Golden Chicken Bouillon Russian Recipes

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GOLDEN CHICKEN BOUILLON (RUSSIAN)



Golden Chicken Bouillon (Russian) image

Make and share this Golden Chicken Bouillon (Russian) recipe from Food.com.

Provided by littleturtle

Categories     Clear Soup

Time 2h10m

Yield 6 cups

Number Of Ingredients 12

1 (4 lb) chicken
7 cups water
1 1/2 tablespoons butter
2 carrots, sliced
1/2 stalk celery, sliced
1 onion, sliced
1 leek, chopped
1 garlic clove, chopped
2 sprigs parsley, chopped
1 bay leaf
4 white peppercorns
1 teaspoon salt

Steps:

  • Put chicken and giblets, except liver, into a pot with enough cold water to cover the meat.
  • Heat slowly until water boils, skim, then cook very gently.
  • Lightly brown the carrots, celery, and onions in butter, then add the leek, garlic, and parsley.
  • Add the vegetable mixture, bay leaf, and peppercorns to the chicken in the pot.
  • Let simmer until chicken is tender (1 1/2 hours or more).
  • Season with salt 30 minutes before soup is done cooking.
  • Strain through several layers of cheesecloth, skim off fat, and garnish with minced parsley if desired.

Nutrition Facts : Calories 447.5, Fat 30.7, SaturatedFat 9.8, Cholesterol 145.6, Sodium 562.9, Carbohydrate 6.2, Fiber 1.2, Sugar 2.4, Protein 34.9

GOLDEN CHICKEN



Golden Chicken image

Enjoy this tasty chicken hot or cold. It is great for buffets, as it looks so attractive and can be cooked a long time beforehand. From Easy Chinese cookbook by Elizabeth Chong.

Provided by Heydarl

Categories     Whole Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 1/2 kg chicken
1 piece gingerroot, size of small walnut
1 spring onion
1 cup water
1 cup light soy sauce
3 tablespoons dark soy sauce
1 tablespoon shaoxing wine or 1 tablespoon dry sherry
1 tablespoon hoisin sauce
1 tablespoon honey
1 teaspoon sesame oil
2 whole star anise
1 bay leaf
2 teaspoons brown sugar

Steps:

  • Wash chicken well and pat dry with paper towels.
  • Place ginger and spring onion in the cavity of the chicken.
  • Bring the sauce ingredients to the boil in a saucepan large enough to hold the chicken. Make sure honey and sugar dissolve completely.
  • Place the chicken in the saucepan with the sauce. Bring back to the boil, basting the sauce over the chicken, then reduce heat to a low simmer.
  • Simmer the chicken for 15 minutes; the sauce should be just bubbling. Turn the chicken over to cook for another 15 minutes, then return the chicken to its back again for a final 25-30 minutes of low simmering.
  • The chicken is cooked when the flesh on the drumstick has shrunk back from the bone.
  • Remove the chicken to cool to room temperatures, then chop into pieces, chinese style, for serving.
  • To serve, spoon about 3 tablespoons of the reheated sauce over the chicken and garnish attractively with fresh spring onion curls.

Nutrition Facts : Calories 590.5, Fat 35.7, SaturatedFat 10, Cholesterol 171.2, Sodium 5083.9, Carbohydrate 13.6, Fiber 0.9, Sugar 9.2, Protein 51.8

GOLDEN CHICKEN



Golden Chicken image

This chicken dish combines elements from three of my favorite chicken recipes: chicken curry, chicken tagine, and a Creole-style smothered chicken. The braising liquid is rich and delicious, getting its yellow golden color from turmeric and saffron and its intense flavor from a low-and-slow simmer. Serve over buttery mashed potatoes, rice, or noodles. Ladle the sauce over top, and garnish with sliced green onions and minced jalapeños.

