GLUTEN FREE CHICKEN BROTH
GLUTEN FREE CHICKEN BROTH
This is the secret ingredient of restaurant food. A good chicken stock has the full clean flavours of chicken with aromatic vegetables and a consistency that enhances rather than competes with your home chef sauces, glazes and soup-based recipes. It is an excellent way to increase flavour and body.
Ingredient List
Water
Chicken Broth
Seasoning
Salt
Hydrolyzed Corn and Soy Proteins
Sugar
Monosodium Glutamate
Potassium Chloride
Sea Salt
Lemon Juice Concentrate
Yeast Extract
Onion Powder
Colour
Spices
CONTAINS: SOY
| Nutrition Facts Per 1/2 cup (125 mL) condensed | |||
|---|---|---|---|
| Amount | % Daily Value | ||
| Calories 15 | |||
| Fat 0 g | 0 % | ||
| Saturated 0 g + Trans 0 g | 0 % | ||
| Cholesterol 0 mg | |||
| Sodium 740 mg | 31 % | ||
| Carbohydrate 2 g | 1 % | ||
| Fibre 0 g | 0 % | ||
| Sugars 1 g | |||
| Protein 2 g | |||
| Vitamin A | 2 % | Vitamin C | 0 % |
| Calcium | 0 % | Iron | 0 % |
Recipes
SWEET POTATO GNOCCHI
00:15’
00:20’
4
Ingredients
1 cup of sweet potatoes, diced
1 lb of store-bought gnocchi
1 tbsp of olive oil
2 Italian sausages, the meat only
1 green onion, minced
2 tbsp of butter
1 tbsp of unbleached all-purpose flour
1 can (10 oz) of Aylmer Chicken Broth
1½ cups of cheddar cheese, grated
1/2 cup of Parmesan cheese, grated
1/4 cup of store-bought
sun-dried tomato pesto
1 tbsp of flat parsley, chopped flat
Pepper to taste
Preparation
- Bring a large saucepan of salted water to the boil. Add the sweet potatoes to the boiling water and cook for 2 minutes.
- Add the gnocchi and cook for about 2 minutes or until they come up to the surface. Drain off the water and set aside.
- In a non-stick pan, brown the meat from the sausages in olive oil breaking it up with wooden spoon. Add the green onions and cook for 1 minute then set aside.
- In a pan melt the butter on medium-high heat. Add the flour and continue to cook for 1 minute. Add the Aylmer Chicken Broth and bring to a boil while whisking continuously.
- Add the cheese, sun-dried tomato pesto, gnocchi mix and sausage meat mix and reheat on low heat for 10 minutes.
- Add parsley and pepper. Serve.
THAI CHICKEN CURRY
00:10’
00:15’
6
Ingredients
1 tbsp of canola oil
1 lb of chicken breast, diced
1 green pepper, diced
1 small onion, chopped
1 can (10 oz) of condensed
Aylmer Chicken Broth
2 tbsp of red curry paste
1/2 cup of coconut milk
2 tsp of lemongrass purée
1 tbsp of coriander, fresh
3 cups of rice vermicelli noodles
Preparation
- In a large saucepan, heat the oil, add the chicken, peppers and onions until the chicken is cooked.
- Add the Aylmer Chicken Broth, curry paste, coconut milk, lemongrass and coriander. Bring to a boil and turn the heat to low.
- Cover and allow to simmer for 5 minutes. Serve with rice vermicelli noodles.