Instant Pot Chicken Stock

There is no comparison between homemade chicken stock and what you can buy at the store.  I do keep chicken base on hand for emergencies but I keep my freezer well stocked, especially in the fall and winter when I make more soups.  The instant pot makes chicken stock a breeze and I found that I can reuse the bones an extra time.  The trick is mixing the first and second batch together.  Below in the picture you can see the first batch on the left, and the second on the right.  The first batch is incredibly rich and flavorful, while the second is weaker – all though still very flavorful- is more similar to the canned chicken broth in the store.
By mixing them together I find it perfect balance for soups, sauces, or just drinking plain when you’re sick.
I freeze it in quart and pint containers since I use both those amounts.
Oh, and no instant pot? Just simmer on the stove for about 8-12 hours, until desired stock is achieved.

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While most recipes will have you add vegetable scraps I found that I like making it without, all though you could if you want.  I used to add peppercorns and bay leaf but since I use the bones a second time (and didn’t want to fish out little peppercorns) they become more bitter after 2 batches.  Besides the fact that I season the broth when we go to use it.

One other trick.  I buy one or two rotisserie chickens pretty much every time I go to Costco.
I shred the meat and package in freezer bags.  Then I use the bones to make a ton of stock.  If I don’t have time within a couple of days I just freeze the bones until I do.  I even throw the skin in with them.
That precooked chicken comes in handy often for nights I need to make a quick dinner.
And if your family is anything like mine you’ve all ready had a couple of colds or flus go through the house this fall.  Being able to throw some of that cooked chicken and broth in a pot to simmer is perfect for getting everyone feeling better again.

INSTANT POT CHICKEN STOCK
Makes approx. 4 1/2 quarts (18 cups)

Bones from 1 chicken
16 cups water, divided
6 T vinegar (white or apple cider), divided

Place the bones, 8 cups of water, and 3 T vinegar in the instant pot.
Set for high pressure, 60 minutes.
When done, I use the quick pressure release and strain bones from stock.
Place bones back into pot and add another 8 cups water and 3 T vinegar.
Cook again on high pressure for 60 minutes, but allow to come down in pressure naturally this time to give it a little more cook time.
Strain bones and combine the 2 batches of stock.  Cool, then pour into freezer containers and freeze.
Keeps in fridge for 5-7 days, or freeze for up to 1 year.

Instant Pot Chicken Stock

Yield: Approx 4 1/2 quarts

Ingredients

  • Bones from 1 chicken
  • 16 cups water, divided
  • 6 T vinegar (white or apple cider), divided

Instructions

  • Place the bones, 8 cups of water, and 3 T vinegar in the instant pot.
  • Set for high pressure, 60 minutes.
  • When done, I use the quick pressure release and strain bones from stock.
  • Place bones back into pot and add another 8 cups water and 3 T vinegar.
  • Cook again on high pressure for 60 minutes, but allow to come down in pressure naturally this time to give it a little more cook time.
  • Strain bones and combine the 2 batches of stock. Cool, then pour into freezer containers and freeze.
  • Keeps in fridge for 5-7 days, or freeze for up to 1 year.
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    Posole (Revisited)

    DSC06388
    This is my ultimate cold weather meal.  Rainy day, snow, whatever.  Who am I kidding… or air conditioned house in the summer meal.   I’ve made this more times than I can count and over the years I’ve tweaked it until it’s exactly how we like it.  I’ve found that chili or cayenne powder is too spicy for us, but chipotle powder adds just enough heat.  Adding some smoked paprika adds that deeper flavor and color without the heat as well.
    You can use leftover shredded chicken or turkey as well (I’ve made this many times with turkey leftovers from holidays!)  Just add it towards the end of the cooking so it’s not overcooked.  My favorite though is adding raw chicken and letting it cook in that super flavorful broth.
    DSC06385
    POSOLE

    1 T olive oil
    1 medium white onion, chopped
    1 red bell pepper, chopped (optional)
    4 garlic cloves, minced
    4-6 cups chicken stock
    15 oz tomato sauce
    2 T tomato paste
    29 oz can gold hominy, drained and rinsed
    2 tsp dried oregano
    1 1/2 tsp cumin
    1/4 tsp chipotle powder (more to desired spiciness)
    1 tsp smoked paprika
    1 1/2 lbs boneless skinless chicken breasts
    salt and pepper to taste
    1 bunch cilantro, chopped

