Fabio Trabocchis Chicken Stock Recipes

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FABIO'S EASY CHICKEN DINNER RECIPE - (4.5/5)



Fabio's Easy Chicken Dinner Recipe - (4.5/5) image

Provided by rossboys

Number Of Ingredients 10

12 to 14 baby red potatoes, cleaned
3 large carrots, peeled
2 tablespoons extra virgin olive oil, plus more for drizzling
kosher salt and fresh ground black pepper
2 lemons
3 sprigs fresh oregano
1 sprig fresh thyme
2 cloves garlic, minced
2 chicken breast halves, bone-in, skin-on
3/4 cup chicken broth

Steps:

  • Preheat oven to 350°F. Cut the potatoes in half. Cut the carrots into pieces about the same size as the halved potatoes. In a medium bowl, toss the vegetables with the 2 tablespoons of olive oil and salt and pepper to taste. Set aside while you prepare the chicken. Cut 2 thin slices of lemon, and cut the remaining lemon into 6 thick slices. Pull the oregano leaves from the stems and roughly chop them. Discard the stems. Pull the thyme leaves from the stems. Combine with the minced garlic, and discard the stems. Slide your finger under the chicken skin to separate the skin from the meat. Place one thin lemon slice under the skin of each chicken breast. Follow with the garlic-thyme mixture and then the oregano. Reposition the skin so that it's covering as much meat as possible. Drizzle each chicken breast with a little more olive oil. Season with a pinch of salt and pepper. On one side of a roasting pan, place the thick lemon slices side by side and touching. Place the chicken on the bed of lemon slices so that it does not touch the bottom of the pan. Add the prepared vegetables to the other side of the pan. Pour the chicken stock over the vegetables and around the chicken. Bake for 35 to 45 minutes, or until the chicken and vegetables are fully cooked. Let rest for 10 minutes before serving.

FABIO TRABOCCHI'S BECHAMEL SAUCE



Fabio Trabocchi's Bechamel Sauce image

This recipe for bechamel sauce is from chef Fabio Trabocchi's "Cucina of Le Marche" cookbook.

Provided by Martha Stewart

Categories     Vegetarian Recipes

Number Of Ingredients 4

8 cups heavy cream
8 cups chicken stock
3 large eggs
Coarse salt and freshly ground white pepper

Steps:

  • Combine cream and chicken stock in a large saucepan, bring to a boil over medium-high heat and immediately reduce to a simmer. Let simmer until liquid has reduced to 4 cups.
  • Working in batches, transfer cream mixture to the jar of a blender. Start by blending on low speed and increasing to medium speed. Add eggs and blend. Season with salt and pepper. Strain mixture through a fine mesh sieve set over a bowl; discard any solids. Let cool to room temperature.

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