Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, easy chicken stock flavored chicken & cabbage. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Easy Chicken Stock Flavored Chicken & Cabbage is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Easy Chicken Stock Flavored Chicken & Cabbage is something which I’ve loved my entire life. They are nice and they look wonderful.
Get Free UK Delivery on Eligible Orders! Fill Your Cart With Color today! Chicken stock is the secret ingredient of restaurant food. A good chicken stock should have decent body, along with a mild savory flavor that enhances, rather than competes with, the sauces, glazes, and soup bases you make with it.
To begin with this recipe, we have to prepare a few ingredients. You can have easy chicken stock flavored chicken & cabbage using 4 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Easy Chicken Stock Flavored Chicken & Cabbage:
- Take 1/2 head Cabbage
- Prepare 1 thigh Chicken thigh
- Take 1 1/2 tsp Consommé soup stock granules
- Make ready 1 Salt and pepper
Generally saying i would determine that in order to develope a good flavor and aroma an hour and a half is sufficient time however if you really want the deep chicken stock flavor and rich body you. 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. Pass through a sieve and use for your intended recipe.
Instructions 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.
Skim off any fat or impurities from the surface, then strain the broth through a fine-mesh strainer. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer. 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.
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