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Chicken Stock Recipe

  • Serves: 10

Chicken stock with .

Directions

  1. Step 1 Peel and halve onions. Halve celery rib and carrots and crumble thyme. If using wings, cut each wing at joints into 3 pieces.
  2. Step 2 In a stockpot or kettle (at least 6-quart) combine chicken parts with 14 cups water and bring to a boil, skimming froth.
  3. Step 3 Stick 2 onion halves with 1 clove each and add to stockpot or kettle with celery, carrots, thyme, and remaining ingredients.
  4. Step 4 Pour stock through a fine sieve into a large heatproof bowl and discard solids. If a more concentrated flavor is desired, in a large saucepan boil stock until reduced to desired concentration.
  5. Step 5 Cool stock, uncovered. Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months.
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Chicken Stock Recipe

  • Ingredients: 39
  • Serves: 10

Chicken stock with , celery ribs, cut into 2-inch lengths, carrots, quartered, medium onions, left unpeeled, trimmed, and halved, fresh parsley stems, turkish or 1/2 california bay leaf, whole black peppercorns, quart cold water, salt.

Ingredients

  • 1 whole chicken, cut into 8 pcs.
  • 2 celery ribs, cut into 2-inch lengths
  • 2 carrots, quartered
  • 2 medium onions, left unpeeled, trimmed, and halved
  • 6 fresh parsley stems
  • 1 Turkish or 1/2 California bay leaf
  • 8 whole black peppercorns
  • 4 quart cold water
  • 1 1/2 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 Bring all ingredients to a boil in an 8- to 10-quart heavy pot and skim froth. Reduce heat and gently simmer, uncovered, skimming froth occasionally, 3 hours.
  2. Step 2 Remove chicken, then pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat.

    For this step you will need

Nutrition information

Calories 27 Carbohydrates 0 g (0%)
Fat 2 g (3%) Protein 2 g (5%)
Saturated Fat 1 g (3%) Sodium 54 mg (2%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 1 g Cholesterol 9 mg (3%)
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Chicken Stock Recipe

  • Ingredients: 39
  • Serves: 10
  • Prep: 20 mins
  • Bake: 4 hours

Chicken stock with , celery ribs, cut into 2-inch lengths, carrots, quartered, medium onions, left unpeeled, trimmed, and halved, fresh parsley stems, turkish or 1/2 california bay leaf, whole black peppercorns, qt cold water, salt. To make this chicken stock for 10 persons you will need 20 mins for preaparation and 4 hours for baking.

Ingredients

  • 1 whole chicken, cut into 8 pcs.
  • 2 celery ribs, cut into 2-inch lengths
  • 2 carrots, quartered
  • 2 medium onions, left unpeeled, trimmed, and halved
  • 6 fresh parsley stems
  • 1 Turkish or 1/2 California bay leaf
  • 8 whole black peppercorns
  • 4 qt cold water
  • 1 1/2 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 Bring all ingredients to a boil in an 8- to 10-quart pot and skim froth. Reduce heat and gently simmer, uncovered, skimming froth occasionally, 3 hours.
  2. Step 2 Remove chicken, then pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat.

    For this step you will need

Nutrition information

Calories 27 Carbohydrates 0 g (0%)
Fat 2 g (3%) Protein 2 g (5%)
Saturated Fat 1 g (3%) Sodium 54 mg (2%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 1 g Cholesterol 9 mg (3%)
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Chicken Stock Recipe

  • Ingredients: 38
  • Serves: 10

Chicken stock with chicken backs, wings, necks, and bones, or a combination, onions, peeled and halved, whole cloves, unpeeled garlic cloves, rib of celery, halved, carrots, halved, salt, long parsley sprigs, black peppercorns, dried thyme, crumbled, bay leaf.

Ingredients

  • 3 lb. chicken backs, wings, necks, and bones, or a combination
  • 2 onions, peeled and halved
  • 2 whole cloves
  • 4 unpeeled garlic cloves
  • 1 rib of celery, halved
  • 2 carrots, halved
  • 1 tsp. salt
  • 6 long parsley sprigs
  • 12 black peppercorns
  • 1/2 tsp. dried thyme, crumbled
  • 1 bay leaf

Terrines

  • 1 1/2 cups chilled whipping cream
  • 1 tsp. vanilla extract
  • 1 tbsp. Grand Marnier

Dark Chocolate Sauce

For filling

  • 2 tbsps. cornstarch
  • 2 tbsps. unsalted butter
  • 2 pounds Anjou pears , peeled, cored, cut into 3/4-inch pcs.
  • 1 tsp. fresh lemon juice

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 If using wings, cut each wing at the joints into 3 pieces. In a stockpot or kettle combine the chicken parts with 14 cups cold water.

