CHICKEN MATZO BALL STEW RECIPE - NYT COOKING
Matzo balls spiced with ginger and nutmeg transform this hearty, earthy stew into a nourishing one-pot dinner, reminiscent of chicken and dumplings but much lighter and simpler to make. The process of chilling the broth and skimming the fat is the only part requiring much attention, but it also means that this meal can be made almost entirely ahead of time. You can use the skimmed fat to add more flavor to the matzo balls, but if you don’t have the time, just use olive oil instead, or buy some schmaltz. If you have leftover Thanksgiving turkey, you can also use it here in place of the chicken, and skip Step 1. Just add enough stock so that the stew is the consistency you like.
Provided by Joan Nathan
Total Time 4 hours 30 minutes
Yield 6 servings
Number Of Ingredients 17
Steps:
- Start the stew: Set a large (5-quart) heavy pot over medium-high heat, add the oil and then the onion, celery and turnip, and season with salt. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the chicken and cover with 5 cups of water, or enough to almost cover the chicken. Bring to a boil, reduce heat to maintain a simmer, and simmer for about 30 minutes, skimming any scum that rises. Cool, cover and refrigerate for at least a few hours, but ideally overnight. Scrape off and reserve 2 tablespoons chicken fat from the surface of the soup for the matzo ball mix. Freeze any remaining fat for another use. (You can substitute 2 tablespoons vegetable oil if you prefer.)
- Meanwhile, make the matzo ball mix (at least 3 hours before serving): Stir together the eggs, schmaltz or oil, stock, matzo meal, nutmeg, ginger and parsley in a large bowl until well mixed. Season with 1 teaspoon salt and a few grinds of pepper. Cover and refrigerate until chilled, about 3 hours, or overnight.
- About 45 minutes before serving, finish the stew: Using your hands, break the chicken pieces into large-bite chunks, removing skin and bones as you go. Put the chicken back into the pot, bring to a boil, then reduce the heat and add the carrots and peas. Season to taste with salt and pepper.
- Add heavy spoonfuls of the matzo ball mix to the top of the soup. (You should have about 18 balls.) Cover and simmer until the matzo balls are cooked through, about 20 minutes. Serve topped with fresh dill or parsley.
CHICKEN SOUP RECIPE | INA GARTEN | FOOD NETWORK
Ina Garten uses rich homemade stock to make her Chicken Soup recipe from Barefoot Contessa on Food Network; she serves it with matzo balls for ultimate comfort.
Provided by Ina Garten
Total Time 1 hours 35 minutes
Prep Time 30 minutes
Cook Time 1 hours 5 minutes
Yield 10 servings
Number Of Ingredients 22
Steps:
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
- To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season, to taste, and serve as is, or ladle each serving over 2 warm Matzo Balls.
- Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
- Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.
More about "chicken ball recipe recipes"
KOREAN STYLE CHICKEN RECIPE | JAMIE OLIVER CHICKEN RECIPES
Spice up your weekend with my addictively tangy Asian-inspired roast, featuring an amazing sticky kimchi marinade and a vibrant slaw. Load it all up in my beautifully light and fluffy coconut bao for the perfect mouthful. It’s going to get messy!
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 810 calories per serving
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 810 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Toast the sesame seeds in a dry frying pan for 3 to 5 minutes, or until golden and nutty.
- Put the kimchi, gochujang, soy sauce, rice vinegar and 2 tablespoons of the sesame seeds into a blender, and whiz until smooth.
- Place the chicken in a snug-fitting baking tray. Pour one third of the marinade over the chicken and rub it in to all the nooks and crannies. Roast for 1 hour 20 minutes, or until everything is gnarly and cooked through.
- Add the honey to the remaining marinade and blitz until combined. Pour half into a small bowl and set aside – this will be your dipping sauce. Keep the rest of the sauce for your glaze.
- For the buns, cut out 12 x 8cm squares of greaseproof paper and rub each one with a little sesame oil to stop the buns sticking. Pour the coconut milk into a large mixing bowl, then add the flour and a good pinch of sea salt. Start mixing with a fork then get in there with your hands and knead until you have a soft, smooth dough – or do all this in a food processor.
- Tip the dough onto a flour-dusted work surface and roll into a sausage shape. Quarter it, then cut each piece into three to make 12 even-sized pieces and roll each into a ball. One-by-one, with a rolling pin, roll the balls into 10cm x 12cm ovals. Lay an oiled chopstick across the middle like a hinge, fold the dough in half and pull the chopstick out. Place each bun on a little rectangle of greaseproof paper ready for steaming.
