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Stocks: Chicken |
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| 1 whole chicken, 3 1/2 to 4 pounds, cut into 8 pieces |
| 1 tablespoon plus 1 teaspoon EMERIL'S ORIGINAL ESSENCE |
| 1 1/2 teaspoons salt |
| 1 teaspoon freshly ground black pepper |
| 3 tablespoons olive oil |
| 1 cup chopped onions |
| 2 cups shitake mushrooms, steamed |
| 2 tablespoons chopped garlic |
| 2 bay leaves |
| 1/2 teaspoon dried thyme |
| 1/2 teaspoon dried basil |
| 1/4 teaspoon crushed red pepper |
| 1 cup dry white wine |
| 1 cup EMERIL'S CHICKEN STOCK |
| 1 14 ounce can diced tomatoes |
| 1 pound pasta, cooked according to package directions |
| 1/2 cups grated Parmigiano-Reggiano |
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Season chicken all over with 1 tablespoon Essence, 1 teaspoon salt and ½ teaspoon pepper. Put flour in a medium bowl, season with remaining teaspoon of Essence and dredge the chicken, coating completely. Set aside.
Heat olive oil in a large Dutch oven over medium-high heat. Add the chicken and brown for 3 minutes on each side. Remove chicken from the oil and set aside. Add the onions to the Dutch oven and cook for 3 minutes until translucent, stirring as needed. Add the mushrooms and continue to cook 3 minutes longer. Add the garlic, ½ teaspoon salt, ½ teaspoon black pepper, bay leaves, thyme, basil and crushed red pepper and cook 1 minute longer. Stir in the wine, chicken broth and tomatoes. Add the chicken back to the Dutch oven, bring liquid to a boil, reduce heat to a simmer and cover. Simmer until chicken is very tender, 30 to 40 minutes. Serve over pasta and garnish with cheese and parsley. Makes 6 to 8 servings, about 1 quart sauce |
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| 1 whole chicken, 3 1/2 to 4 pounds, cut into 8 pieces |
| 1 tablespoon plus 1 teaspoon EMERIL’S ORIGINAL ESSENCE |
| 1 1/2 teaspoons salt |
| 1/2 teaspoon freshly ground black pepper |
| 2 tablespoons plus 1/3 cup lemon juice |
| 1/2 cup plus 2 tablespoons flour |
| 1 tablespoons dried rosemary, crushed between your fingers |
| 1/2 teaspoon paprika |
| 3 tablespoons olive oil |
| 1 cup thinly sliced onion |
| 3 cloves garlic, smashed |
| 1 cup EMERIL'S CHICKEN STOCK |
| 1/3 cup honey |
| 1 tablespoon soy sauce |
| 2 tablespoons softened butter |
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Preheat the oven to 350 degrees F.
Season chicken all over with 1 tablespoon Essence, 1 teaspoon salt, ½ teaspoon pepper and 2 tablespoons lemon juice. In medium bowl combine ½ cup of the flour, ½ teaspoon Essence, paprika and rosemary. Dredge the chicken in the seasoned flour and set aside.
Heat the olive oil in a 10- to 12-inch flame proof casserole or sauté pan over medium-high heat. Place the chicken pieces skin side down in the pan and cook until nicely browned on all sides, 2 to 3 minutes per side. Remove from pan and set aside. Add the onions and garlic to the pan and cook until the onions are translucent, about 2 minutes. Return the chicken pieces to the pan and place in the oven. Cook for 20 minutes.
In a 1 quart sauce pan or larger, combine remaining 1/3 cup lemon juice, chicken broth, honey, soy sauce and ½ teaspoon salt. Set over medium high heat and bring to a simmer. In a small bowl, make a paste with remaining 2 tablespoons of flour and the butter. Whisk the butter-flour mixture into the lemon chicken broth and continue to cook until the sauce has thickened slightly, about 1 minute longer.