    Heat oil in a large pot over medium heat.  Add onion and bell pepper and saute until softened.  Add garlic and cook until fragrant.
    Add 4 cups chicken stock, tomato sauce and paste, hominy, spices and stir to combine.  Add chicken and cook uncovered on medium low for an hour or until chicken is cooked.  Remove and shred, add back to pot.
    Season with salt and pepper, add cilantro just before serving.
    Serve with tortillas and tortilla chips for dipping, chopped avocado, shredded cheese, sour cream, and lime wedges.

    Posole (Revisited)

    Ingredients

    • 1 T olive oil
    • 1 medium white onion, chopped
    • 1 red bell pepper, chopped (optional)
    • 4 garlic cloves, minced
    • 4-6 cups chicken stock
    • 15 oz tomato sauce
    • 2 T tomato paste
    • 29 oz can gold hominy, drained and rinsed
    • 2 tsp dried oregano
    • 1 1/2 tsp cumin
    • 1/4 tsp chipotle powder (more to desired spiciness)
    • 1 tsp smoked paprika
    • 1 1/2 lbs boneless skinless chicken breasts
    • salt and pepper to taste
    • 1 bunch cilantro, chopped

    Instructions

  • Heat oil in a large pot over medium heat. Add onion and bell pepper and saute until softened. Add garlic and cook until fragrant.
  • Add 4 cups chicken stock, tomato sauce and paste, hominy, spices and stir to combine. Add chicken and cook uncovered on medium low for an hour or until chicken is cooked. Remove and shred, add back to pot.
  • Season with salt and pepper, add cilantro just before serving.
  • Serve with tortillas and tortilla chips for dipping, chopped avocado, shredded cheese, sour cream, and lime wedges.
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    Quick Soup

    DSC00996
    I don’t usually buy “mixes”.  I figure why pay someone else to throw some stuff in a bag when I can do it myself for way less money, and not to mention actually know what all is in there?  Well, one exception is the Bob’s Red Mill “vegi soup mix”.  It includes green and yellow split peas, barley, lentils and alphabet vegetable pasta.   (Nothing mysterious in there!)

    I’ve kept it on hand for awhile now and used it occasionally, and then I tried the version of it at the  Bob’s Red Mill Visitor Store (If you live in the area, you should really go check it out).  It’s way better, and all I had to do was ask and they gave me a copy of the recipe.  I scaled it down for home use, and now it’s a great busy day dinner.  I always have these ingredients on hand, and you can either cook it on the stovetop or throw it in the crockpot for an even crazier day.
    My favorite way to serve this is with some biscuits, either plain, cheddar pepper, or whole wheat flax.
    This soup makes a great meatless meal, which I think is a good idea to have in rotation, and is also on my list of “emergency dinners” for those nights when everything just went out the window, but by golly we will still eat a home cooked meal and sit at the table. 🙂

    Bob’s Vegi Soup

    1 3/4 cups Bob’s Red Mill Vegi Soup Mix
    8 cups vegetable or chicken stock
    14.5 oz can diced tomatoes, undrained
    1 cup diced carrots
    1 1/2 cups diced celery
    1/2 cup diced onion
    1 T dried basil
    1 tsp garlic powder
    1 tsp onion powder
    14.5 oz can green beans, drained
    salt, to taste

    In a large pot, place everything except the green beans and salt.
    Bring to a simmer and let simmer for 1 to 1 1/2 hours.
    Add green beans and salt to taste.

    Recipe source: Very slightly adapted from Bob’s Red Mill Visitor Center

    Quick Soup

    Ingredients

    • 1 3/4 cups Bob's Red Mill Vegi Soup Mix
    • 8 cups vegetable or chicken stock
    • 14.5 oz can diced tomatoes, undrained
    • 1 cup diced carrots
    • 1 1/2 cups diced celery
    • 1/2 cup diced onion
    • 1 T dried basil
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 14.5 oz can green beans, drained
    • salt, to taste

    Instructions

  • In a large pot, place everything except the green beans and salt.
  • Bring to a simmer and let simmer for 1 to 1 1/2 hours.
  • Add green beans and salt to taste.
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    Black Bean and Sweet Potato Turkey Chili

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    This isn’t a traditional chili, and while I can’t see it taking the place of our favorite chili, I will definitely be making it again.  I changed up the original recipe a bit, adding more paprika and less chili powder, less meat, and we completely left out peppers since we just don’t like them that much and used celery instead.  The original recipe contained 1-2 jalapenos as well, which I would leave in if you like spicy chili.