    For this step you will need

  2. Step 2 Bring the water to a boil, skimming the froth, add 1/2 cold water, and bring the mixture to a simmer, skimming the froth.
  3. Step 3 Add the onions, stuck with the cloves, the garlic, the celery, the carrots, the salt, the parsley, the peppercorns, the thyme, and the bay leaf and simmer the mixture, skimming the froth, for 3 hours.

    For this step you will need

  4. Step 4 Strain the stock through a fine sieve into a bowl and let it cool to warm. If a more concentrated flavor is desired boil the stock until it is reduced to the desired concentration.
  5. Step 5 Chill the stock and remove the fat. The stock keeps, covered and chilled, for 1 week if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being be chilled again, and keeps, frozen, for 3 months.

    For this step you will need

Nutrition information

Calories 62 Carbohydrates 1 g (0%)
Fat 4 g (6%) Protein 5 g (10%)
Saturated Fat 1 g (6%) Sodium 68 mg (3%)
Polyunsaturated Fat 1 g Fiber 0 g (1%)
Monounsaturated Fat 2 g Cholesterol 20 mg (7%)
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Chicken Stock Recipe

  • Ingredients: 30
  • Serves: 10

Chicken stock with chicken backs, wings, necks,and bones, or a combination, cold water, onions, peeled and halved, whole cloves, unpeeled garlic cloves, rib of celery, halved, carrots, halved, salt, long parsley sprigs, black peppercorns, dried thyme, crumbled, bay leaf.

Ingredients

  • 3 lb. chicken backs, wings, necks,and bones, or a combination
  • 14 1/2 cups cold water
  • 2 onions, peeled and halved
  • 2 whole cloves
  • 4 unpeeled garlic cloves
  • 1 rib of celery, halved
  • 2 carrots, halved
  • 1 tsp. salt
  • 6 long parsley sprigs
  • 12 black peppercorns
  • 1/2 tsp. dried thyme, crumbled
  • 1 bay leaf

For the broth

  • *available at Japanese markets

For frizzled leeks

  • white and pale green parts of 1/2 pound leeks , cut crosswise into 2-inch pcs.
  • vegetable oil for deep-frying

For rice

  • Garnish: fresh cilantro leaves or sprigs

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 If using wings, cut each wing at the joints into 3 pieces. In a stockpot or kettle combine the chicken parts with 14 cups of the cold water.

    For this step you will need

  2. Step 2 Bring the water to a boil, skimming the froth, add the remaining 1/2 cup cold water, and bring the mixture to a simmer, skimming the froth.

    For this step you will need

  3. Step 3 Add the onions, stuck with the cloves, the garlic, the celery, the carrots, the salt, the parsley, the peppercorns, the thyme, and the bay leaf and simmer the mixture, skimming the froth, for 3 hours.

    For this step you will need

  4. Step 4 Stain the stock through a fine sieve into a bowl and let it cool to warm. If a more concentrated flavor is desired boil the stock until it is reduces to the desired concentration.
  5. Step 5 Chill the stock and remove the fat. The stock keeps, covered and chilled, for 1 week if it ie brought to a boil every 2 days and the allowed to cook to warm, uncovered, before being chilled again, and keeps, frozen, for 3 months.

Nutrition information

Calories 21 Carbohydrates 0 g (0%)
Fat 1 g (2%) Protein 2 g (3%)
Saturated Fat 0 g (2%) Sodium 42 mg (2%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 1 g Cholesterol 7 mg (2%)
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Chicken Stock Recipe

  • Ingredients: 39
  • Serves: 10

Chicken stock with , celery ribs, carrots, medium onions, left unpeeled, trimmed, and halved, fresh parsley stems, turkish or 1/2 california bay leaf, whole black peppercorns, qt cold water, salt.

Ingredients

  • 1 whole chicken, cut into 8 pcs.
  • 2 celery ribs
  • 2 carrots
  • 2 medium onions, left unpeeled, trimmed, and halved
  • 6 fresh parsley stems
  • 1 Turkish or 1/2 California bay leaf
  • 8 whole black peppercorns
  • 4 qt cold water
  • 1 1/2 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 Bring all ingredients to a boil in an 8- to 10-quart pot and skim froth. Reduce heat and gently simmer, uncovered, skimming froth occasionally, 3 hours.
  2. Step 2 Remove chicken, then pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat.

