CHICKEN STOCK
Provided by Ina Garten
Time 4h20m
Yield 6 quarts
Number Of Ingredients 11
Steps:
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
CHICKEN BROTH
Provided by Food Network Kitchen
Time 3h5m
Yield about 3 quarts
Number Of Ingredients 11
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.
KNODEL
This is an Austrian classic. 'Knodel' (you pronounce the "k") means 'dumpling' in German. My mother used to make this a lot when I was small because it's a good way to use up stale bread. It remains one of my fondest childhood taste memories. The quantities are approximate, because this is one of those recipes that isn't written down, so I had to follow her around the kitchen the last time she made it. Be sure the bread is stale. If it isn't, dry it in the oven after cutting it into cubes.
Provided by Margaret
Categories Main Dish Recipes Dumpling Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Butter one 9x11 inch baking dish.
- In a skillet over medium heat, combine the onion, parsley and butter. Cook until onions begin to brown. Pour over bread cubes and toss well.
- Whisk together the eggs, milk, salt and pepper. Pour over the bread and onion mixture; mix well and allow to stand for 1 hour.
- Firmly press mixture into baking dish; tightly cover with aluminum foil.
- Place baking dish on a rack in a larger pot with 3 inches of water. Cover pot and steam for 1 hour. Remove from pot and allow to cool for 10 minutes. Drizzle with melted butter before serving.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 27.6 g, Cholesterol 82.6 mg, Fat 6.1 g, Fiber 1.5 g, Protein 7.9 g, SaturatedFat 2.6 g, Sodium 370.4 mg, Sugar 5.3 g
CHICKEN BROTH
Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth.
Provided by JW
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 2h15m
Yield 24
Number Of Ingredients 13
Steps:
- Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
- Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.
Nutrition Facts : Calories 302 calories, Carbohydrate 15.4 g, Cholesterol 83.1 mg, Fat 13.8 g, Fiber 4 g, Protein 28.3 g, SaturatedFat 3.8 g, Sodium 3273.3 mg, Sugar 6.4 g
KARTOFFELKLOESSE (GERMAN POTATO DUMPLINGS)
Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.
Provided by LastBaron
Categories Potato
Time 40m
Yield 12 dumplings, 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim crusts off bread and save them for another use.
- Cut bread into 1/2-inch cubes and fry in butter and oil mixture until golden brown, transfer to paper towel to dry.
- Cook scrubbed, unpeeled potatoes in large pot of boiling salted water until tender, about 45 minutes.
- Drain.
- Cool slightly.
- Peel.
- Cut potatoes into large pieces.
- Refrigerate until cold, about 30 minutes.
- Mash potatoes with fork or run through ricer into large bowl.
- Mix in salt and nutmeg.
- Add 1/2 cup flour and cornstarch.
- Using hands, knead mixture in bowl until smooth dough forms, adding more flour by tablespoonfuls if dough is sticky.
- Mix in egg.
- Form dough into balls, using 1/4 cupful for each.
- Insert bread cube into center of each dumpling; roll dumpling between palms to enclose bread cube completely and form smooth balls.
- Working in batches, cook dumplings in large pot of nearly boiling salted water 10-15 minutes (or until dumplings rise to top).
- Using slotted spoon, transfer dumplings to large bowl.
- Keep covered with a damp kitchen towel as remaining dumplings are cooked.
- You should place no more than 4-5 dumplings in your pot at any one time in order to prevent them from sticking together or touching during cooking, which will cause them to fall apart.
GRAMPA'S FARINA(SEMOLINA) KNADLES IN CHICKEN BROTH
My fondest recipe of this soup is coming in from cross-country skiiing with my husband and being sat down to eat a bowl of this amazing comfort food that will warm you from the inside out. German in origin, these knadles are dumplings made from cream of wheat. Chicken broth can be made from bouillon cubes as the dumplings will also flavor the broth nicely.
Provided by Cookie Jarvis
Categories Grains
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine eggs, salt, pepper, parsley, melted butter, and cream of wheat.
- Refrigerate for at least two hours.
- Bring chicken broth to boil.
- Drop dumpling mixture by tablespoons into boiling broth.
- Simmer for 15 to 20 minutes.