- Remove the chicken from the oven and turn it off. Spoon over the reserved glaze to create another sticky layer and sprinkle over the remaining sesame seeds. Transfer to a plate and return to the oven to keep warm and tighten up the glaze while you cook the buns.
- Working in batches, place the buns on their greaseproof squares into a large bamboo steamer and pop the lid on. Place the steamer over a large frying pan or wok filled with 300ml of boiling water and steam for 8 to 10 minutes, or until fluffy and cooked through.
- For the slaw, scrub the carrots, trim the spring onions and chillies (deseed if you like), bok choi and cabbage. Finely zest and juice the limes into a serving bowl, add a little sesame oil and a good pinch of gochugaru. Finely chop all the slaw ingredients, drop them into the dressing bowl and toss with your hands to dress.
- Shred the chicken and serve with the coconut buns, slaw and remaining sauce.
See details
KOREAN STYLE CHICKEN RECIPE | JAMIE OLIVER CHICKEN RECIPES
Spice up your weekend with my addictively tangy Asian-inspired roast, featuring an amazing sticky kimchi marinade and a vibrant slaw. Load it all up in my beautifully light and fluffy coconut bao for the perfect mouthful. It’s going to get messy!
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 810 calories per serving
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 810 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Toast the sesame seeds in a dry frying pan for 3 to 5 minutes, or until golden and nutty.
- Put the kimchi, gochujang, soy sauce, rice vinegar and 2 tablespoons of the sesame seeds into a blender, and whiz until smooth.
- Place the chicken in a snug-fitting baking tray. Pour one third of the marinade over the chicken and rub it in to all the nooks and crannies. Roast for 1 hour 20 minutes, or until everything is gnarly and cooked through.
- Add the honey to the remaining marinade and blitz until combined. Pour half into a small bowl and set aside – this will be your dipping sauce. Keep the rest of the sauce for your glaze.
- For the buns, cut out 12 x 8cm squares of greaseproof paper and rub each one with a little sesame oil to stop the buns sticking. Pour the coconut milk into a large mixing bowl, then add the flour and a good pinch of sea salt. Start mixing with a fork then get in there with your hands and knead until you have a soft, smooth dough – or do all this in a food processor.
- Tip the dough onto a flour-dusted work surface and roll into a sausage shape. Quarter it, then cut each piece into three to make 12 even-sized pieces and roll each into a ball. One-by-one, with a rolling pin, roll the balls into 10cm x 12cm ovals. Lay an oiled chopstick across the middle like a hinge, fold the dough in half and pull the chopstick out. Place each bun on a little rectangle of greaseproof paper ready for steaming.
- Remove the chicken from the oven and turn it off. Spoon over the reserved glaze to create another sticky layer and sprinkle over the remaining sesame seeds. Transfer to a plate and return to the oven to keep warm and tighten up the glaze while you cook the buns.
- Working in batches, place the buns on their greaseproof squares into a large bamboo steamer and pop the lid on. Place the steamer over a large frying pan or wok filled with 300ml of boiling water and steam for 8 to 10 minutes, or until fluffy and cooked through.
- For the slaw, scrub the carrots, trim the spring onions and chillies (deseed if you like), bok choi and cabbage. Finely zest and juice the limes into a serving bowl, add a little sesame oil and a good pinch of gochugaru. Finely chop all the slaw ingredients, drop them into the dressing bowl and toss with your hands to dress.
- Shred the chicken and serve with the coconut buns, slaw and remaining sauce.
See details
CHICKEN MATZO BALL STEW RECIPE - NYT COOKING
Matzo balls spiced with ginger and nutmeg transform this hearty, earthy stew into a nourishing one-pot dinner, reminiscent of chicken and dumplings but much lighter and simpler to make. The process of chilling the broth and skimming the fat is the only part requiring much attention, but it also means that this meal can be made almost entirely ahead of time. You can use the skimmed fat to add more flavor to the matzo balls, but if you don’t have the time, just use olive oil instead, or buy some schmaltz. If you have leftover Thanksgiving turkey, you can also use it here in place of the chicken, and skip Step 1. Just add enough stock so that the stew is the consistency you like.
From cooking.nytimes.com
Reviews 4
Total Time 4 hours 30 minutes
From cooking.nytimes.com
Reviews 4
Total Time 4 hours 30 minutes
- Add heavy spoonfuls of the matzo ball mix to the top of the soup. (You should have about 18 balls.) Cover and simmer until the matzo balls are cooked through, about 20 minutes. Serve topped with fresh dill or parsley.