    For this step you will need

Nutrition information

Calories 27 Carbohydrates 0 g (0%)
Fat 2 g (3%) Protein 2 g (5%)
Saturated Fat 1 g (3%) Sodium 54 mg (2%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 1 g Cholesterol 9 mg (3%)
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Chicken Stock Recipe

  • Ingredients: 39
  • Serves: 18
  • Prep: 20 mins
  • Bake: 3 1/2 hours

Chicken stock with whole chicken, giblets reserved and liver discarded, celery ribs, cut into 2-inch lengths, carrots, quartered, medium onions, unpeeled, trimmed and halved, fresh parsley stems, slices peeled fresh ginger, whole peppercorns, qt cold water. To make this chicken stock for 18 persons you will need 20 mins for preaparation and 3 1/2 hours for baking.

Ingredients

  • 1 whole chicken, giblets reserved and liver discarded
  • 2 celery ribs, cut into 2-inch lengths
  • 2 carrots, quartered
  • 2 medium onions, unpeeled, trimmed and halved
  • 6 fresh parsley stems
  • 2 slices peeled fresh ginger
  • 8 whole peppercorns
  • 5 qt cold water

Soup

Flans

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 Bring all ingredients to a boil in an 8- to 10-quart heavy pot, covered. Reduce heat and gently simmer, partially covered, until chicken is very tender, about 3 hours.

    For this step you will need

  2. Step 2 Remove chicken and reserve for another use. Pour stock through a fine sieve lined with a triple thickness of cheesecloth into a large bowl and discard vegetables.

    For this step you will need

Nutrition information

Calories 13 Carbohydrates 0 g (0%)
Fat 0 g (1%) Protein 2 g (4%)
Saturated Fat 0 g (1%) Sodium 28 mg (1%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 0 g Cholesterol 23 mg (8%)
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Chicken Stock Recipe

  • Ingredients: 46
  • Serves: 10

Chicken stock with onions, celery rib, carrots, dried thyme, chicken wings,backs, necks, and/or bones, cold water, whole cloves, unpeeled garlic cloves, salt, long fresh parsley sprigs, black peppercorns, bay leaf.

Ingredients

For the beans:

  • 16 oz. dried snowcap beans
  • 5 garlic cloves
  • 1 tbsp. whole coriander seeds
  • 1 bay leaf
  • 1 tbsp. salt

For the chili:

  • 8 dried ancho chiles
  • 1 large green bell pepper, seeded and chopped
  • 1 cup chopped onions
  • 3 garlic cloves, minced
  • 4 tbsps. vegetable oil
  • 3 1/2 lb. lean venison , cut into 1/2-inch cubes
  • 1 1/2 lb. sweet pork sausage, cut into 1-inch cubes
  • 1 tbsp. salt
  • 1 1/2 tsps. freshly ground black pepper
  • 1 1/2 tsps. dried Mexican oregano
  • 2 tsps. ground cumin
  • 2 tbsps. sugar
  • two 14 1/2-ounce cans whole tomatoes
  • 2 tablespoons masa harina dissolved in 1/2 cup water

For rice

  • Garnish: fresh cilantro leaves or sprigs

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 Peel and halve onions. Halve celery rib and carrots and crumble thyme. If using wings, cut each wing at joints into 3 pieces.

    For this step you will need

  2. Step 2 In a stockpot or kettle (at least 6-quart) combine chicken parts with 14 cups water and bring to a boil, skimming froth.

    For this step you will need

  3. Step 3 Stick 2 onion halves with 1 clove each and add to stockpot or kettle with celery, carrots, thyme, and remaining ingredients.

    For this step you will need

  4. Step 4 Pour stock through a fine sieve into a large heatproof bowl and discard solids. If a more concentrated flavor is desired, in a large saucepan boil stock until reduced to desired concentration.

    For this step you will need

  5. Step 5 Cool stock, uncovered. Stock keeps, covered and chilled, 1 week or, frozen in an airtight container, 3 months.

Nutrition information

Calories 21 Carbohydrates 0 g (0%)
Fat 1 g (2%) Protein 2 g (3%)
Saturated Fat 0 g (2%) Sodium 43 mg (2%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 1 g Cholesterol 7 mg (2%)
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Chicken Stock Recipe

  • Ingredients: 45
  • Serves: 7

Chicken stock with unsalted butter, virgin olive oil, large carrots, peeled and roughly chopped, large onion, roughly chopped, large stalks celery, roughly chopped, head garlic, cut horizontally in half, mushrooms, roughly chopped, dry white wine, sprigs thyme, sprigs italian parsley, basil leaves, bay leaves, broken in half, black peppercorns, toasted, chicken bones, wings, backs, and/or necks, water, or enough to cover.

