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Chicken broth (country)

Chicken broth (country)


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After portioning the chicken, boil it in 3-4 l of water (being from the country, it needs a longer cooking time). Foam whenever necessary. Add the potatoes and carrots when the meat is almost cooked. Season with salt and simmer for another 20-30 minutes, taking care not to crush the potatoes.

Serve with garlic sauce or freshly grated horseradish. Enjoy your meal!


  • 1 chicken (thighs, wings, it can be any bird, and if it's country it's even better)
  • a few smaller potatoes of the same size
  • 2-3 young carrots
  • 2 tablespoons oil
  • 1 head of garlic
  • 1 teaspoon thyme
  • salt, pepper, hot pepper

Wash well, so that there is no blood left and put the pieces in a saucepan, add the oil and put it on the fire. Leave it for a while, just until the meat is a little white, do not fry, only 2 minutes on each side.

Now add a little water and hot pepper (it will give a pleasant taste to the meat and sauce).

Peel the potatoes and carrots (potatoes, if larger, can be cut into 2, and the carrots are cut into 2 or thick slices) and add 15 minutes after the chicken has boiled.

If it is a country bird, the vegetables are put after the meat has boiled well. Add a little salt and 1 teaspoon of thyme, put the lid on and simmer on low heat.

When the meat and vegetables are well penetrated, adjust the taste of salt and pepper (if necessary add more), turn off the heat and set aside, without a lid, to "breathe" a little.

Now clean and grind the garlic finely and add about 10 minutes after the fire has gone out. Pour lightly on top, do not mix at all with a spoon, do not crush the meat and vegetables, but gently shake the pan, so that the garlic is evenly distributed in the ostropel.

Cover with a lid and let it steam for 10-15 minutes before serving.

Serve with hot polenta. A well-made ostropel must have a little sauce, well bound, just enough to cover the meat, and the next day, cold, to be coagulated like a cold.

Because this dish is like a kind of brine or cold, go with thyme and garlic.


Fish broth with vegetables

The fish is fresh if it does not have a pronounced smell, the skin is stretched, moist, shiny, the scales are shiny and difficult to pull out of the skin, the eyes are bulging with a clear cornea, the mouth is closed and the gills are red or pink.

ingredients

1 kg white fish (pikeperch)
1 carrot
1 parsley root
1 onion
1 tablespoon vinegar
1 bay leaf
1 lemon
100 g butter
salt
peppercorns
1 leek thread

Peel a squash, grate it and dust it with salt and leave it to cool for about 20 minutes. Meanwhile, peel the vegetables and boil them whole in water with a little salt, peppercorns and bay leaf. Then set them aside, strain the juice and put it back on the fire. When it boils, add the vinegar, add the fish and let it boil for 10 minutes, then take it out carefully so that it does not crumble and place it on a plate. Separately, heat the butter in a bowl on a steam bath, rub it with lemon juice to taste, and pour it over the hot fish. Serve the fish broth garnished with sliced ​​vegetables and slices of green leeks.


Method of preparation

Because poultry boils harder. I portion the coconut / chicken, wash the meat well and cook it for almost 1 and 30 minutes. Clean, wash and finely chop the garlic. Put oil in the pan, add garlic and leave for 2 minutes, add boiled meat and mix until the meat is slightly browned. Extinguish with red wine. Add the tomato juice and tomato paste, the juice (in which I boiled the meat), salt, bay leaf, pepper and thyme and let it boil until the sauce decreases.

When serving, add chopped parsley (if you want, I put it because they don't like it). Serve with polenta, french fries and assorted pickles.

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


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Beef broth with vegetables and horseradish, French pot-au-feu recipe

A healthy and tasty dish, a beef broth with vegetables and horseradish or Pot-au-feu (pot on the fire) is one of the most famous home-cooked dishes in France. Brine are pieces of beef from the calf area and along with vegetables, onions and garlic all cooked together over low heat, are a delight.
According to chef Raymond Blanc, beef broth with vegetables is the quintessence of French family cuisine, it is the most festive food in France that honors the meals of the rich and poor & # 8221.
Choosing the right pieces of beef ensures a meat that is silky and delicate, not hard and dry.
The addition of vegetables guarantees that this dish is complete and complex from all points of view.

