Tag Archives: Chicken stock

Chicken Machboos

This recipe is a winner. I’ve modified it slightly so it’s somewhat less dry; otherwise the original is just as good. The ingredients are:

  • Chicken, 3 large breasts
  • Onions, 2 large, diced
  • Diced Tomatoes, 2 cans
  • Garlic, 5 cloves, sliced or minced
  • Ginger, 1 tablespoon, minced
  • Jalapeno, 1-2, diced
  • Cilantro, 3 tablespoons, chopped
  • Parsley, 2 tablespoons, chopped
  • Chicken stock, 4 cups
  • Basmati rice, 2 cups
  • Loomi, 2-3
  • Green cardamom, 5 pods
  • Cloves, ground, 1/4 teaspoon
  • Cinnamon stick, 1
  • Salt, 2½ teaspoons
  • Turmeric, 1 teaspoon
  • Baharat, 1 tablespoon
  • Rosewater for sprinkling
  • Ghee, 3 tablespoons
  • Vegetable oil, 2 tablespoons
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The ingredients.

Again, some of these ingredients may be hard to find. This is rosewater, and you can find it online, though you may also be able to find it at your local Asian market.

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Rose water.

These are loomi; again, they can be found online, or at your local spice merchant.

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Loomi

Finally, this is baharat, a spice mixture. If you’re so inclined, you can try making it yourself, but as you can see, I bought mine.

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Baharat.

First, do some frying: heat the oil, and brown the chicken on both sides, then remove.

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Browning.

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Golden.

Next, add the ghee to the oil that remains and fry the onions until they start to brown.

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Ghee, pre-melt.

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Onions, pre-brown.

You can use this time to prep the next ingredients – the jalapeno, ginger, and garlic. Then add them to the pot and saute for another 2-3 minutes.

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Three ingredients.

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Added to the pot.

Then add more stuff – the baharat and turmeric, to be exact – and cook for another minute or two.

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Spices added.

Now the chicken goes back in, along with a few other choice ingredients: the tomatoes, loomi, cardamom, cinnamon, cloves, salt, and chicken stock. Make sure you perforate the loomi with innumerable holes before you plunk them in; a knife will do fine.

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More stuff goes in.

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And the chicken broth, too.

Bring the pot to a boil, and then reduce the heat to a simmer. Let it simmer, covered, for an hour or so. Meanwhile, you can prep the cilantro, parsley, and the rice. Make sure that you soak the rice in water for at least 20 minutes.

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Rice is nice.

When the pot is done simmering, you should simmer it some more – but this time, with the rice and the herbs added to the pot. Let it alone for another 20 minutes, so that the rice has time to soak up the liquid.

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Post-simmer AND pre-simmer.

Finally, sprinkle with the rosewater, which is optional but recommended. 1-2 tablespoons should be enough, but feel free to adjust to your own liking.

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Voila.

You can also shred the chicken if you want; it’ll probably end up that way anyway: it’s so tender it tends to fall apart. And it’s delicious. Highly recommended!

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Beef Biryani

Oh, woe is me, this was such a bland recipe. The ingredients:

  • Beef, 2.5 pounds, cubed
  • Onions, 4 large
  • Garlic, 4 cloves, chopped
  • Ginger, 2-inch piece, peeled and chopped
  • Jalapeno, 2, chopped
  • Cilantro, 1 bunch
  • Almonds, 8 tablespoons
  • Water, 6 tablespoons
  • Ghee, 2 tablespoons
  • Vegetable oil, 6 tablespoons
  • Coriander, 2 teaspoons
  • Cumin, 1 tablespoon
  • Turmeric, 1 teaspoon
  • Fenugreek, 1 teaspoon
  • Cinnamon, 2 good pinches
  • Yogurt, plain, 1.5 cups
  • Basmati rice, 3 cups
  • Chicken stock, 10 cups
  • Salt
  • Black pepper

It took a while to make, too – though I do have a few ideas for how it could be improved.

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The ingredients.

The first step is to blend! Roughly chop two of the onions, and combine them with the cilantro, hot pepper, garlic, ginger, water, and half the almonds.

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Blending can be fun.

Blend to a smooth paste, transfer to a bowl, and set aside.

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The aftermath.

Next, heat half the ghee with half the oil and fry the rest of the onion (after you slice it, of course) until it’s golden brown. When it is, transfer to another dish – yes, another one!

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Onions are yummy.

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Browned!

Then fry the remaining almonds briefly until they’re golden, too. Or more golden, at any rate.

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Browning almonds.

Transfer them – yes, you guessed it – to another plate, and then start searing the meat, in batches. Add more oil/ghee if you need to.

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Browning meat.

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The meat, seared.

Once all the meat is browned and moved out of the way – perhaps to another plate – you can put the blended mixture into the pot, and cook, stirring constantly, over medium heat for 2-3 minutes. Then stir in all the additional spices, as well as salt and pepper to taste.

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Re-heating the blended mixture.

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Plus spices.

Next, lower the heat and slowly mix in the yogurt. Then return the meat to the pot, cover it tightly, and simmer over a gentle heat for 45 minutes to tenderize the meat.

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Simmer.

Meanwhile, you can begin working on the other part of the biryani mixture – the rice. You should soak the rice in a bowl of cold water for 15-20 minutes, and begun heating your chicken broth.

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Chicken broth!

