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Chicken broth

Chicken broth


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I think I would eat every day and I would not get tired: D

  • chicken meat
  • vegetables of your choice (potatoes, carrots, etc.)
  • salt to taste
  • garlic sauce for serving

Servings: 4

Preparation time: less than 120 minutes

RECIPE PREPARATION Chicken broth:

The meat is boiled until it can penetrate relatively easily. At this point, salt to taste and add the whole vegetables. Continue cooking as long as necessary. The broth is served hot, along with the garlic sauce.

Good appetite!


Tips sites

1

During the whole boiling, clean the formed foam. Eventually you can strain the soup / juice.

2

I prefer to serve the broth with garlic sauce and necessarily with bread. But I know people who serve it with polenta and freshly grated horseradish (with vinegar). It's all about taste. Anyway, it's really good!


In Vietnam, lives a unique species of chicken in the world. It has dinosaur-like legs and is also called the "dragon hen". The bird can weigh up to 6 kg and has legs as thick as a human wrist.

The breed originates from Dong Tao commune and has the same official name as the locality. The area is about 30 km from the country's capital, Hanoi. The meat of these birds is delicious and had been raised, initially, to be eaten by the nobles. As time went on, things changed, and ordinary people were able to taste the delicious meat.

Currently, Dong Tao chicken is served in luxury restaurants in the country, being considered a real delicacy, and the greedy have to take hard money out of their pockets to taste those dragon-like legs.


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    Ingredient:

    - 3/4 cup of dried apricots
    - a cup and a half of water
    - half a cup of chopped almonds
    - a third cup of sesame seeds
    - 2 tablespoons ground cumin
    - 2 tablespoons ground coriander
    - 2 tablespoons paprika
    - 2 tablespoons of dried oregano
    - salt
    - a quarter tablespoon of olive oil
    - 2 tablespoons of lemon juice
    - 4 pieces of whole chicken breast with bone (about 1 kg in total)

    1. Heat the oven. In a small skillet, mix the water and apricots. Bring to the boil, reduce the heat, simmer over low heat, partially covered, for 10 minutes, then set aside.

    2. Fry the almonds and sesame seeds in the oven until they acquire a light golden color, about 2 minutes. Put a third cup of almonds and a quarter cup of sesame seeds in a blender, sprinkle cumin, coriander, paprika, oregano and half a teaspoon of salt. Grind and combine all ingredients well. Put the mixture in a small bowl, incorporating the oil and lemon juice to prepare a paste. Incorporate half of the resulting paste into the apricot mixture with water.

    3. Place the chicken breast pieces in a tray, with the skin side up and cover with the rest of the pasta. Pour the apricot mixture for chicken steak. Cook in the lowest part of the oven for about 20-25 minutes, until the chest is well penetrated. If the chicken turns brown too quickly, cover the tray with aluminum foil for the last 10 minutes of cooking.

    4. Place the chicken on a plate and serve with the sauce that has formed in the tray and some of the delicious apricots. Sprinkle with remaining almonds and sesame seeds.

    Boiled rice is an ideal garnish for this chicken steak. So are natural or baked potatoes in a separate tray. Simple and inviting!


    Chicken broth

    Chicken broth from: chicken, carrots, celery, parsley, onion, potatoes, salt.

    Ingredient:

    • 1 hen (older)
    • 2 carrots
    • 1 celery
    • 2 parsley roots
    • 2 onions
    • 3-4 potatoes
    • salt

    Method of preparation:

    Chicken cut into larger pieces is washed, cleaned well and boiled in 2-3 l of hot water. After the first boils, take the foam, salt it and add the large chopped vegetables (in halves or quarters).

    Continue cooking until the meat is well cooked (2-3 hours). The meat is separated, drained from the soup in which it was boiled and served on the same plate as the boiled vegetable, to which are added boiled and peeled potatoes.


    Method of preparation

    Chicken ciulama with mushrooms

    Cut the breast into cubes, season and lightly fry until it changes color. Separated

    Poultry liver stew

    Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


    Goose broth

    Goose meat is boiled in salted water. Foam when needed.

    Add the onion, carrot, parsnip, all whole and simmer until the meat comes off the bone (about 45-50 minutes).

    Remove the vegetables and add the peeled and whole potatoes. Add the allspice seeds, bay leaves and pepper. Boil for another 15-20 minutes.

    The brine is served with polenta and garlic sauce.


    What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


    What ingredients do we use for the pike broth, pikeperch, white fish recipe?

    • -1 kg over white
    • -600 g pink potatoes
    • -2-3 carrots
    • -salt
    • -1 hot peppers

    How do we prepare the recipe for white fish brine (pikeperch, pike)?