Ingredients

  • 3 tbsps. unsalted butter
  • 1 tbsp. virgin olive oil
  • 3 large carrots, peeled and roughly chopped
  • 1 large onion, roughly chopped
  • 3 large stalks celery, roughly chopped
  • 1 head garlic, cut horizontally in half
  • 8 oz. mushrooms, roughly chopped
  • 1 cup dry white wine
  • 6 sprigs thyme
  • 6 sprigs Italian parsley
  • 6 basil leaves
  • 2 bay leaves, broken in half
  • 1 tbsp. black peppercorns, toasted
  • 3 to 4 lb. chicken bones, wings, backs, and/or necks
  • 10 to 12 cups water, or enough to cover

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 Heat the butter and olive oil in a large stockpot over medium heat. When the butter begins to foam, add the carrots, onion, celery, garlic, and mushrooms.

    For this step you will need

  2. Step 2 Add the white wine and stir, then add the herbs, peppercorns, chicken bones, and water and bring just to a simmer.

    For this step you will need

  3. Step 3 Turn the heat to low, skim off any impurities that have risen to the surface (don’t stir or the stock will be cloudy), and simmer, uncovered for 2 1/2 hours.

    For this step you will need

  4. Step 4 Strain the stock first through a colander, then through a fine-mesh strainer (or cheesecloth-lined colander) into a stainless steel bowl or container.

    For this step you will need

  5. Step 5 Chill the stock in an ice-water bath. (This not only kills harmful bacteria, it prevents you from having to put steaming-hot stock into your refrigerator — and inadvertently heating it and its contents.) Then refrigerate until chilled, or, preferably, overnight.

    For this step you will need

  6. Step 6 Skim any fat from the top of the stock, and transfer to airtight containers. The stock will keep for 3 days in the refrigerator, or you can freeze it for up to 6 months.

    For this step you will need

Nutrition information

Calories 27 Carbohydrates 1 g (0%)
Fat 2 g (3%) Protein 2 g (4%)
Saturated Fat 0 g (1%) Sodium 48 mg (2%)
Polyunsaturated Fat 0 g Fiber 0 g (1%)
Monounsaturated Fat 0 g Cholesterol 6 mg (2%)
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Chicken Stock Recipe

  • Ingredients: 24
  • Serves: 1

Chicken stock with quarts water, bay leaves, fresh parsley sprigs, fresh thyme sprigs, whole black peppercorns.

Ingredients

  • 4 quarts water
  • 5 bay leaves
  • 5 fresh parsley sprigs
  • 5 fresh thyme sprigs
  • 10 whole black peppercorns

Accompaniments:

Sauce

Cake

  • 8 large eggs, separated
  • 1 1/2 cups sugar
  • 1/2 tsp. coarse salt
  • 6 ripe bananas, peeled, thinly sliced
  • Fresh mint sprigs
  • Lemon twists
  • Additional banana slices

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 Preheat oven to 400°F. Place chicken wings on heavy large baking sheet. Roast until brown, about 1 hour.

    For this step you will need

  2. Step 2 Add celery, carrots and onions to chicken wings and roast until vegetables begin to brown, about 1 hour.
  3. Step 3 Transfer chicken wings and vegetables to large pot. Add 4 quarts water, bay leaves, herb sprigs and peppercorns and bring to boil.

    For this step you will need

  4. Step 4 Reduce heat and simmer until liquid is reduced to 4 cups, about 6 hours. Strain into medium saucepan.
  5. Step 5 Continue simmering stock until reduced to 1 1/2 cups, about 40 minutes. (Can be prepared 1 day ahead.

Nutrition information

Calories 15 Carbohydrates 0 g (0%)
Fat 1 g (1%) Protein 1 g (2%)
Saturated Fat 0 g (1%) Sodium 27 mg (1%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 0 g Cholesterol 5 mg (2%)
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Chicken Stock Recipe

  • Ingredients: 39
  • Serves: 10

Chicken stock with , celery ribs, cut into 2-inch lengths, carrots, quartered, medium onions, left unpeeled, trimmed and halved, fresh parsley stems, turkish or 1/2 california bay leaf, black peppercorns, qt cold water, salt.

Ingredients

  • 1 whole chicken, cut into 8 pcs.
  • 2 celery ribs, cut into 2-inch lengths
  • 2 carrots, quartered
  • 2 medium onions, left unpeeled, trimmed and halved
  • 6 fresh parsley stems
  • 1 Turkish or 1/2 California bay leaf
  • 8 black peppercorns
  • 4 qt cold water
  • 1 1/2 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 Bring all ingredients to a boil in an 8- to 10-quart heavy pot. Skim froth. Reduce heat and gently simmer, uncovered, skimming froth occasionally, 3 hours.
  2. Step 2 Pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat.

