EMIRATI YELLOW RICE
Use Recipe #418911 for the chicken stock to be authentic. It includes turmeric to make the rice yellow. Modified from http://emiraticankitchen.wordpress.com.
Provided by UmmBinat
Categories White Rice
Time 1h8m
Yield 3 , 3 serving(s)
Number Of Ingredients 4
Steps:
- Gently wash the rice in three changes of water. Let the rice soak in water for at least 30 minutes.
- Preheat oven to 250°F.
- Put stock into a large pot with saffron.
- Bring to a boil.
- Drain the rice and add to the boiling stock. Stir once or twice very gently.
- Let boil for 8 minutes and strain the rice.
- Put rice in a greased pan and cover with aluminum foil and place in the oven 30 minutes or until ready to eat up to 1 hour 1/2.
- You may use the remaining stock in Recipe #388925.
CHICKEN STOCK
Provided by Ina Garten
Time 4h20m
Yield 6 quarts
Number Of Ingredients 11
Steps:
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
ROASTED CHICKEN STOCK
One of the great joys of roasting a chicken is turning the bones into stock. This simple golden elixir, a real panacea for life's ailments, starts with a leftover carcass from a roasted chicken, one you've already eaten and picked the meat off of. What you're going for here isn't clarity in looks or flavor, as you might with a traditional French stock. Instead, this version is deeply fortified with alliums, bay leaves, peppercorns and a touch of turmeric for earthy depth and spiced savoriness. This stock is great to cook with, but also tastes excellent sipped straight from a mug like tea.
Provided by Eric Kim
Time 1h10m
Yield 1 1/2 to 2 quarts
Number Of Ingredients 7
Steps:
- To make this stock in an Instant Pot: Add the chicken carcass to a 3- or 6-quart Instant Pot or other electric pressure cooker. Chop the onion into eighths, and slice the garlic head in half crosswise to expose the cloves; dump the alliums into the pot over the chicken. Crush the bay leaves and add, along with the salt, black peppercorns, and turmeric. Add enough cold water to reach the max line in the 3-quart or to cover the bones in the 6-quart (5 to 6 cups). Gently stir and cover with the lid. Pressure-cook on high for 1 hour and let the pressure release naturally.
- To make this stock on the stove: Follow Step 1, but place all of the ingredients, including the water, into a large heavy-bottomed pot, such as a Dutch oven or stock pot, and gently stir. Bring to a boil over high heat, then immediately reduce the heat to maintain a gentle simmer. Cover and cook until the stock is deeply golden, the chicken bones are falling apart at the joints when you try to pick them up and the vegetables have turned to mush, about 3 hours.
- Strain the contents of the pot through a colander set over a large bowl; press the bones to get out all of the liquid. Taste for seasoning, adjusting with salt as desired. Ladle the stock into large mugs for sipping, or use as an ingredient in your cooking. Alternatively, you can let the strained stock cool slightly before transferring into quart containers and storing in the refrigerator.
- This chicken stock will keep in the refrigerator for 3 to 4 days or in the freezer for up to 4 months. Heat individual portions in coffee mugs to drink in the morning for breakfast, or use as a base for soups, stews and porridges throughout the week.
EMIRATI STYLE YELLOW CHICKEN STOCK
Great in Middle Eastern soups, masha Allah. I use small chickens because they are tastier. You could use a large chicken but I suggest that you cut it up into fours and then proceed. Original recipe from http://emiraticankitchen.wordpress.com. I use this chicken stock in Recipe #252558, Recipe #418913, Recipe #388925 and sometimes Recipe #418082.
Provided by UmmBinat
Categories < 4 Hours
Time 1h7m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 12
Steps:
- Throughly wash the chickens inside and out. Place in a very large pot. Add enough water to cover the chickens. Bring to a boil. When the water starts boiling remove the accumulating scum.
- Add all of the remaining ingredients.
- Boil until the chicken is done, about 45 minutes.
- Remove the chicken from the stock & strain stock through a sieve to remove spices.
Nutrition Facts : Calories 285.1, Fat 23.1, SaturatedFat 6.7, Cholesterol 62.6, Sodium 2844.3, Carbohydrate 8.5, Fiber 2.2, Sugar 2, Protein 12
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