Search Results for: rich chicken stock
Rich Chicken Stock
Over the years, this stock has garnered impassioned requests for the recipe, pleas for adoption, and on at least one occasion a proposal of marriage. Hands down, it’s the BEST chicken stock you’ll ever taste. Ridiculously easy to prepare, it fills the house with all the aromas of comfort food and is an incredible base for all your soups, gravies and stews.
No prep to speak of. Basically, everything goes into the pot as is. No peeling, trimming or slicing. Keeps three days in refrigerator or freezes up to six months.
If using a crock pot or slow cooker, cook on high until it comes to a boil, then reduce to low and cook six to eight hours. Also works in making turkey stock. Just add turkey neck and giblets, additional water and adjust seasoning to taste. At Thanksgiving, I start this is the afternoon of the day before, strain before bedtime, then let it cook on low overnight.
Ingredients:
3 lbs chicken thighs (bone in, skin on)
8 cups water
2 medium onions (unpeeled, cut in half)
5 cloves garlic (small, whole, unpeeled)
3 stalks celery (whole or halved)
2 large carrots (unpeeled)
1 knob fresh ginger root (about one inch long, unpeeled)
8 whole cloves
2 tsp salt
1/2 tsp black pepper
1 tbsp powdered chicken bouillon
2 tsp poultry seasoning (optional)
Procedure:
1 Place all ingredients in a dutch oven or stock pot. Or use a slow cooker and extend time to 6 hours.
2 Bring to a boil. Skim if necessary.
3 Reduce heat and simmer at least 3 hours. Strain, discarding solids.
Servings: 8
Yield: 2 quarts
Degree of Difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 3 hours
Total Time: 3 hours and 20 minutes
Nutrition Facts
Serving size: 1/8 of a recipe (11.2 ounces).
Recipe Type
Poultry, Soups, Stocks and Sauces
First Course Chicken Mushroom Soup
Homemade Chicken stock is the start of this recipe, and Soups like this are the best reason for making your own. For my recipe on how to make your own stock, click here: Rich Chicken Stock. But even if you don’t have your own waiting in the freezer, you can always use canned stock or bouillon.
This recipe serves 4-6 as a first course to a more elaborate meal. It’s very easy to put together and can simmer quietly while you prepare the rest of your dinner. It’s savory, warming and Keto Friendly being low in carbs and sugars.
If your prefer a non-dairy soup, simply omit the yogurt, though you might wish to add a teaspoon of lemon juice for a bit of tartness and zing.
I am serving it tonight as the first course of our Shabbat dinner, along with a spatchcocked herb-roasted chicken, creamed spinach and a medley of marinated and roasted vegetables. Dessert will be coconut milk custards.
Ingredients:
1 quart Rich Chicken Stock or canned stock or bouillon
2 tbsp chopped dried tomatoes
6 medium white mushrooms, stemmed and thinly sliced.
1 tbsp extra virgin olive oil
1/2 cup greek yogurt
1/4 tsp dried dill
1 tbsp arrowroot or cornstarch (optional)
Method:
Sauté the mushrooms in the olive oil. Combine with the tomatoes and chicken stock and bring to a slow boil. Reduce heat to low, stir in the yogurt and dill and cover. Simmer for at least 40 minutes to meld flavors. Adjust the seasoning.
Optional: For a slightly thicker soup. Just before serving, stir the cornstarch or arrowroot into an equal amount of water, making sure no lumps remain. Stir into the soup and cook for 5 additional minutes, or until the broth thickens a bit. Serve with a slice of homemade bread or Challah.
Roast Chicken for Shabbat
Succulent whole roast chicken with rich stock for gravy or soup.
Ours is an interfaith marriage. Will is Jewish, I’m Christian. But we celebrate every Sabbath and I always cook a festive meal. Normally we also entertain on Shabbat, an activity which has been put on hold during the Covid19 pandemic. But even, or perhaps because it is just the two of us, I bake Challah and make a fancy meal, often chicken. Lately, it’s been challenging to find poultry, so I take whatever the local grocer has and will deliver. For the past couple of weeks, that has been a whole chicken, weighing in at over five pounds. It feeds us through the entire weekend.
This is my go-to method for preparing a whole chicken for Shabbat, and includes a wonderful method for making truly delicious stock. It smells heavenly, and has on at least two occasions, elicited facetious proposals of marriage from guys who were in the house on the day I was cooking. The only challenging part of the recipe is spatchcocking (removing the backbone and flattening the chicken) and a pair of poultry or sturdy kitchen shears makes that very manageable.
This is easily done in one day, but I try to work ahead, so I kosher, spatchcock and start the dry brine on the chicken on Thursday morning while I make the stock. Then on Friday, I know that the chicken in well under way while I bake Challah and prepare the rest of the meal.
The calorie counts are a bit wonky because they combine the roast chicken, the chicken thighs, and the chicken stock. But if you care about limiting carbs, this is a great option with only 6 grams per serving.
Ingredients:
5 pounds Chicken — whole, spatchcocked
1 tablespoon kosher salt
1 teaspoon poultry seasoning
1 teaspoon rosemary
1 pound chicken thighs
2 quarts water
1 medium onion — unpeeled, quartered
1 large carrot — unpeeled, cut into three inch pieces
5 stalks celery — with leaves, if present
1 large clove garlic — unpeeled, cut in half
6 whole cloves
1 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon black pepper
FOR THE CHICKEN:
Rinse drain the whole chicken. Place in a large bowl and generously salt. Add cold water to cover and refrigerate for one hour. Drain.
To spatchcock the chicken. Using a sharp knife of kitchen shears, cut along both sides of the backbone and remove. Spread the chicken open and flatten, using the heel of your hand to break the breastbone.
https://www.thespruceeats.com/how-to-spatchcock-a-chicken-1808565
Hint: If you are making stock, just toss the backbone into the pot with the rest of the ingredients.
Line a roasting pan or deep cookie sheet with aluminum foil. Generously season the underside of the spatchcocked chicken with salt, pepper, poultry seasoning and crushed rosemary.
Place the spatchcocked chicken, skin side up, on the baking sheet. Season very generously with additional salt, poultry seasoning and rosemary. Refrigerate, UNCOVERED, for at least 8 hours or up to two days.
For instructions on how to dry brine, see: https://www.bonappetit.com/story/dry-brine-chicken
When ready to cook, drain off any accumulated liquid. Bake in a preheated 350 degree oven for 1 1/2 hours, or until the juices from the thigh run clear.
Garnish as desired and serve.
FOR THE CHICKEN STOCK:
In a stock pot or dutch oven, place the chicken thighs, any giblets that may have been with the chicken and the remaining ingredients. (onion, carrot, celery, garlic, cloves, bouillon and seasonings).
Bring to a boil, cover and reduce heat to a simmer.
Cook for one hour, and if desired, remove any giblets and the chicken thighs to be used for another purpose.
Continue to simmer the vegetables and herbs for up to four hours.
Drain, discarding the solids. Taste and adjust seasoning. Use at once or refrigerate or freeze.
Start to Finish Time: 30 minutes prep. At least two hours to “kosher” and let rest in refrigerator. 1:30 to roast.
Ratings : moderately difficult 5
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Nutrition Per Serving (excluding unknown items): 761 Calories; 53g Fat (63.3% calories from fat); 63g Protein; 6g Carbohydrate; 2g Dietary Fiber; 268mg Cholesterol; 1331mg Sodium; 2g Total Sugars; 1mcg Vitamin D; 89mg Calcium; 3mg Iron; 884mg Potassium; 532mg Phosphorus. Exchanges: 0 Grain(Starch).
Suggested Wine: pinot noir, shiraz, or cabernet sauvignon
Serving Ideas : Use the stock to make a rich and flavorful gravy. Simply thicken with cornstarch and cold water, or a butter and flour roux. Will especially loves it served with stove top dressing.
Copyright:
“Glyn Ruppe Melnyk, All Good Gifts 2020”
Chicken Tetrazzini
A simple but hearty main dish. For a recipe for homemade chicken stock, see Rich Chicken Stock at
Cook the pasta until nearly done before combining with the chicken mixture. Be sure to stir to well combine.
If you want a creamier sauce, increase the amount of cornstarch, and add extra cheese.
Ingredients:
3 boneless, skinless chicken thighs, shredded
3 canned artichoke hearts, chopped about 1/2 cup (optional)
1/4 cup green peas, frozen
1/2 cup thinly sliced mushrooms
1/4 cup chopped onion
1 tsp minced garlic
1 tbsp olive oil
1 1/2 cups chicken stock or canned chicken broth
8 oz spaghetti, broken and cooked al denté
1 tbsp cornstarch dissolved in 2 tablespoons water
1/2 tsp dried basil
1/8 tsp pepper
1/4 tsp salt
1/4 cup Parmesan cheese freshly grated (more if desired)
1. Saute the onion, mushroom and garlic in the olive oil. Add the chopped artichoke (if using) the chicken, and the peas.
2. Stir in the chicken broth basil and salt and pepper and bring all to a low boil.
3. Reduce heat, stir in the dissolved corn starch. Simmer three minutes to thicken. Correct seasoning to taste.
4. Place the cooked spaghetti in a lightly oiled 9 inch baking dish. Pour the chicken mixture over and stir to mix.
5. Top with the grated parmesan.
6. Cover and bake at 250 for half an hour, or until heated through. Don’t overcook unless you really like crunchy noodles!
Servings: 4
Cooking Times
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Oven Temperature: 250°F
Nutrition Facts
Serving size: 1/4 of a recipe (19.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Recipe Type: Main Dish, Potatoes, Pasta, and Grains, Poultry
Now or Later Oyster Mushrooms
I adore mushrooms and often end up buying more than I can actually use in a week. I decided upon this method as a way of preserving them until I could use them – Just simmer them in a rich stock until cooked, and refrigerate for a few days or freeze until the opportunity to use them comes up. They will be very tasty, having been infused with the flavors and aroma of the stock.
These lovely mushrooms come from Oley Valley Mushrooms in Oley, PA. Angela Evans is the wonderful who brings them to the Malvern Farmer’s Market in Burke Park each Saturday.
Separate the mushrooms, cutting the larger petals into strips. Bring the stock to a boil and add the mushrooms. Reduce the heat and cook at a low bubble for 20 minutes. Drain, reserving the liquid for another use. (It’s wonderful for cooking rice, quinoa or other grains.) Refrigerate if you will be using them in the next few days or freeze for later.
I made a batch a few days ago and tonight will be using them as part of a quick supper. I have had a head cold and want comfort food, so dinner will be creamed mushrooms with pasta and asparagus. ~ Glyn
Creamed Oyster Mushrooms
8 oz previously cooked oyster mushrooms thawed (preferably cooked in rich Chicken Stock**)
½ c sour cream or homemade or greek yogurt
¼ tsp dried dill
Heat the mushrooms gently. There will be moisture as they thaw. Stir in the cream or yogurt and the dill and continue heating but do not boil. Serve at once as a side dish, or use as below:
Variation: Quick Creamed Mushrooms with Pasta and Asparagus (serves 2)
1 recipe creamed oyster mushrooms
4 oz gluten-free pasta (cooked al dente)
½ c grated parmesan or romano cheese
2 tbs toasted pine nuts
4 oz asparagus, cut into two inch lengths and steamed
I tsp olive oil
Combine the cooked asparagus and pasta. Toss with the olive oil and keep warm. Add the cheese to the creamed mushrooms and stir gently over warm heat to melt the cheese. Pour the sauce over the pasta mix and top with the toasted pine nuts.
**Rich Chicken Stock
2-3 lbs chicken pieces (back, wings and necks)
1 large onion, quartered but unpeeled
2 carrots, cut in half but not pared
2 clove garlic, whole, not peeled
4 stalks celery (including any leaves)
1 tsp salt
¼ tsp pepper
½ tsp poultry seasoning
6 whole cloves
8 c water
Place all the ingredients, including the skins and peels into a stock pot. Bring to a boil, skim, reduce the heat and cook for 2-3 hours. Pour through a strainer. Discard the solids. Makes about 2 quarts and freezes very well for up to a year. Using the cloves is an idea I read in a 19th century American cookbook. It really perks up the flavor without being obvious.
Tuscan Bean and Chard Soup
Another good reason to keep great quality homemade chicken stock in the freezer! This soup can be ready in an hour, though like most soups, it will be even better tomorrow! (serves 3-4)
1 quart rich chicken stock (or vegetable)
1 chicken breast, cut into 1 inch cubes (optional)
10-12 large swiss chard leaves, stemmed and cut into 1/2 inch strips
1 can cannelini beans, drained
2 tbs olive oil
2 carrots
2 stalks of celery
2 large shallots
1 clove garlic
salt, white pepper to taste
1/4 tsp ground sage
Bring the stock to a boil, add the cubed chicken breast and cook for two minutes. Add the swiss chard and simmer for two minutes. Add the drained beans. Reduce heat to very low. In a skillet, saute the onion, celery, carrots and garlic in the oil until the shallots are translucent. Add to the chicken mixture and return to a simmer. Add the salt, pepper and sage and simmer gently for about 45 minutes. Serve with olive oil and freshly grated Italian cheese.
