Classic Chicken Stock - Chef Jean-Pierre
Hello Friends! Today, I'm bringing you the long awaited chicken stock recipe. This is an essential in every kitchen. Used in so many dishes, make this stock and freeze it for 17 Years! Super easy recipe will show you how to make stock and save at least $10 with two FREE boneless and skinless chicken breast! I hope you enjoy making it as much as I did for you guys.
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How to Make Simple Chicken Broth | Chef School
You may have finished eating your roast chicken, but that doesn’t mean don’t have leftovers you can still use! Chef Michael Smith shows you how simple it is to take you leftover bones and carcass and give it new life as chicken broth.
Get the full recipe at
Food Wishes Recipes - Chicken Stock Recipe - How to Make Chicken Stock - Easy Homemade Chicken Stock
Learn how to make an Easy Homemade Chicken Stock Recipe! Visit to get more info, and watch over 400 free video recipes. I hope you enjoy this Chicken Stock Recipe!
Ramen chef teaches how to cook chicken broth(recipe)
【ingredients】
500ml water
500g chicken bones
30g ginger
1pc whole head garlic
50g green onion
Roasted Chicken Broth Recipe - Part 1 of How to Make Chicken Noodle Soup
Learn how to make a Roasted Chicken Broth Recipe! - Visit for the ingredients, more recipe information, and over 675 additional original video recipes! I hope you enjoy this Roasted Chicken Broth Recipe!
How to make Chicken Stock~With Chef Frank
Chicken stock is a foundation of the professional kitchen. Making stock at home is not as hard as you may think. It takes time and patience but at the end of the day it is worlds better than what you buy in the box or can. Stock freezes well, so a big batch is easily stored for future use.
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Makes about 6 quarts
8 qts cold water
3-4 # chicken bones
3-4 small onions
2 stalks celery
4-5 small carrots, peeled
1 tbsp black peppercorns
2 bay leaves
1/2 bunch parsley stems
3-4 sprigs fresh thyme
Camera & editing: Kyra Proto
Camera & production: Karen Proto
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Kitchen Tricks with Chef Boy: How to make Chicken Stock
Ituturo ni Chef Boy ang tamang paggawa ng homemade chicken stock.
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Gordon Ramsay's Top 5 Chicken Recipes
Gordon Ramsay shows how to shake things up with these top chicken recipes.
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Stock Secrets Chefs Won’t Tell You
Stock Secrets Chefs Won’t Tell You
Brown Chicken Stock in the Instant Pot:
Brown Chicken Stock on the Stove:
00:00 Intro
01:13 I don’t want to waste the chicken meat on stock. Can I use a carcass leftover from roasted chicken to make stock?
04:25 Can I make stock out of raw chicken? Why do you need to roast it?
05:09 Can I remove the skin from the chicken before making stock? Isn’t it all fat and we remove the fat in the end, so why add it in the first place?
06:13 Your stock calls for salt free rotisserie chickens. If I can’t find salf-free ones, can I use salted ones?
07:43 Instead of buying rotisserie chickens, can I roast my own chicken to make stock?
08:24 How much water should I use per pound of chicken?
09:44 Can I add powdered gelatin to store bought (or wimpy homemade) stock to make a pan sauce or a braise?
11:06 Why should I strain out the solids before reducing the stock?
12:00 I have a recipe that calls for 4 cups of chicken stock -- how much of your chicken stock is that?
14:02 A better way to think about stock
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Amazing Chicken Breast! Spinach and Mushroom Sauce - Chef Jean-Pierre
Hello There Friends, this is another wonderful way to prepare a breast of Chicken! Simply roasted in the oven and served a with a delicious mushroom and spinach sauce. You can slice it before serving for a nice presentation and the sauce can become a staple in your house to serve with any poultry, fish or seafood. Chef Jean-Pierre will again demystify it's preparation so that ANYONE could easily reproduce this delicious recipe!
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0:00 Intro
0:45 Chicken goes in the pan
2:00 Start of Sauce
2:50 Chicken In the Oven
3:10 Continuation of Sauce
3:58 Mushrooms
6:20 Spinach
7:24 White Wine Reduction
8:38 Chicken Stock
9:03 Add Cream
9:35 Take Chicken out of Oven
10:15 Finish off the Sauce
11:52 Plating
13:05 Outro
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Chicken Stock - Chef John
Chicken stock is used to make more than just soup it is the backbone of many great dishes. In this video Chef John Kukucka Executive Chef of Essex Golf & Country Club explains how easy it is to make your own chicken stock using the remains of a chicken that has been de-boned. Enjoy!
