chicken broth - Articles and Posts from Slashfood

Posts with tag chicken broth

Homemade Chicken Stock - Feast Your Eyes

Posted Sep 18th 2009 10:00AM by Alexa Weibel
Filed under: Feast Your Eyes

Photo: Elana's Pantryl, Flickr.

Ruining the flavor of an entire dish with overpowering canned stocks is a preventable tragedy. Instead, save money (and the dish!) by making your own using little more than a leftover chicken carcass.

Flickr user Elana's Pantry created this standard Gluten-Free Roasted Chicken Stock recipe by roasting a few vegetables (onion, garlic and carrot) then adding them to a pot of water with the carcass and herbs (parsley, bay leaves, thyme and celery leaves) and simmering the concoction for a good hour. She then strained them into these mason jars for attractive storage. Feel free to adjust the herbs to taste when making your own, which will keep well in the refrigerator for extra flavorful sauces, soups and more. They're even flavorful enough to be sipped on their own.

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

Tip of the Day: Get the most out of roasted chicken

Posted Nov 1st 2008 9:38PM by Max Shrem
Filed under: Poultry, Recipes, How To, Soups/Salads, Tip of the Day

Do you often make a roasted chicken and have leftovers? One of the best things about roasted chicken is that you do not have to waste any piece of the bird. Find out some quick and easy ways to get the most out of roasted chicken.

Continue reading Tip of the Day: Get the most out of roasted chicken

What's in your freezer?

Posted Dec 3rd 2007 10:11AM by Marisa McClellan
Filed under: Real Kitchens

Last night I had some people over for dinner. Despite the fact that I got a late start on the main dishes, everything turned out perfectly and a good time was had by all. The only slightly-embarrassing moment in the entire evening came when, before I could stop him, my friend's husband opened my freezer in pursuit of ice for his drink (I had forgotten to put any out).

The door open, he stood and gaped for a moment and said, " Who eats all this food?" I quickly tried to explain that I like to keep a fairly stocked freezer so that I can pull meals together easily. I also tend to have three or four varieties of nuts, some summer fruit and homemade chicken broth stashed away as well. He shrugged and said, "Often when you open our freezer, all you see in there is a bottle of Skyy Vodka."

The picture above is my very own freezer, complete with half a bag of Trader Joe's string beans, a pound of chicken legs from Whole Foods and more frozen chicken broth than you can shake a stick at. In return, I want to know, what do the rest of you have in your freezer? Please share the mundane the quirks as inquiring minds want to know (and be assured that they aren't all that strange).

Baked Beans and Better Broth: The Boston Globe in 60 seconds

Posted Jan 7th 2007 3:57PM by Bob Sassone
Filed under: Restaurants, Science, Business, Books, Trends, Newspapers, On the Blogs, Stores & Shopping, Lists, How To, New Products, Comfort Food, In Sixty Seconds, Health & Medical

Baked Beans

Recipes made with homemade chicken broth, including Chicken Soup with Chinese Dumplings.
Everything you need to know about quinoa and other grains, from cookbook author Lorna Sass.
A simple table makes the food look good.
Boston is baked bean territory.
A new book, The Diet Detective's Countdown, lists the calories of 7500 foods, including Double-Stuff Oreos, the rice dish at PF Changs, and even Breathsavers!
San Pellegrino bottles have gotten thinner.
What's the ButterWizard? It's an "electric temperature controlled portable butter dish."
More recipes this week: Spiced Apple Muffins, Farro Risotto, and Far Breton (Flan with Dried Plums).

Cooking with Cotes du Rhone: French Onion soup

Posted Dec 21st 2005 3:36PM by Sarah Gilbert
Filed under: Vegetables, Recipes, Books, Raves & Reviews, Spirited Cooking Day

french onion soup with cotes du rhone I can't remember ever having a French onion soup that I loved. Sure, it was a dish I'd eat without complaint. But never have I longed for a cheese-crusted bowl of sweet oniony butteriness. Until now.

I was idly flipping through Julia and Jacques Cooking at Home, my favorite coffee table cookbook, when I came across this recipe. I had a huge bag of onions and I was intrigued: evidently, Jacques preferred white wine for "extra flavor" in his onion soup, while Julia Child preferred red. As I identify more with Julia than Jacques - and I had a bottle of red wine at the ready - I figured, why not? Off went my hubby to the market to get Gruyere, and some more wine, just for good measure.

Little did I know I was only an hour away from addiction.

Continue reading Cooking with Cotes du Rhone: French Onion soup

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Homemade Chicken Stock - Feast Your Eyes

Tip of the Day: Get the most out of roasted chicken

What's in your freezer?

Baked Beans and Better Broth: The Boston Globe in 60 seconds

Cooking with Cotes du Rhone: French Onion soup

Tip of the Day

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