Chicken Bone Soup Recipes
Delicious chicken bone soup recipes from www.nonnascooking.com
Stir-fried green soy beans with snow vegetable (xue cai mao dou)
Stir-fried green soy beans with snow vegetable (xue cai mao dou) | Young green soy beans, commonly known as edamame, are one of my favourite vegetables. Small and exquisite, their colour a sweet emerald green that brightens up any supper table. You may serve them boiled, in their fuzzy pods, for the pleasure of popping them out and nibbling them with a glass of beer. Otherwise, they can be steamed or stir-fried, or used in colourful "eight treasure" stuffings. I’ve even had them, dried but stil
Arroz con pollo with chanterelles
Arroz con pollo with chanterelles | Arroz con pollo sounds fancy and complicated, right? Well, not if you speak Spanish! It’s simply rice with chicken. However, this dish is much more than that. It’s comforting, softly spiced, warm and my favorite part – cooks in one pot! “No, that’s okay honey. I’ll do the dishes tonight.”
Soft flour tortilla with bbq chipotle chicken and a lime and black bean salsa
Soft flour tortilla with bbq chipotle chicken and a lime and black bean salsa | When the food dept. and friends dine out, we like to order a mix of entrees, mains and desserts to share. It's so much fun to taste and talk about a wide selection from a menu, rather than one dish. So this recipe fits in well with our philosophy of sharing small plates of food. On the day we photographed "Zing", we sat at Sally's round table passing warm floury tortillas and small bowls of avocado, sour cream and sa
Heston Blumenthal's brown chicken stock
Heston Blumenthal's brown chicken stock | Stock is the hidden hero in hundreds of recipes, so it's vital that it's packed with flavour. One way to boost the deep meaty flavours is to add milk powder to the chicken wings before cooking them. It may sound strange but the milk powder really boosts the Maillard reaction, which is what happens when the proteins and sugars in meat react to being roasted. The resulting stock tastes like the essence of pure roast chicken â€“ youâ€™ll never look at a sto
Braised chicken feet in black bean sauce
Braised chicken feet in black bean sauce | This much-guarded recipe is one that many Cantonese chefs and cooks take to their graves. We’ve pieced together this recipe from a variety of sources. The chicken feet are first deep-fried, then plunged into iced water for 2 hours to make them ‘puff up’. Then they’re braised to infuse flavour and achieve a succulent texture. For maximum flavour, marinate the chicken feet overnight.
Roasted chicken with cauliflower mash
Roasted chicken with cauliflower mash | “There is a feeling of reassurance when one has a bird in the oven, the table set with thoughtful trimmings and the family round to celebrate life. These weekly celebrations come in the form of a Sunday supper. Sunday, in my family, is a day of repose and relaxation. A day where nothing particularly important happens, but, oh, how we luxuriate in it. One frill that must be exalted is the butter-anointed chicken that slowly renders all of its lovely juices
Claypot chicken rice
Claypot chicken rice | “‘In Malaysia this claypot rice recipe is always cooked outdoors and over charcoal,’ says Cheong. ‘The flame and the smokiness from the charcoal goes into the flavour of the rice… the smokiness permeates into the ingredients you’re cooking with. You get a crust on the bottom of the rice and my grandma would pour some Chinese tea over it and that’s what they’d have for supper.’ “Cooking icon Cheong Liew loves a claypot. While it costs next to nothing in Asian supermarkets,
Chicken rice pilaf (kao mok gai)
Chicken rice pilaf (kao mok gai) | This is one of the classic dishes in the Muslim repertoire. Originally from India, it probably came up through southern Thailand and reached Bangkok in the 19th century where it’s still alive and well. It’s vital that you use a wide heavy-based saucepan to make this dish or the rice will catch and burn instead of cooking to a lovely golden.
Chicken 65 | Originating in Chennai, southern India, this spicy snack is now a mainstay on menus all over the country. There are countless theories that surround the number 65 in its name – some say that’s how many days the chicken should be reared for, others argue it represents the original number of the dish on the menu, and there’s even a claim it refers to the amount of chillies that should be added. The most widely accepted version is that it originated from Chennai’s Buhari restaurant in
Chicken paprika | Soured cream makes this tasty one pot rich and creamy. It’s delicious served with mash or rice.This hearty hotpot is great for cooking in advance. Once cooked, leave to cool completely and then put in a freezer-proof container. It will last in the freezer for up to 2 months.
Chicken with red kidney beans
Chicken with red kidney beans | This dish is low in fat but high in flavour. A perfect one-pan wonder for a weekday supper. (Try adding steamed wholegrain rice if you want a more filling meal.)This meal is low calorie and provides 386 kcal, 23.3g protein, 59.1g carbohydrate (of which 8.7g sugars), 5.2g fat (of which 1.1g saturates), 7.8g fibre and 1.2g salt per portion.
Chicken and roast parsnip soup
Chicken and roast parsnip soup | This hearty dish is two meals in one: a Sunday roast and a steaming hot soup. By making your own stock you get the most from your poultry. The stock can also be frozen, so you have it on tap for the next time you need an easy no-fuss chicken soup.
Basic chicken stock
Basic chicken stock | This recipe can be adapted for beef, lamb or goat. Simply substitute these for the chicken. For an extra-rich meat stock, first roast the bones in the oven for about an hour. You can use bones from a leftover roast chicken, buy them from a poultry supplier at the market, or use chicken necks. All are cheap and will result in a good, rich stock. Add stock to recipes for stews and casseroles.
Punjabi chicken curry
Punjabi chicken curry | “For me this chicken curry is soul food, it is the curry we had every week and is light and almost broth like. The chicken is important here as it really rounds the flavours of the dish. Please do use chicken on the bone here, it really makes a difference. If you have a friendly butcher, ask him to joint and skin it for you, if not you can find packets of thighs or drumsticks in the supermarkets. Also, buy slightly under-ripe tomatoes as you want them to add tartness and
Pork, sweet potato and miso soup (tonjiru)
Pork, sweet potato and miso soup (tonjiru) | This porky soup is a hearty winter dish that’s popular in Japan – you could make it using chunks of pork belly or small pieces of pork spare ribs cut through the bone, but you’d need to increase the cooking time accordingly. You could even use pieces of chicken thigh fillet; this is a highly adaptable recipe. For a meal in a hurry, you can’t beat using the frozen, thinly sliced pork belly you find in the freezer section of good Asian grocers. It’s bri