Garlic Broth With Lobster Or Chicken Recipes

GARLIC BROTH WITH LOBSTER OR CHICKEN

Steps:

• Combine the water and garlic in a large saucepan and bring to a boil over medium-high heat. Lower the heat and simmer until reduced to 1 quart, about 2 hours. Strain.
• Meanwhile, preheat the oven to 350 degrees. Toss the bread cubes with the olive oil and bake until crisp, about 12 minutes.
• Remove the tail and claw meat from the lobsters or carve the chicken, separating the legs at the joint and quartering the breast.
• Stir the salt, lemon juice and parsley into the broth. Divide the lobster meat or chicken pieces among 4 large, shallow soup bowls. Ladle the broth over them and sprinkle with the diced tomato. Top with croutons and serve immediately.

GARLIC BROTH

Steps:

• Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They'll be loose and easy to remove. Lightly crush the cloves by pressing on them with the flat side of a chef's knife.
• Place the garlic cloves in a large saucepan with the remaining ingredients and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain. Taste and adjust salt.

GARLIC CHICKEN WITH HERBS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings., In same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes., To serve, spoon pan juices over chicken. Serve with rice.