CHICKEN SOUP WITH MATZO BALLS
Provided by Ron Ben-Israel
Time 15h
Yield 8 to 12 servings
Number Of Ingredients 22
Steps:
- For the chicken stock: Place the chicken bones, garlic, celery, carrots, onions, parsley, salt, peppercorns, cloves and bay leaves in a 10-quart or larger pressure cooker. Pour in about 16 cups water to just cover ingredients by 1 inch. Add more water if necessary but do not fill more than two-thirds of the pot. Cover and lock the lid. Bring to pressure according to manufacturer's instructions. (If the cooker has two levels of pressure, cook on the lowest.) Adjust the heat to maintain pressure, and cook for 45 minutes.
- Let the pressure subside by itself (natural method), or if in a rush, run cold water over the lid for a few minutes.
- Strain the liquid through a colander lined with layers of cheesecloth. Discard the solids.
- Cool uncovered and refrigerate overnight until the fat floats and solidifies. Remove the fat and save a small amount for matzo balls.
- Storage: Refrigerate up to 4 days. Important to bring to a rolling boil for at least 1 minute before using. Freeze up to 6 months.
- For the matzo balls: In a mixing bowl, whisk together the seltzer, schmaltz, salt, pepper and eggs. Then in a separate bowl, add the baking soda to the matzo meal and mix together. Next, add the matzo meal mixture into the egg mixture while stirring to a loose consistency. It will look watery, like a loose porridge. If it becomes too thick, either don't add the full amount of matzo meal or add a bit more seltzer. Cover and refrigerate for 1 hour.
- Fill a large pot with water and salt and bring to a simmer. With wet hands, roll out balls and gently drop to the water. Simmer until tender, light and fluffy in the center, 45 to 60 minutes. (To test centers, insert a toothpick, which should slide easily all the way through.) Allow to cool in the water undisturbed. Refrigerate in the cooking liquid or transfer to chicken soup.
- Serve with assorted garnishes.
CHICKEN MARIA
Make and share this Chicken Maria recipe from Food.com.
Provided by Brookelynne26
Categories Very Low Carbs
Time 3h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse chicken and pat dry with a paper towel. Soak chicken breasts in the eggs for at least 1 hour. Drain and roll in the breadcrumbs to coat.
- Preheat oven to 350°F.
- In a large skillet over medium heat, brown the chicken in melted butter and place in an 8x8 inch baking dish. Combine the mushrooms, lemon juice, wine, and broth in a medium bowl. Pour mixture over the chicken and top with slices of cheese. Cover with foil and bake 45 to 60 minutes, or until chicken is cooked thru and tender.
GREEK FETA CHICKEN
Feta cheese takes this chicken and potatoes dinner over the top with a bit of tangy saltiness. Serve with a side salad tossed with pepperoncinis, black olives and reduced-fat balsamic vinaigrette. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first 5 ingredients. Transfer to a 13x9-in. baking dish coated with cooking spray., Cover and bake at 400° for 40 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until chicken juices run clear and potatoes are tender.
Nutrition Facts : Calories 316 calories, Fat 12g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 767mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN MARSALA WITH MUSHROOMS AND GARLIC
Make and share this Chicken Marsala With Mushrooms and Garlic recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine the flour, salt, and pepper; add the diced chicken and toss gently to coat thoroughly.
- Heat a large skillet over medium heat.
- Add 1 tablespoon oil and the butter and let the butter melt.
- Add the chicken and cook for several minutes on each side until it is brown and cooked partially through.
- Remove the chicken from the pan and set aside.
- Add the remaining oil to the same pan (no need to clean pan); saute the mushrooms and garlic for 1 minute, then add the wine, broth, and lemon juice.
- Bring the liquid to a low boil, scraping any bits of chicken form the bottom of the pan.
- Simmer the mixture for about 10 minutes, until the mushrooms are tender and the liquid is reduced and slightly thickened.
- Add the chicken back to the pan, spoon the sauce over it, and cook it for 3-5 minutes until the chicken is just cooked through.
- Season it with additional salt, if needed, and sprinkle the chicken with parsley before serving.
Nutrition Facts : Calories 282.9, Fat 8.2, SaturatedFat 2.3, Cholesterol 77.7, Sodium 258.9, Carbohydrate 7.8, Fiber 0.6, Sugar 1.7, Protein 26.2
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