Archive for the 'Chicken Stock' Category


Sunshine Chicken

One-pot meals are quick and easy to cook, perfect for when time is short. The common concept shared by this type of cooking is that as one puts all the ingredients together in one vessel, there no need to worry about getting the timing just right for each particular ingredients. Particular nice, is the fact that there is only one pot to clean afterwards!

Sunshine Chicken


Serves 4


  • 1 lb boneless chicken
  • 1 1/2 tsp all-purpose flour
  • 1 tbsp olive oil
  • 1 onion, cut in wedges
  • 2 celery stalks, sliced
  • 2/3 cup orange juice
  • 1 1/4 cup chicken stock
  • 1 tbsp light soy sauce
  • 2 tsp honey
  • 1 tbsp grated orange rind
  • 1 orange bell pepper, seeded and chopped
  • 8 oz zucchini sliced into half moons
  • 2 small corn cobs, halved
  • 1 orange, peeled and segmented
  • salt and pepper
  • 1 tbsp chopped fresh parsley, for garnishing


  1. lightly rinse the chicken and pat dry with paper towels. Cut into bite size pieces. Season the flour well with salt and pepper. Toss the chicken in the seasoned flour until well coated and reserve remaining seasoned coating.
  2. Heat the oil  in a large, heavy-bottom skilletand cook the chicken over high heat, stirring frequently for 5 minutes, or until golden on all sides and seared. Use a slotted spoon to transfer to a plate.
  3. Add the onion and celery to the skillet and cook over medium heat, stirring frequently, for 5 minutes, or until softened. Sprinkle in the resrved flour and cook, stirring constantly, for 2 minutes. Remove from the heat. Gradually stir in the orange juice, stock, soy sauce and honey, followed by the orange rind. Return to the heat and bring to a boil stirring.
  4. Return the chicken to the skillet. Reduce the heat, cover and simmer – stirring occasionally – for 15 minutes. Add the orange bell pepperwith the zuchiniand corn cobs, simmer for an additional 10 minutes, or until the chicken and vegetables are tender. Stir well and heat through for 1 minute. Serve garnished with the parsley.

Enjoy, gentle reader, enjoy!



Vegetable Cream Soup

Growing up in Montevideo, Uruguay, as the only Jewish kid (a very fat one!) on an all-Italian block… in the middle of the Jewish neighborhood (go figure!), my mother soon realized that it would be safer for her little boy if she learned to cook cucina italiana, then some of his tormentors would stop harassing him in hopes of getting invited for a meal. She learned from our neighbors and soon became the outstanding Italian cook on the block. Somehow word got out, and life became a lot easier for me…

Here’s one recipe I made last eve (using a food processor, which – when I was a kid – my mother didn’t have), after I found it in The Italian Mama’s Kitchen by Katie & Giancarlo Caldesi. It tasted just like I my mother’s!

Cream of Vegetable Soup – Passata di Verdure

Yield: 4 servings


  • 2 medium sized carrots, trimmed and peeled
  • 2 small zucchini, trimmed
  • 3 small potatoes
  • 1 small bunch (about 1/2 oz) flat leaf parsley
  • 2 tablespoons extra virgin olive oil
  • 2 bay leaves
  • 3 large garlic cloves, peeled
  • 4 cups chicken stock*
  • 1/2 cup fresh peas
  • Salt and pepper

Detail from photo in The Italian Mama's Kitchen, page 57


  1. Cut the carrots, zucchini and potatoes into 3/4 inch cubes
  2. Place the parsley on a piece of cheesecloth. Using kitchen string, tie the of the cheesecloth together to form a bag shape.
  3. Heat the olive oil in a large saucepan over low heat. Add the carrots, zucchini and potatoes; sautee for 10 minutes. Add the bay leaves and garlic. Stir well and cook for 3 minutes.
  4. Pour the stock* into the saucepan. Add the Parsley and and peas . Simmer over low heat for 30 minutes.
  5. Remove and discard the parsley and bay leaves. Transfer the stock to a blender or food processor. Blend until the mixture is of a consistency you desire. Return the soup to the saucepan to reheat before serving and add salt and pepper to taste. It can be stored in the fridge for up to three days (and I know exactly what I’ll be having this evening, again!)

* Chicken Stock – Brodo di Gallina

Yield: 16 cups


  • 1 small bunch (about 1/2 oz) Italian (flat-leaf) parsley
  • 1/2 teaspoon black pepper
  • 4 pound hen, cleaned and cut into four pieces
  • 1 medium yellow onion
  • 3 celery stalks
  • 1 large carrot
  • 4 bay leaves
  • 12 black peppercorns
  • 4 cloves
  • 1 teaspoon salt


  1. Place the celery and peppercorns on a piece of cheesecloth, then using kitchen string, tie the ends of the cheesecloth together to make a bag.
  2. Place 16 cups water in a large pot. Add all other ingredients. Bring to a boil over medium high heat.
  3. Reduce the heat to medium-low and simmer for 4 hours, skimming the surface occasionally to catch and discard the residue and foam. Add extra water to the broth, making sure the original level of broth is maintained throughout.
  4. Drain the stock through a strainer discarding the vegetables and reserving the flesh for further use in other recipes.

The chicken stock can be refrigerated for up to 4 days or frozen up to 30 days.

Enjoy, gentle reader, enjoy!


Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 2,770 other followers

Calendar of Posts

November 2022


Visit our friends at the Kosher Wine Society

Category Cloud

18 Restaurant Abigael's baking baking recipes BlogTalkRadio cheese Chef David Kolotkin Chef Jeff Nathan Chef Lévana Chef Lévana Kirschenbaum chicken chicken recipes cookbook authors cookbooks dairy cuisine dairy recipes Esti Berkowitz fine dining fine kosher dining fine kosher dining in Manhattan fine kosher restaurants fine restaurants fish fish recipes Geila Hocherman Internet Radio Irving Schild Jack's Gourmet Jeff Nathan Jewish history Kim Amzallag kosher kosher baking kosher baking recipe kosher baking recipes kosher beef kosher beef recipes kosher cheese kosher chefs kosher chicken dishes kosher chicken recipes kosher cookbook authors kosher cookbooks kosher cookery Kosher cooking kosher cooking classes kosher cooking demos kosher cuisine kosher dairy kosher dairy cuisine kosher dairy recipes kosher desserts kosher dining kosher dining in Brooklyn kosher dining in Manhattan kosher dining in NY kosher fine dining kosher fine wines kosher fish kosher fish recipes Kosher food kosher Italian cuisine kosher lamb recipes kosher meat dishes kosher meat recipes kosher meat restaurants kosher meat restaurants in Manhattan kosher Mediterranean cuisine kosher parve recipes kosher poultry dishes kosher poultry recipes kosher recipes kosher restaurant review Kosher restaurants kosher restaurants in Brooklyn kosher restaurants in Manhattan kosher restaurants in New York City kosher restaurants in NY Kosher Revolution Kosher Scene kosher soup recipes kosher wine kosher wines Lévana Lévana Kirschenbaum meat recipes parve recipes Passover Pomegranate Supermarket poultry poultry recipes Prime Grill Royal Wine Corporation Shavuos recipes Susie Fishbein The Kosher Scene The Kosher Scene Radio Show Uncategorized Wine

%d bloggers like this: