cooking basic

How to make chicken broth with whole raw chicken/chicken pieces. It&#039;s light, versatile, and packed with flavor - perfect for enjoying alone as a pick-me-up or as the base for soups, stews, sauces, and with grains!

How To Make Chicken Broth

chicken

water (needs

5.6 oz onion (1 large)

4.1 oz carrot (1 large)

1.4 oz celery (2 stalks)

0.2 oz parsley (a few stems)

0.17 oz fresh ginger (a small piece)

thyme (or rosemary)

0.32 oz garlic (2 cloves)

bay leaf (large)

black peppercorns

salt (optional)

If you&#39;ve purchased a whole chicken, cut it down into smaller pieces, removing the giblets.

Prepare the vegetables by rinsing the carrot and celery, then roughly chop them. Peel and halve the onion, and peel the garlic and ginger.

In a heavy-based, large stock pot, add the chicken and enough cold water to cover it (don&#39;t add too much, or you&#39;ll dilute the broth flavor). Bring the water to a boil over medium-high heat, then immediately reduce heat to low, skimming off any foam &quot;scum&quot; that forms at the top of the liquid with a spoon/skimmer.For more flavor, you can sauté the chicken pieces first (like the wings, back, etc.) until browned to lock in more flavor.

Add all the remaining ingredients (except salt) and cover the pot with a lid. Allow it to simmer gently for at least an hour or until the chicken cooks through, and the liquid infuses with flavor.If you want more flavor, remove the solids (cooked meat and veggies), then continue to simmer for up to 3 hours. After that, you can return the bones to the pan if preferred.

Strain the broth through a fine-mesh strainer into a large bowl, add salt (if using), and allow it to cool before transferring it to the fridge. When left to chill overnight, any accumulated fat will solidify at the top, easy to scoop out if preferred (and use as cooking fat). Then decant the broth into bottles/jars.

Fridge: You can store the mason jars of homemade chicken broth in the refrigerator for 5-6 days.Freezer: Pour the cooled broth into several freezer-safe jars, leaving at least 1-inch headspace (for expansion as it freezes) OR in an XL ice-cube tray to freeze, then transfer to Ziplock. Then store it in the freezer for 3 months. Allow it to thaw in the fridge overnight before reheating.Reheat: Reheat the homemade chicken broth either on the stove, in the microwave, or by adding it directly to your dish (soup, stew, etc.) to heat.

Storage Instructions

How to cook perfect Instant Pot brown rice with a quick, easy, and foolproof method. The rice is tender and fluffy every time, perfect for busy weeknights and meal prep!

Instant Pot Brown Rice

brown rice

water (cold, OR vegetable stock/chicken broth or stock)

salt

Thoroughly rinse the rice until the water runs almost clear, then drain it well.If you don&#39;t drain it well, the water-to-rice ratio will be slightly off, and you may end up with an extra 2-3 Tbsp of water after cooking.

Add the rice, cold water (or vegetable/ chicken broth), and salt to the Instant Pot.For more flavor, first, toast the rice using the sauté function until aromatic and toasty.

Close the lid and turn the venting knob to the sealing position.

Cook on manual HIGH pressure for 15 minutes, then allow it to naturally release steam for 5 minutes.

Carefully use the quick release (turn the venting knob to the venting position) and open the lid.

Use a fork or rice paddle/soft silicone spatula (for less breakage) to fluff up the rice.If the rice still seems a little wet, allow it to sit for 10-15 minutes further for the steam to dissipate, then fluff up the rice.

Store: You can store leftovers in airtight containers in the refrigerator for 3-5 days. Freeze: You can freeze leftovers in freezer-safe containers or Ziplock bags/freezer bags for up to 4 months. Allow it to thaw in the fridge overnight.Reheat: You can reheat rice in the microwave (1-2 minutes) or on the stovetop (over medium heat). Add a splash of water or broth and cover the rice while heating.

Storage

How to make beef broth without bones. This light, fragrant, savory, meaty homemade beef broth is ready in 2 hours either on the stove or in a crock pot - perfect for use within soups and stews, for cooking grains, and more!

Homemade Beef Broth (Without Bones)

oz beef meat

water

Tbsp vegetable oil (or another neutral oil)

4.5 oz onion

bay leaves

tsp black peppercorn

oz ginger (optional)

0.35 oz cinnamon stick (optional)

(optional)

tsp cardamom pods (optional)

Peel and halve the onion and, if necessary, roughly chop the beef.

Heat the oil in a large, heavy-based stock pot or Dutch oven over medium heat. Once hot, add the beef and let it sear on all sides until browned.

