5 Decade Old Romanian Chicken Broth Recipes

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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

HOW TO MAKE CHICKEN BROTH



How to Make Chicken Broth image

Use this easy, rich and flavorful homemade chicken broth in soups, stews and casseroles!

Provided by Blair Lonergan

Categories     condiment     Soup

Time 2h

Number Of Ingredients 11

1 (4-5 lb.) whole chicken (or 4-5 lbs. of bone-in, skin-on chicken parts)
2 large carrots, peeled and cut into thirds
3 leafy celery stalks, halved
1 onion, halved
1 bay leaf
1 clove garlic, peeled but left whole
5 sprigs fresh parsley
2 sprigs fresh thyme
5 black peppercorns
10 cups cold water, or more as needed
1 teaspoon kosher salt

Steps:

  • Place the chicken in your largest stock pot. Add the carrots, celery, onion, bay leaf, garlic, parsley, thyme and peppercorns. Pour in the cold water and salt, adding more water (if necessary) to cover the chicken. Bring to a boil. Lower the heat; cover the pot (leaving just a small gap to allow some steam to escape). Simmer for 1 ½ hours, skimming the top occasionally.
  • Turn off the heat and remove the chicken from the pot. When the chicken is cool enough to handle, remove the meat from the skin and bones. Save the meat to use in a recipe and discard the skin and bones. Strain the contents of the pot through a colander into a large bowl or other pot; discard the solids. Pack the broth in containers and refrigerate for 3-4 days or freeze for up to 6 months.

Nutrition Facts : ServingSize 1 cup of broth, Calories 38 kcal, Carbohydrate 3 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 71 mg, Sugar 1 g

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.

EASY CHICKEN BROTH



Easy Chicken Broth image

If you love rich and amazing chicken broth, this is so delicious it can be consumed as-is or added to your favorite soup. I always use my leftover rotisserie chicken this way and freeze the broth after. You can cut whole recipe in half if you only have one chicken leftover.

Provided by MissouriChef

Categories     Broth and Stocks

Time 45m

Yield 8

Number Of Ingredients 7

2 medium rotisserie chicken carcasses
8 cups water
2 medium carrots, cut into large chunks
2 large stalks celery, cut into large chunks
1 large onion, cut into large chunks
½ cup fresh spinach
2 teaspoons salt

Steps:

  • Put chicken carcasses, water, carrots, celery, onion, spinach, and salt into a large pot; bring to a boil. Reduce heat and simmer for 25 minutes.
  • Strain broth and discard solids.

Nutrition Facts : Calories 16.7 calories, Carbohydrate 3.8 g, Fat 0.1 g, Fiber 1 g, Protein 0.5 g, Sodium 614 mg, Sugar 1.8 g

CHICKEN BROTH



Chicken Broth image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 3h15m

Yield about 3 quarts

Number Of Ingredients 8

1 (3 1/2 to 4 pound) whole chicken
1 onion, halved across the equator
2 carrots, washed and cut in thirds
2 stalks celery, washed and cut in thirds
1 head garlic, cut in half across the equator
1 bay leaf
10 sprigs thyme
1/2 teaspoon black peppercorns

Steps:

  • To a large pot add the chicken, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns and water to cover, about 14 cups. Bring to a simmer over medium-high heat. Skim the top of the broth of any impurities rise to the surface. Adjust the heat to maintain a gentle simmer. Simmer the broth, uncovered, for 1 hour, skimming as needed.
  • Remove the chicken to a plate. Continue to simmer the broth. Use tongs to handle and shred the meat of the chicken and set aside for another use. Return the bones and skin to the broth and continue to simmer for an additional hour.
  • Remove from the heat and strain the broth. Discard the bones and vegetables and allow the broth to cool. Refrigerate for up to 4 days or freeze for up to 3 months.