    For this step you will need

Nutrition information

Calories 27 Carbohydrates 0 g (0%)
Fat 2 g (3%) Protein 2 g (5%)
Saturated Fat 1 g (3%) Sodium 54 mg (2%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 1 g Cholesterol 9 mg (3%)
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Chicken Stock Recipe

  • Ingredients: 42
  • Serves: 14

Chicken stock with cold water, chicken, cut into 8 pieces, plus neck and giblets, onions, left unpeeled, halved, whole cloves, garlic cloves, left unpeeled, celery rib, halved, carrots, halved, salt, long fresh flat-leaf parsley sprigs, whole black peppercorns, dried thyme, crumbled, turkish or 1/2 california bay leaf.

Ingredients

  • 16 1/2 cups cold water
  • 1 chicken, cut into 8 pieces, plus neck and giblets
  • 2 onions, left unpeeled, halved
  • 2 whole cloves
  • 4 garlic cloves, left unpeeled
  • 1 celery rib, halved
  • 2 carrots, halved
  • 1 tsp. salt
  • 6 long fresh flat-leaf parsley sprigs
  • 8 whole black peppercorns
  • 1/2 tsp. dried thyme, crumbled
  • 1 Turkish or 1/2 California bay leaf

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 Bring 16 cups cold water to a boil with chicken pieces (including neck and giblets) in an 8-quart pot, skimming froth.

    For this step you will need

  2. Step 2 Add remaining 1/2 cup cold water and bring to a simmer, skimming froth. Add remaining ingredients and simmer stock, uncovered, skimming froth, 3 hours.

    For this step you will need

  3. Step 3 Pour stock through a fine-mesh sieve into a large bowl, discarding solids. If using stock right away, skim off and discard any fat.

    For this step you will need

  4. Step 4 If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.

    For this step you will need

Nutrition information

Calories 26 Carbohydrates 0 g (0%)
Fat 2 g (3%) Protein 2 g (4%)
Saturated Fat 0 g (2%) Sodium 46 mg (2%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 1 g Cholesterol 9 mg (3%)
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Chicken Stock Recipe

  • Ingredients: 37
  • Serves: 2

Chicken stock with chicken bones, quarts water, large onions, unpeeled, coarsely chopped, stalks celery, coarsely chopped, medium carrots, coarsely chopped, cloves garlic, crushed, dried bay leaves, fresh parsley stems, sprigs fresh thyme, whole cloves, black peppercorns, kosher or sea salt.

Ingredients

  • 6 lb. chicken bones
  • 3 quarts water
  • 2 large onions, unpeeled, coarsely chopped
  • 4 stalks celery, coarsely chopped
  • 3 medium carrots, coarsely chopped
  • 2 cloves garlic, crushed
  • 3 dried bay leaves
  • 8 fresh parsley stems
  • 6 sprigs fresh thyme
  • 2 whole cloves
  • 2 tsps. black peppercorns
  • Kosher or sea salt

For garnish

  • 2 tbsps. chopped fresh Italian parsley
  • 2 tbsps. minced fresh chives

Dumplings

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 1. Place the chicken bones in a 6- to 8-quart stockpot, add the cold water, and bring to a boil, stirring occasionally with a wooden spoon and skimming the white foam from the top of the stock.

    For this step you will need

  2. Step 2 (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.) Turn down to a simmer and skim again.
  3. Step 3 It is important to have a clean stock before you add the other ingredients, because the foam is impure and should not be cooked into the stock; if the stock is not clean before you add the herbs and spices, you will wind up skimming them off, altering the flavor of the recipe.
  4. Step 4 However, there is no need to skim the fat; it will flavor the stock during the cooking and can be removed after straining.
  5. Step 5 2. Add the onions, celery, carrots, garlic, bay leaves, parsley stems, thyme, cloves, and peppercorns and simmer slowly for 3 hours, gently stirring a few times.

    For this step you will need

  6. Step 6 Top the stock off with water if the level goes below the bones. Towards the end of the cooking time, season the stock lightly with salt and start tasting it for doneness.

    For this step you will need

  7. Step 7 3. Strain the stock through a fine-mesh sieve. If you are not going to be using it within the hour, chill it as quickly as possible.
  8. Step 8 You can skim the fat while the stock is still warm, but the easiest way is to wait until the fat solidifies at the top of the chilled stock, then just remove it in one piece.
  9. Step 9 Cover the broth after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.
  10. Step 10 Follow my recipe, but dont be afraid to add a bit more chicken, onion, carrot, and/or celery. The vegetables for the stock can be coarsely chopped, in large pieces — the cooking time is ample to extract all of their flavor.

    For this step you will need

Nutrition information

Calories 23 Carbohydrates 0 g (0%)
Fat 1 g (2%) Protein 2 g (4%)
Saturated Fat 0 g (0%) Sodium 121 mg (5%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 0 g Cholesterol 6 mg (2%)
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Chicken Stock Recipe

  • Ingredients: 35
  • Serves: 4

Chicken stock with chicken backs and necks, ice cubes, diced leek, white part only, diced celery, diced celery root, sliced shallot, diced fennel, white peppercorns, bay leaf, sprig thyme.

