5 Decade Old Romanian Chicken Broth Food

CHICKEN BROTH

Steps:

• Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry.
• Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour.
• Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using.

OVERNIGHT CHICKEN BROTH

Steps:

• Put the chicken bones, carrots, celery, parsnips, bay leaves, thyme, onion, salt and pepper into a large slow cooker. Cover with water by 2 inches, then set on low. Cook for 10 to 12 hours overnight. Strain the broth through a fine-mesh strainer, then store in jars.

CHICKEN BROTH

Steps:

• To a large pot add the chicken, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns and water to cover, about 14 cups. Bring to a simmer over medium-high heat. Skim the top of the broth of any impurities rise to the surface. Adjust the heat to maintain a gentle simmer. Simmer the broth, uncovered, for 1 hour, skimming as needed.
• Remove the chicken to a plate. Continue to simmer the broth. Use tongs to handle and shred the meat of the chicken and set aside for another use. Return the bones and skin to the broth and continue to simmer for an additional hour.
• Remove from the heat and strain the broth. Discard the bones and vegetables and allow the broth to cool. Refrigerate for up to 4 days or freeze for up to 3 months.

BETTY CROCKER'S CLASSIC CHICKEN BROTH

Steps:

• Place in a kettle the chicken and cold water; cover and bring is slowly to boil.
• Remove scum and add the remaining ingredients.
• Cover and simmer gently for 3 hours, removing the scum occasionally.
• Strain, chill, remove fat, and strain again.
• Store in covered jars in refrigerator; the layer of fat on top will help preserve the stock, but it must be skimmed off before heating stock for use in soups and sauces.
• Optional, to clarify stock: for each quart, beat together 1 egg white and 1 Tbsp cold water; add with pieces of broken egg shell, stirring until stock boils; boil for 2 minutes then let stand off heat for 20 minutes; strain through double cheesecloth.

CHICKEN GHIVECI (ROMANIAN BRAISED CHICKEN)

Steps:

• heat oil in large wok or casserole pan until hot enough to cook.
• add onions and garlic stir frying 1 min until soft.
• add bell pepper and stir fry for 1 minute
• add chicken cut ups and brown both sides 10-13 minutes.
• add rest of ingredients, stir fry for 1 min then cover and cook for 40-45 mins until the chicken looks cooked and there's no blood when pierced by a fork near the bones.
• garnish with thyme or rosemary (optional) and serve with bread or rice.

ROMANIAN CHICKEN BREASTS

Steps:

• Brown chicken breasts in oil.
• Season well with salt and pepper.
• Remove from pan.
• To oil, add beef, onion, celery and basil; simmer 5 minutes, stirring.
• Add tomato paste and broth.
• Return chicken, cover and simmer 1 hour or until done.
• Turn occasionally.
• Add parsley and serve over cooked spaghetti.

5 DECADE OLD ROMANIAN CHICKEN BROTH

Steps:

• Place all of the vegetables into one soup sock, tie at one end and place into large pot, can place carrots inside or outside soup socks depending on whether you plan to eat them in the soup
• Place all the meat into another soups sock (all skin removed) tie and place in pot
• Add hot water until the water barely covers or just under (if you're out of room) the soup socks. Water should come up to about 3-4 inches below the top.
• While water is filling add Salt and Pepper
• Place on Heat and heat until it boils
• Skim off brother and set to Medium - Low
• Cover and Cook for 2-3 hours
• Soup is ready to eat, however, (WITHOUT REMOVING THE SOUP SOCKS) place in fridge overnight.
• Next morning/afternoon: Remove soup socks allowing liquid to drain back into pot.
• Soup can be frozen for many yummy recipes to come.