Roast Corn Fed Chicken Breast | Great Chefs Great Recipes | Chef Manish Sharma | FoodFood
Check this video where Chef Manish Sharma quickly and easily makes a Roast Corn Fed Chicken Breast Recipe
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Classical Chicken Francaise with Butter Lemon Sauce - Chef Jean-Pierre
Chicken Francaise Recipe:
Making a super simple, Chicken Francaise Classical 70's dish that will no doubt WOW you! Make this dish with the gorgeous Lemon Butter Sauce and top it off with some spinach to bring out some extra Flavour. Please send us in some photos of your Fantastic Cooking! Can't wait to see
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The Best Chicken Parmesan Recipe - Chef Jean-Pierre
Hello There Friends! This week I got a fantastic video for you. I am finally bringing you my take on a Chicken Parmesan! Nothing to crazy here, if you are a regular, it is a Chicken Milanese with a Marinara Sauce and some fantastic cheese on top. Come watch how its done!
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Chicken Noodle Soup - How to Make Classic Chicken Noodle Soup
Learn how to make a Chicken Noodle Soup Recipe! - Visit for the ingredients, more recipe information, and over 675 additional original video recipes! I hope you enjoy this Roasted Chicken Noodle Soup!
Chicken Shawarma Recipe | Pita Bread | Pickle | Garlic Sauce | Hot Sauce |Chef Sanjyot Keer
Chicken shawarma
For pita bread
Ingredients:
Water 1 cup (Luke warm)
Sugar 2 tsp
Active dry yeast 1.5 tsp
Refined Flour (maida) 375 gm
Salt 1.5 tsp
Baking powder ½ tsp
Methods:
In a bowl, add Luke warm water and sugar, mix well until the sugar dissolves, make sure the water is not hot, once the sugar dissolves, add yeast and mix well.
Now, in a sieve, add flour, salt & baking powder, sift them in the yeast and water mixture, mix them well until the ingredients combine well and it becomes sticky dough, now transfer it over a platform, make sure to dust the platform with dry refined four, now knead well until the dough is smooth and soft, take a bowl and grease it with oil and transfer the dough in the bowl, cover it with a damp cloth and rest in warm place for an hour to prove (increase in size of the dough).
By the time the dough proves you can make other components of the shawarma.
After proving, divide the dough in 8-10 equal size dough balls, take the dough ball and start to tuck inwards to make a smooth round ball, cover those dough balls with a damp cloth and rest it for 10-15 minutes.
After the second resting, take the dough ball and coat with dry flour, flatten with hands and further use a rolling pin to roll into a thin chapati. Use flour if required.
Set a tawa and cook the chapati/pita bread over a hot tawa on both the sides until golden spots appear, use a napkin and press the pita bread gently to fluff up the bread while cooking.
Cook the all the pita bread in same way, keep aside until you use it for making shawarma.
You can alter the size of pita bread according to your preference.
For garlic tom
Ingredients:
Garlic 1/4th cup
Lemon juice 2 tbsp
Salt to taste
Ice cubes 4 nos.
Sunflower oil/Canola oil 1.5 cups
Methods:
Add the peeled garlic cloves, lemon juice, salt and ice cubes, in the blender, blend, and at the same time add oil gradually in single stream, blend until the ingredients are well incorporated and it becomes thick like a spread.
For garlic curd dip
Ingredients:
Curd 1 cup (thoroughly whised)
Mayonnaise ½ cup
Lemon juice 1 tsp
Powdered sugar ½ tsp
Salt & black pepper powder a pinch
Garlic 2 cloves
For pickle
Ingredients:
Beetroot 1/3rd cup (batons)
Carrots 1/3rd cup
Green chillies 3 tbsp
Salt 1 tsp
Water ½ cup
Vinegar 1 cup
Sugar 5 tbsp
Salt 1 tsp
Methods:
Set water for boiling in stock pot, add the beetroot, carrots, green chillies and salt, blanch the veggies while keeping them little crunchy.
Set another stock pot and add ½ cup of water, vinegar, sugar and salt, mix well and cook until the sugar dissolves, and the brine is like warm, cool down the brine solution and add the blanched veggies in it, transfer it in a well sterilized glass jar, keep it refrigerated and use accordingly.
