Quick And Easy Egyptian Chicken Broth Recipes

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.

ANCIENT EGYPTIAN CHICKEN

Steps:

• If using boneless chicken pieces, cut into 1 inch cubes and place in a shallow non reactive container; if using whole birds, butterfly them; combine the ingredients for the marinade in a bowl and pour over the chicken. Cover and marinate in the refrigerator for at least 6 hours or overnight. Bring the meat to room temperature before cooking.
• While the meat is warming to room temp.Prepare a fire in a charcoal grill or preheat your oven broiler (griller) Remove the meat from the marinade, reserving the marinade. You can marinate for up to 48 hours if properly refrigerated.
• If using chicken cubes thread on to skewers. Place the skewers or butterflied or halved birds on the grill rack or a broilerpan and grill or broil until cooked through, basting with reserved marinade while cooking.
• Whole chicken (5-7 pounds) 22 minutes a pound, butterflied whole chicken (3-5 pounds) 45-50 minutes; whole cornish hens (18 -24 oz) 45-55 minutes; breast half, boneless (4 oz) 8-10 minutes a side, (6-8 oz) 10 -15 minutes a side; leg or thigh (4-8 oz) 10-15 minutes a side.

QUICK AND EASY CHICKEN BROTH

Steps:

• Just add everything in a large pot and bring it to a boil -- you can add more water if you like and let it cook for an hour or as much as you like -- you will smell it all over the house -- It smells so good -- and just take out all the solid pieces you put in and you can then shred the chicken and use it in a soup -- or just do whatever you want with the broth -- .

EGYPTIAN CHICKEN PANNE (BREADED FRIED CHICKEN BREASTS)

Steps:

• Take and slice your chicken breasts into thinner slices. (Using a sharp knife, and holding one hand on top of breast, slice across horizontaly giving you a thinner sliced breast. So one breast should yield about 3 thinner pieces or so.).
• Put slices into glass mixing bowl or dish.
• Squeeze the juice of lemon onto chicken slices.
• Add the onion liquid (you can achieve liquid by blending onion in a blender or food processor).
• Add salt & pepper and cover with plastic wrap, put in refrigerator for at least an hour.
• When ready to fry, take a slice and dip into bowl filled with bread crumbs. Do this until all chicken is breaded, setting each slice on a plate. (I sometimes bread ahead of time, putting breaded slices into refrigerator until ready to fry, seems the coating stays alittle better this way.).
• Add oil in a large frying pan, not too much, just enough to cover bottom of each slice.
• Fry until golden brown on each side.

EGYPTIAN BEAN SOUP ( FUL NABED )

Steps:

• Sauté chopped onion in olive oil until almost tender.
• Add carrots, garlic and cumin, cooking briefly.
• Stir in tomatoes, broth, paprika, cayenne, bay leaves, salt and pepper, stirring to mix.
• Cook over medium heat until carrots are tender.
• Mix parsley, lemon juice, and fava beans into soup and heat gently.
• Serve garnished with fresh mint, if desired.