chicken bouillon – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Fri, 29 Jan 2021 06:13:41 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 chicken bouillon – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Chicken Matzo Ball Soup http://aubreyabouttown.com/recipe/chicken-matzo-ball-soup/ http://aubreyabouttown.com/recipe/chicken-matzo-ball-soup/#respond Fri, 29 Jan 2021 05:51:03 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3544 I couldn’t think of a better soup to nourish the body and soul, but that of Matzo Ball Soup. And this recipe doesn’t disappoint with the addition of plenty of chicken! Make some for someone you love, even if that someone is You!

  • Matzo meal & seasonings, schmaltz & eggs
  • Chicken, onion, celery, parsley stems, and peppercorns
  • Matzo balls simmering
  • Pack some for a friend

Chicken Matzo Ball Soup
A classic and hearty soup to warm the spirits for even on the gloomiest of days!
Ingredients
Chicken Stock
Matzo Balls
Chicken Matzo Ball Soup
Instructions
To Prepare Chicken Stock
  1. Rinse one whole chicken (inside & out) under cold water.
  2. Add whole chicken to a large stock pot, cover with one gallon cold water. Add onion, celery, parsley stems, bay leaves, peppercorns & salt.
  3. Turn heat to MED-HIGH, cover, and bring to a boil.
  4. Gently boil for 5 minutes, lower heat to MED, and simmer 50 minutes.
  5. Remove from heat, and allow to cool to room temperature.
  6. Carefully remove chicken from stock, and transfer to a bowl. Cover with plastic wrap, and refrigerate 6 hours or overnight.
  7. With a sieve, strain chicken stock into a large pitcher or bowl, cover with plastic, and refrigerate 6 hours or overnight.
  8. When the stock has completely chilled, carefully skim or spoon off the chicken fat (schmaltz) from the top of the stock, and set aside.
To Prepare Matzo Balls
  1. In a small mixing bowl, lightly beat eggs. Whisk in schmaltz, and set aside.
  2. To a medium size mixing bowl, blend to combine: matzo meal, baking powder, granulated onion and garlic, ground white pepper, chicken bouillon & kosher salt.
  3. Add egg-schmaltz mixture to matzo meal mixture, mix to combine, stir in minced parsley.
  4. Cover with plastic wrap or damp kitchen towel, refrigerate 30 minutes.
To Prepare Chicken Matzo Ball Soup
  1. Pull chicken breast, legs, and thighs meat from the bones. Cut into 1-inch cubes, set aside.
  2. With a 1-ounce quick-release scoop, scoop matzo mixture into 1-inch portions (this recipe should make 14). Roll in between your hands to form a small ball, place onto a dinner plate, cover with plastic wrap, and refrigerate until ready to use.
  3. In a large stock pot over MED-HIGH heat, bring chicken stock to a boil, lower heat to MED and let simmer 5 minutes.
  4. Add celery and carrots, and simmer on MED for 10 minutes.
  5. Gently, one at a time, lower matzo balls into simmering soup - cover with lid, and gently simmer for 8 minutes (the balls should float to the top). Gently add cubed chicken and parsley leaves. Simmer 2 minutes longer to heat-through chicken. Serves 6-7 (2 matzo balls per serving).
Recipe Notes

Alternatively: For a quicker method in the instructions for Prepare Chicken Stock (in steps 5 thru 8). Step 5, Remove from heat, and allow to cool until it’s safe to touch. Step 6, Remove chicken from stock, and transfer to a bowl, set aside. Steps 7 & 8, With a sieve, strain chicken stock into a large pitcher or bowl and allow chicken fat to separate and settle on the top, carefully skim or spoon off the chicken fat (schmaltz) from the top of the stock, and set aside.

 

The addition of English peas, chopped cabbage, or chives instead or in addition of parsley are delicious alternatives.