Remove the chicken from the oven and pour the lemon sauce over the chicken. Return to the oven and cook for 10 minutes longer or until the thighs registers 165 degrees when tested with an instant-read thermometer. Remove chicken from the oven and transfer pieces to a serving platter. Spoon the sauce, onions and garlic into the bowl of a blender. Puree for 1 minute, or until smooth. Transfer the sauce to a gravy boat for serving, or spoon some of the sauce over each piece of chicken. Makes 4 to 6 servings, 2 cups sauce |
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| 3/4 cup vegetable oil |
| 1 cup all purpose flour |
| 1 1/2 cups finely chopped onion |
| 3/4 cup finely chopped green bell pepper |
| 3/4 cup finely chopped celery |
| 2 tablespoons minced garlic |
| 6 cups EMERIL’S CHICKEN STOCK |
| 1/4 teaspoon dried thyme |
| 2 bay leaves |
| 1/2 pound gumbo crabs (about 2, optional) |
| 2 teaspoons Worcestershire sauce |
| 3 teaspoons salt |
| 1/2 teaspoon cayenne |
| 1 12-ounce bottle amber beer |
| 3 teaspoons EMERIL’S ORIGINAL ESSENCE |
| 1 pound medium-size shrimp, peeled and de-veined, (or 1½ pounds diced chicken meat) |
| 1 pound white fish fillet, such as catfish, grouper, snapper or sole, (or 1 pound diced smoked sausage) |
| 2 cups shucked oysters with their liquor, optional |
| 1/4 cup chopped fresh parsley |
| 1/2 cup chopped green onion tops |
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Place an 8-quart stockpot over medium-heat, and add the oil. Allow the oil to heat-up about 5 minutes, then, add the flour to the pot. Stir the oil and flour together using a wooden spoon to form a roux. Continue to stir the roux for 20 to 25 minutes, or until the roux is the color of milk chocolate. Add the onions, peppers, and celery to the roux and stir to blend. Stir the vegetables in the roux for 5 minutes, then, add the garlic to the pot. Cook the garlic for 30 seconds before adding the beer and stock to the pot. Season the gumbo with the thyme, bay leaves, gumbo crabs, Worcestershire, and salt. Bring the pot to a boil, and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and oil that rises to the surface when necessary.
Season the shrimp and catfish each with 1½ teaspoons of the Essence. Stir the shrimp and fish into the gumbo, and cook for 2 minutes. Add the oysters to the pot and cook, stirring often for an additional 5 minutes. Taste and re-season the gumbo if necessary.
Serve with the chopped parsley and green onions for garnish. Makes 10 to 12 servings, 3 quarts |
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| 4 oz shredded mozzarella cheese (1 cup), optional |
| 1 tablespoon olive or vegetable oil |
| 2 large, bone-in chicken breast halves (about 1 ½ lbs), each cut crosswise in half |
| 1 small onion, sliced |
| 1 can (14 ½ oz) diced tomatoes |
| 1 1/4 cups EMERIL’S CHICKEN STOCK or Chicken Broth |
| 1 cup rice |
| 2 tablespoons EMERIL’S ORIGINAL ESSENCE |
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Heat oil in heavy 5-qt saucepot, and cook chicken, skin-side-down, over medium-high heat 5 minutes until skin is well browned. Turn chicken and add onion to pot. Cook 5 minutes longer until other side of breast pieces are browned and onion is tender-crisp. Add remaining ingredients to pot; heat to boiling. Reduce heat to medium-low; cover and simmer 25 minutes or until chicken is cooked through and rice is tender. Makes 4 main-dish servings |
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| 1 3 – 5 pound Roasting Chicken or Fryer |
| 2 tablespoons EMERIL’S CHICKEN RUB |
| 2 cups EMERIL’S ALL NATURAL CHICKEN STOCK |
| Olive oil or Vegetable Oil |
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Preheat oven to 375oF
Clean bird, pat dry and rub outside and inside with olive or vegetable oil. Shake Chicken Rub generously all over the bird, and rub inside cavity as well. Tie legs of chicken together loosely to hold shape. . Place breast side up on rack placed inside large roasting pan. Add 2 cups Emeril’s Chicken Stock to pan. Roast for 50 minutes basting after 20 and 25 minutes with stock and juices. Roast to internal temp of 160oF or till juices run clear. |
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| 2 tablespoons vegetable oil |
| 2 cups chopped onion |
| 1 1/2 cups chopped celery |
| 1 1/2 cups sliced carrots |
| 2 teaspoons EMERIL’S ORIGINAL ESSENCE |
| 2 teaspoons minced garlic |
| 2 quarts (2 boxes) EMERIL’S CHICKEN STOCK |
| 2 cups water |
| 1/4 teaspoon black pepper |
| 1 bay leaf |
| 1 cup orzo pasta |
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Heat oil in a large, heavy pot over medium-high heat.
Add onion, celery, carrots, Essence and cook, stirring over medium-high heat until vegetables are soft, about 5 minutes. Add garlic and cook for 2 minutes.
Add Stock, water, pepper and bay leaf. Stir well and bring to boil.
Reduce heat to medium-low and simmer, uncovered, for 35 minutes.
Add orzo and stir well. Simmer until pasta is cooked through.
Remove the pot from the heat. Ladle into bowls and serve. Makes 10 cups, serving 8 to 12 |
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| 1 3 – 5 pound Roasting Chicken or Fryer |
| 2 tablespoons EMERIL'S CHICKEN RUB |
| 2 cups EMERIL'S ALL NATURAL CHICKEN STOCK |
| Olive oil or Vegetable Oil |
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Preheat oven to 375 F. Clean bird, pat dry and rub outside and inside with olive or vegetable oil. Shake Chicken Rub generously all over the bird, and rub inside cavity as well. Tie legs of chicken together loosely to hold shape. . Place breast side up on rack placed inside large roasting pan. Add 2 cups Emeril’s Chicken Stock to pan. Roast for 50 minutes basting after 20 and 25 minutes with stock and juices. Roast to internal temp of 160oF or till juices run clear. |
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