Pour in a little water and use a spoon/spatula to scrape up any brown bits from the bottom of the pan. Add the rest of the ingredients and remaining water (just enough to cover the beef), and bring the mixture to a boil over medium-low heat.

Boil the beef broth for about 30 minutes. Use a spoon or skimmer to remove any foamy scum that appears at the top of the liquid (these are impurities, and removing them makes a clearer broth).

Reduce the heat to low and simmer the broth for 1 ½ hours or until the beef is tender.

Once ready, remove the beef pieces from the broth and strain the liquid through a fine-mesh strainer. Taste and adjust the salt level, if preferred.

After removing the meat and straining the liquid, return it to the stock pot and continue to simmer it until it reduces to your desired results (I usually do mine by half, making it easier to store, too).

How To Make Condensed Beef Broth

Fridge: Once cooled and stored in an airtight container, it should last 5-6 days in the fridge.Once chilled, you may see a layer of fat solidify at the top - this will help keep germs out and can just be lifted out of the way. However, remove it if you plan to freeze the broth. Freezer: Pour the cooled beef broth into several freezer-safe jars, leaving 1-inch headspace (for expansion as it freezes) OR in an XL ice-cube tray to freeze, then transfer the broth cubes to Ziplock. Store it in the freezer for 3 months. Allow it to thaw in the fridge overnight before reheating. Reheat: Use the stove top or microwave to reheat the broth gently until piping hot.

How to make beef bone broth (beef stock) by simmering bones with aromatic vegetables, herbs, and spices. It’s rich, silky, flavorful, and loaded with collagen, vitamins, and minerals - for soups, stews, sauces, or sipping on as an elixir!

Bone Broth (How to Make Beef Bone Broth)

lb beef bones

water (plus more for the first boil)

carrots (large)

onion (large)

garlic

ginger

celery

cinnamon (small, optional)

Tbsp apple cider vinegar (or regular vinegar)

Transfer the bones to a large, heavy-based pot/Dutch oven and cover them with water. Bring to a boil over high heat. Simmer for 15-20 minutes. Drain the liquid and rinse the pot.For more flavor, you can now roast the bones (drizzle with olive oil) on a roasting pan in the oven at 400ºF/200ºC for 40-60 minutes (optionally with the veggies), flipping halfway, until browned. Add a little water to the pan to de-glaze the brown bits, and add it to the stock pan.

Prepare the vegetables. Peel and halve the onion and roughly chop the garlic and ginger. Roughly chop the carrot and celery into 2-inch pieces.

Step 1: Blanch the Beef Bones

In a large, heavy-bottomed stockpot, add all the ingredients and pour enough water until the bones are only just covered (I used 12 cups).

Cover with a lid, then bring the mixture to a gentle boil over medium-high heat. Immediately reduce the heat to a gentle simmer, and cook for 8-12 hours. During this process, keep the lid slightly ajar and occasionally skim the foamy scum/fat from the top of the liquid. Add more water, if needed, to ensure the solids remain submerged.The time it takes to release all the nutrients from the bones will depend on your bone type. You can continue to simmer it for up to 48 hours in total.To use any leftover vegetable solids, remove them after a maximum of 1 ½-2 hours simmering.

Strain the beef stock through a fine-mesh strainer and add salt (if using). Allow it to cool slightly - placing the bowl of bone broth in an ice bath will help to speed up the cooling and avoid bacteria growth. Then transfer it to mason jars/airtight containers.

Simmer the Stock

Blanch (and optionally roast) the beef bones, then add all the ingredients to the crockpot and cook on LOW for 12-16 hours (up to 36 hours total) with the lid slightly ajar, adding additional water as needed to keep the bones covered. Then strain it.Remove the vegetables/herbs after 8 hours if you wish to use them elsewhere.

Slow Cooker Beef Bone Broth

Add all the ingredients (making sure to only fill to the 2/3 full MAX line in the pot), select the Soup/Broth setting, and set the timer for 2 hours (120 minutes) for a gelatinous bone broth. Allow it to natural release, then strain.

Instant Pot Beef Stock/Bone Broth

Blanch the bones (and optionally roast them). Then transfer them to a large Dutch oven along with the remaining ingredients and place them in a preheated oven at 200ºF/95ºC for between 8-12 hours.

Oven Baked Beef Stock

When stored in airtight jars/containers, it should last 5-7 days in the fridge . When chilled, it will become thick, gelatinous, and jello-like in consistency (due to all the collagen). However, it will return to a liquid state when reheated.To freeze: There are several ways to successfully freeze beef stock. First, remove any excess fat, then freeze it either in Ziplock bags, Ice cube trays, or Jars (leave at least 1 inch of headspace) for up to 4 months (label the jars/Ziplocks to avoid waste).To use, allow it to thaw in the refrigerator overnight, use the microwave defrost setting, or add cubes directly to cooking dishes.

