Gratineed Chicken Soup With Pink Peppercorns Recipes

Steps:

• Whisk together the buttermilk, 2 tablespoons salt and the chili de arbol in a large bowl or large baking dish. Add the chicken and turn to coat.
• Stir together the flour, garlic and onion powders, paprika and cayenne in a large baking dish. Season generously with salt and pepper.
• Pull the chicken out of the buttermilk, gently shaking off any excess liquid. Dredge the pieces a few at a time in the flour mixture and pat off any excess. Then dip back into the buttermilk and allow any excess to drain off. Dredge again in the seasoned flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the skillet . Put the skillet over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.
• Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time, and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
• Drizzle the fried chicken with the Honey-Pink Peppercorn Sauce.
• Stir together the honey, peppercorns, lime zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature.

Steps:

• Pat chicken dry and season with salt and pepper.
• Heat butter in a 12-inch ovenproof deep heavy sauté pan over moderately high heat until foam subsides, then brown chicken all over, in batches if necessary, 8 to 10 minutes. Transfer to a plate and cover. Pour off all but 1 tablespoon fat from pan.
• Tie parsley, thyme, and bay leaf in cheesecloth to make a bouquet garni, then add to pan with carrots and onions, stirring to coat with fat. Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until liquid is reduced by half, about 3 minutes. Add broth and chicken, skin sides up, with any juices from plate, and simmer, covered, 10 minutes. Add potatoes and salt and pepper to taste and simmer, covered, until chicken is cooked through and potatoes are tender, about 15 minutes.
• Preheat broiler.
• Discard bouquet garni. Stir in crème fraîche, peas, and salt and pepper to taste, then turn chicken in sauce to coat. Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes.

Steps:

• Put chicken pieces in a large stockpot; pour enough water over chicken to cover completely. Add onion, celery, bouillon cubes, basil, parsley, garlic, salt, and pepper to the pot; bring to a simmer over medium-high heat. Cook at a simmer until the chicken is cooked through and tender, about 1 hour.
• Remove and discard celery chunks. Remove chicken to a cutting board to cool; cut as much meat as possible from the bones and chop roughly. Return chicken to stock.
• Stir potatoes, kohlrabi, carrots, and turnip into the soup; cook until the vegetables are tender, about 20 minutes. Add cabbage, corn, green beans, and tomato; cook until the green beans are tender, 7 to 10 minutes more.

Steps:

• Preheat oven to 425 degrees F. Rinse and dry chickens well. Rub the skin with olive oil. Salt and pepper the interior and exterior. Place in the oven and cook for 40 minutes or until juices run clear. Peel 1 yellow and 1 pink grapefruit and remove the sections carefully and reserve. Squeeze the other 4 grapefruits of all their juices and reserve. Peel, clean, and cut vegetables into 1/4 inch pieces. After 25 minutes, add the vegetables to the chicken and continue to cook until ready.
• When chicken is ready, tilt the bird so the juices go into the roasting pan and then caramelize the juices. Degrease and deglaze with the grapefruit juice, scrape the bottom to dissolve the juices and then add the pan juices. Strain the sauce and let sit for 5 minutes, all fat will come to the surface and remove. Place sauce back onto heat, add pink peppercorns and cook at a low simmer for 5 minutes. Check for consistency and seasoning.
• To Serve: Carve the chicken into eighths. Place one piece white and one piece dark meat on each plate. Warm the sections of grapefruit in the sauce and arrange around the chicken. Spoon sauce over entire presentation.