    We loved the “sauce” flavors, with all the spices and pumpkin and it was even better with a little sour cream on top.

    This makes a big batch, about 4 quarts, but freezes well if you won’t get through that much.

    BLACK BEAN AND SWEET POTATO TURKEY CHILI
    1 tsp olive oil
    1 white onion, diced
    1 bell pepper, diced (or 2 stalks celery)
    1 lb ground turkey
    8 oz mushrooms, minced (just over 2 cups)
    2 tsp cumin
    2 tsp salt
    1/2 tsp black pepper
    1 tsp oregano
    1/2 tsp chili powder
    1 T paprika
    1 1/2 lbs sweet potatoes, peeled and diced in 1/2 inch cubes (about 4 cups)
    28 oz can crushed tomatoes
    2 15 oz cans black beans, drained and rinsed
    3 1/2 cups beef broth
    15 oz can pumpkin puree (I used my homemade in the freezer)
    1/2 tsp cinnamon
    1 T cocoa powder

    For serving: Avocados, sour cream, cilantro, fresh lime juice
    (We found sour cream, a little cilantro, and a lime wedge just perfect).

    In a large skillet heat the oil over medium high heat and add the onion, garlic, and bell pepper and saute until softened.  Put in a slow cooker.

    Using the same skillet, cook the turkey and mushrooms with the cumin, salt, pepper, oregano, chili, and paprika over medium high heat until turkey is done.  Add to slow cooker.

    Add sweet potatoes, tomatoes, beans, broth, cinnamon, and cocoa powder to slow cooker and stir to combine.  Cover slow cooker and cook on low for 8 to 10 hours, or high for 4 to 6 hours or until sweet potatoes are tender.

    Let cook on high uncovered the last 30 to 60 minutes to thicken.*

    *The original recipe stated to leave uncovered for just 10-15 minutes to thicken, but I found it took longer.  That may be in part because I used 1 lb of ground turkey instead of the 20 oz the original recipe used.

    Recipe adapted from Our Best Bites

    Black Bean and Sweet Potato Turkey Chili

    Ingredients

    • 1 tsp olive oil
    • 1 white onion, diced
    • 1 bell pepper, diced (or 2 stalks celery)
    • 1 lb ground turkey
    • 8 oz mushrooms, minced (just over 2 cups)
    • 2 tsp cumin
    • 2 tsp salt
    • 1/2 tsp black pepper
    • 1 tsp oregano
    • 1/2 tsp chili powder
    • 1 T paprika
    • 1 1/2 lbs sweet potatoes, peeled and diced in 1/2 inch cubes (about 4 cups)
    • 28 oz can crushed tomatoes
    • 2 15 oz cans black beans, drained and rinsed
    • 3 1/2 cups beef broth
    • 15 oz can pumpkin puree (I used my homemade in the freezer)
    • 1/2 tsp cinnamon
    • 1 T cocoa powder
    • For serving: Avocados, sour cream, cilantro, fresh lime juice
    • (We found sour cream, a little cilantro, and a lime wedge just perfect).

    Instructions

  • In a large skillet heat the oil over medium high heat and add the onion, garlic, and bell pepper and saute until softened. Put in a slow cooker.
  • Using the same skillet, cook the turkey and mushrooms with the cumin, salt, pepper, oregano, chili, and paprika over medium high heat until turkey is done. Add to slow cooker.
  • Add sweet potatoes, tomatoes, beans, broth, cinnamon, and cocoa powder to slow cooker and stir to combine. Cover slow cooker and cook on low for 8 to 10 hours, or high for 4 to 6 hours or until sweet potatoes are tender.
  • Let cook on high uncovered the last 30 to 60 minutes to thicken.
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    White Bean and Ham Soup

     

    I am especially grateful for our mellow weather here in the Pacific Northwest with everything happening on the east coast right now.  We may get a lot of rain, but around here that’s really just “liquid sunshine”. 🙂

    I feel very fortunate not to have to worry much about natural disasters happening here.   And really, all the rain just gives me more reasons to make soup. 🙂
    I am a huge fan of soups because:
    1. They’re delicious (or should be)
    2. They’re easy to make (usually)
    3. They are economical (at least the ones I make)
    4. They make the house smell good while simmer. 🙂
    5. I can make them ahead of time and we eat on time!

