Cheap Stock Pot » Basics http://www.cheapstockpot.com Save on Stock Pot, Buy Cheap & Low Price Stock Pot Here! Wed, 08 Feb 2012 06:52:19 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Calypso Basics 1-1/2-Quart Stockpot with Measurements and Lid, Lemon http://www.cheapstockpot.com/calypso-basics-1-12-quart-stockpot-with-measurements-and-lid-lemon http://www.cheapstockpot.com/calypso-basics-1-12-quart-stockpot-with-measurements-and-lid-lemon#comments Sat, 28 Jan 2012 06:31:04 +0000 Stockpot-Online http://www.cheapstockpot.com/calypso-basics-1-12-quart-stockpot-with-measurements-and-lid-lemon the four in One pot has many functions in the kitchen. Its capacity is 1 1/2 quarts, and can be used to measure foods, you can cook with it as it is stove top safe, you can use the pour spout to pour out soups or other foods that you have cooked or meas

Calypso Basics 1-1/2-Quart Stockpot with Measurements and Lid, Lemon

  • Matching color lids
  • Holds 1.5 quarts
  • Mesurements listed in side on two sides
  • Measure, cook, pour and storage capability
  • Made from enamel-on-steel
]]> http://www.cheapstockpot.com/calypso-basics-1-12-quart-stockpot-with-measurements-and-lid-lemon/feed 0 Soup Basics – How to Make Your Own Flavorful Chicken Stock http://www.cheapstockpot.com/soup-basics-how-to-make-your-own-flavorful-chicken-stock http://www.cheapstockpot.com/soup-basics-how-to-make-your-own-flavorful-chicken-stock#comments Thu, 13 Oct 2011 07:45:07 +0000 Stockpot-Online http://www.cheapstockpot.com/soup-basics-how-to-make-your-own-flavorful-chicken-stock Soup Basics – How to Make Your Own Flavorful Chicken Stock

Soup Basics – How to Make and Use Your Own Flavorful Chicken Stock

Homemade chicken can be more flavorful and economical than the store-bought varieties in cans or cartons. It’s easy to prepare and adds a rich flavor to any liquid-based savory dish.

Easy Basic Chicken Stock

You can double this recipe as needed.

3 pounds skin-on chicken pieces (see tips at end)

Water

2-3 carrots, cleaned and tops removed but not peeled, cut into 1- or 2-inch chunks

2-3 stalks celery with leaves, cut into 2-inch chunks

1 large white onion, outer skin, top and bottom removed and cut into 1-inch chunks

1-2 tablespoons salt (kosher or sea salt preferred)

Ground black pepper to taste

Directions:

Wash chicken pieces and place in an 8- to 12-quart stockpot or Dutch oven. Add the prepared vegetables. Add enough water to cover the chicken and vegetables with an inch of water. Add salt and pepper to taste. Cover the pot. Bring to a boil, turn heat to low and simmer for 2 to 3 hours. Check occasionally and add water as needed to keep ingredients covered.

Turn off the heat. Remove chicken pieces and vegetables and set aside. Discard the veggies and refrigerate chicken if not using immediately.

Using a fine strainer or sieve, strain the stock into another pot, return to the original pot, and bring to the boil again. Reduce heat enough to allow the stock to bubble but not boil hard and cook until the stock is reduced by half.

Strain the stock at least twice and fill 1 and 2-quart freezer-safe containers to about an inch from the top. Cool containers in the refrigerator until fat rises to the top. Remove fat; seal containers and freeze until needed. Frozen stock can retain its quality six months to a year at constant temperatures.

Homemade Chicken Stock: Tips and Advice

1. Substitute 5 to 6 pounds of uncooked chicken bones or cooked chicken carcasses, with skin, for the 3 pounds of fresh chicken pieces.

2. Add other root vegetables such as parsnips and rutabagas if you need to use them up. Don’t use potatoes, because they will disintegrate over the long cooking.

3. Remove and discard the bones from the chicken pieces. Save for other uses:

  • Chicken soup
  • Chicken casseroles
  • Chicken fillings for tacos, burritos and other Mexican dishes
  • Hot or cold chicken salad

4. Pour chicken broth into an ice cube tray’s compartments. When frozen through, pop out and place in a freezer-safe bag (vacuum-seal bag if you use them). Add a couple of cubes to plain water when cooking rice, potatoes or vegetables to add a little extra flavor.

5. Beyond chicken soup, your stock makes an excellent base for any broth-based soup that doesn’t require a red-meat or fish base. Bean, squash (including butternut and pumpkin) and vegetable soups and chicken stews and chili take on an added dimension when you use stock instead of water.

