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Hot chicken stock would normally be describing the temperature, not the spiciness, of the stock.
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∙ 11y ago
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Is buffalo chicken the same as chicken tenders?
Buffalo chicken is normally chicken cooked in or served with a spicy buffalo sauce. Chicken tenders are just a certain cut of chicken. So it is possible to have buffalo chicken tenders, but they are not always the same thing.
Can you make soup using only chicken breast some stock and herbs?
Yes you can. Just simmer the chicken in the stock with the herbs of your choice. You can dice or shred the chicken when it's done and put it back in the soup or just eat the broth. You can strain out the herbs or leave them in to your taste.
How to make chicken curry less spicy?
This well depend upon how you make your chicken curry. If you have a specific recipe, you can add more ingredients from your recipe that aern't spicy, epically if it calls for dairy products like yogurt, sour cream, milk, cheese, etc. If the curry is the only thing that is spicy you can cut the amount of curry that it calls for in half and replace the other half with just a basic poultry seasoning.
How do chicken noodles make chickens?
They don't. Eggs make chickens. The "chicken" in commercial noodles is mostly just man-made flavoured gravy stock with probably about 1% or 2% actual chicken in it.
How can you make something less spicy?
You need to reduce the concentration of "spiciness" by adding more of everything else. For example, if your making tomato soup, and you add to much spice. Then you would need to add more tomatoes or whatever else goes in tomato soup
Do you cover a chicken divan?
no. The soup and liquid will keep it moist. You just heat the ingredients together and melt the cheese.
Which stock is the best stock there is?
There is actually no answer to that. This is because the stock market changes constantly. One day it may be some randome chicken packaging plant and another it may be a wheel chair stores. So sorry but you will just have to search that each day.
Does adding vinegar to the stock pot with chicken bones release calcium that is then available in a form humans can absorb by drinking the broth?
Yes, I'm sure adding vinegar makes the bones release calcium because I make chicken stock with bones a lot, and when I add vinegar, the stock turns white. After I remove the bones, sometimes I eat them, and they are really soft after they cook for a long time with vinegar in the water. I just eat the soft part on the ends of the bones. Chicken stock made with bones is fantastic, I love it. Bones are great in stock.
How do you eat spicy food?
Just eat it slowly.
Is spice bad for you?
No. It's just spicy. PAPRIKA!
Are oily and spicy snacks good for dogs?
No, because the dog will cannot eat the food because it is spicy. The dog will will just puke it.
How do you reduce chicken stock?
You don't - industrial manufacturers do. What you can do is make "Cream of Chicken Soup" or something similar, and let it simmer until it is the thickness and consistency that you want. You must be careful when simmering thick liquids not to let the bottom burn. Keep stirring while it evaporates and you should be alright. * 1 large chicken * 1 small knuckle of veal (optional) * 3 quarts of chicken stock or water * 1/4 pound of rice * 1 bunch of parsley * 1 clove garlic * 1/2 teaspoonful of celery seed * 1 cup of whipping or heavy cream * salt and pepper to taste Put the chicken, veal and rice into 3 quarts of water, And a bouquet-garni of with, parsley, garlic, and the celery seed, tied in a cheesecloth bag. Boil gently until the chicken is thoroughly done, skimming any 'scum' from the surface while it is boiling. Take out the veal bone, and chop the chicken and fully cooked rice coarsely in a food processor or blender, moistening it with a little of the stock. Return the chicken and rice mixture to the stock, season with salt and pepper, * At this point you can simmer for as long as you need to get the consistency right. Just before serving, add the cream and heat thoroughly, but do not boil. = = = You can use a cooked chicken if you have a lot of meat left on it., but it won't take as long to boil, and it won't need skimming. If you have them, add the giblets and neck to the cheesecloth bag for extra falvour, but don't include their meat in the final soup.
