Bryans Israeli Chicken Soup Recipes

BRYAN'S ISRAELI CHICKEN SOUP

Steps:

• Take out the parts of the chicken that you don't want to eat, remove the skin, but do not debone.
• In the pot, Cover the bird with water.
• Boil the birdie on medium high heat.
• When the chicken starts turning white, add the dill with 1/4 cup of salt and some pepper.
• While the birdie boils, wash and chop your veggies.
• Don't cut the dill, as this will make it very hard to remove later.
• When you've gotten this far, take the bird out of the pot and bring th heat down to a mere simmer for the time being.
• Remove all the chicken meat from the bones, but make sure to keep the bones.
• Throw the meat and bones together into the pot (except maybe small bones that you would miss when removing the bones from the soup).
• Throw the potatoes in first, add all the veggies, then add the dill on top of everything else.
• Bring everything to a boil and cook the soup for about an hour.
• Make sure it dosn't boil too hard, as this makes the veggies taste bitter.
• After an hour, take out the chicken bones and skim out the dill weed--this is the hardest part!
• Boil the soup some more, until the potatoes and other veggies are soft and squashy and the chicken is softened.
• Add salt and pepper to your own taste.
• Let it all stand for about fifteen minutes, so the elements have time to steep without boiling.

ORIGINAL CARRABBA'S CHICKEN BRYAN (NOT COPYCAT!)

Steps:

• Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
• Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
• Sautee onion and garlic in 2 Tbps butter until soft and fragrant.
• Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
• Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
• Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
• Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
• To serve, spoon lemon butter sauce over chicken breasts.
• Enjoy! I serve this dish with pasta tossed in butter or olive oil (the delicious lemon butter sauce will perfect it), garlic mashed potatoes and a green salad -- yummmm!

COPYCAT CHICKEN BRYAN

Steps:

• Heat 2 tablespoons butter over medium heat in a large skillet. Cook and stir garlic and onion in the hot oil until tender, 3 to 4 minutes. Stir in wine and lemon juice, increase heat to medium-high, and simmer to reduce by 1/2, about 10 minutes. Reduce heat to low and stir in cold butter, 1 slice at a time. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat and set aside.
• Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook chicken on the preheated grill until no longer pink in the center, 15 to 20 minutes. Place equal amounts of goat cheese on top of each chicken breast in the last few minutes of cooking. Spoon sun-dried tomato sauce over chicken.