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How To make Classic White Stock
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title: classic white stock categories: professional, sauce, soup servings: 32
12 lb chicken bones
12 qt water
2 c onion
1 c carrot
1 c celery
1 ea bay leaf
1/4 t dried thyme
1/4 t black peppercorns
6 parsley
2 clove
rinse bones and wing tips well place into a stockpot, cover with water, and place over a moderate flame bring to a boil, drain, and rinse return bones to the stockpot, cover with 12 quarts cold water, and place over a medium flame bring barely to a boil, reduce heat to a bare simmer, and skim carefully tie the bay, thyme, peppercorns, parsley, and cloves in cheesecloth add the mirepoix and the sachet simmer gently for 3-4 hours, adding water as necessary to cover bones strain through a chinois or cheesecloth cool quickly in a water bath cover and chill remove and discard accumulated fat from the top of chilled stock return to a low flame and reduce as necessary use as desired
note: variations include use of veal bones, beef bones, lamb bones, turkey bones, or ham bones - when using beef or veal bones, simmer for 6-8 hours, turkey or lamb, simmer 3-4 hours
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How To make Classic White Stock's Videos
My grandmother gave me a wonderful soup recipe! We eat and want more!
Grandma gave me a wonderful soup recipe! We eat and want more! A wonderful recipe for chicken soup that everyone, even children, will love. One bowl of this soup will not be enough and you will definitely want more. This chicken soup is very good for digestion and is very good to eat after the holidays to relieve the digestive system.
Recipe:
350 g chicken
1.5 liters of water
cook until done
remove foam
chop 2 onions
frying oil
fry the onion over medium heat
cut 1 carrot
fry over medium heat
add 1 spoon of broth
take the chicken out of the broth
leave to cool
cut 2-3 potatoes
after 3 minutes add 2 tablespoons of paste
add a few black peppercorns
add 3 bay leaves
cook until potatoes are cooked
add 1 cup frozen peas
beat 1 egg
pour the egg into the soup
add salt to taste
add chicken meat
Easy chicken soup is ready!
Chicken soup is very useful for the digestive system after the festive table.
Bon appetit!
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#HotFood #recipe #soup #soup recipe
Traditional Velouté Sauce | Recipe for Velouté Sauce | How to make a Velouté Sauce | Velouté Sauce
Velouté sauce is one of the 5 French mother sauces. As its name suggests, it is “velvety” and has a sophisticated taste, but it is quite easy to make. With a handful of simple ingredients, this traditional white sauce will turn your chicken, turkey, veal, fish or vegetable dish into a masterpiece. Note that this sauce can be made with any white stock; chicken, turkey, white veal, fish, or vegetable stock. What you use really depends on what you wish to pair the sauce with. Since this is a roux-based sauce, I will also divulge a little secret on how to know when your roux is cooked. My goal is to make sure your sauce experience is as smooth as possible so let me know how it goes!!
See the written recipe at thesauceandgravychannel.com
Ingredients:
- 3 tbsp or 45g Unsalted Butter
- 3 tbsp or 30g Flour
- 2 cups or 500ml Chicken Stock (or Turkey Stock, White Veal Stock, Fish Stock, Vegetable Stock)
- 1/4 tsp Salt
- 1/4 tsp White Pepper
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Creamy Chicken Soup (THE BEST Chicken Soup Recipe)
The BEST CHICKEN SOUP is this recipe right here. This CREAMY CHICKEN SOUP RECIPE is my all-time favorite recipe of my Mom’s. This is one of the BEST SOUP RECIPES I have ever tried and I’m so proud it’s in our family. I cannot tell you how many times I’ve requested this for dinner. I need it in my freezer at all times for when I need comfort food. BEST CHICKEN SOUP RECIPE EVER!
