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Brown Chicken Stock Recipe

  • Ingredients: 39
  • Serves: 2

Brown chicken stock with extra-virgin olive oil, bones, wings, and scraps of 3 whole chickens, excess fat removed, carrots, peeled and coarsely chopped, onions, coarsely chopped, celery stalks, coarsely chopped, tomato paste, black peppercorns, stems of 1 bunch of flat-leaf parsley.

Ingredients

Soup

  • 1 1/2 lb. fava bean pods
  • 2 tbsps. vegetable oil
  • 1 onion, chopped
  • 1 8-ounce Yukon Gold potato, peeled, cut into 1/2-inch pcs.
  • 1 medium carrot, peeled, thinly sliced
  • 2 14-ounce cans vegetable broth
  • 1 1/2 cups water
  • 1/4 cup dry white wine
  • 3 tbsps. chopped fresh parsley
  • 1/3 cup whipping cream

Carrot cream

Almond frosting

  • 1 tsp. almond extract
  • 6 drops yellow food coloring
  • Unsprayed mini roses

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 In a large, heavy-bottomed saucepan, heat the oil until smoking. Add the chicken bones and scraps and brown all over, stirring to avoid burning.

    For this step you will need

  2. Step 2 Remove the chicken parts and reserve. Add the carrots, onions, and celery and cook until soft and browned.

    For this step you will need

  3. Step 3 Return the chicken bones to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley, stirring to dislodge the browned chicken and vegetable bits from the bottom of the pan.

    For this step you will need

  4. Step 4 Bring almost to a boil, reduce the heat, and cook at a low simmer for 2 hours, until reduced by half, occasionally skimming excess fat.

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  5. Step 5 After cooking, remove from heat and strain out all solids, pressing them with the bottom of a ladle to extract all liquids.

Nutrition information

Calories 128 Carbohydrates 1 g (0%)
Fat 9 g (14%) Protein 10 g (21%)
Saturated Fat 2 g (12%) Sodium 47 mg (2%)
Polyunsaturated Fat 2 g Fiber 0 g (1%)
Monounsaturated Fat 4 g Cholesterol 41 mg (14%)
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Brown Chicken Stock Recipe

  • Ingredients: 37
  • Serves: 8
  • Prep: 15 min
  • Bake: 6 hr

Brown chicken stock with , onion, quartered and then quarters halved crosswise, , , vegetable or olive oil, cold water, salt. To make this brown chicken stock for 8 persons you will need 15 min for preaparation and 6 hr for baking.

Ingredients

  • 1 chicken, cut into 8 pcs.
  • 1 onion, quartered and then quarters halved crosswise
  • 2 carrots, peeled and cut into 1-inch pcs.
  • 1 celery stalk, cut into 1-inch pcs.
  • 2 tsps. vegetable or olive oil
  • 13 cups cold water
  • 2 tsps. salt

For squash soup

  • 3/4 stick unsalted butter, cut into pcs.
  • 1 medium onion, halved lengthwise and thinly sliced crosswise
  • 1/2 tsp. salt
  • 2 lb yellow summer squash, halved and thinly sliced
  • 2 carrots, thinly sliced
  • 1 yellow-fleshed potato , peeled, halved,
  • 4 cups chicken stock or reduced-sodium chicken broth

for pistou

Almond frosting

  • 1 tsp. almond extract
  • 6 drops yellow food coloring
  • Unsprayed mini roses

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Pat chicken dry and put in a large flameproof roasting pan (not glass) along with onion, carrots, and celery.

    For this step you will need

  2. Step 2 Drizzle chicken and vegetables with oil and toss to coat, then arrange chicken pieces skin sides down.

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  3. Step 3 Roast, stirring once halfway through, until chicken and vegetables are golden brown, 1 to 1 1/4 hours.

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  4. Step 4 Straddle roasting pan (with chicken and vegetables still in it) across 2 burners, then add 1 cup water and deglaze pan by boiling over high heat, stirring and scraping up any browned bits, 1 minute.

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  5. Step 5 Transfer chicken and vegetables with pan sauce to a 6- to 8-quart stockpot and add salt and remaining 12 cups water, then bring to a boil over high heat.

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  6. Step 6 Pour stock through a large sieve lined with cheesecloth or a triple layer of paper towels, discarding solids.

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Nutrition information

Calories 26 Carbohydrates 0 g (0%)
Fat 2 g (3%) Protein 2 g (4%)
Saturated Fat 0 g (2%) Sodium 57 mg (2%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 1 g Cholesterol 9 mg (3%)
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Brown Chicken Stock Recipe

  • Ingredients: 29
  • Serves: 4

Brown chicken stock with uncooked, meaty chicken bones or chicken wings, vegetable oil, large onion, diced, carrots, peeled, diced, celery stalks, diced, tomato paste, black peppercorns, flat-leaf parsley sprigs, thyme sprigs, bay leaf.

Ingredients

For the tapenade

Sundaes

  • Vanilla ice cream
  • 3 cups diced peeled tropical fruit such as pineapple, papaya and/or mango
  • Toasted sweetened shredded coconut

Cider-Bourbon Sauce

  • Makes about 1 cup

Grilled Vegetables

  • *A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Arrange a rack in top third of oven and another rack in bottom third; preheat to 450°F. Spread bones on a large roasting pan.

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  2. Step 2 Place in oven on lower rack and roast until deeply brown, 45 minutes– 1 hour. Transfer bones to a large pot.

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  3. Step 3 Spoon off fat from juices in pan. Place pan on stove over medium-high heat. When browned bits begin to sizzle, pour in 2 cups water.

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  4. Step 4 Meanwhile, coat the bottom of another roasting pan or a rimmed baking sheet with oil. Add onion, carrots, and celery to pan and roast on upper rack for 20 minutes.

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  5. Step 5 Remove pan from oven. Stir in tomato paste. Return to oven and roast until deeply browned, about 10 minutes.

    For this step you will need

  6. Step 6 Scrape vegetables from roasting pan into pot. Add peppercorns, parsley, thyme, bay leaf, and 14 cups water to pot.

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  7. Step 7 Place pot over high heat and bring to a boil. Reduce heat and simmer for 3 hours. Strain stock, discarding solids.
  8. Step 8 Return stock to pan. Bring to a boil, reduce heat to medium, and simmer until reduced to 4 cups, about 1 1/2 hours (time will vary depending on size of pot).
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