]]> http://aubreyabouttown.com/recipe/chicken-matzo-ball-soup/feed/ 0 3544 Aubrey’s ‘San Francisco Style’ Barbary Coast Sourdough & Oyster Stuffing http://aubreyabouttown.com/recipe/aubreys-san-francisco-style-barbary-coast-sourdough-oyster-stuffing/ http://aubreyabouttown.com/recipe/aubreys-san-francisco-style-barbary-coast-sourdough-oyster-stuffing/#respond Wed, 25 Nov 2020 05:26:52 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3196 As a native San Franciscan, I’m proud of the local delicacies that the San Francisco Bay Area has to offer. From the best Chinese food, Dungeness crab, Pacific Ocean oysters, and of course, sourdough bread, just to name a few. And this stuffing highlights two of these local delights wonderfully

The “Barbary Coast” was a nine block area of San Francisco, in-between the Financial District, Jackson Square, and North Beach neighborhoods, and was centered on a three-block stretch of Pacific Street (now Pacific Avenue), between Montgomery and Stockton Streets, and my residence is right-smack in the middle! Known to be a colorful neighborhood, full of jazz clubs, gambling, and lawlessness, I couldn’t think of a better name…so my “Barbary Coast Sourdough & Oyster Stuffing” was born, and I’ve been serving it for years, and I’m delighted to share it with you.

Aubrey’s ‘San Francisco Style’ Barbary Coast Sourdough & Oyster Stuffing
This recipe is also delicious with lump crabmeat as an addition or substitution for oysters.
Servings15-20 servings
Prep Time20 mins
Cook Time45 mins
Passive Time1 hour
Ingredients
Instructions
  1. Preheat oven to 360 degrees.
  2. Cut the sliced sourdough bread into 1/2 inch cubes by stacking three slices of bread at a time and slicing lengthwise, then across.
  3. Place cubed bread onto two 1/2 sheet pans, drizzle with olive oil, and toss to coat.
  4. Bake for 10 minutes.
  5. Rotate sheet pans, toss bread cubes, and bake for an additional 10 minutes or until lightly golden in colour, and crisp.
  6. Remove from oven, and allow to cool in the pans completely - giving them a toss now and then.
  7. Transfer toasted bread cubes to a very large bowl, add chopped parsley. Set aside.
  8. Heat a large skillet on MED-HIGH, add cubed bacon.
  9. Render fat from bacon, until bacon is just cooked and is golden brown.
  10. Drain, all but 2 tablespoons of the bacon fat.
  11. Add chopped onions and chopped celery to the cooked bacon and reserved bacon fat, sauté until onions turn translucent.
  12. To the onion-bacon mixture, add dried & fresh sage, dried & fresh thyme, ground black pepper, chicken bouillon, granulated garlic, and salt. Mic to combine.
  13. Add the chicken stock, dried cranberries, and dried apricots.
  14. Turn heat down to MED and allow to simmer 15 minutes, or until the dried cranberries plump up.
  15. Add 8 ounces butter, stir until butter has melted.
  16. Remove oysters from packing liquid (oyster liquor), and pat to dry with paper towels - patting off as much moisture as possible. Add oyster liquor to the chicken stock mixture.
  17. Salt & pepper the oysters with the 1/4 tsps of salt & pepper. Dredge seasoned oysters in all-purpose flour to evenly coat, shaking off any excess.
  18. Preheat a small skillet to MED-HIGH heat.
  19. Add olive oil, then oysters, being sure they’re spaced apart.
  20. Brown oysters for 2 minutes per side, or until they just begin to turn golden brown. Transfer to a plate to cool enough to handle (5 mins).
  21. Select 2 or 3 nice oysters, set aside for garnish. Rough chop remaining oysters. Set aside.
  22. Slowly mix chicken stock mixture into toasted bread cubes, fold in until the bread cubes have absorbed the stock.
  23. Cover bowl of stuffing with plastic wrap or aluminum foil, and allow to rest 10 minutes to absorb completely.
  24. Fold in chopped oysters.
  25. Butter the bottom and sides of a large casserole dish or a 13”x9”x2” pan. Evenly distribute stuffing in buttered casserole dish, cover with foil - poking one vent hole in top. The stuffing can be kept this way for two up to two days prior to the next step.
  26. In a 325 degree oven, bake stuffing for 20 minutes. The top should begin to brown.
  27. Garnish with additional whole sage leaves (as pictured) or parsley sprigs, and with the reserved oyster in the middle to denote the oyster stuffing.
  28. Serves 15.
]]> http://aubreyabouttown.com/recipe/aubreys-san-francisco-style-barbary-coast-sourdough-oyster-stuffing/feed/ 0 3196 Ethiopian Ginger Rice http://aubreyabouttown.com/recipe/ethiopian-ginger-rice/ http://aubreyabouttown.com/recipe/ethiopian-ginger-rice/#respond Fri, 05 Jun 2020 08:46:06 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2701

