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Posts Tagged ‘ml chicken stock’

What you need:

7 lbs 15 oz /3.6kg  1 in /2½ cm bread cubes, white or whole wheat
2 oz /56g unsalted butter
15¾ oz /450g onion (medium-diced)
15¾ oz /450g celery ( medium-diced)
2 granny smith apples unpeeled & cored
2 tbsp chopped flat leaf parsley
1½ tsp minced fresh rosemary leaves
2 tsp salt
½ tsp freshly ground black pepper
0.4 pt /225 ml  chicken stock
4 oz /110g  sliced blanched almonds, toasted (optional)

What you do:

 Preheat oven to 150C /300F / gas mark 2

Put the bread cubes on a 32.5x45x2.5cm baking sheet and bake them in the oven for 7 minutes.

In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. saute for 10 minutes, until the mixture is soft.

Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, (if desired).

Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 5.5kg turkey for 2 1/2 hours at 180° in a pre-heated oven.

Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

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What you need:

2 oz / 50 g butter
1 clove of garlic ( crushed)
1 small onion ( diced )
12 oz / 300 g carrots (peeled & diced )
1 tsp dried chopped tarragon
1 pint / 600 ml chicken stock
Finely grated rind & juice of 1 orange
2 tbsp natural yoghurt

What you do :

Melt the butter in a large saucepan & cook the onion on a low heat until soft. Add the garlic & carrots & cook slowly around 5 mins.
Sprinkle in the the tarragon & then pour in the chicken stock, orange rind & juice.
Bring to the boil then cover & simmer for 30 mins.
Serve it as it is OR puree it if you wish.
Pour into bowls & add a spoon of yoghurt.

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What you need:

15oz / 375 g tin of pineapple drained & chopped ( keep the juice)
1 large chopped onion
2 courgettes chopped
1 tbsp curry powder
1 tbsp mango chutney
20 fl oz / 600 ml chicken stock
10 fl oz /300 ml pineapple juice
juice of 1/2 a lemon

What you do:

Fry the onion in a little oil until softened then add the courgettes & cook for a few minutes . Add all the other ingredients & simmer gently until soft.
Liquidize and put through a sieve.
Can be served hot or cold.

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What you need:

2 tbsp Olive Oil
8 Chicken Thighs
1 Spanish Onion  (sliced)
1 Green pepper de-seeded & chopped

1 Red Pepper de-seeded and chopped
2 Garlic Cloves, finely chopped or crushed
1 tsp Smoked Paprika
1 Bay Leaf
230 g tin chopped Tomatoes
1 tsp Thyme Leaves
1 tsp Dried Oregano
6 0z /175 g Long-Grain Rice
1 pinch Saffron Threads
1 1/2 pints / 750 ml Chicken Stock
2 tbsp Tomato Purée
½ Lemon, juice
1 pinch Salt
1 pinch Black Pepper, freshly ground
4 oz / 100g Frozen Peas

What you do:

Preheat the oven to 180°C /350°F/Gas mark 4.

Heat half the oil in a large saucepan  and fry the chicken thighs over high heat, turning frequently, or until evenly browned. Remove from the saucepan , drain, and set aside.

Add the remaining oil, reduce the heat and fry the onion until softened. Add the chopped peppers and garlic and fry for 5 minutes, or until they start to soften. Add the paprika, bay leaf, tomatoes, thyme, and oregano, and stir in the rice. Fry for 1–2 minutes, stirring constantly.

Crumble in the saffron, add the chicken stock, tomato purée, lemon juice and season to taste with salt and pepper.

Pour into an oven proof casserole dish &  place the chicken thighs on top,  pushing them down into the rice, cover, and cook in the oven for 15 minutes. Add the peas and return to the oven for a further 10 minutes, or until the rice is tender and has absorbed the cooking liquid.

Serve hot, straight from the oven in the  casserole dish.

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What you need:

4 skinless chicken breasts

1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon

1 ml  olive oil
1 red  pepper, (seeded & diced)
1 yellow  pepper,( seeded & diced)
3 oz prosciutto, chopped
2 garlic cloves (crushed)
1 tin (400g) chopped tomatoes
125 ml  white wine
1 tbsp fresh thyme leaves
1 tsp fresh oregano leaves
125 ml chicken stock
chopped fresh parsley leaves

What you do:

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large frying pan, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove the chicken from the pan and set aside.

Using  the  same  frying pan, over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, (around 5 minutes).

Add the  crushed garlic and cook for 1 minute. Pour in  the tomatoes & wine, then add the  herbs.

Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

Garnish with the parsley & serve.

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