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Put the bones and carcass from a leftover chicken (they can be in pieces) in a large pot. Cover with the broth and 4 cups water. Bring to a boil over medium-high heat, reduce to a simmer and cook ...
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil.
Heat oil in large heavy pot. Cook onion and celery until translucent. Season chicken pieces liberally with salt and pepper. Place chicken skin side down in pot and brown, about 5 minutes.
Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes.
Drizzle some olive oil in a heavy pot over medium-high heat. Season the chicken breasts with salt and pepper. Fry the chicken on both sides until fully cooked through, about 4 minutes per side.
Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.
Preheat the oven to 375 degrees F. Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt.
Add the broth and chicken. Bring to a boil, then reduce to a simmer and cook for 10 minutes to help build the flavor. Turn off the heat and stir in the lime juice.
Ina Garten starts by making a homemade chicken stock, which she later uses to cook the matzo balls in. Leave the skins on the onion and garlic — it gives the soup its golden hue and it all gets ...
Heat a heavy-bottomed Dutch oven or soup pot over medium heat and add the oil. Add the chicken wings, breasts and thighs skin-side down and cook without moving until golden brown, 6 to 8 minutes.