Ethiopian Ginger Rice
This recipe evokes fond childhood memories. A beautifully savory rice, with a punch of warm and soothing ginger with elegant simplicity that pairs wonderfully with roasted chicken or pork.
Ingredients
Instructions
  1. Rinse and slightly peel one large finger of ginger, about the size of your thumb.
  2. Grate ginger on a microplane or box grater. Reserve the last part of the stub, mince coarsely. Set both minced and grated ginger aside.
  3. In a large skillet over MED-HIGH heat, melt butter with olive oil.
  4. Add rice, stir to coat.
  5. Stirring frequently, toast rice until opaque and almond in colour.
  6. Stir in water; chicken bouillon, and grated ginger.
  7. Bring just to a boil, cover with lid, and turn heat down to LOW.
  8. Steam covered on LOW 20 mins. Remove from heat. Let sit 5 minutes.
  9. Lightly fluff with fork. Serves 4 as a side.
]]> http://aubreyabouttown.com/recipe/ethiopian-ginger-rice/feed/ 0 2701 Onion Rice http://aubreyabouttown.com/recipe/onion-rice/ http://aubreyabouttown.com/recipe/onion-rice/#respond Wed, 27 May 2020 05:41:42 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2649 Probably one of the most versatile recipes you can have in your playbook. Fluffy & savory – It’s simplicity makes for a perfect rice dish that pairs with nearly everything it’s served with. From on it’s own, a base for fried rice or stuffing, a side to curries, stews, and beans to succotash. And a quick accompaniment to chicken, pork, lamb, beef, and game. Gravy on top?…Comforting.

Onion Rice
Ingredients
Instructions
  1. In a large skillet over MED-HIGH heat, melt butter with olive oil.
  2. Stir in rice to coat with butter & oil. Stirring constantly, slightly toast rice until rice begins to turn opaque and butter begins to turn golden brown.
  3. Stir in water and bouillon, bring to a boil.
  4. Cover with lid, lower heat to LOW.
  5. Simmer on LOW for 15 minutes until most liquid has been absorbed.
  6. Lift lid, quickly sprinkle minced onion evenly over the top of the rice, and cover immediately (do not stir).
  7. Continue to cook covered on LOW for 8 minutes. Shut off heat, let sit until ready to serve.
  8. Fluff with fork before serving. Serves 4.
]]> http://aubreyabouttown.com/recipe/onion-rice/feed/ 0 2649 Browned Butter Pinoli & Currant Rice http://aubreyabouttown.com/recipe/browned-butter-pinoli-currant-rice/ http://aubreyabouttown.com/recipe/browned-butter-pinoli-currant-rice/#respond Wed, 20 May 2020 08:39:13 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2338 The toasty richness of brown butter takes basic white rice to another level, with sweet & tart currants and acidic bright bursts of tomato to make the perfect accompaniment to your next roast pork or chicken dinner. Serves 4.

Browned Butter Pinoli & Currant Rice
Servings4 servings
Prep Time5 mins
Cook Time20 mins
Ingredients
Instructions
  1. In a shallow saucepan or skillet stirring constantly over medium-high heat, toast butter and pinoli nuts until both are a medium chestnut-brown in colour.
  2. Immediately add rice, chicken stock, dried currants, and minced shallots. Bring to a simmer, then cover with lid, turn heat down to low. Continue to simmer covered for 10 mins.
  3. Stir in chicken bouillon and turmeric. Cover and simmer on low for 10 mins more.
  4. Add chopped tomato, and immediately cover with lid (do not stir). Let sit covered for 5 mins to heat through tomato, or until ready to serve.
  5. Fluff with fork and serve. Serves 4.
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