Steps:

• Set a large soup pot over medium-high heat. Add the chicken thighs, skin side down, and season with salt. Cook for 3 to 4 minutes on each side, until golden, stirring them around a little so the meat won't stick to the bottom. (Be careful not to burn yourself with the sizzling chicken fat.).
• Remove the chicken from the pot and set aside on a plate. Pour out and discard the excess fat from the pot. Lower the heat to medium-low. Melt the butter in the pot, add the garlic and onions, season with salt, and stir. Cover and cook for 25 minutes, stirring from time to time to avoid colouring, until the onions are very soft.
• While the onions are cooking, remove the skin from the chicken thighs- don't worry if you can't remove all of it. When the onions are soft, add the flour, if using, and stir to blend. Add the chicken, bay leaves, wine, and stock. Grind the peppercorns with a mortar and pestle or spice grinder, or by crushing them on a cutting board with a rolling pin. Reserve 1 teaspoon for garnish, and add the rest to the pot. Bring the soup to a simmer, cover, and cook for 30 to 35 minutes, until the chicken is cooked through. Let it simmer for 20 more minutes, uncovered. (The recipe can be made a day ahead up to this point. Let cool, cover, and refrigerate. The next day, skim the chicken fat from the surface.).
• Preheat the oven on the broiler setting. Remove the chicken thighs from the pot and bone them with a fork and knife. Discard the bones and any remaining strips of skin, and cut the meat into bite-size chunks. Return the meat to the pot, stir, taste the broth, and adjust the seasoning. Ladle the soup into ovenproof bowls or soup plates, top each with a slice of bread, and sprinkle with grated cheese.
• Put the bowls under the broiler for a few minutes, watching them closely, until the cheese is melted, bubbly in places, and lightly golden. (If your oven isn't large enough to accommodate all the bowls, work in batches: the first bowls will be a bit less hot than the last, but still hot enough.) Sprinkle with the reserved peppercorns and serve: set each bowl on a folded napkin if your table needs to be protected from heat, and warn your guests that the bowls and soup will be very hot.

Steps:

• Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick. Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes. Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley. Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach. Photograph by Antonis Achilleos

Steps:

• In a large saucepan over medium heat, melt the butter and oil together. Add the onion slices, sugar, thyme, salt, and black pepper. Cook the onions, stirring occasionally, for 30-35 minutes. The onions will turn medium golden brown. Add the flour to the onions and stir it through, allowing it to cook for about 90 seconds.
• Turn the heat to medium-high and add the beef broth and wine. Bring the soup to a quick simmer, and then reduce the heat to low and continue simmering it, covered, for 30 minutes.
• To make the croutons, broil the bread slices on low for about 3 minutes on each side. Don't allow the bread to brown yet, just dry it out enough to give the surface a rough texture. Rub the dried bread on both sides with the cut side of the raw garlic clove, and then brush evenly with the oil. Return the bread to the broiler and toast it for 2 minutes on each side, until it turns golden brown.
• Preheat the oven to 450°F Place the ovenproof soup crocks on a baking sheet for safety and easy handling. Ladle the onion soup into the crocks and place 2 croutons onto the surface of the soup in each bowl. Divide the cheese between the bowls, evenly sprinkling it on top of the croutons. Bake the soup, on the baking sheet, for 12-15 minutes, until the cheese becomes hot, slightly browned, and bubbly. Serve hot.

Steps:

• Season chicken legs generously with salt and pepper. Pour olive oil into a Dutch oven or similar pot over medium-high heat. Add chicken legs and brown well, about 3 minutes per side. Remove and set aside. Add diced yellow onion and cook, stirring frequently, until browned and softened, about 5 minutes. Add carrots, celery, bay leaf and clove and return chicken to pot.
• Add 10 cups water and 1 tablespoon kosher salt. Bring to a boil. Reduce heat to a simmer and cook until chicken is tender, but not falling off the bone, about 1 hour. Turn off heat and skim fat from surface of broth. (May be prepared up to this point several hours ahead, or up to a day in advance, and refrigerated.)
• While chicken is cooking, prepare the green garlic shoots: peel tough outer layers and roots, then rinse well. Split shoots lengthwise and chop both white and tender green parts. Set aside.
• Make the tomatillo salsa: drain diced white onion and transfer to a small bowl. Add tomatillo, jalapeño, lime juice and a little salt and stir together.
• Just before serving, reheat soup, add chopped green garlic to pot and simmer 5 minutes. To serve, put one chicken leg in each bowl (alternatively, remove meat from bone and shred) and ladle soup over it. Pass tomatillo salsa and lime wedges at the table.