]]> http://www.cheapstockpot.com/soup-basics-how-to-make-your-own-flavorful-chicken-stock/feed 0 Calypso Basics 1-1/2-Quart Stockpot with Measurements and Lid, Lime http://www.cheapstockpot.com/calypso-basics-1-12-quart-stockpot-with-measurements-and-lid-lime http://www.cheapstockpot.com/calypso-basics-1-12-quart-stockpot-with-measurements-and-lid-lime#comments Wed, 29 Jun 2011 10:30:53 +0000 Stockpot-Online http://www.cheapstockpot.com/calypso-basics-1-12-quart-stockpot-with-measurements-and-lid-lime Find and compare the best prices and deals on Calypso Basics 1-1/2-Quart Stockpot with Measurements and Lid, Lime at a reasonable price. The Four in One pot has many functions in the kitchen. Its capacity is 1 1/2 quarts, and can be used to measure foods, you can cook with it as it is stove top safe, you can use the pour spout to pour out soups or other foods that you have cooked or meas

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Item details:

  • Matching color lids
  • Holds 1.5 quarts
  • Mesurements listed in side on two sides
  • Measure, cook, pour and storage capability
  • Made from enamel-on-steel

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]]> http://www.cheapstockpot.com/calypso-basics-1-12-quart-stockpot-with-measurements-and-lid-lime/feed 0 Calypso Basics Set of 3 Stock Pots with Glass Lids in Lime http://www.cheapstockpot.com/calypso-basics-set-of-3-stock-pots-with-glass-lids-in-lime http://www.cheapstockpot.com/calypso-basics-set-of-3-stock-pots-with-glass-lids-in-lime#comments Mon, 02 Aug 2010 01:45:09 +0000 Stockpot-Online http://www.cheapstockpot.com/calypso-basics-set-of-3-stock-pots-with-glass-lids-in-lime Calypso Basics Set of 3 Stock Pots with Glass Lids in Lime Sale

Buy Calypso Basics Set of 3 Stock Pots with Glass Lids in Lime. 70901 Now you can have that steeped-in stockpot flavor with any size meal. The bold color brightens up your kitchen whether you are using them or storing them. The pots have enamel on steel handles that allow for you to transport your meal from the stove to the table with ease and style. Calypso Basics Set of 3 Stock Pots with Glass Lid Includes: -1.5 quart Stock Pot -2.5 quart Stock Pot -3.5 quart Stock Pot Features: -Glass tempered lid safe up to 572 degrees Fahrenheit -Enamel on steel -Stainless steel rim -Hand wash only

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Calypso Basics Set of 3 Stock Pots with Glass Lids in Lime Description

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]]> http://www.cheapstockpot.com/calypso-basics-set-of-3-stock-pots-with-glass-lids-in-lime/feed 0 Chowder – The Basics – So Easy And So Good To Eat! http://www.cheapstockpot.com/chowder-the-basics-so-easy-and-so-good-to-eat http://www.cheapstockpot.com/chowder-the-basics-so-easy-and-so-good-to-eat#comments Mon, 01 Feb 2010 13:45:09 +0000 Stockpot-Online http://www.cheapstockpot.com/chowder-the-basics-so-easy-and-so-good-to-eat Chowder has evolved for a long time and from a simple fish soup more creative ideas with vegetables and meat from other animals. But no matter what you throw in your chowder, it's always good to know how to make a simple recipe for fish soup. From there you can use your imagination and go wild! The sky is the limit.

Below are the basic steps for preparing the beloved chowder soup. And as I said, you can change your basic chowder to fit your mood and the useIngredients you have on hand. Just follow the following steps and add your choice of ingredients.

– Chop onions and bacon into small, bite-sized pieces and fry them in a soup pot.

– Stir either chicken, fish or vegetable stock with a little cream and a few crumbs or broken crackers to thicken your mixture.

– Simmer the mixture for about 20 minutes and then add either steamed fish or cooked shellfish, or both.

– Peel and dice the cookedPotatoes and add to mixture.

– Warm the soup until you reach the desired serving temperature and serve it to be. If you chose to use, mussels, make sure that you do not over cook the fish soup, as this is too tough and rubbery, the mussels to eat.

– Garnish homemade fish soup with parsley and pepper, cracked. Some might add a few drops of Tabasco sauce for a spicy taste.

Add a wonderful thick, crusty bread on the side and serve with a small dinner salada whole meal – now you know how to make fish soup from a fundamental point of view. You can add your own ingredients and special only to you.

One last tip for a fish soup soup:

CHOWDERS and stews always seem better when they make one days before taste. There are the flavors time to blend and mellow. Plus, so make your chowder one days before you need it saves you some time! Everything you need to do it is out of the refrigerator, warm it up piece by piece andserve nice and hot. Your friends and family will love the flavors and you will understand how it warms the belly.

Have fun – it's a great thing for the winter and can fall.

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