For chicken
Ingredients:
Boneless chicken 1 kg (thigh & breast)
Salt to taste
Oil 2 tbsp
Garlic paste 2 tbsp
Lemon juice 1 tbsp
Red chilli powder 2 tsp
Coriander powder 1 tbsp
Cumin powder 1 tbsp
Black pepper powder 1 tsp
Cardamom powder a pinch
Cinnamon powder a pinch
Curd 4 tbsp
Oil (for grilling)
Methods:
Wash the boneless chicken well, if you're preferring chicken breast, then slice the breast thinly in two or three section, further flatten with the back of the knife, if you're choosing to go with thigh just simply flatten them with back of the knife.
Sprinkle salt to taste and apply it to the chicken, rest it for 10-15 minutes.
Now, add the remaining marinade ingredients in a separate mixing bowl, whisk well to ensure no lumps, further add the salt applied chicken and mix well, marinade the chicken for a couple of hours, if you prefer your chicken to be more flavourful, then marinade for around 24 hours.
Once the chicken is marinated, set a pan on high heat, add oil and cook the marinated chicken on both sides until cooked and tender. Make sure the pan is hot.
Tip: if you're using breast and thigh both, make sure to cook them separately, as the thigh takes longer to cook than breast.
Once cooked rest for 2 minutes and slice the chicken in thin strips.
You can also bake them in oven, like the shawarma venders do on a shawarma rolling machine, simply take a big size potato and trim the base of potato to make like a stand, insert a skewer in the potato and then skew the marinated chicken in the skewer, bake the chicken in a preheated oven at 230 for 10-15 minutes.
Once baked and the chicken is cooked and tender, slice in thin strips like the shawarma vendors do, keep aside to make shawarma.
Assembly
Ingredients:
Pita bread
Garlic tom/ garlic curd dip
Pickled carrots & beets
Fried potatoes/french fries
Lettuce leaves
Sriracha/hot sauce
Cooked shredded chicken
Methods:
Before assembling lightly heat the pita bread on direct flame.
Now, as the pita bread is warm, spread garlic tom on pita bread evenly, place the lettuce leaves, grilled and shredded chicken, pickled carrots & beets, fries and some sriracha sauce, roll and your good to go.
KFC Chicken Gravy Recipe - The BBQ Chef
KFC Chicken Gravy is iconic in the world of fast food. Thick and delicious, it's great for dipping your chicken or chips into.
Ready in under 5 minutes it's a must do side dish.
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#food #bbq #cooking #gravy #KFC #chicken #tasty
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Simple Chicken Biryani | Restaurant Style Eid Special Biryani | The Bombay Chef – Varun Inamdar
Learn how to make mouthwatering and tempting Chicken Biryani at home with Chef Varun Inamdar
Biryani is prepared using fragrant rice, aromatic spices, and chicken. It is prepared in many ways and chef Varun Inamdar presents to you the delicious and the easiest one a Ramzan Special Biryani. So watch and learn how to make Chicken Biryani only on Get Curried
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Ingredients
For rice
300 gms basmati rice
2 litres water
Salt as required
2 tbsp ghee
1 tsp oil
1 bay leaf
2 green cardamom
1 black cardamom
1 inch cinnamon
8 black pepper corn
4 cloves
For chicken
3 tbsp oil
2 tsp ghee
2 no peeled potatoes
3 green cardamoms
1 black cardamom
4 cloves
1 inch cinnamon stick
1 bay leaf
Marination of chicken
600 gms chicken
Salt as required
1/2 tsp turmeric
1 tbsp chilli pwd
1 cup dahi
1 tbsp ginger-garlic paste
1 large onion (golden fry)
1/2 cup chopped tomatoes
Water as required
2 boiled eggs
Garnish
1 large onion (golden fry)
Mint leaves
Method
- In a pan heat oil then some ghee and once it heats well, add garam masala and peeled potatoes and cook until the potatoes turn golden brown
- Marinate the chicken by adding yogurt, ginger garlic paste, salt, turmeric powder, red chilli powder, fried onions and tomatoes mix it nicely.
- Add the marinated chicken into the pan and mix well, then add water.
- Cover it with a lid and cook on medium flame till its done
- In a pan add ghee and oil once it heats up add garam masala,lower the flame and add water and salt.
- Add the washed and soaked rice to the boiling water and let it cook on high flame. When it's 3/4th cooked drain the rice
- Place two boiled eggs and rice into the chicken and cover with lid on it and cook it on high flame for 8 minutes and low flame for 2 minutes
- Garnish it with fried onions, fresh mint and fresh onion.