Ingredients

  • 10 lb. chicken backs and necks
  • 15 lb. ice cubes
  • 1 cup diced leek, white part only
  • 1/2 cup diced celery
  • 1/2 cup diced celery root
  • 1/2 cup sliced shallot
  • 1/2 cup diced fennel
  • 5 white peppercorns
  • 1 bay leaf
  • 1 sprig thyme

Chicken

  • 6 large chicken breast halves or one 4-pound chicken, cut into 4 pcs.
  • 1/4 cup fresh lemon juice
  • 3 tbsps. olive oil
  • 1/4 red onion, chopped
  • 1 tbsp. grated lemon peel
  • 1 tsp. ground cumin

Salsa

  • 1 avocado, pitted, peeled, chopped
  • Fresh cilantro sprigs

For gravy

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 Rinse the chicken backs and necks well under running water for 5 minutes. Place the backs and necks in a 20-quart stockpot, top with the ice, and bring to a simmer over medium heat.

    For this step you will need

  2. Step 2 Simmer for 15 to 20 minutes, skimming off all of the impurities and fats that rise to the top. After the stock is skimmed, add the leek, celery, celery root, shallot, and fennel.

    For this step you will need

  3. Step 3 Make a sachet by wrapping the peppercorns, bay leaf, and thyme in cheesecloth. Add the sachet to the stock.

    For this step you will need

  4. Step 4 Simmer, uncovered, for 3 hours, skimming every 30 minutes. Strain through a chinois and chill over an ice bath.

    For this step you will need

  5. Step 5 Store in an airtight container in the refrigerator for up to 1 week or freeze in ice cube trays for up to 1 month.

Nutrition information

Calories 198 Carbohydrates 1 g (0%)
Fat 14 g (21%) Protein 17 g (34%)
Saturated Fat 4 g (20%) Sodium 72 mg (3%)
Polyunsaturated Fat 3 g Fiber 0 g (1%)
Monounsaturated Fat 6 g Cholesterol 68 mg (23%)
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Chicken Stock Recipe

  • Ingredients: 42
  • Serves: 14
  • Prep: 30 mins
  • Bake: 4 1/2 hours

Chicken stock with cold water, chicken, cut into 8 pieces, plus neck and giblets, onions, left unpeeled, halved, whole cloves, garlic cloves, left unpeeled, celery rib, halved, carrots, halved, salt, long fresh flat-leaf parsley sprigs, whole black peppercorns, dried thyme, crumbled, turkish or 1/2 california bay leaf. To make this chicken stock for 14 persons you will need 30 mins for preaparation and 4 1/2 hours for baking.

Ingredients

  • 16 1/2 cups cold water
  • 1 chicken, cut into 8 pieces, plus neck and giblets
  • 2 onions, left unpeeled, halved
  • 2 whole cloves
  • 4 garlic cloves, left unpeeled
  • 1 celery rib, halved
  • 2 carrots, halved
  • 1 tsp. salt
  • 6 long fresh flat-leaf parsley sprigs
  • 8 whole black peppercorns
  • 1/2 tsp. dried thyme, crumbled
  • 1 Turkish or 1/2 California bay leaf

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 Bring 16 cups cold water to a boil with chicken pieces (including neck and giblets) in an 8-quart pot, skimming froth.

    For this step you will need

  2. Step 2 Add remaining 1/2 cup cold water and bring to a simmer, continuing to skim froth. Add remaining ingredients and simmer stock, uncovered, skimming froth occasionally, 3 hours.

    For this step you will need

  3. Step 3 Pour stock through a fine-mesh sieve into a large bowl, discarding solids. If using stock right away, skim off and discard any fat.

    For this step you will need

  4. Step 4 If not, cool completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.

Nutrition information

Calories 26 Carbohydrates 0 g (0%)
Fat 2 g (3%) Protein 2 g (4%)
Saturated Fat 0 g (2%) Sodium 46 mg (2%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 1 g Cholesterol 9 mg (3%)
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Chicken Stock Recipe

  • Ingredients: 41

Chicken stock with , celery ribs, cut into 2-inch lengths, carrots, quartered, medium onions, left unpeeled, trimmed, and halved, fresh parsley stems, turkish or 1/2 california bay leaf, whole black peppercorns, quart cold water, salt.

