Liquid Gold
Yes, that's what I call it. Chicken Broth is liquid gold. Anything you can do with those old stand-by soups: Cream of Mushroom, Cream of Chicken, Cream of Celery and even Cheddar Cheese, you can use Chicken Broth. Great nutrients cook out of the bones. Their goodness also contriut
After you have strained the broth, simmer it until reduced by one half.
CURRY
Saute one slivered onion and one peeled, sliced Granny Smith Apple.
Sprinkle over one tablespoon curry powder and one handful of raisins.
Add one cup of canned coconut milk or make your own
(Pour hot water through one cup coconut in a strainer three times)
Add two cups of chicken broth.
Thicken with a slurry made with one tablespoon cornstarch and one tablespoon water.
This basic sauce is good with plain parboiled vegetables cut into 1" pieces: potatoes, carrots, turnips, celery, peas, string beans. Dress it up a bit with one cup of chicken chunks, OR one cup of leftover beef, OR a can of baby shrimp. You could even use fresh shrimp.
CHICKEN PAPRIKASH
Saute one slivered onion. Add one cup leftover chicken. Add two cups chicken broth. Add one cup sour cream. Generously sprinkle one tabespoon paprika. Thicken with slurry of water and cornstarch. You can add mushrooms to this if you like.
CHICKEN POT PIE
Parboil potatoes, carrots, onions, one cup each.
Place in casserole dish. Add one handful of frozen peas.
One cup of thickened chicken broth.
Cover with biscuit topping, either bisquick or buttermilk biscuits from a tube. Bake until biscuits are done. Serve with chicken broth on the side.
BEEF STEW
Brown beef cubes in bottom of crockpot along with one slivered onion.
Add parboiled potatoes and carrots. Add two cups beef broth and one can of undiluted tomato soup. Thicken with cornstarch/water slurry. Put into crockpot. Cook on high four hours, OR on low for eight hours. Serve with crusty loaf of French bread.
GRAVY
To one cup of beef broth add one boullion cube, a little celery salt or garlic salt. Thicken with usual slurry, this time use flour instead of cornstarch. Some folks like to use a splash of soy sauce or Worcestershire Sauce too.
Thses are some of my favorites. I'm sure you can use your imagination and come up with many other uses for beef and chicken broth.
After you have strained the broth, simmer it until reduced by one half.
CURRY
Saute one slivered onion and one peeled, sliced Granny Smith Apple.
Sprinkle over one tablespoon curry powder and one handful of raisins.
Add one cup of canned coconut milk or make your own
(Pour hot water through one cup coconut in a strainer three times)
Add two cups of chicken broth.
Thicken with a slurry made with one tablespoon cornstarch and one tablespoon water.
This basic sauce is good with plain parboiled vegetables cut into 1" pieces: potatoes, carrots, turnips, celery, peas, string beans. Dress it up a bit with one cup of chicken chunks, OR one cup of leftover beef, OR a can of baby shrimp. You could even use fresh shrimp.
CHICKEN PAPRIKASH
Saute one slivered onion. Add one cup leftover chicken. Add two cups chicken broth. Add one cup sour cream. Generously sprinkle one tabespoon paprika. Thicken with slurry of water and cornstarch. You can add mushrooms to this if you like.
CHICKEN POT PIE
Parboil potatoes, carrots, onions, one cup each.
Place in casserole dish. Add one handful of frozen peas.
One cup of thickened chicken broth.
Cover with biscuit topping, either bisquick or buttermilk biscuits from a tube. Bake until biscuits are done. Serve with chicken broth on the side.
BEEF STEW
Brown beef cubes in bottom of crockpot along with one slivered onion.
Add parboiled potatoes and carrots. Add two cups beef broth and one can of undiluted tomato soup. Thicken with cornstarch/water slurry. Put into crockpot. Cook on high four hours, OR on low for eight hours. Serve with crusty loaf of French bread.
GRAVY
To one cup of beef broth add one boullion cube, a little celery salt or garlic salt. Thicken with usual slurry, this time use flour instead of cornstarch. Some folks like to use a splash of soy sauce or Worcestershire Sauce too.
Thses are some of my favorites. I'm sure you can use your imagination and come up with many other uses for beef and chicken broth.
posted by Gramma at
11:14 AM
2 Comments:
Yum! Yum! Yum! Thanks so much for all the ideas. Will be printing this out for the cook book. I think I'll make curry tonight since my MIL will be over and B is getting a pizza -- he'll be in town working. He doesn't mind curry but would rather have pizza.
Now there will be more for me!
By
knitterykate, at 11:21 AM
I think I shall be printing them out too!
By
SAJ, at 6:13 PM
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