chicken broth

Course: 
  • 2 cups russet potato cubes, ⅓- to ½-inch dice
  • 4 boneless, skin-on chicken breasts
  • granulated garlic, granulated onion, and salt and pepper to taste
  • 1 teaspoon cooking oil
  • 4 tablespoons butter
  • vegetable oil, for frying
  • 4 cloves garlic, minced
  • 1 cup diced onion
  • 8 ounces button mushrooms, thinly sliced
  • ½ teaspoon thyme
  • 1 bunch green onion tops, thinly sliced
  • 8 ounces ham, diced
  • ¼ cup chicken broth
  • 2 tablespoons chopped fresh parsley
  • Béarnaise Sauce (recipe here)

Chicken Pontalba

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Course: 
  • 2 tablespoons vegetable oll
  • 1 lb boneless, skinless chicken breasts, trimmed
  • Salt and pepper
  • 3 carrots, peeled and sliced 1/4-inch thick
  • 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced 1/4-inch thick
  • 1 onion, chopped fine
  • 1 teaspoon minced fresh thyme or ¼ teaspoon dried
  • 6 cups low-sodium chicken broth
  • 6 (3-inch) strips lemon zest plus 2 tablespoons juice
  • 2 cups cooked rice
  • 4 large egg yolks
  • 2 tablespoons minced fresh parsley or tarragon

Lemony Chicken And Rice Soup

Lemony Chicken And Rice Soup

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Course: 
  • 8 cups frozen corn, thawed
  • 3 cups low-sodium chicken broth
  • 8 ounces andouille sausage, cut into 1/4 inch pieces
  • 1 onion, chopped fine
  • 1 red bell pepper, stemmed, seeded and chopped fine
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon Cajun seasoning
  • 1 lb red potatoes, cut into 1/2 inch pieces
  • 1/2 cup heavy cream
  • salt and pepper to taste

Cajun Corn Chowder

Louisiana Cajun Corn Chowder

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Course: 
  • 2 tablespoons unsalted butter
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery 
  • 1/4 cup chopped red bell pepper
  • 1 tablespoon minced garlic
  • 2 cups chicken broth
  • 1/2 cup dry white wine
  • 3/4 teaspoon dried thyme
  • 1/2 cup blond roux (1/4 cup vegetable oil and 1/4 cup flour)
  • 3½ cups heavy whipping cream
  • 1 cup cooked corn
  • 1 teaspoon salt
  • 1 teaspoon hot sauce
  • 1 pound lump crabmeat
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped green onion
  • 16 crab claws, optional for garnish

Louisiana Corn & Crab Bisque

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Course: 
  • 1 lb. thick-sliced bacon, diced
  • 1 white onion, diced (2 cups)
  • 1 cup minced celery
  • 1 tablespoon garlic, minced
  • 2 tablespoons all-purpose flour
  • 6 cups peeled and diced russet potatoes (2 lb.)
  • 1 tablespoon dry mustard
  • 2 teaspoons paprika
  • 3 cups low-sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • 4 cups sharp Cheddar, shredded
  • 2 cups half-and-half
  • Salt, black pepper, and cayenne pepper to taste
  • scallions, Minced for garnish

Cheese & Potato Soup

Cheese & Potato Soup

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  • 1 onion, chopped
  • 1 tablespoon unsalted butter
  • 2½ pounds boneless skinless chicken breasts
  • 1 quart unsalted chicken broth
  • 1½ teaspoons salt
  • 1/2 teaspoons. freshly ground pepper
  • 24 large hard-cooked eggs, peeled
  • 1 cup mayonnaise
  • 2 green onions, finely chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 2  tablespoons fresh lemon juice
  • Smoked paprika, for garnish (optional)

Lemon-Dill Chicken Salad Deviled Eggs

Chicken Salad Deviled Eggs

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Course: 
  • 1 small ham bone
  • 1(32-ounce) container unsalted chicken broth
  • water
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped 
  • 1 red bell pepper, finely chopped
  • 3 cloves garlic, minced 
  • 2 cups chopped smoked ham
  • 2 pounds fresh collard greens,washed and trimmed 
  • 2 tablespoons apple cider vinegar 
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot sauce

Smothered Collard Greens with Ham

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Course: 
  • 1 (4-pound) pork loin
  • Creole seasoning
  • Sausage Jambalaya
  • Butcher twine

For Jambalaya

  • 1/2 pound smoked sausage, finely chopped
  • 1 sweet onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 red bell pepper, finely chopped
  • 3 garlic cloves, minced
  • 2 cups uncooked long grain rice
  • 1 teaspoon Creole seasoning
  • 4 cups chicken broth
  • 4 green onions, chopped

Jambalaya-Stuffed Pork Loin

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