How to make chicken stock (aka &quot;liquid gold&quot;) with raw or leftover roasted bones/carcass. It&#39;s wholesome, nourishing, and packed with nutrients (and collagen if making bone broth)!

How to Make Chicken Stock

46 oz chicken bones

chicken wings

water (or

oz carrot (1 large; optional -adds sweetness)

2.1 oz celery (3 stalks)

0.21 oz parsley (few stems)

0.42 oz garlic (3 cloves)

0.17 oz ginger (small piece; optional)

thyme

½ tsp whole black peppercorns

Tbsp apple cider vinegar

Prepare the vegetables - peel and halve the onion, peel the garlic and ginger, and roughly chop the carrot and celery.For more flavor, roast raw chicken bones first. Drizzle them with oil and bake them in the oven at 400ºF/200ºC for 25-30 minutes until lightly browned.

In a heavy-bottomed large stock pot, add all the ingredients and pour in enough cold water until the bones are only just covered.

Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low and continue to simmer, using a spoon to skim off any foam that forms at the top of the liquid (this can happen for the first hour). This is important to remove impurities and avoid a cloudy stock.

Simmer the chicken stock, covered, for a minimum of 3 hours.Or simmer for up to 24 hours, so the collagen and bone marrow have time to release. Make sure to remove the veg and herbs after the first three, so they don&#39;t cause bitterness. The stock is ready when it&#39;s a golden-amber color and full of flavor. For bone broth, check to see if you can easily snap a bone in half.

Finally, ladle the mixture through a fine-mesh strainer into a large bowl, add salt (if using), and allow it to cool slightly. Placing the bowl in an ice bath will help speed up the cooling and prevent bacteria growth. Then decant into jars/containers to store.To remove excess grease, let it sit in the fridge overnight. A layer of fat will form on top that you can discard or use as cooking fat. However, I usually leave it as it helps keep bacteria out.

Add all the ingredients and cook on LOW or between 14-16 hours (up to 24 hours). Then strain it. Remove the vegetables/herbs after 8 hours.

Slow Cooker Chicken Stock

Add all the ingredients (making sure to only fill to the 2/3 full MAX line in the pot), select the Soup/Broth setting, and set the time for 45 minutes for a simple stock or 2 hours (120 minutes) for a gelatinous bone broth. Then allow it to natural pressure release, then strain.

Instant Pot Chicken Stock

Fridge: Store the jars of homemade chicken stock in the refrigerator for 5-7 days.Bone broth will gelatinize slightly in the fridge due to the collagen content. However, it will return to a liquid state when reheated.Freezer: Pour the stock into several freezer-safe jars or XL ice cube trays, leaving at least 1-inch headspace (for expansion as it freezes). Then store in the freezer for 3-4 months. Allow it to thaw in the fridge overnight before reheating.Reheat: Either on the stovetop, in the microwave, or by adding it directly to a dish (like soup, stew, etc.).

How To Store Chicken Stock?

How to make sushi rice perfectly every time with just 4 ingredients (plus water). Including methods for stovetop and rice cooker sushi rice, plus top tips and FAQs to become a homemade sushi rice master.

How to Make Sushi Rice (Stovetop + Rice cooker)

rice

fl oz water (2 cups)

fl oz rice vinegar (1/4 cup)

sugar sugar

Place the rice in a fine-mesh strainer and rinse under water while swishing it in a circular motion until it runs almost clear. Then leave the rice to naturally drain for 30 minutes.Alternatively, you can place the rice within a large bowl filled with water and use your hands to swish the rice in a circular motion for 20-25 seconds. Then drain and re-fill the bowl several times until the water is almost clear (3-5 times).

Step 1: Rinse the Rice

Transfer the rice and water to a heavy-based saucepan and cover with a lid.You can optionally leave it to soak for 20 minutes, which is meant to make it cook more evenly. However, if you’re running low on time, skip it!

Bring to a boil over high heat, then reduce to a gentle simmer (low heat) for 13 minutes.Note, this time is calculated specifically for cooking 2 cups of sushi rice. If you use more/less, then the time will vary.

Remove the pan from the heat and leave it to steam for a further 10 minutes. DON’T remove the lid during the cooking process at all.

Step 2: Cook the Rice

While the rice steams, prepare the sushi rice seasoning. To do so, combine the rice vinegar, salt, and sugar in a small bowl and stir well until the sugar and salt dissolve.If it doesn’t dissolve easily, you can microwave the mixture for one minute, with additional 5-second increments if needed, until the sugar has dissolved.

