Fabios Easy Chicken Dinner Recipe 475 Food

FABIO TRABOCCHI'S CHICKEN STOCK

Fabio Trabocchi's Chicken Stock image

This recipe for chicken stock is courtesy of Fabio Trabocchi.

Provided by Martha Stewart

Yield Makes 7 quarts

Number Of Ingredients 12

Ingredients

2 sprigs fresh thyme
2 sprigs flat-leaf parsley
2 dried bay leaves
2 whole chickens, rinsed well
1 pound chicken necks, rinsed well (optional)
1/2 pound chicken feet, cleaned (optional)
Pinch of coarse salt
3 1/2 quarts ice cubes
3 ribs celery
2 medium carrots
2 medium onions, skin-on, halved
1 tablespoon crushed white peppercorns

Steps:

Tie thyme, parsley, and bay leaves together with cooking twine to form a bouquet garni; set aside.
Place chickens, and neck and feet, if using, in a large stockpot. Add salt and 3 1/2 quarts cold water; bring to a boil over medium heat, and immediately reduce heat to a simmer, skimming off any impurities that rise to the top.
Add ice cubes and skim fat and any additional impurities that form on surface. When liquid returns to a simmer, add bouquet garni, celery, carrots, onions, and peppercorns. Continue simmering for 2 hours, skimming surface frequently.
Remove from heat and let stand 30 minutes.
Set a fine mesh strainer over a large container and ladle stock over strainer. Discard liquid at the very bottom of the stockpot, as it is likely to contain impurities. Let stock cool completely. To do so quickly, fill a sink or large bowl with ice and submerge container in ice.

ITALIAN MAC AND CHEESE RECIPE BY FABIO VIVIANI

Italian Mac and Cheese Recipe by Fabio Viviani image

Make and share this Italian Mac and Cheese Recipe by Fabio Viviani recipe from Food.com.

Provided by Nado2003

Categories Cheese

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

13 ounces macaroni noodles, whole wheat uncooked
1/2 cup parmesan cheese, grated
1 cup cheddar cheese, grated
1 cup Fontina cheese, grated
1/3 cup blue cheese, crumbled
4 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
12 garlic cloves
1 tablespoon extra virgin olive oil
1 cup panko breadcrumbs
1 bunch fresh parsley
1 lemon, zested
salt and pepper

Steps:

Cook pasta in the pot of salted boiling water until just a minute shy of the package direction.
Drain the pasta and set aside.
Smash garlic cloves and place them in oil in a sauté pan over medium low heat and cook until soft.
Remove garlic and mix with pasta.
Heat butter on medium heat, add flour and whisk until nutty but not brown.
Add milk and all cheeses and whisk until smooth, do not allow to boil. Should be a little runnier than melted peanut butter. Salt and pepper to taste.
Add pasta and garlic to the cheese sauce, mix to incorporate.
Put the breadcrumbs, parsley and lemon zest in a food processor and pulse until well combined.
Place Mac and cheese in an oven safe shallow pan and top with bread crumb mixture and bake at 400F for 10-15 minutes or until golden brown and bubbly.
Serve.

Nutrition Facts : Calories 662.5, Fat 30.6, SaturatedFat 17.2, Cholesterol 82.5, Sodium 736.5, Carbohydrate 68.9, Fiber 3.8, Sugar 3.7, Protein 27.9

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