You searched for chicken stock

chicken stock ~

Susan Furstman2022-01-15T12:30:26-08:00

Homemade chicken stock is very easy to make and without a doubt more flavorful than anything that comes in a box! You can season it any way you like. I add a few dried porcini mushrooms and a dried Guajillo pepper for an added depth of flavor. The chicken is browned in this particular recipe so it renders a darker, richer stock. If you want a light color stock don't brown the chicken. The stock is very easy and quick to prep....it just needs to simmer a bit on the stove so start it when you are going to be around [...]

chicken stock ~Susan Furstman2022-01-15T12:30:26-08:00

chicken stock ~

Susan Furstman2022-01-15T12:30:28-08:00

Browning the chicken before you add the water gives this stock a beautiful amber color and a richness adding flavor to anything you use this stock in. From soups to stews to pasta sauces there isn't anything more tasty than home made chicken stock and it doesn't take that much time to do. When I know I'm going to be home working on recipes or the computer I put a pot on the stove and it's ready when I'm finished with working. There really is no comparison to a boxed or canned stock with this homemade version. Just try it once...I [...]

chicken stock ~Susan Furstman2022-01-15T12:30:28-08:00

chicken slow braised to perfection ~

Susan Furstman2022-01-15T12:30:18-08:00

I've braised veal and lamb shanks, pork shoulders and chuck roasts. But I had never braised chicken for longer than 30 minutes. When I read the original recipe from Food52 I was intrigued by the addition of salami in the braising liquid. Loved the olives just didn't know what the salami would cook into. The results were sublime. I tweaked it a little for my family's taste using harissa in place of tomato paste and I cut back the amount of chicken stock. The first time I made it I didn't use the fennel and didn't notice the difference the second [...]

chicken slow braised to perfection ~Susan Furstman2022-01-15T12:30:18-08:00

chicken, rice & lemon soup ~

Susan Furstman2022-01-15T12:30:18-08:00

This rich thickness of this soup comes from the purée of a portion of the rice with eggs. The chicken is just touched with the stock to gently poach. Just the perfect amount of lemon to brighten all the flavors and you will never need another recipe for Avgolemono Soup again. This recipe was morphed from Americas Test Kitchen...one of my favorite go to kitchens to learn from. ingredients 1 1/2 lbs boneless skinless chicken breasts 12 - 3 inch strips of lemon zest 6 T lemon juice (3 lemons) 2 sprigs of thyme 1 t coriander 2 cardamom seeds 1 [...]

chicken, rice & lemon soup ~Susan Furstman2022-01-15T12:30:18-08:00

chicken curry ~

Susan Furstman2022-01-15T12:30:19-08:00

I love a good curry and always thought they had to simmer for hours. This one doesn't! I did you a combination of curry ingredients to develop the richness. I used green curry paste and our Sous Salt Curry spice blend which is a wonderful compilation of 12 seasonings that add a balance to the flavor without a lot of heat. If you want it hotter you can use red pepper flakes or a hot variety of red curry paste. I garnished it with crispy garbanzo beans that I put in the food processor to pulverize and then sautéed in olive [...]

chicken curry ~Susan Furstman2022-01-15T12:30:19-08:00

roast chicken ala emily ~

Susan Furstman2022-01-15T12:30:21-08:00

My favorite roast chicken recipe is the spatchcock one we have on our web page. Although it does call for a slathering of butter...so I recently discovered this recipe posted on FOOD52 by Emily C which calls for brining the bird in buttermilk and pickle juice...with a soupcon of Sous Salt of course. So if you want to avoid the consumption of butter this is a lovely alternative which she derives from the preparation of fried chicken for flavor and tenderness. ingredients 1 whole chicken 1 c buttermilk 1 c pickle juice (any type) 1 t Sous Salt Herb and & [...]

roast chicken ala emily ~Susan Furstman2022-01-15T12:30:21-08:00

chicken tamale chili ~

Susan Furstman2022-01-15T12:30:23-08:00

So if you were a member of my family this year, you, like a lot of people, were given the gift of good food in a short time....an InstantPot! Now I'm not usually a gadget gift user but this appliance has changed my mind. I use the Pressure Cooking capability more than the slow cooker but whichever your preference this little machine is mighty! Pouring rain always triggers one pot meals to me so here is a terrific recipe from Tieghan Gerard @Half Baked Harvest for this easy stew/chili. This is one for the slow cooker. I've morphed it again for [...]

chicken tamale chili ~Susan Furstman2022-01-15T12:30:23-08:00

spatchcock chicken ~

Susan Furstman2022-01-15T12:30:26-08:00

Once your roast a spatchcock chicken this way you will never go back to the old roast chicken method again...I promise. The beautiful part about roasting a chicken that has been butterflied is that none of the pieces are over or underdone. The skin is perfectly crispy with a beautiful golden brown color from the compound herb butter. You can substitute olive oil for the butter but it will have a different flavor. Don't skip the step of rubbing the herb mixture under the skin it really does add flavor to the chicken. ingredients 1 4 lb butterflied chicken, backbone removed [...]

spatchcock chicken ~Susan Furstman2022-01-15T12:30:26-08:00

roast chicken with toasts ~

Susan Furstman2022-01-15T12:30:30-08:00

Every cook/chef/foodie has a recipe for roast chicken...mine is a combination of a few...one of which I morphed from Williams Sonoma and The Kitchen. Adjusted it accordingly for my taste and wishes and voila who needs a rotisserie chicken! The compound herb butter under the skin is an absolute must...don't skimp. The type of Artisan Bread you choose is up to you. I used a Levain sourdough. The results will be the same the bread will absorb all of those wonderful chicken juices at the end with a wonderful crunch and color that is heavenly. ingredients 1 chicken, about 4 lb. [...]

roast chicken with toasts ~Susan Furstman2022-01-15T12:30:30-08:00

chicken gumbo ~ sous salt style

Susan Furstman2022-01-15T12:30:30-08:00

One of my favorite learning tools is America's Test Kitchen. I love the way they explain the scientific methods of how certain cooking techniques work and why. We are a family of foodies however we do try to eat a bit healthier than we used to. That being said Gumbo is a Roux based dish...that means butter! America's Test Kitchen shared a recipe the other day where they baked the flour in the oven for 30 - 45 minutes to create the color of the gumbo and mixed that cinnamon colored flour with stock not oil or butter. The results were heavenly. I [...]

chicken gumbo ~ sous salt styleSusan Furstman2022-01-15T12:30:30-08:00

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