Heat to a boil, then add the rice (along with a little salt) and bring it back to a boil. Then cover and cook for 5 minutes.

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With rice!

After that, it’ll look like this: the chicken broth has magically disappeared, and the rice got a lot bigger. I wonder what happened?

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And now, just rice.

Add the rice to your chicken mixture (I used a slow cooker because I didn’t have a dutch oven big enough), and add the onions and almonds as well. Cover securely, and bake on high for about an hour (or 45 minutes in an oven pre-heated to 325).

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Biryani-ing.

Voila! It can be spruced up with more spices – in particular, more salt and cayenne – as well as some fried eggs and possibly some Sriracha.

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The finished product.

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Beef Bourguignon

This is one of our favorite recipes. It’s time-consuming to prepare, but absolutely delicious. The ingredients:

  • Beef, 3 pounds, cut into 1-inch cubes
  • Bacon, thick-cut, 6-8 slices
  • Red wine, 2 cups, divided
  • Onions, 2 medium, thinly sliced
  • Carrots, 4 medium, diced
  • Celery, 3 stalks, diced
  • Mushrooms, 1 pound, quartered
  • Garlic, 2 cloves, minced
  • Tomato paste, 1 tablespoon (or more, if you don’t want to waste the rest)
  • Chicken broth, 1-2 cups
  • Thyme, 3-4 sprigs, fresh
  • Bay leaf, 1

You may also want to serve with paste, or a baguette, or with chopped parsley to garnish.

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The ingredients.

The first step is to chop up the bacon, and fry it, like so:

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Bacon in a pan.

Remove the bacon from the pan – you’ll add it later. And remove most of the bacon grease as well; leave just enough to coat the bottom of the pan.

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Bacon outside a pan.

Prepare your beef with as much salt and pepper as you prefer.

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Peppered beef!

Then begin to sear the cubes in batches. Don’t crowd the meat, and be sure to let it char a bit before you dislodge it. You’re not actually trying to cook it thoroughly; instead, you’re simply searing it in the bacon fat.

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Deliciousness.

Once you’re done with a batch, put the cubes in your slow cooker.

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In the slow cooker.

Add a bit of the wine to the pan, a quarter cup each time, to dislodge and scrape off whatever bits of meat may remain, pour/scrape those into the slow cooker, as well. Continue until all the beef is prepared.

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Cleaning the pan with wine.

Next, prepare your carrots, celery, and onion.

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Veggies, sweet veggies.

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Oh, and onions too.

Fry the onion in some more of the bacon grease until it’s browned, and then add in the carrots and the celery; cook until soft.

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Now they’re golden.

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Cooked in bacon grease.

Then add in a few more ingredients – the garlic and the tomato paste. Cook until fragrant, and then add the whole mixture to the slow cooker.

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With garlic and tomato paste.

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Then into the slow cooker.

Make sure the pan is clean, and then add more of the bacon grease; add the mushrooms when it’s warm, along with 1/4 teaspoon of salt (to help release the liquid from the mushrooms). Cook until the mushrooms are golden brown, about 8-10 minutes. Then set the mushrooms aside – you’ll add them later, just like the bacon.

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Before.

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And after.

As for the stuff in the slow cooker, you slow cook it. Covered, on low, for 8 hours or so. Before you do, add in a teaspoon of salt, the bay leaf, and the sprigs of thyme. Also pour in the rest of the wine and the chicken broth; the liquid should come about three-quarters of the way to the top of the ingredients.

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Slow cooking.

Then, in 6-8 hours, mix in the mushrooms and the bacon, and enjoy (perhaps with pasta or good bread). It’s delicious!

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Ryan’s Chicken Soup

My chicken soup – perhaps like yours – often varies, but this is what it was like the last time I made it:

  • Chicken stock (2-3 boxes)
  • Rice (2 cups)
  • Chicken
  • Carrots (8-10)
  • Celery
  • Onion (1-2)
  • Garlic (whole head)
  • Salt
  • Black pepper

You can use bouillon if you prefer, but I like using actual chicken stock. And I’ll use chicken stock from the store when need be, but this stock happens to come from the carcass of a chicken. I’m not privy to the process – my partner did that part – but the essence is basic: you put the carcass and veggies in a crockpot and let it do its thing. How much you use is again up to you – when I use boxes, I usually add two or three.

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The broth.

Sometimes I make my chicken soup with potatoes, or with egg noodles, but recently I’ve enjoyed using rice. First you make the rice – I have a rice cooker for that – and then you add it to the pot. I made about two cups.

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The rice.

These are the rest of the ingredients. The chicken comes from the remains of the roast chicken, just scraps removed from the carcass before it went in the crockpot.

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The ingredients.

I like to use a good number of carrots- say 8-10 – and they should go in first because they’ll take longer to soften up.

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The carrots.

Then the chopped onion and celery. Together, the three are called mirepoix, and you can buy them pre-chopped at the grocery store. But I never have, both because it’s more expensive and because it tastes better when you chop them up yourself.

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The onion.

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The celery.

Dump stuff in as you chop it. The rice you should add when it’s cooked, and the chicken you can add whenever you like, because it’s already been roasted. If you’re making this with raw chicken, you should obviously add it first, so it has time to cook.

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The black pepper.

Then the salt and pepper. You can see the pepper I added here, floating on the top. I like to add a good bit of pepper to give the soup a kick, but the salt and pepper you add should be to taste.

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Yum.

And the final result – enjoy!

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