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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
6 cups chicken stock |
1 cup chopped celery |
3/4 cup chopped carrots |
3/4 cup diced onions |
2 teaspoons poultry seasoning |
1/2 teaspoon dried oregano |
1 teaspoon parsley flakes |
1 small bay leaf |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
salt and freshly ground black pepper |
6 cups cubed french bread |
Directions:
1. Preheat oven to 350 degrees F.
2. In a medium stock pot combine all the ingredients except the French bread and boil the mixture for 15 minutes. Spread the French bread cubes evenly over the bottom of a roasting pan. Pour the stock slowly over the French bread and let it sit for 3 minutes. Using a spoon, mix the stock and bread together. Place in the preheated oven and bake for 30 minutes or until golden brown.
3. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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