MOTHER'S BROTH
Although this turkey (or chicken) broth is time-consuming to make, it really does benefit from simmering on the stove for hours. The whole heads of garlic mellow into deep sweetness, giving the broth an authentic Italian flavor.
Yield Makes about 3 1/2 qt
Number Of Ingredients 9
Steps:
- Cut meat into large pieces, cracking bones in 2 or 3 places with a large heavy knife or cleaver. Put pieces in an 8- to 10-quart pot, then add cold water (6 quarts) and bring to a simmer, skimming froth.
- Add remaining ingredients and cook at a bare simmer (do not let boil), partially covered, stirring and skimming occasionally, 12 hours. Keep liquid 2 to 3 inches above solids by adding boiling water as necessary.
- Pour broth through a fine-mesh sieve into a large bowl, discarding solids. (Or ladle broth through sieve for a clearer broth.) Skim off and discard fat.
MY MOTHER'S CHICKEN SPAGHETTI
In 1975, Craig Claiborne, then editor of The Times' food department, shared his favorite childhood dish with readers. "A few weeks ago we were interviewed on the McCanns' At Home Program on station WOR, and when the subject veered around to childhood foods, we described in some detail the dish that had given us most pleasure in early youth and adolescence and still gives us comfort as we approach senility. It was a family creation known as chicken spaghetti. It consisted of spaghetti or spaghettini and sometimes vermicelli baked in a casserole, layered with a tomato and cream sauce, a meat sauce, boneless chicken and two kinds of grated cheese. It was almost always served when large numbers were invited for special occasions. Subsequent to the program we received numerous requests for the recipe and discovered with some astonishment that we had somehow never had occasion to use it in a story."
Provided by Craig Claiborne
Categories pastas, poultry, main course
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- Place the chicken with neck, gizzard, heart and liver in a kettle and add chicken broth to cover and salt to taste. Bring to the boil and simmer until the chicken is tender without being dry, 35 to 45 minutes. Let cool.
- Remove the chicken and take the meat from the bones. Shred the meat, cover and set aside. Return the skin and bones to the kettle and cook the stock down 30 minutes or longer. There should be four to six cups of broth. Strain and reserve the broth. Discard the skin and bones.
- Meanwhile, put the tomatoes in a saucepan and cook down to half the original volume, stirring. There should be one and one‐half cups.
- Melt three tablespoons of butter in a saucepan and add the flour, stirring to blend with a wire whisk. When blended and smooth, add one cup of the reserved hot broth and the cream, stirring rapidly with the whisk. When thickened and smooth, add the nutmeg, salt and pepper to taste. Continue cooking, stirring occasionally, about 10 minutes. Set aside.
- If the mushrooms are very small or button mushrooms, leave them whole. Otherwise, cut them in half or quarter them. Heat one tablespoon of butter in a small skillet and add the mushrooms. Cook, shaking the skillet occasionally and stirring the mushrooms until they are golden brown. Set aside.
- Heat three tablespoons of butter in a deep skillet and add the onion. Cook, stirring, until wilted. Add the celery and green pepper and cook, stirring, about five minutes. Do not overcook. The vegetables should remain crisp‐tender.
- Add the garlic, beef and pork and cook, stirring and chopping down with the edge of a large metal spoon to break up the meat. Cook just until the meat loses its red color. Add the bay leaf and red pepper flakes. Add the tomatoes and the white sauce made with the chicken broth. Add the mushrooms.
- Cook the spaghetti or spaghettini in boiling salted water until it is just tender. Do not overcook. Remember that it will cook again when blended with the chicken and meat sauce. Drain the spaghetti and run under cold running water.
- Spoon enough of the meat sauce over the bottom of a five‐ or six‐quart casserole to cover it lightly. Add about one‐third of the spaghetti. Add about one‐third of the shredded chicken, a layer of meat sauce, a layer of grated Cheddar cheese and another layer of spaghetti. Continue making layers, ending with a layer of spaghetti topped with a thin layer of meat sauce and grated Cheddar cheese.
- Pour in up to two cups of the reserved chicken broth or enough to almost but not quite cover the top layer of spaghetti. Cover and let the spaghetti stand for four hours or longer. If the liquid is absorbed as the dish stands, add a little more chicken broth. Remember that when this dish is baked and served, the sauce will be just a bit soupy rather than thick and clinging.
- When ready to bake, heat the oven to 350 degrees. (One of the stipulations in the original recipe for this dish is that the spaghetti including all the ingredients be combined at least four hours before baking, but it's not necessary.)
- Place the spaghetti casserole on top of the stove and bring it just to the boil. Cover and place it in the oven. Bake 15 minutes and uncover. Bake 15 minutes longer or until the casserole is hot and bubbling throughout and starting to brown on top. Serve immediately with grated Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 17 grams, Carbohydrate 40 grams, Fat 39 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 19 grams, Sodium 863 milligrams, Sugar 6 grams, TransFat 1 gram
INSTANT POT CHICKEN BROTH
Keep this simple recipe for chicken broth on hand, and have a nourishing base for soups and sauces ready in (almost) an instant.