FULL RECIPE:
PIN FOR LATER:
INGREDIENTS:
For the Roux:
2 tablespoons oil
2 tablespoons unsalted butter
4 tablespoons all-purpose flour
1- cup reduced-salt chicken stock
For the Soup:
2 tablespoons unsalted butter
2 tablespoons oil
4-6 carrots peeled and cut into 1/8” slices
2 celery stalks cut into 1/8” slices
1 medium yellow onion diced
1 garlic clove minced
3 cups reduced-salt chicken broth
¼ cup dry or semi-dry white wine; a good drinking wine
3½ cups milk cream or half and half (or a mixture of cream and skim milk)
2 tablespoons chicken base granules or chicken cubes
½ teaspoon freshly cracked black pepper
1 tablespoon dried parsley or 2 tablespoons minced fresh parsley
3 dried bay leaves
1½ teaspoon Herbs de Provence
1/2 teaspoon turmeric optional
½ teaspoon paprika optional
¼ teaspoon red pepper flakes optional
4-5 cups cooked chicken cubed or shredded – rotisserie chicken works well, but do NOT use smoked chicken.
Garnish: Shredded Gruyere cheese
Chopped fresh parsley
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Fine dining ONION SOUP at home - Not Your Classic Recipe!
This week I made for you my version of fine dining winter onion and cider soup with pickled shallots, apples, and cheese croutons. This is not your classic french onion soup recipe and I totally recommend you try it at home.
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Chicken stock recipe for home (simple and tasty)
Learn how to make a chicken stock at home with this recipe Making your own chicken stock will really improve many dishes and taste much better than stock cubes. you an use it in sauces, rice pasta dishes and stews. get the recipe:
In this cooking class you will learn how to make an Escoffier style chicken stock that you will be able to use to make the chicken and rice supreme recipe on the channel:
After having tested the recipe on the video I have slightly changed the ingredient used to make sure you get a proper tasting stock.
Ingredients for that the stock:
2 chicken carcass ( chopped in medium size pieces)
4 chicken wings ( chopped in half)
4 chicken necks (chopped in 2)
add 1.5 litre of water
1 medium size carrot (100 grams)
1 medium size onion (100 grams)
1 small leek, white part only (100 grams)
celery stalk (100 grams)
1 bouquet garni
no salt nor pepper is required for this white stock
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Website for text, print friendly recipe
Authentic Japanese Miso Soup Recipe
Miso soup is a traditional Japanese dish made with dashi stock, fermented soybean paste, and various ingredients that vary from region to region. It's delicious, warming, and perfect for any Japanese meal. Let's learn how to make classic Japanese miso soup from scratch!
➤ PRINT FULL RECIPE:
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INGREDIENTS:
- Homemade Dashi
- 10 g dried kelp - (kombu)
- 1 liter cold water
- 15 g bonito flakes - (katsuobushi)
Miso Soup
- 150 g tofu - firm or silken - cubed
- 30 g fried tofu pouch - thinly sliced
- 30 g green onion - thinly sliced
- 30 g fresh shiitake mushroom - thinly sliced
- 1 tbsp dried wakame seaweed
- ¼ tsp soy sauce
- 4 tbsp miso paste
- finely chopped green onion - optional garnish
➤ STEP-BY-STEP INSTRUCTIONS:
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FAQ
WHAT IS MISO SOUP?
Miso soup is a traditional Japanese soup made with dashi broth and flavoured with miso paste (fermented soybeans).
WHAT IS IN MISO SOUP?
Common miso soup ingredients include vegetables, seaweed (wakame), tofu, and shellfish. There is also a pork miso soup we call Tonjiru.
IS IT OK TO EAT MISO SOUP EVERYDAY?
Miso soup is very nutritious, and many people eat it daily as part of a balanced diet. However, it is pretty salty, so just be careful not to overdo it with salty foods.
IS MISO VEGAN?
While the main ingredient for miso is soybeans, many miso pastes these days contain extra ingredients to add umami. These ingredients often contain fish products. Miso paste for vegetarians and vegans does exist, but you need to check the packaging to confirm this. Do not assume that all miso paste is suitable for vegans.
TIMESTAMPS:
00:38 How to make awase dashi
00:58 Soaking kombu
01:15 Heating dashi
02:05 Adding katsuobushi
02:32 Preparing miso soup ingredients
03:58 Straining the dashi
04:35 Making miso soup
05:41 Adding miso paste
07:00 Dishing up
LINKS TO OTHER RECIPES:
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ABOUT SUDACHI RECIPES:
Sudachi Recipes is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi Recipes is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
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