After the steaming, transfer the rice to a lightly wetted mixing bowl (plastic, wooden, or glass, not metal) and combine it with the sushi vinegar seasoning. Use a spatula (or rice paddle) to carefully fold it into the rice (in a slicing motion at a 45º angle, like a shovel, lifting and turning sections of the rice over) without breaking the grains.

Allow the rice to cool down to room temperature. Make sure to cover it with a damp towel as soon as you’re done mixing it to keep it from drying out.If you plan to use it immediately, you can allow it to cool on the counter. If you don’t, it’s best to transfer it to the refrigerator within 2 hours for food safety reasons.

Step 3: Season the Rice

Many rice cookers will have a &quot;sushi rice&quot; setting, making things extremely easy. The main note is that the ratios of ingredients will need to be tweaked.For example, 1 rice cooker cup is around 180ml (140-150g) rather than 240ml. This is 3/4, or 75%, the size of a regular cup, so reduce the water accordingly to 3/4 cup per rice cup (or fill it to the &quot;sushi rice&quot; line in your rice cooker). It will yield around 1 ¾ cups cooked sushi rice.After adding the rice and water to your rice cooker, I recommend leaving it to soak for 30 minutes before cooking. Then click the sushi rice setting and voila!

How to Make Sushi Rice in a Rice Cooker

Make ahead: if you want to use the sushi rice over several days, then it’s best to leave it unseasoned apart from the portion you’re using each time. That way, the rice can be stored in an airtight container for 3-4 days. Or in the freezer for 4-5 months.Store: sushi rice is best enjoyed within a few hours of making it (both for flavor and texture). However, if needed, you can store leftover sushi rice in an airtight container with layers of damp kitchen towel beneath and above it. Store it in the refrigerator for up to a day, removing it from the refrigerator 30 minutes before you intend to use it.Reheat: while storing, the rice can dry out slightly and may need &quot;reviving.&quot; I’ve found the easiest way to do this is gently steam the rice to infuse moisture back into it. Alternatively, heat the rice in a microwave-safe bowl with a spoonful of water and cover with a damp paper towel. Microwave until warmed through and rehydrated.I don’t recommend attempting to freeze the seasoned rice!

How to Make Ahead and Store?

How to freeze avocado: whole, halved, sliced, diced, or mashed, then thaw and use it later!

How to Freeze Avocados

avocados (or as many as needed)

Simple rinse and dry the avocados thoroughly then wrap them individually in plastic wrap or beeswax wrap.Optionally also place them within a larger Ziplock bag. They will last for up to 4 months in the freezer

Whole avocados

Hold the avocado in the palm of your non-dominant hand and use a sharp pairing knife to cut it in half lengthwise, allow it to reach the pit in the middle, and rotating the avocado as you do to slice all the way around it.

Pull the avocado apart and remove the pit by firmly (but carefully) tapping into it with your knife and pulling it away.

Slice the avocado halves in half once more to create quarters and remove the peel.

Dip, brush, or rub the chopped avocado immediately with lemon or lime juice and wrap them in plastic wrap/beeswax wrap to place in a freezer bag.They will last about 2-3 months in the freezer.

Avocado halves or quarters

After opening it and removing the pit, you can then either dice or slice the avocado flesh within the peel first (be careful not to push the knife all the way through the peel) OR remove the peel and slice/dice it against a chopping board.If you’re doing the first, running a knife along the outer edge of the avocado can help make it easier to either scoop out (with a spoon) or push/press loose from the peel.

Coat the pieces in lime/lemon juice and spread them across a baking sheet to flash freeze until solid (cover with plastic wrap while freezing) for an hour.

Transfer to a freezer bag and squeeze out the excess air.They will last about 2-3 months in the freezer.

Avocado chunks and slices

Peel, chop, and mash the avocado with a sturdy fork or mini food processor.

Add some lemon or lime juice to the mash and mix it in well.

Transfer the mash/avocado puree to a freezer-safe container or ice cube trays and optionally (highly recommended) top with a thin layer of water, lemon juice, or oil.

When you thaw the mashed avocado, simply pour off the top layer, re-mix, and enjoy.Alternatively, you can freeze it spread flat in a Ziplock bag will all the excess air removed. However, you may still need to scrape off an upper layer as it will likely brown more.It will last about 2-3 months in the freezer.

Mashed avocado

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Top 7 cooking basic recipes from across the web

The most viewed cooking basic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make Chicken Broth

Instant Pot Brown Rice

Homemade Beef Broth (Without Bones)

Bone Broth (How to Make Beef Bone B...

How to Make Chicken Stock

How to Make Sushi Rice (Stovetop + ...

How to Freeze Avocados

The most viewed cooking basic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine