Best Golden Chicken Bouillon Russian Recipes

GOLDEN CHICKEN BOUILLON (RUSSIAN)

Steps:

• Put chicken and giblets, except liver, into a pot with enough cold water to cover the meat.
• Heat slowly until water boils, skim, then cook very gently.
• Lightly brown the carrots, celery, and onions in butter, then add the leek, garlic, and parsley.
• Add the vegetable mixture, bay leaf, and peppercorns to the chicken in the pot.
• Let simmer until chicken is tender (1 1/2 hours or more).
• Season with salt 30 minutes before soup is done cooking.
• Strain through several layers of cheesecloth, skim off fat, and garnish with minced parsley if desired.

SAUSAGE BOBBAT - A POLISH-RUSSIAN RECIPE

Steps:

• Preheat oven to 350*.
• In medium sauce pan, fry sausages until they are browned.
• Drain the grease.
• Cut in 1 inch or 2 inch pieces, set aside.
• Cream butter, sugar, eggs and milk in a medium bowl.
• In a separate bowl blend flour, baking powder and salt. Mix well.
• Add to creamed mixture.
• Spray Pam in square 10 inch baking pan.
• Pour half of the batter in the pan.
• Place sausage pieces evenly over the batter.
• Pour remaining batter over the sausages.
• Bake 30-40 minutes.
• Cut in squares and serve hot.
• Serve with toppings if desired.
• Toppings are adapted to this recipe from my German heritage.

GOLDEN CHICKEN

Steps:

• Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
• Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
• Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
• Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
• Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
• Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
• Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
• Taste the braising liquid and adjust seasoning if needed before serving.