- Chicken Biryani is ready to be served
#ChickenBiryani #GetCurried #VarunInamdar
Host : Varun Inamdar
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Biryani is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and meat (chicken, beef, goat, pork, lamb, prawn, or fish), or vegetables and sometimes, in addition, eggs and/or potatoes in certain regional varieties. Biryani is popular throughout the Indian subcontinent, as well as among its diaspora. It is also prepared in other regions such as parts of Afghanistan, Iran and Iraq.It is a dish that has acquired a niche for itself in South Asian cuisine.
Chef Meg's Chicken Stock
After you've roasted a chicken or turkey, don't throw away the bones. They can be used to make homemade, low-sodium stocks, which can add flavor to your healthy, home-cooked meals. Homemade chicken stock costs about $2.50 a gallon, but a small can at the store can cost about a dollar. You're really saving money with this recipe.
Chef Recipe Series: Catherine Fulvio's Chicken Hot Pot
Catherine Fulvio's Chicken Hot Pot recipe is the perfect
one pot wonder. It is healthy, nutritious and a great family meal. This one is packed with flavour and freezes very well, also. Get the full recipe on ilovecooking.ie
Double Chicken Tea - Ultimate Chicken Broth - Food Wishes
Sipping on a nice, hot cup of chicken broth is one thing, but when we double the amount of bones and meat used to make it, and then reduce the final product by half, we’re talking about an entirely different experience all together. For lack of a better description, this is like drinking a chicken. Pure, liquid chicken. You’re welcome, soul.
For a fully formatted, printable, written recipe for Double Chicken Tea, follow this link:
To become an official “Food Wisher” and read Chef John’s in-depth article about how to make Double Chicken Tea, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Classic and Essential Beef Stock - Chef Jean-Pierre
Hello Friends! This is a re-make of our original stock recipe recorded 9 years ago in 480p technology. This one is in 4K it is the same recipe maybe with a few changes. It is a must make and the base for so many recipes. I hope you like and make enough to freeze for 17 Years :)
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Great Chefs of the World Episode 194
Thanksgiving Turkey Gravy - Chef Jean-Pierre
Hello, Friends! Need to make the perfect Gravy for your Thanksgiving feast? I will show you how to make an absolutely wonderful Gravy without using the fatty turkey drippings. Come learn how to make this delicious Gravy!
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Chicken Hot & Sour Soup Recipe | Chef Sanjyot Keer
Full recipe for Chicken hot and sour soup
Prep time: 10 mins
cooking time: 15 mins
serves: 4
Ingredients:
• Chicken 250 gm
• Egg white 1 no.
• Salt to taste
• White pepper a pinch
• Corn flour 2 tbsp
• Light soy sauce 1 tsp
• Vinegar 1 tsp
• Oil 3 tbsp
• Garlic 1 tbsp (chopped)
• Ginger 1 tsp (chopped)
• Green chillies 1-2 nos. (chopped)
• Chicken stock 1 litre
• Dark soy sauce 1 tbsp
• Light soy sauce 1 tbsp
• Vinegar 1 tsp
• White pepper a pinch
• Carrots ½ cup (juliennes)
• Mushroom (shiitake or button) ½ cup
• Bamboo shoots ½ cup
• Corn flour 1 tbsp + water 2 tbsp
• Whole egg 1 no. (Beaten)
• Sesame oil 1 tsp
• Spring onion greens 1 tbsp (chopped)
Method:
• Slice the chicken diagonally & cut into thin strips.
• In a mixing bowl add the chicken strips and mix well with egg white, salt, white pepper, corn flour, light soy sauce and vinegar,
• Shallow fry the chicken quickly until light golden brown. Remove the chicken in a separate bowl and keep aside.
• Heat the same oil used for frying, add garlic, ginger and green chillies, sauté for a minute.
• Add the chicken stock, dark soy sauce, light soy sauce, vinegar, white pepper and salt to taste. Bring to a boil.
• Add the carrots, mushrooms, bamboo shoots, and the fried chicken, bring it to a boil.
• Add the corn flour and water mixture to the soup, stir and cook until the soup thickens.
• Add the beaten egg, sesame oil and spring onion greens. Serve hot.
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Andy Makes the Most Flavorful Vegan Broth Ever | Bon Appétit
Pour that bone broth down the drain! But don't, actually, that's wasteful. Just phase it out with this amazing vegan broth recipe by Andy Baraghani!