    This one fits in… all those categories, and not to mention is a complete meal, no need for side dishes… well, maybe some baking powder biscuits… or cheddar drop biscuits… or whole wheat flax biscuits if you’re feeling fancy . 🙂
    Leftovers rewarm well, but may be thicker so just add more water or chicken broth.
    I used some leftover ham in ours, but you could use a ham steak, or even turkey ham if you really wanted.  I buy smoked ham hocks at my favorite local butcher, Butcher Boys , and I actually only use half since theirs has so much meat on them still.  Sometimes I don’t even add any ham to the soup and just use what is on the hock.  They are great about cutting them in half for me, and I keep some wrapped in butcher paper in the freezer at all times!

    WHITE BEAN AND HAM SOUP
    drizzle olive oil
    1 lb ham, diced
    1 white onion, chopped
    3 carrots, peeled and chopped
    2 celery ribs, chopped
    4 garlic cloves, minced
    4 cups chicken broth
    6 cups water
    1 smoked ham hock
    1 pound dried navy beans, soaked overnight*
    1 T minced fresh thyme, or 1 tsp dried
    1/2 tsp pepper
    3 T red wine vinegar

    Heat oil in a pot over medium heat.
    Add diced ham and cook for a few minutes, then add onion, carrots, and celery and cook until softened.
    Add garlic and cook briefly until fragrant.
    Add broth, water, ham hock, and beans.
    Bring to a boil, then reduce heat and let simmer for about 1 1/2 hours until beans are tender and soup is slightly thickened.
    Shred meat off the ham hock and add back to soup, along with thyme, pepper, and vinegar.

     *If you don’t have time to soak overnight you can cover beans with several inches of water and bring to a boil, then cover and let stand for an hour.

    Recipe slightly adapted from Cook’s Country

    White Bean and Ham Soup

    Ingredients

    • drizzle olive oil
    • 1 lb ham, diced
    • 1 white onion, chopped
    • 3 carrots, peeled and chopped
    • 2 celery ribs, chopped
    • 4 garlic cloves, minced
    • 4 cups chicken broth
    • 6 cups water
    • 1 smoked ham hock
    • 1 pound dried navy beans, soaked overnight*
    • 1 T minced fresh thyme, or 1 tsp dried
    • 1/2 tsp pepper
    • 3 T red wine vinegar

    Instructions

  • Heat oil in a pot over medium heat.
  • Add diced ham and cook for a few minutes, then add onion, carrots, and celery and cook until softened.
  • Add garlic and cook briefly until fragrant.
  • Add broth, water, ham hock, and beans.
  • Bring to a boil, then reduce heat and let simmer for about 1 1/2 hours until beans are tender and soup is slightly thickened.
  • Shred meat off the ham hock and add back to soup, along with thyme, pepper, and vinegar.
  • *If you don't have time to soak overnight you can cover beans with several inches of water and bring to a boil, then cover and let stand for an hour.
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    Cheddar Broccoli Soup

    There are some perks to living in the beautiful Pacific Northwest that you may not immediately think of.  Like we get to enjoy soup more months out of the year than most because of our weather. : )
    I know, you may not think of that as a perk, but I am a major soup lover and truth be told, I don’t mind the rain most of the time either.  There’s a joke around here about having webbed feet, and I think there’s more truth than humor in that statement!
    This soup comes together in a flash, and I love making it with fresh broccoli, but frozen works wonderfully as well if that’s what you have on hand.  It’s creamy without being heavy, and I love the slight smokiness paprika adds.  And since it cooks so quickly you have more time for puddle jumping. : )

