DEBONE SALMON RECIPES

Name: Salmon Pate
Prep time: 15 min
Total time: 15 min
Yield: 16 servings.
Ingredients: 1 can (14-3/4 ounces) salmon; 3 ounces cream cheese, softened; 1 tablespoon lemon juice; 1 teaspoon prepared horseradish; 1 teaspoon grated onion; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon Liquid Smoke, optional; Garnishes (sliced almonds, pimiento-stuffed green olive, celery rib, parsley)

SALMON PATE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Salmon Pate Recipe: How to Make It - Taste of Home image

This is a recipe I often use when I am expecting company. It is a perfect appetizer.—Gudrun Braker, Burnet, Wisconsin

Provided by Taste of Home

Categories Appetizers

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 16 servings.

Number Of Ingredients 9

Ingredients

1 can (14-3/4 ounces) salmon
3 ounces cream cheese, softened
1 tablespoon lemon juice
1 teaspoon prepared horseradish
1 teaspoon grated onion
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon Liquid Smoke, optional
Garnishes (sliced almonds, pimiento-stuffed green olive, celery rib, parsley)

Steps:

Drain, debone and flake salmon. Add the remaining ingredients except the garnishes. , On a platter, mold salmon mixture into a fish shape. Arrange almonds to resemble scales. Use slice of olive for eye, thin strips of celery for the tail. Garnish with parsley. Chill until serving. Serve with crackers. Refrigerate leftovers.

Nutrition Facts : Calories 69 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 197mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 6g protein. Diabetic Exchanges 1 fat

RICH HOMEMADE CHICKEN BROTH RECIPE | ALLRECIPES

Rich Homemade Chicken Broth Recipe | Allrecipes image

This rich, wonderful, herb-infused homemade chicken broth is a staple. You won't go back to store-bought.

Provided by Semigourmet

Categories Chicken Stock

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 5 quarts

Number Of Ingredients 12

Ingredients

2 large carrots, cut in half
2 large stalks celery, cut in half
1 large onion, quartered
3 large cloves garlic, peeled and smashed
1 fryer chicken
1 teaspoon freshly ground black pepper
2 teaspoons low-sodium chicken base (such as Better Than Bouillon®)
1 8-inch square of cheesecloth, or as needed
3 sprigs fresh thyme
3 sprigs fresh rosemary
4 large fresh sage leaves
16 cups water, or as needed

Steps:

Place carrots, celery, and onion in a large stockpot. Place garlic on top of vegetables, making sure it does not touch the bottom of the pan. Lay chicken on top of garlic. Add enough water to cover chicken by about 1/2 inch. Add pepper and chicken base.
Make a bouquet garni bag by placing cheesecloth on a work surface and adding thyme, rosemary, and sage leaves. Tie cheesecloth into a bundle, and place in the stockpot.
Cover the pot and bring to a boil. Reduce heat and simmer until chicken is falling apart, no longer pink at the bone, and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Remove chicken to a large shallow bowl, allow to cool, and reserve for later use. Strain broth into a very large bowl, discarding vegetables, garlic, and bouquet garni bag.

Nutrition Facts : Calories 77.6 calories, CarbohydrateContent 2.3 g, CholesterolContent 18.7 mg, FatContent 4.5 g, FiberContent 0.5 g, ProteinContent 6.7 g, SaturatedFatContent 1.2 g, SodiumContent 55.9 mg, SugarContent 0.8 g

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