Best 5 Decade Old Romanian Chicken Broth Recipes

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HOMEMADE CHICKEN BROTH



Homemade Chicken Broth image

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

2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

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.

CHICKEN STOCK



Chicken Stock image

Provided by Ina Garten

Time 4h20m

Yield 6 quarts

Number Of Ingredients 11

3 (5-pound) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

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.

OLD FASHIONED CHICKEN CORN SOUP



Old Fashioned Chicken Corn Soup image

This is how I remembered it growing up in PA Dutch country. There is nothing like a bowl of this soup when you're under the weather or just wanting some comfort food.

Provided by luvinlif2k

Categories     Clear Soup

Time 2h

Yield 6 quarts, 12 serving(s)

Number Of Ingredients 8

4 lbs chicken
4 quarts cold water
1 onion, chopped
1/2 cup celery, chopped
2 1/2 cups corn
2 hard-boiled eggs (diced or sliced)
1 tablespoon salt
pepper

Steps:

  • Cover chicken with water in large kettle. Cook slowly until tender(about 60-90 minutes). Add salt when water starts to boil.
  • When chicken is done, remove to cutting board until cool enough to debone.
  • While chicken is cooling, strain broth through a fine sieve.
  • Debone chicken and cut meat into bite-sized pieces. Set aside.
  • Add corn (frozen works fine)to broth and bring to a boil.
  • Add celery and seasonings.
  • Cook for 5 minutes.
  • Add chicken and eggs.
  • Cover and cook gently for 5 minutes.
  • NOTE: If you like noodles in your soup (I do)add them with the celery and seasonings.
  • SERVING SUGGESTION: Serve with Club Crackers and cubed Meunster Cheese (my favorite).
  • NOTE: This freezes well if you have not added noodles.

Nutrition Facts : Calories 372.1, Fat 24.1, SaturatedFat 6.9, Cholesterol 144.5, Sodium 711.1, Carbohydrate 7.6, Fiber 1, Sugar 2, Protein 30.4

CHICKEN GHIVECI (ROMANIAN BRAISED CHICKEN)



Chicken Ghiveci (Romanian Braised Chicken) image

This is a Romanian chicken dish that we love having with either bread or rice. DH would whip up a lot to last us for days so we don't need to cook much and we never get bored with it. Dried spices are used here to speed up preparation time and preparation time here assumes that the chicken has already been cut.

Provided by Pneuma

Categories     Stew

Time 1h

Yield 6-8 chicken pieces, 4-6 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
1 medium onion, thinly sliced
5 garlic cloves, minced
2 red bell peppers, deseeded and sliced
1 kg chicken piece, or cut-ups
1/2 cup tomato paste
2 large potatoes, diced
1 pinch dried thyme
1 pinch dried rosemary
2 carrots, chopped into chunks
1/2 cup dry white wine
1 pinch sugar
1 pinch salt
1 pinch pepper

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.

Nutrition Facts : Calories 865.7, Fat 48.4, SaturatedFat 12.3, Cholesterol 187.5, Sodium 509, Carbohydrate 49.8, Fiber 8.1, Sugar 10.8, Protein 53

MASTER RECIPE FOR BASIC STOCK (JULIA CHILD)



Master Recipe for Basic Stock (Julia Child) image

After roasting or poaching a chicken a la Julia Child, I always complete the process by making chicken stock a la Julia Child! Here is her master recipe for basic meat stock from volume 1 of Mastering the Art of French Cooking.

Provided by jenpalombi

Categories     Stocks

Time 5h10m

Yield 2-3 quarts

Number Of Ingredients 12

3 quarts meat, and bones chopped into 3 inch pieces (or poultry carcass, scrapings and giblets)
cold water
2 teaspoons salt
2 medium carrots, peeled
2 medium onions, peeled
2 medium celery ribs
1/4 teaspoon thyme
1 bay leaf
6 parsley sprigs
2 unpeeled garlic cloves
2 whole cloves
2 washed leeks

Steps:

  • Place the meat and bones in a stockpot and add cold water to cover them by 2 inches. Set over moderate heat. As the liquid comes slowly to a simmer, scum wills tart to rise. Remove it with a spoon or ladle for 5 minutes or so, until it almost ceases to accumulate.
  • Add all the ingredients to the left, tying the herbs up in an herb bouquet with cheesecloth. Add more water if the liquid does not cover the ingredients by a full inch. When the liquid is simmering again, skim as necessary. Partially cover the kettle, leaving a space of about 1 inch for steam to escape.Maintain at a very quiet simmer for 4-5 hours. Skim occasionally.
  • To degrease, set the pot in the refrigerator until the fat has hardened on the surface and can be scraped off.

OLD-FASHIONED CHICKEN STEW



Old-Fashioned Chicken Stew image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

One 4-pound chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken)
Kosher salt and freshly ground black pepper
Vegetable oil, as needed
2 stalks celery, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
4 cups low-sodium chicken stock
2 medium parsnips, peeled and cut into 1-inch chunks
2 medium carrots, peeled and cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
1 cup heavy cream
1 tablespoon chopped fresh curly parsley, plus additional leaves, for garnish

Steps:

  • Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
  • Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
  • Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.

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