Add pulled chicken, parsley, rosemary, salt and black pepper
Simmer for 30 min and serve
Risotto Recipe
Ingredients
48 oz Cauldron Chicken Broth
1 ½ cups Arborio Rice
4 TB Butter
¼ cup Shallots, minced
Salt and Black Pepper
½ cup Parmesan Cheese
Directions
Heat chicken broth in pot and reserve
Heat skillet on medium heat. Add 2 TB of butter. Add shallots and cook until soft
Add rice, stir and toast
Add salt and black pepper
Add broth in stages, stirring rice consistently. Letting moisture evaporate each time. Repeat 3 or 4 times until rice is soft and cooked through. 30 min.
Add 2 TB of butter and parmesan cheese. Stir and Serve
French Onion Soup Recipe
Ingredients
2 TB Butter
4 Large Onions, sliced
2 TB garlic, minced
48 oz Cauldron Roasted Beef Broth
1 Cup Sherry
Salt and Black pepper to taste
8 slices Crusty bread
1 Cup Guyere cheese, grated
Directions
Over medium heat, melt butter. Add onions
Stirring often, caramelize onions until dark brown. 30-45 min
Add garlic and sherry
Add beef broth
Simmer for 15 min
Ladle into bowls. Top with bread and cheese. Broil until bubbly and cheese has melted