    CHEDDAR BROCCOLI SOUP
    6 T unsalted butter
    1 large white onion, finely chopped
    1/4 cup flour
    4 cups chicken broth
    6 cups chopped fresh broccoli (or frozen)
    3 cups shredded cheddar cheese
    1 cup heavy cream
    1 cup milk (fat free is fine)
    1/2 tsp paprika
    salt and pepper to taste

    Melt butter in a large pot over medium high heat.  Add onion and cook until softened, 3-5 minutes.
    Add flour, cook for about 1 minute.
    Add chicken broth, then broccoli.  Reduce heat to a simmer, cover, and cook until broccoli is tender, about 20 minutes. (Or if using frozen broccoli, just add frozen without thawing, and cook until hot.)
    Stir in cheese, milk, cream, and paprika.  Adjust salt and pepper to taste.  Heat just until smooth, serve hot. Garnish with a little extra cheese if desired.

    Roasted Vegetable Soup

     
    I’m a sucker for a good soup.  It’s such a versatile thing, and so comforting too.  I’m a big fan of roasting, so this was a big hit in my book.  I loved how quick and simple it was too, especially when I used half of the roasted vegetables for a side dish with dinner one night, then the other half used the next night to make this.  I included a variation to dress it up if desired as well, by adding a drizzle of basil oil and croutons, but just plain is good in my book too.  The carrot flavor really comes through strong, if you don’t want as strong of a carrot flavor just keep that in mind when picking which vegetables you are going to roast.
    This would work well for a make ahead meal as well, you could even puree it all up beforehand, and just rewarm when ready to serve.
     
    ROASTED VEGETABLE SOUP
    4 cups chicken or vegetable stock
    salt and pepper to taste
     
    Heat the broth and vegetables in a pot over medium high heat until heated through.
    Use a stick blender (or food processor or blender), to puree until smooth.
    Season with salt and pepper to taste, and add more broth if needed to reach desired consistency.
    Serve hot.
    To dress up this soup:
    Make some basil oil by pureeing fresh basil leaves in a blender with enough olive oil to make a thin consistency.  Drizzle over soup, and top with homemade croutons.
    Recipe adapted from Barefoot Contessa Family Style by Ina Garten
     

    Smoky Cheddar Soup

    I love making soups, especially this time of year.  They are easy, fairly quick to make, and my family just loves them.  I was playing around with making a cheese soup and we really love how this came out.
    If you don’t have smoked cheddar or ham, regular would still be good too.  You’ll still get some smoky flavor from the paprika.  I served it with biscuits, which is what I usually make with soup, but breadsticks or rolls would be nice too.  I thought a tangy sourdough bread would be a good match too.
    SMOKY CHEDDAR SOUP
    4 T unsalted butter
    4 stalks celery, sliced
    1 lb cooked ham, cut in 1/2″ cubes (preferably smoked)
    1/4 cup flour
    1 quart chicken broth
    1 can (15 oz) diced tomatoes, drained
    3 cups milk
    1 cup heavy cream
    1 pound cheddar cheese, shredded (part or whole in smoked cheddar preferably)
    1 T smoked paprika
    salt and pepper to taste
    1/3 cup finely chopped fresh parsley
    In a large pot, melt the butter over medium heat.
    Add celery and ham, saute about 10 minutes, or until celery is softened.
    Add flour, cook for 1 minute while stirring.
    Add chicken broth and tomatoes, cook for 10 more minutes.
    Stir in milk, cream, cheese, and spices.
    Heat while stirring over medium heat until smooth and warm, but don’t bring to a boil.
    Add parsley and add more salt and pepper if needed.  Serve warm.
    Recipe by My Stained Apron

