How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Vegetables Steamed In Chicken Stock?

You need 7 ingredients. The key ingredients include: 1 cup rich fowl glaze (see recipe), 4 large boiling potatoes, peeled and cut into 8 chunks, 4 medium carrots, peeled and cut on the diagonal into 1 1/2-inch chunks, 1 large fennel bulb, trimmed, cored and cut into 8 wedges, and more.

Is Vegetables Steamed In Chicken Stock suitable as meat & poultry?

Yes, Vegetables Steamed In Chicken Stock falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Vegetables Steamed In Chicken Stock?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetables Steamed In Chicken Stock Recipe

Name: Vegetables Steamed In Chicken Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rich fowl glaze (see recipe); 4 large boiling potatoes, peeled and cut into 8 chunks; 4 medium carrots, peeled and cut on the diagonal into 1 1/2-inch chunks; 1 large fennel bulb, trimmed, cored and cut into 8 wedges; 8 medium leeks (white part only), washed well; 1 teaspoon salt; Freshly ground pepper to taste

Try this homemade Vegetables Steamed In Chicken Stock recipe the whole family will love. Made with rich fowl glaze, boiling potatoes, carrots and fennel…

This Vegetables Steamed In Chicken Stock relies on simple, everyday ingredients such as rich fowl glaze (see recipe) and salt. It comes together quickly and makes 4 servings, at about 110 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 cup rich fowl glaze (see recipe)
4 large boiling potatoes, peeled and cut into 8 chunks
4 medium carrots, peeled and cut on the diagonal into 1 1/2-inch chunks
1 large fennel bulb, trimmed, cored and cut into 8 wedges
8 medium leeks (white part only), washed well
1 teaspoon salt
Freshly ground pepper to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
110 kcal
Category
Meat & Poultry

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Vegetables Steamed In Chicken Stock

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