5 Decade Old Romanian Chicken Broth Recipes

CHICKEN GHIVECI (ROMANIAN BRAISED CHICKEN)

Steps:

• heat oil in large wok or casserole pan until hot enough to cook.
• add onions and garlic stir frying 1 min until soft.
• add bell pepper and stir fry for 1 minute
• add chicken cut ups and brown both sides 10-13 minutes.
• add rest of ingredients, stir fry for 1 min then cover and cook for 40-45 mins until the chicken looks cooked and there's no blood when pierced by a fork near the bones.
• garnish with thyme or rosemary (optional) and serve with bread or rice.

BETTY CROCKER'S CLASSIC CHICKEN BROTH

Steps:

• Place in a kettle the chicken and cold water; cover and bring is slowly to boil.
• Remove scum and add the remaining ingredients.
• Cover and simmer gently for 3 hours, removing the scum occasionally.
• Strain, chill, remove fat, and strain again.
• Store in covered jars in refrigerator; the layer of fat on top will help preserve the stock, but it must be skimmed off before heating stock for use in soups and sauces.
• Optional, to clarify stock: for each quart, beat together 1 egg white and 1 Tbsp cold water; add with pieces of broken egg shell, stirring until stock boils; boil for 2 minutes then let stand off heat for 20 minutes; strain through double cheesecloth.

BROEDLAEWEND (ROMANIAN BEEF SOUP)

Steps:

• Saute onion in oil for 10 minutes.
• Add meat and saute for 5 minutes.
• Add broth and simmer for 1 hour.
• Add potatoes, salt, pepper and bay leaves. Simmer for 20 minutes.
• Remove Bay Leaves
• Remove 1/2 cup broth from the soup and slowly stir in the flour, add the flour mixture to the soup.
• Simmer for 3 minutes.
• Add vinegar, cream and parsley.
• Stir, remove from heat and serve.

ROMANIAN SOUR CREAM CHICKEN

Steps:

• Clean chicken and cut into pieces.
• Brown pieces in hot butter in heavy frying pan, then remove chicken to casserole.
• Reheat butter in pan and add flour, blending carefully. Heat and stir until mixture is light brown. Cool roux thoroughly. Will not curdle if roux is cooled before sour cream is added.
• Add sour cream slowly, mix well and simmer for a few minutes. Pour this over chicken in casserole. Add mushrooms, seasonings, parsley and scallions (green tops and all) and water. Sprinkle paprika over mixture.
• Cover tightly, place in a 325 degree oven and cook for 1 1/2 hours, or until chicken is tender.
• The sauce that is made is VERY thin, so I would make a larger roux, or at the end add a thickener.

RUMANIAN (ROMANIAN) GHIVETCH

Steps:

• Preheat oven to 350°F.
• Layer the vegetables in an ungreased 3-4 quart casserole, sprinkling each layer with salt and pepper.
• Heat broth, olive oil and garlic in a small pan.
• Pour over the vegetables.
• Sprinkle with dill.
• Cover and bake until all vegetables are tender, about 1 hour.
• Let cool to lukewarm before serving.

LITTLEMAFIA'S ROMANIAN MEATBALLS SOUP

Steps:

• To make the meatballs, mix together all the ingredients. Then take a little of this mixture and make little balls (the size that you like - my mom makes them quite big while I prefer them small).
• Fry the chopped onion in oil .
• Add the chopped or grated onion,carrot,parsley and celery root.
• Add the water , salt and leave to boil for 10 - 15 minutes, then add the meatballs to the soup, one by one.
• Simmer until the meatballs rise - about 30-45 minutes .
• Add the parsley .
• Turn off the heat and cover for 15 minutes.
• This step is optional :In a separate bowl, mix 2 egg yolks with the sour cream. Add the egg/sour cream mixture into the soup.
• To season the soup add fresh lemon juice - adjusting to taste.
• Add the chopped parsley,the celery and the lovage leaves.
• Serve with sour cream.

MASTER RECIPE FOR BASIC STOCK (JULIA CHILD)

Steps:

• Place the meat and bones in a stockpot and add cold water to cover them by 2 inches. Set over moderate heat. As the liquid comes slowly to a simmer, scum wills tart to rise. Remove it with a spoon or ladle for 5 minutes or so, until it almost ceases to accumulate.
• Add all the ingredients to the left, tying the herbs up in an herb bouquet with cheesecloth. Add more water if the liquid does not cover the ingredients by a full inch. When the liquid is simmering again, skim as necessary. Partially cover the kettle, leaving a space of about 1 inch for steam to escape.Maintain at a very quiet simmer for 4-5 hours. Skim occasionally.
• To degrease, set the pot in the refrigerator until the fat has hardened on the surface and can be scraped off.