Grampas Farinasemolina Knadles In Chicken Broth Recipes

CHICKEN BROTH

Steps:

• Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry.
• Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour.
• Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using.

KNODLES (GERMAN BREAD DUMPLINGS)

Steps:

• 1. Put the diced up bread in a bowl. Bring the milk to a boil and pour over the bread. Cover with foil or if you are using a pan, put the lid over the pan for 1 hour.
• 2. Beat the two eggs together in a cup. Add to the bread mixture after the hour is up and also now add the tablespoon of flour and the teaspoon of salt and mix all together. If mixture is too soft, add some breadcrumbs.
• 3. Shape the bread into balls about the size of your palm or about the size of a baseball and drop each ball into a pan of simmering salted water (I just add 1 teas of salt to the water) Put the lid on and leave covered for 20 minutes as it continues to simmer. NEVER LIFT THE LID during the cooking time.
• 4. Take dumplings out of the water and serve with your favorite gravy over them. This will make 6 or 7 dumplings.

BONE BROTH

Steps:

• Break the chicken carcass into a large pan and add the onion, 1.5 litres of water, the lemon juice and bay leaves. Cover and simmer for 40 mins. Remove from the heat and allow to cool slightly, to make things a bit easier to handle.
• Place a colander over a bowl and scoop out all the bones into the colander. Pick through them, stripping off the chicken and returning it with any onion as you work your way down the pile of bones.
• Return any broth from the bowl to the pan - and any jellified roasting juices - along with the chilli, ground coriander, cumin, coriander stems, lemon zest and garlic. Cook for a few mins until just bubbling - don't overboil as you will spoil the delicate flavours. Taste, and season only if you need to. Meanwhile, heat the rice following pack instructions, then toss with the coriander leaves. Ladle the broth into bowls and top with the rice.

GRANDMOTHER'S CHICKEN 'N' DUMPLINGS

Steps:

• Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.

HOMEMADE CHICKEN BROTH

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.

CHICKEN BROTH

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.

GRAMPA'S FARINA(SEMOLINA) KNADLES IN CHICKEN BROTH

Steps:

• Combine eggs, salt, pepper, parsley, melted butter, and cream of wheat.
• Refrigerate for at least two hours.
• Bring chicken broth to boil.
• Drop dumpling mixture by tablespoons into boiling broth.
• Simmer for 15 to 20 minutes.

HOMEMADE GRANOLA PARFAIT

Steps:

• Preheat the oven to 250 degrees F.
• Combine the oats, pecans, sunflower seeds and peanuts in a large bowl. In a separate mixing bowl, combine the sugar, honey, oil, vanilla, cinnamon, salt and 1/4 cup water. Pour the liquid mixture over the oat mix and stir until combined. Pour onto two baking sheets and spread evenly.
• Bake 40 minutes, stirring halfway through to allow for even browning. Raise the oven temperature to 300 degrees F and continue to bake until golden brown, 20 to 25 minutes.
• Pour the cooked oat mixture into a bowl and stir in the raisins, cranberries and coconut. Let cool. The granola will keep in an airtight container at room temperature in a cool dry place for up to 3 weeks.
• In four parfait glasses or a large glass bowl, create alternating layers of granola, yogurt and berries, using a total of 2 cups of the granola.

GRANDMA'S HOMEMADE GRANOLA

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Cover a baking sheet with aluminum foil and spray with nonstick cooking spray.
• Mix oats, pecans, almonds, and coconut flakes together in a large bowl. Set aside.
• Combine vegetable oil, brown sugar, honey, maple syrup, cinnamon, vanilla extract, and salt in a medium saucepan over medium heat. Stir gently until it begins to boil; remove from heat. Pour over oat mixture and fold together until dry ingredients are well coated. Spread granola onto the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Stir and continue to bake on the top rack until golden, about 5 minutes more.
• Remove from the oven and let cool, 20 to 30 minutes. Toss with cranberries. Store in an airtight container.

QUICK-BRAISED CHICKEN WITH GREENS

Steps:

• In a large pot over medium-high, heat the oil. Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
• Add the broth, chicken, greens and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it's too tangy or spicy) and brine (if it's too sweet or flat). Eat with starch of choice.

BRODO DI POLLO CON PASTINA (CHICKEN SOUP WITH PASTINA)

Steps:

• Place the chicken and 10 cups of water in a large pot. Partly cover and bring to a boil over high heat, keeping a close eye so that it doesn't overflow and skimming off any foam that rises to the top.
• Add the onion, olive oil, salt, garlic powder and pepper; stir and allow to come back up to a gentle boil. Cover completely, reduce heat to medium-low and simmer for 10 minutes. Add the carrots, celery, garlic and tomato paste, stirring to incorporate the tomato paste. I ncrease the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Taste and season with more salt and pepper as desired.
• Remove the cooked chicken and place in a large bowl. Add the pastina to the soup, stir and increase the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and cook the pasta according to the package instructions for al dente, stirring occasionally.
• While the pasta cooks, shred the chicken with a fork. Add the shredded chicken and parsley to the soup, stir, cover and simmer for 2 minutes. Serve topped with grated Parmesan.