Kitchen Basics Organic Free Range Chicken Stock Gluten Free Description
Stock for Cooking
Good Source of Protein
Organic Free Range Chicken
No MSG Added Except that which Naturally Occurs in Tomatoes
Made Right By Slow Simmering
Deep, concentrated flavor that Rivals Homemade
Created with Love by Kitchen Basics
We reduce the risk of allergen reactions by specifying that our Kitchen Basics ingredients must not contain *milk, *eggs, *peanuts, or tree nuts.
*Each production run is tested for the absence of these allergens to 5ppm. We do not add MSG or gluten.
Ready to use. Do not dilute.
Freeze leftover stock in freezable container and use within 60 days. Kitchen Basics® is an all natural product and may have naturally occurring protein deposits. These are normal and can be dissipated by heating.
add a Splash of stock to sautéed vegetables
Swap stock in place of oil for hummus
Stock + Left Overs = Fresher tasting food
Freeze in ice cube trays to use for quick pan cooking.
Heat & Sip for a savory snack.
Use instead of water when cooking
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1 Cup (240 mL)
Servings per Container: About 4
|Amount Per Serving||% Daily Value|
| Calories from Fat||0|
|Total Fat||0 g||0%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Cholesterol Less than||5 mg||1%|
|Total Carbohydrate Less than||1 g||0%|
| Dietary Fiber||0 g||0%|
| Sugars Less than||1 g|
Other Ingredients: Organic chicken stock (water, organic chicken stock), organic chicken flavor (contains organic chicken), organic evaporated cane syrup, sea salt, organic cane sugar, organic onion powder, organic cooked vegetables (organic carrot, organic onion, organic celery), organic natural flavor, organic turmeric, organic tomato paste, organic molasses, organic spice and herbs (including organic black pepper, organic bay leaf, organic thyme), and organic potato flour.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer
Have you hesitated to make risotto because it seems too difficult? It’s actually simple to cook! It just requires a bit of patience – and you’ve got that virtue, right? The key is to start with a flavorful foundation of oil, butter, onion and garlic, then add the rice and briefly toast. Ladle in hot chicken broth and stir (patiently, grasshopper!) until the liquid is absorbed and the risotto is cooked to perfection. Scoop out a kernel of rice and give it a bite. The final product should be tender, but still firm to the teeth. Not a big deal for such big results. You’ve got this.
- ½ lb. bay scallops
- ½ lb. mussels
- ½ lb. fresh cod (cut into chunks)
- 2 cups Arborio rice
- 1 small white onion (diced)
- ½ cup fennel bulb (sliced thin)
- 3 garlic cloves (minced)
- 1 lemon (zest only)
- 1 stick butter
- 6-8 cups chicken stock
- ½ cup grated parmesan cheese
- Salt (to taste)
- Pepper (to taste)
Chef’s note: Feel free to substitute with seafood of choice.
- In saucepan over medium heat, heat chicken stock.
In large skillet or wok over medium heat, heat 1 Tbsp. cooking oil. Add half stick butter and garlic and mix well.
Once butter is melted, add cod and cook 2 minutes. Remove and set aside to rest. Reserve butter in pan.
Add scallops and cook 2 minutes. Remove and place with cod. Reserve butter in pan.
Add onion and fennel to skillet and sauté 2 minutes. Add Arborio rice, mix well and slightly toast for about 1 minute.
- Add one ladle of chicken stock to pan and stir until stock is absorbed by rice. Continue to add stock one ladle at a time, stirring continually, until each ladle is absorbed and rice is cooked and tender to the bite, about 10-15 minutes. (Note: There will still be some chicken stock left in saucepan. Rice kernels, when bitten, should not be chalky inside. They should be tender, but still firm to the bite.)
- Season risotto with salt and pepper; add parmesan cheese and remaining butter and stir to combine.
- To skillet, add cooked seafood along with mussels and 1 cup of remaining stock. Cover with lid and steam a few minutes until mussels have opened up.
- Taste and adjust seasoning as needed. Add risotto to bowl or plate. Serve topped with fresh lemon zest.
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