Provided by Chef John

Categories     Chicken Legs

Time 2h25m

Yield 4

Number Of Ingredients 20

4 (12 ounce) chicken leg quarters
2 teaspoons kosher salt, plus more to taste
1 tablespoon olive oil
1 cup diced onion
½ cup diced celery
½ cup diced jalapeño pepper
2 teaspoons ground cumin
1 teaspoon smoked paprika
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
½ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
3 cloves garlic, crushed
1 tablespoon tomato paste
3 tablespoons white wine vinegar
2 ½ cups cold water
1 teaspoon saffron threads, crushed
1 teaspoon dried currants
1 teaspoon chicken bouillon base

Steps:

  • Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
  • Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
  • Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
  • Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
  • Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
  • Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
  • Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
  • Taste the braising liquid and adjust seasoning if needed before serving.

Nutrition Facts : Calories 707.2 calories, Carbohydrate 8.5 g, Cholesterol 282.5 mg, Fat 45.2 g, Fiber 1.9 g, Protein 63.3 g, SaturatedFat 12.2 g, Sodium 1478.1 mg

GOLDEN CHICKEN



Golden Chicken image

The mildly seasoned coating makes this chicken tender and juicy. I'm sure your family will enjoy the old-fashioned flavor and appearance as much as mine does.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings (4-1/2 cups coating).

Number Of Ingredients 10

2 cups all-purpose flour
2 cups crushed stone-ground wheat crackers (about 50 crackers)
2 tablespoons salt
2 tablespoons paprika
2 tablespoons canola oil
1 tablespoon sugar
1-1/4 teaspoons pepper
1 teaspoon garlic powder
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 cup club soda or milk

Steps:

  • In a large bowl, combine the first eight ingredients. Place 1-1/2 cups in a resealable plastic bag. Store remaining coating in a covered container in the refrigerator for future use. , Dip chicken in soda or milk, then place in bag; seal and shake to coat. Place chicken in a single layer in a greased 13-in. x 9-in. baking pan. , Bake, uncovered, at 375° for 50-60 minutes or until juices run clear.

Nutrition Facts : Calories 579 calories, Fat 29g fat (7g saturated fat), Cholesterol 153mg cholesterol, Sodium 1369mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 52g protein.

GOLDEN CHICKEN CORDON BLEU



Golden Chicken Cordon Bleu image

For an entree that's as elegant as it is easy, try this moist classic chicken recipe. It's a simple dish for two, but looks like you really fussed. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 12

2 boneless skinless chicken breast halves (6 ounces each)
2 slices deli ham (3/4 ounce each)
2 slices Swiss cheese (3/4 ounce each)
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper
1 large egg
2 tablespoons 2% milk
1/2 cup seasoned bread crumbs
1 tablespoon canola oil
1 tablespoon butter, melted

Steps:

  • Flatten chicken to 1/4-in. thickness; top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, salt, paprika and pepper. In another bowl, whisk egg and milk. Place bread crumbs in a third bowl. Dip chicken in flour mixture, then egg mixture; roll in crumbs., In a small skillet, brown chicken in oil on all sides. Transfer to an 8-in. square baking dish coated with cooking spray. , Bake, uncovered, at 350° until a thermometer reads 170°, for 20-25 minutes. Discard toothpicks; drizzle with butter.

Nutrition Facts : Calories 501 calories, Fat 23g fat (9g saturated fat), Cholesterol 172mg cholesterol, Sodium 728mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 49g protein.

GOLDEN CHICKEN AND AUTUMN VEGETABLES



Golden Chicken and Autumn Vegetables image

Savory herbal flavors of rosemary and thyme infuse Swanson® Stock, succulent chicken and tender vegetables in this delectable version of a classic French homey favorite.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 40m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil
4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
1 cup Swanson® Chicken Stock
2 tablespoons minced garlic
½ teaspoon dried rosemary leaves, crushed
½ teaspoon dried thyme leaves, crushed
¼ teaspoon ground black pepper
2 large large sweet potatoes, cut into 1/2-inch pieces
2 cups fresh or frozen whole green beans

Steps:

  • Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
  • Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
  • Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender. Season as desired.

Nutrition Facts : Calories 385.3 calories, Carbohydrate 51.5 g, Cholesterol 67.2 mg, Fat 6.5 g, Fiber 8.9 g, Protein 30.4 g, SaturatedFat 1.4 g, Sodium 315 mg, Sugar 10.6 g

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