How to Make Yummy Easy Chicken Stock Flavored Chicken & Cabbage

Easy Chicken Stock Flavored Chicken & Cabbage. Chicken stock is the secret ingredient of restaurant food. A good chicken stock should have decent body, along with a mild savory flavor that enhances, rather than competes with, the sauces, glazes, and soup bases you make with it. There are a lot of tricks for beefing up a basic chicken stock—adding beef not being one of them.

Since the amount of consommé granules will depend on the cabbage, start off with just a small amount and then adjust the flavor as needed! Add more or less chicken depending on how rich you want the stock. For the most flavorful stock, add chopped onion, carrots, celery and garlic. You can cook Easy Chicken Stock Flavored Chicken & Cabbage using 4 ingredients and 4 steps. Here is how you cook that.

Ingredients of Easy Chicken Stock Flavored Chicken & Cabbage

1. Prepare of Cabbage.
2. You need of thigh Chicken thigh.
3. It's of Consommé soup stock granules.
4. It's of Salt and pepper.

In every kitchen the chicken stock has a different cooking time, it is of course changing from one kitchen to another. Use chicken stock as a base for soups and stews. Keep it on hand for making gravies or binding sauces like in my favorite Curried Turkey Pot Pie. Instead of water, use it when cooking rice, grains, or even pasta that acts like a risotto, like in my Easy Lemon Orzo Faux Risotto.

Easy Chicken Stock Flavored Chicken & Cabbage step by step

1. Roughly chop the cabbage. Place into a pot and add in the consommé..
2. Cut the chicken into bite-sized pieces. Place on top of the cabbage and lightly season with salt and pepper..
3. Cover the pot with a lid and turn the heat to medium for 10 minutes. (Occasionally shake the pot to prevent sticking.).
4. It's done..

In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Make a rich chicken broth in less than an hour using chicken legs and thighs or backs. This recipe, taken from "The Perfect Recipe" by Pam Anderson, uses just a few ingredients and is quite simple to make.