Kitchen Basics Cooking Stock Gluten Free Chicken Description
An American Original
Dark & Rich - Just Like Homemade
Cooking stock is a central ingredient for soups, sauces and marinades. it is used by many to flavor vegetables, potatoes and rice dishes. For years, making stock from scratch has been the only way health conscious cooks have been able to control and limit ingredients, such as salts and chemicals.
But who has the time to make stock from scratch?
In 1996, we were the first to introduce READ-TO-USE cooking stocks. The stocks are slowly simmered for that dark-rich taste and made naturally from meat, vegetables and herbs, without added or produced MSG, additives or excess salts.
Kitchen Basics know that it's hard to make healthy food choices with confidence. So, this all-natural, rich-tasting, gluten-free original chicken stock is now certified by the American Heart Association which gives shoppers confidence that this product has been screened and verified to meet the American Heart Association's certification criteria to be low in saturated fat and cholesterol for healthy people over age 2.
Kitchen Basics reduce the risk of allergen reactions by specifying that the ingredients must not contain *milk, *eggs, *peanuts, *glutens, soy, tree nuts, fish, shellfish or corn. We do not autolyze, hydrolyze, add or produce MSG. *Each production run is tested for the absence of these allergens to 5ppm.
Store in pantry. Open and pour. Heat until hot. Freeze separately once open.
Helpful Usage Ideas: Use in any recipe calling for broth, stock, bouillon or water.
Braise: Place a large skillet over high heat. Add vegetables and ½ cup of Kitchen Basics Cooking Stock. Cover, bring to a simmer, and cook until tender.
Grains & Lentils: To add rich flavor to barley, couscous, lentils, quinoa, rice or wheat berries, replace suggested use of water or broth with Kitchen Basics Cooking Stocks.
Simple Rice Pilaf
3 cups Kitchen Basics Cooking Stock
2 tsp olive oil & 2 shallots
1½ cup long-grain rice
Heat oil in saucepan over medium. Add shallots and cook until translucent. Add rice, stirring for 1 minute. Add stock and bring to a boil. Cover tightly to reduce heat to low. Cook until rice is tender and liquid is absorbed, 15 to 20 minutes. Fluff with fork, cover and let stand for 5 minutes.
Gluten, MSG, milk, eggs, soy, tree nuts, fish, shellfish and corn.
These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.