Blond Chicken Broth Recipes

EASY GRAVY

Steps:

• Melt butter in pan over medium heat.
• Add flour, stirring constantly for 2 minutes, you want the mixture to turn light brown but not burn.
• Add broth, salt and pepper and continue to stir for 3 minutes, sauce should be getting thicker.
• Move to serving bowl.
• Enjoy.

MY CHICKEN BROTH-BRAISED BABY TURNIPS

Steps:

• Peel the turnips and put them in a large bowl with the sugar and pinch of fine salt. Toss to coat the turnips thoroughly.
• In a large pot, melt the butter. When it is blond and foamy, add the turnips to the pot in a single layer and brown on all sides. When they are golden brown, add a third of the chicken broth and cook, covered, over low heat until the broth has been completely absorbed. Repeat a second and then a third time: When this is done, the turnips are cooked. (Turnips should never be left dry in the pot. If the broth reduces too quickly, add a bit of water when necessary.)
• Drizzle with a few spoons of chicken jus or olive oil and bring to a simmer. When it begins to bubble, sprinkle with parsley and serve immediately.

BLONDE CHILI

Steps:

• Sauté the chicken breast, garlic, onion and green pepper in oil until chicken is cooked through.
• Rinse and drain beans/peas. Add beans, chicken broth, green chilis and seasonings to pot. Simmer for 10 minutes. Stir in enough flour until chili is thickened to desired consistency and add salt and pepper to taste. If chili is too thick, thin it out with more chicken broth.
• Serve hot.

MICHELLE'S BLONDE CHICKEN CHILI

Steps:

• In a large skillet over medium-high heat, place the vegetable oil and chicken. Cook the chicken, stirring occasionally, until all pieces are evenly brown. Stir in the onions. Cook until translucent. Drain mixture and set aside.
• In a large saucepan over medium heat, bring the chicken broth and green chile peppers to a boil. Stir in 3 cans great northern beans, garlic powder, cumin, oregano, cilantro and crushed red pepper. Stir in the chicken and onion mixture, and reduce heat. Simmer 30 minutes or longer, adding additional beans from the remaining cans for a thicker consistency as desired.

BLOND CHICKEN BROTH RECIPE

Steps:

• Put chicken bones, onions, carrots, celery, bay leaf, thyme, parsley, peppercorns, and 6 quarts water in a large soup pot and bring to a boil. Reduce the heat to a gentle simmer. Skim off and discard any foam that has risen to the surface. Simmer, uncovered, for 2 hours, skimming frequently. Strain the broth through a fine-mesh sieve and cool to room temperature. Skim the fat from the surface and use immediately, or refrigerate for up to 3 days or freeze for future use (the fat will rise to surface and congeal).

ROUX AND GRAVY

Steps:

• Remember making roux in class? You heat the oil or fat or butter in a skillet. Once hot, add the flour and whisk while it cooks. This will thicken up and is your roux. It will brown in about 1-2 minutes.Then add your liquids. In this case, broth or a combination of broth and milk. Stir as it thickens on a medium low heat.
• If you need more, just remember to keep the fat to flour ratio even. Using drippings from a roast will make a fabulous gravy! Just add the flour to the drippings to make the roux, (whisking and browning) then add beef or chicken broth, depending on what meat you roasted, heating until thickened. Have fun!
• You can saute sliced onions or mushrooms for the gravy. Or perhaps you have a special recipe that just needs thickening. Just remember your roux basics and you can thicken any sauce you want!