How To Freeze Stock | Good Housekeeping UK
Freezing is a great technique to minimise waste. Follow our step-by-step recipe to find out the best way to freeze meat.
1. Line a freezerproof plastic container with a freezer bag and pour cold stock into bag.
2. Cover tightly and freeze. Once stock is frozen remove bag from container to make it easier to store.
3. To freeze in smaller portions, reduce stock down by boiling it until concentrated to about a quarter of its original volume, then pour stock into an ice cube tray. Once frozen, transfer blocks to a sealable container. You can take out as many cubes as you need and reseal tub. Stocks can be frozen for up to 4 months.
4. Always remember to clearly label and date what you’re freezing so you can keep track of what you have and use it in good time.
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Fastest, Skinniest Pasta Recipe Ever
Marinara sauce. Parmesan cheese. Basil. You can get this microwave meal on the table in fewer than 15 minutes! Who can resist that? Every step has been triple-tested the Good Housekeeping Test Kitchen way: 3 different people. 3 different microwaves, 3 different sets of equipment/ingredients to make sure it comes up PERFECT for you, every single time. Plus we used the Good Housekeeping Taste Test Winner for the BEST jarred marinara sauce ever: Rao's!
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Mexican Chilli Chicken | Good Housekeeping UK
This Mexican chilli chicken recipe is perfect served with rice. It's a quick and easy mid-week meal idea for all the family. A lovely Mexican dish, similar in flavour to a chilli con carne. The small hit of chocolate adds great depth.
Ingredients:
1 tbsp. sunflower oil
4 chicken thigh fillets
1 onion, finely chopped
3/4 - 1 tbsp ancho or chipotle chilli paste, to taste
1 tsp. ground cumin
1/2 tsp ground cinnamon
400 g (14oz) tin chopped tomatoes
2 x 400 g tins kidney beans, drained and rinsed
250 g (9oz) basmati rice
25 g (1oz) dark chocolate (at least 70% cocoa solids), chopped
Directions
1. In a large pan, heat oil over high heat and brown chicken on both sides. Turn down heat, add onion and cook for 5min.
2. Stir in chilli paste and spices, cook for 1min, then add tomatoes and kidney beans. Bring to boil, then simmer, covered, for 20min. Meanwhile, cook rice according to pack instructions.
3. Lift chicken out on to a board. Continue cooking sauce, uncovered, for 5min to reduce. Shred chicken and stir back into sauce with the chocolate. Check seasoning and serve with rice and salad, if you like.
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How a Domino Artist Organizes THOUSANDS of Dominos | Good Housekeeping
Domino artist and Youtuber Lily Hevesh takes us on a tour of her domino storage area. From her stacked storage bins to color coordination, Lily found all the best ways to keep her thousands and thousands of dominos organized. For all the latest on Good Housekeeping click here:
0:00 Intro
0:28 Bin Organizer
1:24 How Many Dominos?
1:44 Container Sizes
2:31 Pet Peeve
3:00 The Room
3:25 Biggest Challenge
4:27 Outro
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White Chicken Chili #easydinner
White Chicken Chili
1 Onion
1 Green pepper
4 cups chicken
2 cans northern beans
1 can corn
3 cups chicken broth
1 cup of heavy whipping cream
1 can of Rotel with green chilles
1 block cream cheese
2pk white chicken season
1pk Ranch Season
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Lamb Noisettes Recipe | Good Housekeeping UK
Learn how to prepare lamb noisettes in this simple how-to video from the Good Housekeeping Institute Cookery School.
Lamb noisettes are slices of boned, rolled and tied loin fillet from lamb rack. They are a very expensive to buy, but cheaper to prepare yourself. Watch our step-by-step video to find out how easy it is to make them.
1. First remove skin from meat. Using a sharp knife cut underneath the skin, to separate it from fat beneath. Cut away in one piece. Trim away any thick areas of excess fat.
2. Locate where lean ‘eye’ of meat meets thick chine bone at base of rack. Slice along bone and use long sweeping strokes to cut meat away from bone, slicing as close to bone as possible. When chine bone is free, lay rack bone side up, turn knife horizontally and slice meat away from rib bones, using same sweeping strokes and as close to ribs as possible to cut the bones free.
3. Use tip of knife to cut out small crescent of cartilage from shoulder blade that’s located in between fat layers at one end and cut out and discard rubbery white tendon found along edge of fillet.
4. Trim off any excess fat from meat leaving a very thin, even layer of fat then roll it up tightly to make an even cylinder, starting with the fillet and working towards the thin flap of fat.
5. Use short pieces of string to tie roll at 4cm intervals. Trim any excess string to neaten, then slice the roll into noisettes, cutting evenly between each piece of string. An average 8 bone rack will make 6-7 good noisettes.
6. Fry noisettes in a mixture of a little butter and oil for 5min each side. Remove string from noisette before serving.
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