Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, easy chicken stock flavored chicken & cabbage. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Easy Chicken Stock Flavored Chicken & Cabbage is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Easy Chicken Stock Flavored Chicken & Cabbage is something which I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can have easy chicken stock flavored chicken & cabbage using 4 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Easy Chicken Stock Flavored Chicken & Cabbage:
- Prepare 1/2 head Cabbage
- Get 1 thigh Chicken thigh
- Make ready 1 1/2 tsp Consommé soup stock granules
- Take 1 Salt and pepper
Method Put the chicken carcass and/or other chicken bones into your largest saucepan with the onion, carrots, celery, peppercorns, bay leaves, thyme and parsley stalks and fill with cold water. Bring just to a simmer, not a raging boil - as this encourages the surface scum to boil back into the stock. Put the chicken bones, carrots, celery, parsnips, bay leaves, thyme, onion, salt, and pepper into a large slow cooker. Skim off any fat or impurities from the surface, then strain the broth through a fine-mesh strainer.
Steps to make Easy Chicken Stock Flavored Chicken & Cabbage:
- Roughly chop the cabbage. Place into a pot and add in the consommé.
- Cut the chicken into bite-sized pieces. Place on top of the cabbage and lightly season with salt and pepper.
- Cover the pot with a lid and turn the heat to medium for 10 minutes. (Occasionally shake the pot to prevent sticking.)
- It's done.
Put the chicken bones, carrots, celery, parsnips, bay leaves, thyme, onion, salt, and pepper into a large slow cooker. Skim off any fat or impurities from the surface, then strain the broth through a fine-mesh strainer. Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Allow to cool for about half an hour, then refrigerate.
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