Ingredients

  • 1 5 kg of boneless beef brine
  • 500 g carrots
  • A piece of celery
  • 2 pieces parsnips
  • 2 pcs parsley root
  • 4 medium potatoes
  • 100 g red bell peppers
  • A big onion
  • A garlic hat
  • 300 g horseradish in vinegar or cream
  • Butter 50 g
  • Salt to taste
  • Peppercorns

Step by step method

Wash the brine and boil it in cold water with the cleaned vegetables: carrots, parsnips, parsley root, potatoes, celery, bell pepper, onion and garlic washed but also with the peel, peppercorns and salt. At first, turn on the heat until the foam rises, take the foam off the soup and let it simmer for 4 hours or until the meat is well cooked. We take the meat and vegetables out of the soup in a bowl that we cover. We strained the soup and set it aside. In the soup we can add some noodles or make some dumplings and we will have an excellent soup.

After the vegetables and meat have tempered, cut them into larger pieces, add a little butter and put them hot on plates and next to the horseradish. If you are not a big fan of horseradish, you can serve it with pickles or a mushroom sauce. You salivate, I know that I already have a flooded mouth. A simple meal, isn't it ?! Good appetite and good work!


Beef brine steak

Although the piece of beef / veal called “quickie”Is generally used to prepare brine, under certain conditions juicy steaks can be obtained from it. As I have said on other occasions, the origin of the meat (the breed and age of the slaughtered animal) and the cooking technique (especially the time-temperature relationship) are very important.

This time I used a few pieces of beef brine tenderized and properly packaged. I found them at Cora's, took them and froze them, using them after about 2-3 months (maybe even longer), during which time they stayed at -18 ˚C. The night before cooking, I took the meat out of the freezer and left it to be thawed, packed in the fridge.

The next day I took it out of the package, and put it on a plate, about an hour before cooking, although - some say - during this time the temperature of the meat does not have time to reach that of 20 - 22 ˚C (so-called “room temperature”).

I seasoned it with some crystalline sea salt (again some say that the addition of salt before cooking "stiffens" the meat), something white pepper freshly ground and a drop of dried thyme.

I anointed with grape seed oil a non-stick pan that I heated well (as well as possible at the pressure and calorific value of natural gas on a December day) and in which I browned the pieces of meat, first for 2 minutes on each side, then another 90 seconds on each side (so 7 minutes in total).

At the end I returned the pieces of meat back to their original position and “extinguished” them with 50 mL of Metaxa. The suddenly evaporated alcohol may ignite on its own, so it would be a good idea to perform the operation AFTER you have removed the pan from the flame.

Leave the meat in the pan covered with a lid for 2 minutes (NOT on the flame), then transfer it to the serving plates and place a piece of butter. Eventually some mixed pepper and brandy sauce.

I took it ready prepared (on the envelope which will say with all the related additives included, even though the package says big because it is without artificial flavors).

As a garnish I went on baked potatoes, prepared like here. I recommend, although (again people say) it is not good to drink liquids while eating, a glass of Black Girl.

Have fun and see you healthy again!


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


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Carp broth prepared with potatoes, carrots and onions, seasoned with pepper, bay leaves and green parsley

Salad broth

Salad broth prepared by boiling white wine and lemon, with potato garnish and wine sauce


The same authentic taste regardless of the times

From rom & acircni, to rom & acircni. A family business and a 100% Romanian brand, an important player in the agri-food segment in Romania, LaProvincia is one of the most respected and local producers of poultry meat.

With a suitable number of farms, LaProvincia has all the certifications specific to modern retail, self-sustaining through its own agriculture necessary for farms.

We dedicate ourselves to the whole activity of the process and implicitly of the finished product because the authentic taste of Romanian chicken must reach each of us.


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