Ingredients

  • 1 whole chicken, cut into 8 pcs.
  • 2 celery ribs, cut into 2-inch lengths
  • 2 carrots, quartered
  • 2 medium onions, left unpeeled, trimmed, and halved
  • 6 fresh parsley stems
  • 1 Turkish or 1/2 California bay leaf
  • 8 whole black peppercorns
  • 4 quart cold water
  • 1 1/2 tsps. salt

Fudge Sauce

Sundaes

  • 2 pints vanilla Swiss almond or chocolate chip ice cream
  • Toasted sliced almonds

Topping

For assembly

  • Powdered sugar
  • 2/3 cup raspberry jam
  • 8 tbsps. dark rum
  • 2 1-pound baskets fresh strawberries, hulled, sliced, or three 10-ounce package sliced frozen strawberries in syrup, thawed, drained well
  • 8 medium bananas, peeled, cut into 1/3-inch-thick slices
  • Additional fresh strawberries
  • Additional bananas
  • Whipped cream
  • Fresh mint sprigs

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 Bring all ingredients to a boil in an 8- to 10-quart pot and skim froth. Reduce heat and gently simmer, uncovered, skimming froth occasionally, 3 hours.
  2. Step 2 Remove chicken, then pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat.

Nutrition information

Calories 27 Carbohydrates 0 g (0%)
Fat 2 g (3%) Protein 2 g (5%)
Saturated Fat 1 g (3%) Sodium 54 mg (2%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 1 g Cholesterol 9 mg (3%)
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Chicken Stock Recipe

  • Ingredients: 38
  • Serves: 10

Chicken stock with , celery ribs, cut into 2-inch lengths, carrots, quartered, medium onions, left unpeeled, trimmed and halved, fresh parsley stems, bay leaf, black peppercorns, qt cold water, salt.

Ingredients

  • 1 whole chicken, cut into 8 pcs.
  • 2 celery ribs, cut into 2-inch lengths
  • 2 carrots, quartered
  • 2 medium onions, left unpeeled, trimmed and halved
  • 6 fresh parsley stems
  • 1 bay leaf
  • 8 black peppercorns
  • 4 qt cold water
  • 1 1/2 tsps. salt

For soup

For croutons

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 Bring all ingredients to a boil in an 8- to 10-quart heavy pot, covered. Reduce heat and gently simmer, partially covered, until chicken is very tender, about 3 hours.

    For this step you will need

  2. Step 2 Remove chicken and reserve for another use. Pour stock through a fine-mesh sieve lined with a triple thickness of cheesecloth into a large bowl and discard vegetables.

    For this step you will need

Nutrition information

Calories 27 Carbohydrates 0 g (0%)
Fat 2 g (3%) Protein 2 g (5%)
Saturated Fat 1 g (3%) Sodium 54 mg (2%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 1 g Cholesterol 9 mg (3%)
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Chicken Stock Recipe

  • Ingredients: 46
  • Serves: 10

Chicken stock with onions, celery rib, carrots, chicken wings, backs, necks, and/or bones, cold water, whole cloves, dried thyme, crumbled, unpeeled garlic cloves, salt, fresh parsley sprigs with long stems, black peppercorns, bay leaf.

Ingredients

For the beans:

  • 16 oz. dried snowcap beans
  • 5 garlic cloves
  • 1 tbsp. whole coriander seeds
  • 1 bay leaf
  • 1 tbsp. salt

For the chili:

  • 8 dried ancho chiles
  • 1 large green bell pepper, seeded and chopped
  • 1 cup chopped onions
  • 3 garlic cloves, minced
  • 4 tbsps. vegetable oil
  • 3 1/2 lb. lean venison , cut into 1/2-inch cubes
  • 1 1/2 lb. sweet pork sausage, cut into 1-inch cubes
  • 1 tbsp. salt
  • 1 1/2 tsps. freshly ground black pepper
  • 1 1/2 tsps. dried Mexican oregano
  • 2 tsps. ground cumin
  • 2 tbsps. sugar
  • two 14 1/2-ounce cans whole tomatoes
  • 2 tablespoons masa harina dissolved in 1/2 cup water

For rice

  • Garnish: fresh cilantro leaves or sprigs

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 Peel and halve onions. Halve celery rib and carrots. If using wings, cut each wing at joints into 3 pieces.

    For this step you will need

  2. Step 2 In a stockpot or kettle (at least 6 quarts) combine chicken parts with 14 cups water and bring to a boil, skimming froth.

    For this step you will need

  3. Step 3 Add remaining 1/2 cup water and bring mixture to a simmer, skimming froth.Stick 2 onion halves with 1 clove each and add to stockpot or kettle with celery, carrots, and remaining ingredients.

    For this step you will need

  4. Step 4 Pour stock through a fine sieve into a large heat proof bowl and discard solids. If a more concentrated flavor is desired, in a large saucepan boil stock until reduced to desired concentration.