Nutrition Facts : Calories 167.7, Fat 8.6, SaturatedFat 4.5, Cholesterol 68.1, Sodium 968.1, Carbohydrate 13.4, Fiber 0.6, Sugar 0.8, Protein 8.2
CHICKEN BROTH
Provided by Giada De Laurentiis Bio & Top Recipes
Time 3h15m
Yield about 3 quarts
Number Of Ingredients 8
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.
HOMEMADE CHICKEN BROTH
Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 2h40m
Yield about 6 cups.
Number Of Ingredients 9
Steps:
- Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
GRANDPA'S OVERNIGHT CHICKEN CASSEROLE
I remember having this at Grandma and Grandpa's when I was little...From the Family Recipe Box, in Grandpa's typewriting.
Provided by Julesong
Categories Chicken
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Mix all the casserole ingredients together.
- Pour into buttered casserole.
- Refrigerate overnight.
- Remove one hour before baking.
- Top with crushed potato chips and bake at 350 degrees for 1 hour.
Nutrition Facts : Calories 277.1, Fat 14.6, SaturatedFat 7.2, Cholesterol 86.6, Sodium 814.6, Carbohydrate 23.5, Fiber 1, Sugar 2, Protein 12.8
CHICKEN BROTH
Make and share this Chicken Broth recipe from Food.com.
Provided by catalinacrawler
Categories Stocks
Time 3h5m
Yield 30 serving(s)
Number Of Ingredients 15
Steps:
- add all ingredients to a large pot and fill with water 4 inches above all ingredients.
- Bring to a low boil and cook covered for 3 hours.
- strain and freeze in large ziplock bags.
- for a quick dinner i'll pick up a pre-cooked chicken at the store and add to broth with veggies to make soup.
- then i can freeze the carcass along with the ends of any fresh veggies i've used for other dishes...that way i'm able to make a batch of broth any time i'm about to run out.
- you can also use chicken breast or thighs to make the broth and then save the shredded chicken for numerous other dishes. i like to use it for chicken tostadas!
Nutrition Facts : Calories 16.5, Fat 0.1, Sodium 10.3, Carbohydrate 3.2, Fiber 0.6, Sugar 0.7, Protein 0.5
BEST CHICKEN BROTH
Make and share this Best Chicken Broth recipe from Food.com.
Provided by Ellixstraz
Categories Meat
Time 8h35m
Yield 10 qts, 8 serving(s)
Number Of Ingredients 9
Steps:
- Using sharp scissors or sharp knife cut off the tips off the chicken feet so that the claws are no longer on.
- Add chicken feet and all the other ingredients into a large crockpot.
- Cover with filtered water and turn on low. Run overnight.
- In the morning remove ingredients from stock.
- Stock will be super concentrated.
- You can dilute this stock to the point where you have 10 quarts of stock.
- At this point the stock will be ready to use for whatever you need it for.
Nutrition Facts : Calories 37.4, Fat 0.2, Sodium 23.5, Carbohydrate 8.4, Fiber 1.8, Sugar 3.3, Protein 1.2
FARRO WITH KALE AND CHICK PEAS
This is a great side or vegetarian main - if you'd like it to be vegetarian, use vegetable broth instead of chicken broth. Food.com keeps changing "farro" to "cracked farro" in the ingredient list for some reason. You can use cracked farro, but you don't have to.
Provided by xtine
Categories Greens
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Strip the kale off its stems and tear into bite-sized pieces. Wash and drain.
- Heat olive oil in a large pot over medium heat.
- Add the kale, a handful at a time, stirring until it is wilted.
- Once all the kale is wilted, add the garlic and pinch of red pepper flakes. Cook for 30 seconds, stirring, until the garlic is fragrant.
- Add the chicken broth and stir well. Cover and cook over medium heat for 5 minutes. Check periodically during this time to make sure that the kale does not burn to the bottom of the pan - this can happen if the heat is too high.
- Add in the chick peas and the farro, and stir over medium heat until the mixture is heated through.
- Add the parmesan and pepper and stir well. Taste, and add salt if needed.
