CHICKEN STOCK
Provided by Ina Garten
Time 4h15m
Yield 6 quarts
Number Of Ingredients 11
Steps:
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
ENGAGEMENT ROAST CHICKEN (BAREFOOT CONTESSA)
After making this, I want to marry myself, it tastes SO good! LOL This is quite simple, juicy and VERY flavorful, with a crispy skin. I want the onions to carmelize, so I put the 1/2 cup chicken stock and the 1/2 cup white wine into the roasting pan in the beginning. (add more if needed) Sometimes I add fresh thyme or other herbs into the lemon-onion mixture. If you don't have twine, the chicken will still be fine, but tuck the wings under. I have added either small Red or Yukon potatoes to the pan with great results, the potatoes soak up the drippings and are very yummy. This is adapted from Food Network, Ina ROCKS!
Provided by Scoutie
Categories Whole Chicken
Time 1h45m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Remove and discard the chicken giblets.
- Pat the outside dry. Liberally salt and pepper the inside of the chicken.
- Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons.
- Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper.
- Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.)
- Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
- Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh.
- Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
- Place the pan on top of the stove and turn the heat to medium-high.
- Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens.
- Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
GARLIC ROAST CHICKEN (BAREFOOT CONTESSA)
After seeing this on Food Network and trying it that very night, I'll never make a roasted chicken any other way. The vegetables alone are worth it, but the chicken is so unbelievably tender and juicy that you can't help but go back for seconds. I've made only very subtle changes to suit my taste, and I would recommend nearly doubling the veggies if feeding four grown people. Reheated leftovers are phenomenal (use medium power on microwave).
Provided by KissKiss
Categories One Dish Meal
Time 2h
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
- When you are ready to cook the chicken, preheat the oven to 425 degrees F. Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon.
- Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables.
- Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter, pour all remaining butter over vegetables and sprinkle everything with salt and pepper.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Baste chicken and vegetables with juices a couple times during cooking. (Our 5 1/2 lb chicken needed 1 hr 20 mins.).
- Remove the chicken, place on cutting board, and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
- When the vegetables are cooked, carve the chicken and place the slices on a platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.
Nutrition Facts : Calories 2568.7, Fat 140.4, SaturatedFat 46.7, Cholesterol 603.2, Sodium 798.9, Carbohydrate 174, Fiber 22.8, Sugar 12.5, Protein 150.9
INA GARTEN'S CHICKEN STOCK RECIPE
Like it is in many kitchens in America, Ina Garten's chicken stock recipe is a classic in my kitchen too. This recipe is foolproof and made with every day ingredients. I think having homemade chicken broth in your fridge is the easiest way to elevate any dish. Try it, it won't disappoint.
Provided by Aysegul Sanford
Categories How To
Time 6h15m
Number Of Ingredients 11
Steps:
- Place the chickens, onion, carrots, celery, parsnip (if using), fresh herbs, garlic, salt and peppercorns in a large 16 to 20 quart stockpot*. Add 7 quarts water.
- Bring it to a boil over medium-high hear. Lower the heat to medium-low and let it simmer (uncovered) for 4 hours.
- Strain in batches using a colander.
- Pour into 1-quart airtight containers. Let them cool down on the kitchen counter for 1-2 hours. Place in the fridge or freeze on the next day.
Nutrition Facts : Calories 951 kcal, Carbohydrate 31 g, Protein 74 g, Fat 58 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 286 mg, Sodium 2651 mg, Fiber 9 g, Sugar 10 g, ServingSize 1 serving
CHICKEN STOCK
Provided by Ina Garten
Time 4h20m
Yield 6 quarts
Number Of Ingredients 11
Steps:
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
BAREFOOT CONTESSA'S HOMEMADE CHICKEN STOCK
Make and share this Barefoot Contessa's Homemade Chicken Stock recipe from Food.com.
