Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, easy chicken stock flavored chicken & cabbage. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Great recipe for Easy Chicken Stock Flavored Chicken & Cabbage. I had a lot of cabbage so I thought of this easy and delicious recipe. 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! Why You'll Love this Instant Pot Chicken Stock: An easy homemade broth.

Easy Chicken Stock Flavored Chicken & Cabbage is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Easy Chicken Stock Flavored Chicken & Cabbage is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have easy chicken stock flavored chicken & cabbage using 4 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Easy Chicken Stock Flavored Chicken & Cabbage:

1. Take 1/2 head Cabbage
2. Get 1 thigh Chicken thigh
3. Prepare 1 1/2 tsp Consommé soup stock granules
4. Take 1 Salt and pepper

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. Add celery, carrots, onion, parsley, bay leaves, garlic, salt, thyme, and peppercorns. Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat.

Instructions to make Easy Chicken Stock Flavored Chicken & Cabbage:

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.

Add celery, carrots, onion, parsley, bay leaves, garlic, salt, thyme, and peppercorns. Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. If you are here, you probably know that terms like "natural chicken flavor" and "yeast extract" are far from natural. 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.

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