Chicken Stock
Need a gluten free, dairy free, and primal main course? Chicken Stock could be an excellent recipe to try. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains around 46g of protein, 39g of fat, and a total of 574 calories. Head to the store and pick up onion, flat-leaf parsley, celery stalks, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Combine all ingredients and 3 quarts coldwater in a large stockpot. Bring to a boil;reduce heat and simmer gently, skimmingthe surface occasionally, until stock isreduced by one-third, 2 1/2-3 hours.
Strain stock through a fine-mesh sieveinto a large bowl; discard solids. DO AHEAD:Stock can be made 3 days ahead.
Let coolcompletely, then cover and chill, or freezefor up to 3 months.
Reduce stock by half to concentrate its flavor.
Add tortellini or small bow-tie pasta and cookuntil the pasta is al dente.
Parmesan sprinkled over.Garlic Soup
Simmer stock with a few cloves of garlic (orlots, if you'd prefer) until the broth is flavoredto your liking. Crack an egg into the pot andlightly poach. We like to double down andserve the garlicky soup with a garlic-rubbedpiece of toast.Tomato Rice
Whisk a spoonful of tomato paste into stockand use the mixture in place of water to cooka pot of rice. This simple dish is a favoriteof ours to serve with black beans or alongsidepan-roasted fish.