other chicken bones into your largest saucepan with the onion, carrots, celery, peppercorns, bay leaves, thyme and parsley stalks and fill with cold water. Bring just to a simmer, not a raging boil - as this encourages the surface scum to boil back into the stock. Put the chicken bones, carrots, celery, parsnips, bay leaves, thyme, onion, salt, and pepper into a large slow cooker. Skim off any fat or impurities from the surface, then strain the broth through a fine-mesh strainer.
Steps to make Easy Chicken Stock Flavored Chicken & Cabbage:
- Roughly chop the cabbage. Place into a pot and add in the consommé.
- Cut the chicken into bite-sized pieces. Place on top of the cabbage and lightly season with salt and pepper.
- Cover the pot with a lid and turn the heat to medium for 10 minutes. (Occasionally shake the pot to prevent sticking.)
- It's done.
Put the chicken bones, carrots, celery, parsnips, bay leaves, thyme, onion, salt, and pepper into a large slow cooker. Skim off any fat or impurities from the surface, then strain the broth through a fine-mesh strainer. Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Allow to cool for about half an hour, then refrigerate.
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