Recipes by their Ingredients

chicken

  • Chicken Bisteeya

    Chicken Bisteeya
    Chicken Bisteeya
    (serves 12)
    2 3lb Fryer chickens (or 1 5lb stewing hen cut into ½'s)
    1 cup finely chopped onion
    2 tsp minced garlic
    1 tblsp ground cinnamon
    2 tblsp turmeric
    1 tsp allspice
    ½ tsp mace
    ½ tsp cloves
    ½ tsp coriander
    1 tsp cumin
    1 tsp thyme
    ¼ cup minced fresh parsley
    2 cups apricot nectar
    3 cups apple juice
    1 tsp salt
    1 tsp black pepper
    12 eggs, beaten
    3 tblsp unsalted butter
    1 cup almonds, chopped + blanched
    2 tblsp powdered sugar
    32 sheets phyllo dough
    ¾ to 1lb unsalted butter, melted and cooled
    Ground cinnamon for garnish

    NOTES: Food of the Gods.

    Instructions

    Place chicken pieces into stockpot. Add garlic, onion, 2 tsp of cinnamon, turmeric, allspice, mace, cloves, coriander, cumin, thyme, parsley, apricot nectar, apple juice, salt and pepper. If necessary, add a little water to barely cover the chicken. Bring to a boil and skim off any scum that rises to the surface. Reduce the heat to a simmer (low), cover and cook until the chicken is very tender and falls off the bone. (about 2-3 hours) Remove from heat, cool chicken in stock. Remove chicken and discard the bones and skin. Cut or shred the chicken into small pieces. Put aside.

    Strain the cooled stock into a sauce pan over high heat and reduce to about 2 cups. Add the eggs, reduce the heat to a simmer, stirring constantly with a wire whisk until the eggs are thick & creamy. (about 15 minutes) Remove from heat. Using a slotted spoon, remove the eggs, leaving behind any stock not incorporated into the egg, set aside. Heat the butter in a skillet over medium heat and add the almonds and cook until the almonds are golden. Cool and combine almonds with the powdered sugar and remaining 1 tsp cinnamon.

    Place 1 sheet of phyllo dough on a flat work surface. Keep remaining sheets covered with a damp cloth. Using a wide pastry brush, brush lightly the phyllo sheet with the cooled butter to cover it completely. Top the phyllo sheet with a second phyllo sheet, placed at a 45º angle to the first sheet. Brush with butter and repeat until you use 8 sheets of phyllo dough and they form a circle of dough. Make a second stack of 8 buttered sheets in the same manner.

    Reserve ½ of the almond mixture. Sprinkle ½ of the almond mixture on each stack of phyllo dough, forming a 8 inch circle in the middle of each stack. Cover each circle of nuts with ½ the reserved chicken. Now equally divide the remaining egg mixture in ½ and cover the chicken fillings, then top off the eggs with the remaining almond mixture equally divided amongst the two sheet stacks.

    Bring one side of the phyllo up and over to cover as much of the filling as possible and brush the top of the dough with butter. Bring the remaining sides up and around, one at time, overlapping and buttering as you go, until all sides have been folded over the filling. Repeat with the second stack of phyllo.

    Preheat oven to 375° .

    Brush 1 phyllo sheet with butter and lay it over the top of a filled phyllo pie. Butter and overlay 7 more sheets, positioning them to form a circle over the filled pie. Butter the underside of a section of the top stack and fold it down under the pie, continue buttering and overlapping to form a slightly hexagonal shape.

    Bake for 45 minutes to 1 hour.

    Decorate with powdered sugar and cinnamon.

     

  • Chicken Corn Chowder

    Chicken Corn Chowder
    Chicken Corn Chowder
    (Makes about 1 gallon)
    3 slices of bacon, raw
    1 tsp thyme
    3 tblsp flour (not heaping)
    4 cups chicken stock
    3/4 cups of milk
    1 + 1/4 cups cream (strain it)
    1/2 tsp black pepper
    4 boneless, skinless, breasts of grilled chicken (I grill mine with olive oil, salt, pepper and cayenne)
    3 ears of sweetcorn (cut off cob and then blanch)
    2 cups diced potato (blanched)
    NOTES: Because the potatoes were blanched you don't have to worry that they'll fall apart in the soup!

    Fry bacon in large sauce pot, (the one your using to make the soup), until crisp. Remove bacon and set aside for breakfast tomorrow. Over medium high heat add the thyme then flour to the bacon fat stir for three minutes.

    Then add a little chicken stock at first, whisking, add more until finished. Bring to a low simmer for 5 minutes.

    Add milk and cream, cayenne and black pepper, stir and bring to a simmer for 5 more minutes.

    Dice the chicken into a size equal of the potato cubes. Now add the diced blanched potato, corn and chicken to the soup and simmer 5 more minutes.

    Taste! Adjust seasoning if needed.

     

  • Chicken Stock

    Chicken Stock
    Chicken Stock
    (makes about 1 gallon)
    Bones from about 4-5 chickens, including trimmings OR 1½ lbs chicken wings
    2 red onions, halved
    3 carrots, washed
    3 stalks celery, no leaves
    ¾ tblsp black peppercorns (25)
    1 tsp salt
    1 Bay leaf
    OPTIONAL: parsley stems (8-10)
    NOTES: After cooling you can freeze up to a month. And you could even freeze it in ice cube trays for a pre-portioned stock fix! Just store in a freezer baggie after they've been frozen.

    Instructions

    Place all ingredients in a large stock pot, and cover with "cold" water. Bring to a boil, then lower to a simmer and skim off the fat and impurities that have risen to the top.

    Keep simmering for at least 4 hours. (if the water level becomes too low add more water)

    Periodically skim off the impurities and fat. Taste the stock. Is it chickeny? If not then simmer longer! Strain through a fine sieve (china cap), cool the stock down gradually! This means do not put it directly into the fridge for cooling. If possible, take the pot off the stove for a few hours and when you do refrigerate your stock leave a lid on top, slightly ajar.

    When you are ready to use your stock, skim the fat off the top and discard (or use to make 'Schmaltz' - rendered chicken fat used in frying and other things like Jewish cuisine).

    If your stock was extremely well made it will be of a jello like consistency after refrigeration. Can you say Risotto?!!