    Chicken and Dumplings

    My mom used to make this with one or two whole chickens.   We would have a big batch, since we not only had a large family, but there was many times friends there to eat as well.
    I don’t recall ever meeting someone who didn’t like it either. : )
    Seeing as how crazy the last couple of weeks have been, I’m making simple comfort food dishes all week, giving my hubby and daughters lots of extra hugs and kisses, and counting all my blessings twice. : )
    CHICKEN AND DUMPLINGS
    1 pound boneless, skinless chicken breasts
    5 cups water
    5 cups chicken stock
    3 stalks celery, sliced
    3 carrots, sliced
    1 tsp dill weed, optional
    DUMPLINGS:
    2 1/4 cups flour
    1 T baking powder
    3/4 tsp salt
    5 T shortening
    1 cup milk
    Pour water and stock in a large pot along with chicken breasts and bring to a boil.
    Simmer about 30 minutes, or until chicken is cooked through.  Remove and shred chicken then add back to broth along with carrots, celery, and dill and simmer 10 minutes longer.
    Taste, adjust seasonings, add salt and pepper if needed.
    Make dumplings:  Mix flour, baking powder, and salt together in a medium bowl.
    Cut shortening into mixture using a knife or pastry blender.
    Add milk, stir in just until mixture comes together.
    Bring soup up to a boil, then drop dumplings in by spoonful.
    Cook uncovered 10 minutes, then cover and cook about 10 more minutes.
    NOTE: for herb dumplings, add 2 or 3 T chopped chives or other herbs to flour.

    Irish Coddle

    It’s that time of year again!  I’ve added a Favorite Irish Dishes page over on the top right hand side over there so you can see all of my favorites in one spot.  I’ll add to it as recipes are added.
    This last week we had our annual Irish dinner party in honor of my Dad, in celebration of his Irish heritage he was so proud of.  This was a new addition to the list of dishes I make for it, and it was a HIT!  A coddle is like a chunky stew and has an amazing flavor.  Since bangers and Irish bacon aren’t available here locally, I substituted a good quality uncooked brat and some Canadian bacon (the real stuff, no tubes of chopped and pressed fake Canadian bacon, please) with great results.  This one will definitely appear on our menu often and I thought I should share the recipe quickly after all the requests at dinner!
    IRISH CODDLE
    2 tsp oil
    1 pound sausages (I used some good quality uncooked pork brats from my butcher)
    1/2 pound Irish bacon (If it’s unavailable, use a good quality Canadian bacon or ham), chopped
    1 large onion, chopped
    2 carrots, chopped
    3 garlic cloves, crushed
    3 yukon gold potatoes, chopped
    3 cups chicken broth
    1/2 cup apple cider or juice
    2 T cider vinegar
    3 T fresh thyme leaves (or 1 1/2 tsp dried)
    2 T dried parsley or 1/4 cup fresh chopped
    salt and pepper to taste
    Heat oil in a large pot over medium high heat.  Add sausages and sear on both sides.
    Remove from pan and set aside.
    Add the ham, onion, carrots, and garlic to the pan and cook for a few minutes.
    Add the potatoes, chicken broth, cider, vinegar, thyme, and parsley to the pot.
    Bring to a boil, scraping up the caramelized bits on the bottom of the pot.  Add the sausages back to pot.
    Cover and simmer for about 1 1/2 to 2 hours until the vegetables are tender.
    Add more salt and pepper if needed.  Remove sausages and slice in thick chunks, then add back to pot.
    Irish Coddle

    Ingredients

    • 2 tsp oil
    • 1 pound sausages (I used some good quality uncooked pork brats from my butcher)
    • 1/2 pound Irish bacon (If it's unavailable, use a good quality Canadian bacon or ham), chopped
    • 1 large onion, chopped
    • 2 carrots, chopped
    • 3 garlic cloves, crushed
    • 3 yukon gold potatoes, chopped
    • 3 cups chicken broth
    • 1/2 cup apple cider or juice
    • 2 T cider vinegar
    • 3 T fresh thyme leaves (or 1 1/2 tsp dried)
    • 2 T dried parsley or 1/4 cup fresh chopped
    • salt and pepper to taste

    Instructions

  • Heat oil in a large pot over medium high heat. Add sausages and sear on both sides.
  • Remove from pan and set aside.
  • Add the ham, onion, carrots, and garlic to the pan and cook for a few minutes.
  • Add the potatoes, chicken broth, cider, vinegar, thyme, and parsley to the pot.
  • Bring to a boil, scraping up the caramelized bits on the bottom of the pot. Add the sausages back to pot.
  • Cover and simmer for about 1 1/2 to 2 hours until the vegetables are tender.
  • Add more salt and pepper if needed. Remove sausages and slice in thick chunks, then add back to pot.
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