ROASTED CHICKEN BROTH



Roasted Chicken Broth image

Start this flavorful chicken broth by roasting the chicken first, then use all the dark meat to fortify the broth.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes     Chicken Stock Recipes

Time 4h20m

Yield 4

Number Of Ingredients 7

1 (3 1/2) pound chicken, giblets removed
1 onion, peeled and quartered
1 rib celery, cut in chunks
2 teaspoons kosher salt
3 cloves garlic, lightly smashed
1 tablespoon ketchup
2 quarts cold water, or more as needed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place chicken, onion, and celery in a Dutch oven. Sprinkle salt over the top of the chicken.
  • Roast chicken, uncovered, in the preheated oven until chicken is no longer pink inside, the skin is browned, and an instant-read thermometer inserted into the thickest part of a thigh reads 160 degrees F (70 degrees C), 45 minutes to 1 hour.
  • Transfer chicken to a plate until cool enough to handle. Once cool, pick the meat from the bones; set aside chicken breast meat in a bowl for another purpose. Cover bowl of breast meat with plastic wrap and refrigerate. Discard chicken skin.
  • Remove chicken fat from Dutch oven, leaving the brown flavor bits in the bottom of the Dutch oven. (See note for reserving drippings if desired.)
  • Place the Dutch oven over medium-high heat. Return chicken bones and dark meat from drumsticks and thighs to the pot. Add garlic cloves, ketchup and cold water. Bring to a boil, and use a spoon to scrape up and dissolve the brown flavor bits from the bottom of the Dutch oven. Reduce heat to low and simmer for 3 hours, adding more water if needed to retain same level.
  • As broth simmers, occasionally skim off and discard any foam that rises to the surface.
  • Remove and discard bones, meat and vegetables. Strain broth through a fine mesh sieve to serve or use in recipes.

Nutrition Facts : Calories 420.6 calories, Carbohydrate 7.5 g, Cholesterol 107.6 mg, Fat 25.8 g, Fiber 1.2 g, Protein 37.6 g, SaturatedFat 7 g, Sodium 1333.6 mg, Sugar 3.5 g

BETTY CROCKER'S CLASSIC CHICKEN BROTH



Betty Crocker's Classic Chicken Broth image

Posted by request, here is the recipe for chicken broth from the 1950s version of "Betty Crocker's Picture Cook Book."

Provided by Julesong

Categories     Stocks

Time 3h5m

Yield 3 quarts

Number Of Ingredients 7

5 lbs hen or 5 lbs stewing chicken, cut up
3 quarts cold water
1/3 cup diced carrot
1/3 cup chopped celery
1/3 cup chopped onion
1 teaspoon minced fresh parsley
2 teaspoons salt

Steps:

  • Place in a kettle the chicken and cold water; cover and bring is slowly to boil.
  • Remove scum and add the remaining ingredients.
  • Cover and simmer gently for 3 hours, removing the scum occasionally.
  • Strain, chill, remove fat, and strain again.
  • Store in covered jars in refrigerator; the layer of fat on top will help preserve the stock, but it must be skimmed off before heating stock for use in soups and sauces.
  • Optional, to clarify stock: for each quart, beat together 1 egg white and 1 Tbsp cold water; add with pieces of broken egg shell, stirring until stock boils; boil for 2 minutes then let stand off heat for 20 minutes; strain through double cheesecloth.

CHICKEN BROTH



Chicken Broth image

Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth.

Provided by JW

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes     Chicken Stock Recipes

Time 2h15m

Yield 24

Number Of Ingredients 13

14 quarts water
2 (5 pound) whole chickens, skinned and trimmed of fat
4 pounds carrots, cut into chunks
3 pounds celery, cut into chunks
3 large sweet onions, cut into chunks
6 leeks, trimmed and chopped
14 tablespoons sea salt
3 tablespoons chopped garlic
3 tablespoons garlic powder
2 tablespoons crushed dried rosemary
2 tablespoons dried parsley
1 tablespoon dried thyme
1 bunch fresh parsley, chopped

Steps:

  • Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
  • Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.

Nutrition Facts : Calories 302 calories, Carbohydrate 15.4 g, Cholesterol 83.1 mg, Fat 13.8 g, Fiber 4 g, Protein 28.3 g, SaturatedFat 3.8 g, Sodium 3273.3 mg, Sugar 6.4 g

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