5 Decade Old Romanian Chicken Broth Recipes

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.

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.

HOMEMADE CHICKEN BROTH

Steps:

• Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

OLD FASHIONED CHICKEN SOUP (MADE EASY)

Steps:

• POUR 64 ounces Trader Joe's Organic Free-Range chicken broth into a 4-quart pot; heat to a low gentle boil.
• SNIP 1 tablespoon fresh parsley into broth.
• PULL fresh thyme leaves from stem using thumb and forefinger against the growth direction, to yield about 1 1/2 teaspoons; add to broth.
• ADD 1/4 teaspoon poultry seasoning to broth, along with two pinches (1/8 teaspoon) ground nutmeg, 2 pinches (1/8 teaspoon) ground savory, 1 bay leaf, and 5 whole black peppercorns (or 1/4 teaspoon ground black pepper).
• CHOP 1 large onion into 1/2'' pieces and add to broth; MASH 1 large clove garlic with a garlic press; add to broth.
• MEASURE 1 1/2 cups whole baby carrots; add to broth.
• SLICE rinsed celery into 3/4'' diagonal-cut slices to make 2 cups; add to broth (if fresh mushrooms are desired they may be sliced and added to broth now).
• COVER and simmer broth, vegetables, herbs and seasonings until vegetables are tender yet firm (6 ounces egg noodles may be added now if desired).
• REMOVE skin from rotisserie chicken and meat from bones; coarsely chunk or dice chicken meat into bite-sized pieces to yield 2-3 cups; STIR in chunked chicken until heated; REMOVE bay leaf and peppercorns; SEASON to taste with kosher salt if desired.
• SERVE soup hot in bowls; SAVOR the old-fashioned goodness!

SOUP FOR SICK DAYS (AKA POOR MAN'S POLENTA)

Steps:

• In a medium stockpot, bring chicken broth to a simmer.
• Slowly stir in cornmeal and simmer, stirring often for about 30 minutes or until smooth with a creamy texture.
• This also makes a great soup-base for other soups. You can make it as thin or as thick as you like by adjusting the amount of cornmeal.
• This soup is bland until you add your favorite spices or seasonings. We start with it like this -- perfect for sick days.

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.