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Hair Health: The Manic Monday Dinner Ideas for the Girl on the Go

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TUESDAY
With the leftover carcass, you can make a lovely chicken stock and use it as the base for a lovely soup. FYI, though making a stock takes little preparation, it can take awhile, so plan accordingly. I always start my stock, as soon as I finish dinner Monday night, so Tuesday I am good to go with making my soup.

Bobby Flay’s Chicken Stock Recipe

source: foodnetwork.com

Ingredients
(Yields about 6 cups)

  • 4 pounds chicken bones, chopped
  • 3 large Spanish onions, quartered (skin left on)
  • 1/2 head celery, coarsely chopped
  • 2 large carrots, coarsely chopped
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 bay leaves
  • 1/4 cup whole peppercorns
  • Small bunch flat-leaf parsley, stems only
  • 6 sprigs fresh thyme

Directions
Preheat oven to 450 degrees F.

Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.

Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.

For more on this Recipe: Bobby Flay’s Chicken Stock Recipe
Recipe courtesy of Bobby Flay and foodnetwork.com

Jeff Mauro’s Chicken Lemon Orzo Soup

source: foodnetwork.com


source: foodnetwork.com

Ingredients
(Serves 8 to 10)

  • 2 tablespoons olive oil
  • 3 celery stalks, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 2 shallots, diced
  • 1/4 cup dry sherry
  • 1 gallon good chicken stock
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 chicken breasts, bone-in, skin on
  • Zest of 2 lemons
  • 1 cup fresh lemon juice
  • 3 tablespoons butter
  • 1 cup orzo, cooked until al dente according to package directions
  • 1/4 cup fresh tarragon leaves, chopped
  • Lemon wedges, for garnishing
  • Butter crackers, such as Ritz, for garnishing

Directions
In an 8-quart soup pot, heat the oil over medium heat. Add the celery, carrots, garlic and shallots, and sauté until just tender, 5 to 8 minutes. Deglaze with the sherry, and then add in the stock, bay leaves and thyme. Add in the chicken, bring to a simmer and cook until the chicken is cooked through, 15 to 20 minutes. Remove the chicken and let it cool. Simmer the soup for 10 minutes more. Season, and remove the thyme and bay leaves.

Shred the cooled chicken. Add any accumulated juices from the chicken plate back to the pot along with the lemon zest and juice. Add in the butter and adjust seasoning.

Portion the orzo and shredded chicken into 4 bowls. Ladle the soup over and garnish with the tarragon and a lemon wedge. Serve with a ton of butter crackers.

For more on this Recipe: Jeff Mauro’s Chicken Lemon Orzo Soup
Recipe courtesy of Jeff Mauro and foodnetwork.com

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