Wing It: Poultry Favorites For Every Palate With its incredible versatility, chicken reigns supreme as the most popular meat in America. Nothing says love and comfort like a bowl of chicken soup. Dozens of cultures across the globe have their own spin on this classic: a flavorful, often complex broth filled with ingredients and seasonings that typify their cuisine. It’s a dish that is as adaptable as it is comforting, and we want to inspire you to make this classic your own. Our products allow you to quickly build a base flavor worthy of your cooking. That’s where we come in, with simple hacks to bring that farm fresh taste into your cooking. Featured Products MINOR’S® Reduced Chicken Stock Product Information MINOR’S® Turkey Base Product Information Coq Au Vin Asian Broth Bowl Turkey Burgers Turkey Burrito Bowl Bourbon Roasted Chicken with Cous Cous Coq Au Vin Print Ingredients Cornish Hens. halved Olive oil Applewood smoked bacon Carrots, peeled and bias cut White onion Celery, bias cut Baby portabella mushrooms, quartered Red wine Or, use cognac for a nutty, caramel flavor profile MINOR’S® Classical Reductions Reduced Chicken Stock MINOR’S® Roasted Garlic Flavor Concentrate MINOR’S® Herb de Provence Flavor Concentrate Chef Allan Gazaway Build It Rub Cornish hens with olive oil and Herb de Provence Flavor Concentrate, chill for at least an hour. Sear hens on both sides until browned, set aside. Sauté bacon in large Dutch oven and render until crisp. Add carrots, onion, celery, mushrooms and sauté until tender. Deglaze with red wine and add Roasted Garlic and Herb de Provence. Reduce. Add Classical Reduction. Cover and braise for 45 minutes. Uncover and broil the skin side of Hens for desired color. Salt and pepper to taste. Garnish with crisped bacon and serve immediately. Asian Broth Bowl Print Ingredients Ginger puree Lemongrass, puree Garlic, puree Soy sauce MAGGI® Seasoning Fish sauce (remove for vegetarian bowl) Sesame oil Add Five Spice powder for a Pho profile MINOR’S® Classical Reductions Reduced Chicken Stock Protein of choice:chicken, duck, tofu, or 7 minute egg Starch of choice: rice, udon, ramen Garnishes: Bean sprouts, shredded carrot, cilantro, Thai basil Or, add Napa cabbage for extra crunch, or jalapeno pepper slices for a fresh kick. Chef Allan Gazaway Build It Create reduction or tare. In a small bowl, mix first seven ingredients, plus five spice, if desired. Create your broth foundation using the Classical Reductions to produce a fully flavored stock, add in reduction to your desired taste preference. Hold hot for service. Add hot noodles to bowl, finish with your broth. Add meat of choice, or keep it vegetarian with tofu. Serve with appropriate garnishes. Optional: use this same broth for rice bowls, of as a cooking liquid for rice or quinoa. Turkey Burgers Print Ingredients Ground turkey Red Onion Fresh Parsley Fresh Cilantro MINOR’S® Turkey Base MINOR’S® Roasted Garlic Flavor Concentrate Feta Cheese create a Mexican profile with cotija or queso fresco Egg Black Pepper Mayonnaise Chef Kevin Wassler Build It Combine all ingredients, chill mixture for one hour prior to grilling. Grill burgers to desired temperature. Make an aioli with mayo and the Roasted Garlic Flavor Concentrate. Serve on grilled brioche bun with lettuce, tomato, onion and aioli. Turkey Burrito Bowl Print Ingredients Ground Turkey Onion MINOR’S® Turkey Base MINOR’S® Latin Fire Roasted Poblano Flavor Concentrate Or, change up the flavor profile by swapping in Ancho or Chipotle Concentrate Cooked rice Chopped tomatoes Cilantro Red onion Jalapenos Build It Brown turkey, add sautéed onion. Add water, season with Turkey Base. Add Flavor Concentrate of choice for authenticity. Build bowl with cooked rice and turkey. Or build in a flour tortilla for a burrito. Garnish with tomato, cilantro, red onion and jalapenos. Bourbon Roasted Chicken with Cous Cous Print Ingredients Chicken legs Neutral oil Minor’s Bourbon style RTU Sauce Cous cous, cooked Carrot, grated Pomegranate Parsley, chopped Lemon juice Olive oil Build It Season and roast chicken legs until golden brown. Glaze with bourbon RTU and roast again. Mix all cous cous ingredients together and season with salt. Serve. Share this recipe family: More Like This Industry Trends Feed That Ramen Addiction Plant Forward Quality and Value in Plant-Based Cuisine Beef Comfort Food At Its Finest: Meaty, Melt-in-your Mouth Flavor Global Flavors The Sophisticated Appeal Of Peasant Food