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Andy Makes the Most Flavorful Vegan Broth Ever | Bon Appétit
$250 vs $25 Pasta Bolognese: Pro Chef & Home Cook Swap Ingredients | Epicurious
Expert chef Frank Proto from the Institute of Culinary Education and home cook John are swapping materials and hoping for the best! We gave John $250 worth of ingredients and Frank's recipe notebook, then asked him to recreate Frank's Pasta Bolognese as best he could. Luckily, food scientist Rose was available for a brief pep talk and consultation. On the other side, Frank received $25 worth of goods and tried to improvise his way up to gourmet. Who achieved the most impressive sauce under these mixed up circumstances?
Want to follow Chef Frank on Instagram? Find him at @protocooks
To follow John on Instagram head to @johndlopresto
Find Rose at @rosemarytrout_foodscience
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$250 vs $25 Pasta Bolognese: Pro Chef & Home Cook Swap Ingredients | Epicurious
Preparing Chicken Stock with Chef Don McMillan The Stocked Pot Cooking School and Team Building
Come visit our cooking school call (336) 499-5844. Preparing Chicken Stock with Chef Don McMillan-The Stocked Pot Cooking School Winston Salem, Famed T.V. personality Chef Donald McMillan C.E.C. A.A.C. demonstrates easy and simple recipes. Thank you from our kitchen to yours!
The Stocked Pot and Company Cooking School Culinary Team Building Activity and Event Challenge is an effective way to build trust and improve communication between co-workers. We are located in Winston Salem, near Greensboro and High Point, we travel to Charlotte, Raleigh, Chapel Hill and all points of South Carolina and Virginia.
Our web address is
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Every one of our Cooking Parties and Culinary Team Building events are perfect for families, friends and companies as well as for your next holiday event.
Given the current popularity of “celebrity chefs” and cooking based TV shows, it's no wonder that culinary cooking parties and team building as a bonding activity is extremely in vogue. Food has traditionally been used to bring people and families together, so why not cross it over into a family affair or workplace event and hold a fun and entertaining culinary cooking experience or company team building event as part of your next party, conference, or holiday party.
The Best Cooking Secrets Real Chefs Learn In Culinary School
Going to culinary school is a dream for many. After watching a few episodes of Chopped or a season of Top Chef, you might feel inspired to quit your job and follow a new career path in the restaurant industry. Here are some things you might learn in your studies.
You might think that culinary school is all about learning to cook, but the very first thing you do is work on your knife skills. Cutting ingredients down to size is all about getting them to cook evenly. If you try to roast huge chunks of potatoes alongside tiny pieces of garlic, the latter will burn before the former cooks through. So, how do you cut oblong, tube-shaped carrots and weirdly-shaped onion layers into the same shape as a round potato? Practice.
Once you get the hang of it, you start to like making everything nice and even. If your vegetables are chopped haphazardly, they won't have a great presentation, and culinary instructors know that we eat with our eyes first. If it doesn't look appealing on the plate, they'll call you out for it. In addition to regular knife work like dicing, slicing, and mincing, you'll learn fancy knife cuts such as julienne, chiffonade, brunoise, and more.
Before too long, you'll realize that you can't do any of this without a sharp knife.
A dull knife is a dangerous knife. If it bounces off a carrot instead of cutting through it, it'll likely land in the tender flesh of your fingers instead. Luckily, learning how to sharpen a knife is another benefit of a culinary education.
Watch the video for more about the best cooking secrets real chefs learn in culinary school!
#CulinarySchool #Chefs #Cooking
Knife skills | 0:14
High-quality broth | 1:20
Recipes are just guides | 2:10
Deglaze every pan | 3:05
Toast your spices | 3:57
Salt, sugar, acid, fat | 4:51
Be prepared | 5:44
Match plate and food temperature | 6:25
Cooling food properly | 7:02
Fat is flavor | 7:55
Make food ahead | 8:35
Wasting food wastes money | 9:18
Read the full article here:
Chicken and Corn Soup | One Pot Chef
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Chicken and Corn Soup is a quick, easy and delicious recipe. Succulent Chicken Breast Fillet is combined with Spring Onions, Bacon and Creamed Corn to create a rich and flavourful soup the entire family will love - give it a go today!!!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
1 Large Chicken Breast Fillet (Diced)
2 Spring Onions (Chopped)
2 Slice of Bacon (Chopped, optional)
420g Can of Creamed Corn
3 Cups of Liquid Chicken Stock
1 Egg (Lightly Beaten)
Serves 4
Preparation Time: 5 minutes
Cooking Time: 10 minutes
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Music by Kevin McLeod (Used with Permission)