skip to main content

Pacific Foods Organic Stock Unsalted Chicken -- 32 fl oz


Pacific Foods Organic Stock Unsalted Chicken
  • Our price: $6.19

  • +

Added to My List as a guest.

Your guest list will be saved temporarily during your shopping session.

Sign in to add items to your saved list(s).

1 item added to your list

Pacific Foods Organic Stock Unsalted Chicken -- 32 fl oz

Oops! Something went wrong and we were unable to process your request. Please try again.

Pacific Foods Organic Stock Unsalted Chicken Description

  • USDA Organic
  • 6g Protein
  • Gluten Free

Time Honored Tradition.

We make our chicken stock with simple, high quality, organic ingredients, and cook it for long hours, the same way it has been done for centuries. Versatile and flavorful, stock can be used to enhanced any savory dish.

 


Directions

Ready-to-use in any recipe calling for stock, bouillon or water.

Shake well, pour, heat until hot, stir, and enjoy.

Do not microwave in the container.

Free Of
Dairy, Yeast, Wheat, Gluten, Soy, Corn.

*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.


Nutrition Facts
Serving Size: 1 Cup (8 fl oz) (240 mL)
Servings per Container: 4
Amount Per Serving% Daily Value
Calories30
Calories from Fat5
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol5 mg2%
Sodium70 mg3%
Total Carbohydrate1 g0%
   Dietary Fiber0 g0%
   Sugars0 g
Protein6 g3%
Vitamin A00%
Vitamin C00%
Calcium02%
Iron00%
Other Ingredients: Chicken Stock, (Water, Chicken*, Onions*, Carrots*, Celery*, Tomatoes*, Spices*, Rosemary Extract* [Antioxidant]). *Organic
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.
View printable version Print Page

Seafood Risotto

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.

Seafood Risotto with Scallops and Mussels

Seafood Risotto

  • 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.

  1. In saucepan over medium heat, heat chicken stock.
  2. In large skillet or wok over medium heat, heat 1 Tbsp. cooking oil. Add half stick butter and garlic and mix well.

  3. Once butter is melted, add cod and cook 2 minutes. Remove and set aside to rest. Reserve butter in pan.

  4. Add scallops and cook 2 minutes. Remove and place with cod. Reserve butter in pan.

  5. Add onion and fennel to skillet and sauté 2 minutes. Add Arborio rice, mix well and slightly toast for about 1 minute.

  6. 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.)
  7. Season risotto with salt and pepper; add parmesan cheese and remaining butter and stir to combine.
  8. 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.
  9. Taste and adjust seasoning as needed. Add risotto to bowl or plate. Serve topped with fresh lemon zest.

Add the ingredients to your cart and make this dish!

Vitacost is not responsible for the content provided in customer ratings and reviews. For more information, visit our Terms of Use.

Sign Up & Save

Get exclusive offers, free shipping events, expert health tips & more by signing up for our promotional emails.

  • Instant Online Service
  • 1-800-381-0759

    Monday-Friday 8am-9pm EST

    Saturday: 9:30am-6pm EST

    Sunday: Closed

Please enter a valid zip code
FLDC12
145206