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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Professional-grade blender — silky purees, hot soups, nut butters
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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Professional-grade blender — silky purees, hot soups, nut butters
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combined chicken broth, water, carrots, and corn and bring to a boil for 10 min. add your noodles, broccoli, celery, and one clove of garlic to the stew while the broccoli and noodles are cooking fry your chicken in two tablespoons of olive oil or if you have access to it use coconut oil... while the chicken is still raw add your herbs once the chicken is done half way add your onion and last clove of garlic frequently stirring until done if you want you can deglaze the skillet with 2 tablespoons of dry white wine (this just gives you a bolder flavor)... once the chicken is done add it and the contents of that skillet to the stew along with your butter... when the butter has melted it is ready to serve la cena e servita