    For this step you will need

  5. Step 5 Cool stock, uncovered. Stock keeps, covered and chilled, 1 week or, frozen in an airtight container, 3 months.

Nutrition information

Calories 21 Carbohydrates 0 g (0%)
Fat 1 g (2%) Protein 2 g (3%)
Saturated Fat 0 g (2%) Sodium 43 mg (2%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 1 g Cholesterol 7 mg (2%)
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Chicken Stock Recipe

  • Ingredients: 33
  • Serves: 2

Chicken stock with chicken wings, , , , sprigs flat-leaf parsley, whole black peppercorns.

Ingredients

  • 4 lb. chicken wings
  • 1 medium onion, unpeeled, cut into 1″ pcs.
  • 2 large carrots, peeled, cut into 1″ pcs.
  • 2 celery stalks, cut into 1″ pcs.
  • 6 sprigs flat-leaf parsley
  • 1 tsp. whole black peppercorns

Horseradish dressing:

Steak salad:

  • 2 tbsps. olive oil, divided
  • 1 1-pound rib-eye, flank, or skirt steak
  • Kosher salt, freshly ground pepper
  • 12 oz. fingerling potatoes, thinly sliced
  • 1/2 English hothouse cucumber, thinly sliced
  • 6 radishes, cut into thin wedges
  • 2 cups greens
  • Pickled Red Onions

Cake

  • 8 large eggs, separated
  • 1 1/2 cups sugar
  • 1/2 tsp. coarse salt
  • 6 ripe bananas, peeled, thinly sliced
  • Fresh mint sprigs
  • Lemon twists
  • Additional banana slices

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third, 2 1/2-3 hours.
  2. Step 2 Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead.

Nutrition information

Calories 83 Carbohydrates 1 g (0%)
Fat 6 g (9%) Protein 7 g (13%)
Saturated Fat 2 g (8%) Sodium 29 mg (1%)
Polyunsaturated Fat 1 g Fiber 0 g (1%)
Monounsaturated Fat 2 g Cholesterol 28 mg (9%)
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Chicken Stock Recipe

  • Ingredients: 46
  • Serves: 10

Chicken stock with chicken wings, backs, necks, and/or bones, cold water, onions, peeled and halved, whole cloves, garlic cloves, unpeeled, celery rib, halved, carrots, halved, salt, long fresh parsley sprigs, black peppercorns, dried thyme, crumbled, bay leaf.

Ingredients

  • 3 lb. chicken wings, backs, necks, and/or bones
  • 14 1/2 cups cold water
  • 2 onions, peeled and halved
  • 2 whole cloves
  • 4 garlic cloves, unpeeled
  • 1 celery rib, halved
  • 2 carrots, halved
  • 1 tsp. salt
  • 6 long fresh parsley sprigs
  • 12 black peppercorns
  • 1/2 tsp. dried thyme, crumbled
  • 1 bay leaf

For the beans:

  • 16 oz. dried snowcap beans
  • 5 garlic cloves
  • 1 tbsp. whole coriander seeds
  • 1 bay leaf
  • 1 tbsp. salt

For the chili:

  • 8 dried ancho chiles
  • 1 large green bell pepper, seeded and chopped
  • 1 cup chopped onions
  • 3 garlic cloves, minced
  • 4 tbsps. vegetable oil
  • 3 1/2 lb. lean venison , cut into 1/2-inch cubes
  • 1 1/2 lb. sweet pork sausage, cut into 1-inch cubes
  • 1 tbsp. salt
  • 1 1/2 tsps. freshly ground black pepper
  • 1 1/2 tsps. dried Mexican oregano
  • 2 tsps. ground cumin
  • 2 tbsps. sugar
  • two 14 1/2-ounce cans whole tomatoes
  • 2 tablespoons masa harina dissolved in 1/2 cup water

For rice

  • Garnish: fresh cilantro leaves or sprigs

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 If using wings, cut each wing at joints into 3 pieces. In a stockpot or kettle (at least 6-quart) combine chicken parts with 14 cups water and bring to a boil, skimming froth.

    For this step you will need

  2. Step 2 Stick 2 onion halves with 1 clove each and add to stockpot or kettle with remaining ingredients. Simmer stock, skimming froth, 3 hours.
  3. Step 3 Pour stock through a fine sieve into a large heatproof bowl. If a more concentrated flavor is desired, in a large saucepan boil stock until reduced to desired concentration.
  4. Step 4 Cool stock, uncovered. Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months.

Nutrition information

Calories 21 Carbohydrates 0 g (0%)
Fat 1 g (2%) Protein 2 g (3%)
Saturated Fat 0 g (2%) Sodium 43 mg (2%)
Polyunsaturated Fat 0 g Fiber 0 g (0%)
Monounsaturated Fat 1 g Cholesterol 7 mg (2%)
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