|The Artful Chicken|
|by Arnaud Linda|
"Poultry is for the cook what canvas is for the painter. It is served to us boiled, roasted, fried, hot or cold, whole or in pieces, with or witho...
Tip: Try chicken stock for more results.
1 - 10 of 25 for leftover chicken stock
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Repackage those leftovers in light flaky ... Add salt, pepper, chicken stock and milk and ... chicken stock or bouillon instead, reduce salt to 1/8 teaspoon.
Cook cornbread according ... until moist. Add chicken/turkey stock until mixture is ... before. Add onion (and celery) to cornbread mix and cook with bread.
In a medium ... 4 minutes. Add chicken stock and bring to ... the cilantro and serve with the sauce. Serves 4 to 6. Mix until blended. Pass at the table.
Simmer first four ingredients together, covered with water, 10 minutes. Add next three ingredients. Salt and pepper to taste. Simmer for about 20 ...
Brown bacon. Add next 10 ingredients. Cover and simmer for 30 to 40 minutes. Add green beans, peas and spaghetti and simmer for 10 to 15 minutes.
Brown pork in ... the skillet with chicken broth and add ... hours. Add salt to taste before serving. Serve as appetizer or sauce for other Mexican dishes.
Put butter in ... Stir till hot. Add bread. Stir add water or stock. cook for about 45 minutes. Stir occasionally. Season with salt and pepper to taste.
Melt butter in ... okra. Stir in chicken stock, cooked tomatoes, ... taste. About 15 minutes before serving add minced parsley and cooked chicken. Serves 4-6.
Cook rice as ... flour, soup and stock or milk. In ... layer sauce, rice, chicken, cheese, sauce, ... 12. This is great for using up Thanksgiving turkey!
Cook chicken in water with ... in slivers. Save stock, separating 1 ... Simmer 2-3 hours. Serve over rice with a green salad and garlic bread. Serves 12.
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