Nutrition Facts : Calories 295.4, Fat 11, SaturatedFat 2.3, Cholesterol 5.5, Sodium 673.5, Carbohydrate 40.3, Fiber 7.9, Sugar 0.1, Protein 13.4
More about "grampas farinasemolina knadles in chicken broth food"
CHICKEN BROTH | CHICKEN RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
10 BEST COOKING PASTA WITH CHICKEN BROTH RECIPES
From yummly.com
5 WAYS TO UPGRADE BOXED CHICKEN BROTH | REAL SIMPLE
From realsimple.com
14 RECIPES WITH CHICKEN BROTH YOU’D NEVER THINK TO …
From blog.kettleandfire.com
15 RECIPES THAT START WITH CHICKEN BROTH | ALLRECIPES
From allrecipes.com
NATURE'S RECIPE CHICKEN RECIPE IN BROTH WET DOG FOOD 78G (CASE …
From amazon.ca
Reviews 37
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
ERIC AKIS: GRANDPA’S CHICKEN BRINGS BACK DELICIOUS …
From timescolonist.com
THE RISK OF LEAD CONTAMINATION IN BONE BROTH DIETS - PUBMED
From pubmed.ncbi.nlm.nih.gov
THE CHICKEN BROTH MY GRANDMAS MADE ME DRINK - FOOD NETWORK
12 PK MINCED CHICKEN IN BONE BROTH GRAVY - THE HONEST KITCHEN
From thehonestkitchen.com
HOW TO COOK PASTA IN CHICKEN BROTH - PASTA COOKING TRICK - DELISH
From delish.com
40 CHICKEN BROTH RECIPES | MYRECIPES
From myrecipes.com
CHICKEN BROTH MIGHT CURB YOUR JUNK FOOD CRAVINGS - EATINGWELL
From eatingwell.com
HOW TO MAKE CHICKEN BONE BROTH 3 DIFFERENT WAYS | KETTLE & FIRE …
From blog.kettleandfire.com
BROTH: HIDDEN DANGERS IN A HEALING FOOD? - THE PALEO MOM
From thepaleomom.com
TOP 5 NUTRITIONAL BENEFITS OF CHICKEN BROTH
From blog.kettleandfire.com
COOK PASTA WITH CHICKEN BROTH FOR ADDED FLAVOR - THE TAKEOUT
From thetakeout.com
GAPS DIET RECIPES: 20 RECIPES FOR THE GAPS INTRODUCTION DIET
From blog.kettleandfire.com
WE TRIED 10 BRANDS AND FOUND THE BEST CHICKEN BROTH FOR YOUR …
From tasteofhome.com
CHICKEN BROTH | KNORR® | KNORR CA
From knorr.com
8 FOODS THAT TASTE BETTER COOKED IN BROTH (INSTEAD OF …
From thekitchn.com
6 BEST CHICKEN BROTH SUBSTITUTES - EASY CHICKEN BROTH SWAPS
From thepioneerwoman.com
CHICKEN BROTH - SWANSON
From campbells.com
CHICKEN BROTH VS. STOCK: WHAT'S THE DIFFERENCE? - CONSUMER REPORTS
From consumerreports.org
GRAMPA S FARINA SEMOLINA KNADLES IN CHICKEN BROTH
From webetutorial.com
WHAT TO EAT WHEN YOU HAVE DIARRHEA - HEALTHLINE
From healthline.com
BROTH VS. STOCK: WHAT’S THE DIFFERENCE? - FOOD NETWORK
From foodnetwork.com
A BRIEF HISTORY OF CHICKEN SOUP, THE ‘JEWISH PENICILLIN’ - FOOD ...
From haaretz.com
15 BEST RECIPES WITH CHICKEN BROTH THAT AREN’T ALL SOUPS
From blog.kettleandfire.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
REVEAL PET FOOD GRAIN FREE LIMITED INGREDIENTS CHICKEN ... - TARGET
From target.com
CHICKEN BROTH: ARE THERE HEALTH BENEFITS? - WEBMD
From webmd.com
A CLEAR EXPLANATION ON CHICKEN STOCK VS. BROTH
From msn.com
WHY YOU SHOULD COOK YOUR PASTA IN CHICKEN BROTH - HEALTH
From health.com
EASY SPICY GARLIC CHICKEN BROTH - SIMPLY DELICIOUS
From simply-delicious-food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love