Provided by Juenessa
Categories Whole Chicken
Time 5h
Yield 6 quarts
Number Of Ingredients 11
Steps:
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20 quart stockpot.
- Add 7 quarts of water and bring to a boil.
- Simmer uncovered for 4 hours.
- Strain the entire contents of the pot through a colander and discard the solids.
- Chill the stock overnight.
- The next day, remove the surface fat.
- Use immediately or pack in containers and freeze for up to 3 months.
- **Cooking time does not include chilling the stock overnight.
Nutrition Facts : Calories 392.1, Fat 23.6, SaturatedFat 6.7, Cholesterol 106.9, Sodium 2495.5, Carbohydrate 17.2, Fiber 3.7, Sugar 6.7, Protein 27.4
BAREFOOT CONTESSA CHICKEN BOUILLABAISSE
Recipe came from Barefoot Contessa show on Food Network. I have interchanged the dry white wine with Sherry when I am out of white wine. The spanish thread Saffron is pretty expensive (about $20 for an amount the size of a quarter dollar!) but I have also been able to interchange it with powder saffron that is sold at ethnic stores, the taste is a little different though. You can add a little more chicken stock if you want a little more sauce to dip your crusty bread in. I have found that having everything ready will make this dish a little easier to complete (i.e: having your stock ready, your veggies peeled and sliced, your ingredients ready). I used my Le Creuset 5 quart buffet pan for this and it worked perfectly for this dish! From stove to oven to table!
Provided by Chef Sarita in Aust
Categories One Dish Meal
Time 1h50m
Yield 6-7 serving(s)
Number Of Ingredients 12
Steps:
- Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary. Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch. Transfer the browned chicken pieces to a plate and set aside.
- Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon of pepper to the pot. Sir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.
- Meanwhile, preheat the oven to 300 degrees.
- Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the Dutch oven and add the sliced potatoes and browned chicken pieces with their juices. Stir carefully.
- Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done. Check the seasonings and add small extra amount of stock if you want a thinner sauce. Serve hot in shallow bowls with slices of crusty bread.
Nutrition Facts : Calories 149.1, Fat 1, SaturatedFat 0.2, Cholesterol 1.8, Sodium 111.3, Carbohydrate 25.2, Fiber 2.9, Sugar 5.4, Protein 4.2
BAREFOOT CONTESSA'S CHICKEN PICCATA
Make and share this Barefoot Contessa's Chicken Piccata recipe from Food.com.
Provided by Irish Rose
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 275 and line sheet pan with parchment paper.
- Place each chicken breast between 2 sheets of parchment paper and pound to 1/4 inch thick. Sprinkle both sides with salt and pepper.
- Mix the flour, 1 teaspoons salt and 1/2 teaspoons pepper in shallow plate. In a second plate, beat the eggs with 1 Tbls. water. Place the breadcrumbs on a third plate.
- Dip each breast first in the flour, shake off the excess and then dip in egg and then bread crumb mixture.
- Heat 2 Tbls. olive oil in large saute pan over medium heat. Add 2 chicken breasts and cook for 2-3 minutes on each side until browned. Place them on lined pan and place in oven while you cook the rest of the chicken. Heat more olive oil in saute pan and cook the second 2 chicken breasts. Place them on the same lined pan and place in oven for 5-10 minutes while you make the sauce.
- For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt 1 Tbls. of the butter and then add the lemon juice, white wine, the reserved lemon halves, 1/2 teaspoons salt and 1/4 teaspoons pepper.
- Boil sauce over high heat until reduced by half which will be about 2 minutes. Remove from heat and add remaining 2 Tbls. butter and swirl to combine. Discard the lemon halves. Serve one chicken breast on each plate and spoon on the sauce with a sprinkling of fresh parsley.
Nutrition Facts : Calories 564.4, Fat 15.8, SaturatedFat 7.4, Cholesterol 214.5, Sodium 912.3, Carbohydrate 57.4, Fiber 3.1, Sugar 3.7, Protein 40.7
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