Provided by Shira Bocar
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h40m
Yield Makes 2 1/2 quarts
Number Of Ingredients 8
Steps:
- Combine chicken, carrots, celery, onion, parsley, bay leaf, peppercorns, and salt in a 6-quart Instant Pot. Add 10 cups water and bring to a simmer on "Sauté" set to high; skim foam from surface.
- Secure lid and switch to "Pressure Cook" setting; adjust pressure to high and set timer for 45 minutes. Once cycle is complete, quick-release pressure manually. Once the steam has been released, carefully remove lid and let cool slightly.
- Strain broth through a fine-mesh sieve (discard solids); skim rendered fat from surface with a spoon and let cool to room temperature. Broth can be refrigerated up to 3 days or frozen up to 3 months.
GRANDMOTHER'S CHICKEN 'N' DUMPLINGS
While I was growing up, my grandmother could feed our whole big family with a single chicken-and lots of dumplings. -Cathy Carroll, Bossier City, Louisiana
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.
Nutrition Facts : Calories 310 calories, Fat 9g fat (2g saturated fat), Cholesterol 114mg cholesterol, Sodium 981mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
More about "mothers broth recipes"
9 HEALTHY SOUP RECIPES FOR BREASTFEEDING MOMS - BIRTH EAT LOVE
From birtheatlove.com
Estimated Reading Time 9 mins
- Chicken Soup for Breastfeeding. There is so much nourishment in bowl of chicken soup! Chicken soup is a traditional comfort food that is known to help with healing and boosting the immune system.
- Butternut Squash and Carrot Soup. Carrots are another food that is considered beneficial for breastfeeding moms. This slow cooker soup is super easy and nourishing.
- Creamed Fennel and Cauliflower Soup (Paleo & Vegan) This super creamy soup is dairy free and contains the galactagogues fennel making it perfect for breastfeeding moms.
- Sweet Potato Black Bean Tortilla Soup (Gluten free & Vegan) Sweet potatoes and black beans are foods that can help boost milk supply. This recipe is made on the stove in about 50 minutes, but I imagine it would also come out great in the slow cooker.
- Instant Pot Moroccan Chickpea Stew. This soup is technically a stew, so it’s thicker and hearty than some of the other recipes. It includes a powerhouse of nourishing foods that will help you produce more breast milk.
- Vegan Slow-Cooker Detox Coconut Soup. This vegan coconut soup is so simple and easy to make, yet nourishing and delicious. It includes coconut milk which is high and lauric acid and essential for breast milk supply.
- Slow Cooker Curried Lentil Soup. Lentils are another great food to add to your breastfeeding diet. This delicious soup is full of real food ingredients and is gluten free and vegan.
- Chinese soup for breastfeeding mothers. Did you know that in Asian cultures there is a long tradition of nourishing breastfeeding women with soup? It is thought that mothers need to be given special care during the postpartum period.
- Malunggay Soup for Breastfeeding. Have you tried Filipino food to increase breast milk? In the Philippines, Moms rave about a soup called chicken tinola for boosting milk supply.
MOM'S TURKEY SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (44)Calories 318 per serving
HOME - MOTHERS RECIPE
From mothersrecipe.com
MRS. TRAN’S PHO BROTH RECIPE WITH FLANK STEAK - QUI …
From foodandwine.com
31 RECIPES THAT ARE PERFECT FOR MOTHER’S DAY LUNCH OR …
From foodnetwork.com
CHICKEN FEET BONE BROTH RECIPE – MOTHER EARTH NEWS
From motherearthnews.com
TRADITIONAL JEWISH CHICKEN SOUP RECIPE | JEWISH PENICILLIN
From whatscookingamerica.net
MEATBALLS IN BROTH, MY MOTHERS RECIPE - THE PERKS OF BEING US
From theperksofbeingus.com
4.7/5 (3)Category Stove TopCuisine Stove TopTotal Time 1 hr 30 mins
MOTHER'S DAY RECIPES
From allrecipes.com
24 LAMB RECIPES FOR SPRING - SIMPLY RECIPES
From simplyrecipes.com
MOTHERS BROTH – MOTHERS MYLK
From mothersmylk.co
60 MOTHER'S DAY RECIPES YOUR MOM WILL LOVE - TASTE OF HOME
From tasteofhome.com
HOW TO MAKE BONE BROTH (3 WAYS!) | WHOLESOME YUM
From wholesomeyum.com
7 SOUPS TO REPLENISH AND REJUVENATE THE POSTPARTUM BODY
From healthline.com
18 RECIPES THAT START WITH CHICKEN BROTH - SOUTHERNLIVING.COM
From southernliving.com
CHICKEN BONE BROTH FOR YOUR HOLIDAY COOKING | MOTHER'S MARKET
From mothersmarket.com
9 EASY BROTH RECIPES - NOURISHED KITCHEN
From nourishedkitchen.com
HOW TO MAKE BROTH FOR DELICIOUS HOMEMADE SOUPS AND MORE
From bhg.com
VELOUTE RECIPE (CLASSIC FRENCH MOTHER SAUCE) | KITCHN
From thekitchn.com
A BASE BONE BROTH RECIPE FOR CULINARY RIFFING - MOTHER …
From motherearthnews.com
You'll also love