Minted Lamb Meatballs with Creamed Spinach and Pomegranates
A dish for the Magi on their journey from the East to greet the Christ Child. This dish is not difficult, and if you have prepared a rich turkey stock from your Thanksgiving of Christmas bird, it is that much easier. If you don’t have the stock on hand, use a good chicken stock fortified with additional herbs.
You can make the meatballs as spicy or as savory as you like by adding additional spices (cumin, cinnamon, cardamom, etc.) It’s all good! Glyn
1 quart rich turkey or chicken stock
1 lb ground lamb
1/2 cup finely diced onion
1/2 cup finely chopped walnuts
1/2 tsp minced garlic
1 large egg
1 tsp dried mint
1/2 tsp curry powder
1/4 tsp salt
1/4 tsp pepper
1 cup coconut milk (organic, unsweetened if possible)
10 oz frozen spinach (cooked and squeezed dry)
2 cubes chicken bouillon cube
1/3 cup sour cream
1/8 tsp nutmeg
1/4 cup pomegranate seeds
1. Bring the stock to a boil in a deep saucepan. Reduce t a simmer and keep at a slow bubble
2. Combine the lamb, onion, walnuts, egg and seasoning and form into 12 or more meatballs.
3. Slide the meatballs into the simmering liquid and adjust the heat to keep the stock at a slow bubble.
4. Simmer 5 minutes then turn the meatballs. Cook another five minutes then reduce the heat to a bare simmer.
5. Meanwhile, cook the spinach in the bouillon cubes with enough water to cover. Drain completely, shaking the colander or seive to remove as much water as possible.
6. Combine the spinach with the sour cream and the nutmeg.
7. Spread the spinach mixture onto the serving plates.
8. Top with the meatballs and enough sauce to moisten.
9. Garnish with fresh pomegranates seeds.
Servings: 4
Yield: 12 Meatballs
Cooking Times
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Nutrition Facts
Serving size: 1/4 of a recipe (11.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe’s ingredients were not linked. These ingredients are not included in the recipe nutrition data.
Recipe Type: Main Dish
Quinoa Nut Pilaf with Roasted Dressed Beets
During a recent visit to the All Hallows’ Guest House in Norwich, England, Sr. Pamela (the Guest Mistress) served her own version of a nut loaf. It was fantastic, and inspired me to create my own. While she used rice and tomato sauce, I thought I would try quinoa and flax egg for my dish. This is more a pilaf than a nut-loaf (as was St. Pamela’s) and as such preserves the crunch and flavor of the nuts rather than creating a more uniform “meat-loaf” texture. This is pure comfort food. High in fat, to be sure, but savory, rich, and very, very satisfying. Perfect for a Sunday dinner or a celebration, but not something you would try every day! ~ Glyn and Will
Quinoa-Nut Pilaf (serves 4)
2¼ c raw, unsalted, assorted nuts. I used ¼ c each of:
Pecans
Walnuts
Peanuts
Almonds
Pine Nuts
Pumpkin Seeds
Hazelnuts
Cashews
Peanuts
1 c rainbow quinoa
1 medium onion, diced
2 cloves garlic, minced
2 tbsp. olive oil
2 c vegetable (or chicken or meat stock)
½ tsp. salt (optional)
¼ tsp black pepper
1 tsp. gluten-free soy sauce
2 flax eggs
Thoroughly combine 2 tbsp. ground flax seeds with 6 tbsp. water and refrigerate until cold and thick.
Roast the nuts for 10 minutes in a 350 degree oven. Cool. Chop the nuts coarsely in a blender, food processor or by hand.
Saute the onion garlic and quinoa in the olive oil until the onions are translucent and the quinoa lightly browned. Stir in the vegetable stock. Add the flax egg and the soy sauce. Cover tightly and cook about 15-20 minutes.
Stir in the toasted nuts.
Serve with roasted beets.
Roasted Dressed Beets (serves 4)
I bunch each yellow and red beets, roasted
1 clove garlic, finely minced
¼ c white balsamic vinegar
2 tbsp. olive oil
Wrap the beets in foil and roast at 350 for 1.5 hours. Cool slightly, peel and slice. Combine with the oil, vinegar and minced garlic. Let rest while the quinoa cooks. Season to taste with salt and pepper and serve.
Butternut and Chickpea Soup (serves 4-6)
Today I am suffering from allergies that have my head, ears and throat in a real mess. So I decided to make one of my own versions of homemade antibiotic…Soup! This one uses a rich meat broth base (it is really is GREAT to have some on hand in the freezer!) along with vegetables and meat already on hand. Because no one who has a sinus issue feels like going shopping. Besides the aroma from the soup is also highly therapeutic! ~ Glyn
1 quart rich turkey, chicken or meat stock (or Vegan Substitute)
1 lb sage sausage links (sliced) OMIT FOR VEGAN
1 15 oz can chickpeas, drained
2 c cubed butternut squash
1/2 c diced sweet red pepper
1 hot green pepper, seeded and diced
4 c arugula, spinach or other greens
1/2 c grated romano cheese OMIT FOR VEGAN
Bring the stock to a boil, add the hot pepper, sausage and the chickpeas. Reduce heat and simmer until the sausage is done, about 15 minutes. Add the squash and the red pepper and cook an additional 15 minutes. Add the greens and cook about five minutes. Hold on warm until ready to eat, or refrigerate overnight. Serve in warmed bowls, topped with the cheese.
All Hallows Eve Remembrance Dinner Menu
Walter Melnyk, Will’s Dad, was in the first generation of his Ukranian family to be born in the U.S. Today two of his sons, Will and Jim, carry on the traditions of the old world making pysanky (elaborately dyed Easter eggs), pyrohi (cheese or cabbage dumplings), holubtsi (stuffed cabbage or “little pigeons”), and soups like this one.
Mushroom Soup (serves 4)
8 oz sliced crimini mushrooms
2 tbs olive oil
1 qt rich chicken broth (homemade preferably)
½ tsp dried dill
2 tbs dry sherry
Saute the mushrooms in the olive oil. Add to the stock and bring to a boil. Reduce the heat to simmer, add the dill and the sherry and simmer for 45 minutes. Keep warm or serve at once topped with a spoon of sour cream or yogurt.
Rita Hendrickson Melnyk was Will’s half-Italian Mother, whose own mother was Clare Buroni from Sienna. Rita passed on family traditions of celebrating holiday meals with lasagna and baked rigatoni. But whenever we ate out, she almost always ordered shrimp in garlic sauce with fettuccine which she called “shrimp scampi”. This one’s for you, Mom!
Shrimp Scampi (serves 2 generously)
1 lb large or jumbo wild caught shrimp, shelled and veined
2 cloves garlic thinly sliced
2 tbs olive oil
2 tbs butter
¼ tsp salt
¼ tsp red pepper (cayenne) flakes
2 tbs parsley chopped
¼ c dry white wine or vermouth
¼ c freshly grated romano or parmesan reggiano
6 oz fettuccine noodles (we use a gluten free variety) cooked
Melt and oil and butter to medium heat. Lightly saute the garlic. Add the shrimp, salt and pepper. Cook until the shrimp are pink and just cooked through. Add the parsley and the wine. Toss with the drained pasta and top with the grated cheese.
Tom Bunting was my son. He was one of those very rare children who adored vegetables and when he was in elementary school would always ask for broccoli at his birthday dinners – along with cube steak and tater tots. Tonight we will honor him with his favorite broccoli concoction, learned from his Aunt Mabel Bunting.
Broccoli with Lemon Mayonaise (serves 4)
2 c fresh broccoli florets, steamed
¼ c mayonnaise
1 tbs fresh lemon juice plus 1 tsp grated lemon rind
Mix the mayonnaise, lemon juice and lemon rind. Pour over the hot, drained broccoli. Serve at once.
Syble
Glyn’s mother, Syble Honeycutt Ruppe was a natural chef and a brilliant home cook. But what she most enjoyed were wonderfully fresh fruits and vegetables. She taught us to take a salt shaker into the garden to eat tomatoes hot off the sun-drenched vine. One of my favorite memories of Mom is of her climbing a neighbor’s pear tree to harvest the gleanings that she couldn’t reach with a ladder. She sat on a low branch and tossed the fruit down to me. When I couldn’t catch them as quickly a she could throw them, she dissolved into giggles and nearly fell out of the tree. So, for dessert tonight we have pears with Roquefort and port.
Pears with Roquefort
2 ripe but not soft bosc pears
2 oz Roquefort cheese, sliced
2 cordial sized glasses of Port
Enjoy! And may your hearts be filled with the love and memories of your own departed loved ones!
Glyn & Will
Members of Handweavers Guild of America
All Good Gifts 