    1. To start, boil the vegetables, add just enough water to cover them. Add a teaspoon of salt to the water. Also now we add a hot pepper, I used a small, dried one. Cover the pot with a lid and let it boil.
    2. After the potatoes have boiled, add a little more water, so that we can add the fish to the pot.
    3. I cut the fish into three pieces, being very large, I cut the pieces so that they fit in the pot. We add it and make sure it is covered by water. It will boil in 10-15 minutes.
    4. We check if the fish is cooked, simple: we grab a wing of the fish, and if it comes off easily, the fish is boiled and the white fish broth is ready.
    5. Remove the fish and vegetables from the pot. In the remaining juice we can make a polenta.

    That's about it. The procedure is similar to Malasolca.

    Presentation and serving recipe for Pike Rasol, pikeperch, white fish of any kind

    Place the fish on the plate, with the vegetables next to it. Mandatory with polenta, and to slide well on the neck, do not forget about one sauce good or a horseradish sauce .

    Swallow in sec. I have a pike in the freezer, I think I'm brushing these days, or maybe salted with mayonnaise . Let's see what my family wants me to do.

    Without salt and hot peppers, it is an excellent dietary food. And other vegetables can be added, as desired: broccoli, cauliflower, zucchini & hellip

    And here you have the video recipe step by step, to see exactly how I make the white fish brushing.

    Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Pike broth, salami, white fish, Dobrogea recipe, dietetics


    Meat broth with three sauces.

    The two days of lying in bed were extended to ten days. For eight days in which I did not cook and did not publish anything. Ţucărberg and his people sent me surveys and notifications of all kinds related to my page, but I was in & # 8222motivated & # 8221. The problem is that for a week I ate toast, tea with lemon, white grapes and popcorn, nothing worthy of sharing with others. I thought I'd start with something easy. I made chicken noodle soup. For years, I always add a piece of beef broth to the chicken soup, it makes it more digestible. Boiled meat and vegetables are then consumed with three delicious sauces: green parsley sauce, red tomato sauce and mayonnaise sauce. The red sauce is a recipe that belongs to the popular cuisine of northern Italy, especially the Emilia-Romagna region, but the green one is spread throughout Italy. I'm sending you the recipe despite the fact that the green and mayonnaise are missing from the photo (they didn't fit in my frame). A proper brine is made from mixed meats: coconut or chicken tongue, jaw, beef breast pork legs. Cook separately, as is, with a little vegetable soup, fresh bay leaves, peppercorns and cloves. This mixed brine can be accompanied, in addition to these three sauces that I propose today, by horseradish sauce, spicy mayonnaise sauce and assorted pickles in vinegar. I will return to this recipe another time.

    • 30 gr butter
    • 30 g of olive oil
    • 2 tablespoons chopped green parsley
    • 1 tablespoon top with tomato paste
    • 4 cloves of garlic
    • 1 tablespoon grated with sugar
    • 2 tablespoons vinegar of 9 degrees
    • salt
    • 1 large bunch of fresh green parsley
    • 1 small slice of white bread soaked in 9 degree vinegar
    • 2 large cloves of garlic
    • 4 anchovy fillets
    • 1 or hard boiled
    • olive oil

    INGREDIENTS (mayonnaise sauce):

    1. Put a small but taller saucepan on the fire and heat the butter together with the oil.
    2. Quickly heat the crushed garlic and finely chopped parsley, without burning the garlic.
    3. In a glass, thin the tomato paste with 2-3 tablespoons of warm water. Don't be too liquid!
    4. Add the tomato paste over the parsley and garlic, heat everything together, salt and reduce the heat to low. Let it boil for 2-3 minutes.
    5. Put the sugar and vinegar in the composition, let it boil for another 2-3 minutes. Tastes. It must have a sweet-sour taste, similar to donuts in sugar vinegar. Adjust the taste of salt, sugar or vinegar, if necessary. You will find out for yourself.
    6. Bring to a simmer until the oil rises to the surface. The whole process does not take more than 15 minutes.
    7. Serve hot.
    1. Wash and dry the green parsley well, clean the leaves from the stem.
    2. Soak a small slice of white bread in 9-degree vinegar, do not squeeze very hard.
    3. Boil a hard-boiled egg, clean it and let it cool.
    4. In a food processor, chop the parsley with the peeled garlic cloves.
    5. Continue to add and chop the anchovy fillets.
    6. Put the egg and the slice of bread, a teaspoon of salt. Touch.
    7. Add olive oil, thinly like mayonnaise, and mix.
    8. Remove the sauce in a bowl and add more oil, incorporating it lightly with a spoon, until the oil rises to the surface.
    9. Refrigerate and remove for a few moments before serving. Ideally, prepare it a few hours before it penetrates the taste.
    1. Make a mayonnaise as you are used to doing.
    2. Stir in the juice of half a small lemon.

    Place the cooked boiled meat on a plate, well drained of the liquid, the cooked vegetables (you can boil whole potatoes separately, without the skin), sprinkle coarse salt on top, place the sauces together in three individual dishes.


    Video: Ramen chef teaches how to cook chicken brothrecipe


Comments:

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