See details
CHICKEN SOUP RECIPE | INA GARTEN | FOOD NETWORK
Ina Garten uses rich homemade stock to make her Chicken Soup recipe from Barefoot Contessa on Food Network; she serves it with matzo balls for ultimate comfort.
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 35 minutes
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 35 minutes
- Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.
See details
KOREAN STYLE CHICKEN RECIPE | JAMIE OLIVER CHICKEN RECIPES
Spice up your weekend with my addictively tangy Asian-inspired roast, featuring an amazing sticky kimchi marinade and a vibrant slaw. Load it all up in my beautifully light and fluffy coconut bao for the perfect mouthful. It’s going to get messy!
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 810 calories per serving
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 810 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Toast the sesame seeds in a dry frying pan for 3 to 5 minutes, or until golden and nutty.
- Put the kimchi, gochujang, soy sauce, rice vinegar and 2 tablespoons of the sesame seeds into a blender, and whiz until smooth.
- Place the chicken in a snug-fitting baking tray. Pour one third of the marinade over the chicken and rub it in to all the nooks and crannies. Roast for 1 hour 20 minutes, or until everything is gnarly and cooked through.
- Add the honey to the remaining marinade and blitz until combined. Pour half into a small bowl and set aside – this will be your dipping sauce. Keep the rest of the sauce for your glaze.
- For the buns, cut out 12 x 8cm squares of greaseproof paper and rub each one with a little sesame oil to stop the buns sticking. Pour the coconut milk into a large mixing bowl, then add the flour and a good pinch of sea salt. Start mixing with a fork then get in there with your hands and knead until you have a soft, smooth dough – or do all this in a food processor.
- Tip the dough onto a flour-dusted work surface and roll into a sausage shape. Quarter it, then cut each piece into three to make 12 even-sized pieces and roll each into a ball. One-by-one, with a rolling pin, roll the balls into 10cm x 12cm ovals. Lay an oiled chopstick across the middle like a hinge, fold the dough in half and pull the chopstick out. Place each bun on a little rectangle of greaseproof paper ready for steaming.
- Remove the chicken from the oven and turn it off. Spoon over the reserved glaze to create another sticky layer and sprinkle over the remaining sesame seeds. Transfer to a plate and return to the oven to keep warm and tighten up the glaze while you cook the buns.
- Working in batches, place the buns on their greaseproof squares into a large bamboo steamer and pop the lid on. Place the steamer over a large frying pan or wok filled with 300ml of boiling water and steam for 8 to 10 minutes, or until fluffy and cooked through.
- For the slaw, scrub the carrots, trim the spring onions and chillies (deseed if you like), bok choi and cabbage. Finely zest and juice the limes into a serving bowl, add a little sesame oil and a good pinch of gochugaru. Finely chop all the slaw ingredients, drop them into the dressing bowl and toss with your hands to dress.
- Shred the chicken and serve with the coconut buns, slaw and remaining sauce.
See details
CHICKEN CHEESE BALL RECIPE | ALLRECIPES
This chicken cheese ball gets rave reviews from all my family! I make it every Thanksgiving and New Year's and it is a huge hit! The only thing I do differently is to double the amount of chicken, and to add some cheddar cheese-- a handful or two mixed in to the ball …
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From allrecipes.com
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Jul 04, 2015 · Chicken Manchurian recipe – Delicious fried chicken in slightly sweet, hot & sour Manchurian sauce. Chicken Manchurian is an Indo chinese food that is much popular in the Indian subcontinent. The vegetarian versions like Gobi manchurian, Veg manchurian & Paneer manchurian are also popular & are loved by many. Chicken …
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See for yourself! With this collection of our best slow-cooker whole chicken recipes, you can choose between a garlic-rosemary slow cooker whole chicken recipe, a Greek-inspired whole chicken one-pot meal, a 3-ingredient salsa chicken dish, a BBQ pulled-chicken recipe…
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THIS MATZO BALL CHICKEN SOUP RECIPE IS READY TO COMFORT ...
Nov 19, 2021 · Recipe: Chicken Matzo Ball Stew Follow NYT Food on Twitter and NYT Cooking on Instagram , Facebook , YouTube and Pinterest . Get regular updates from NYT Cooking, with recipe suggestions, cooking ...
From nytimes.com
From nytimes.com
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CHICKEN CHEESE BALL RECIPE - ADD A PINCH
Mama’s chicken cheese ball recipes are legendary in our family. The one I’m sharing today is her classic version that we all loved. I’ll have to share some of her other chicken cheese ball recipes soon so that you can give them a try, too. They are out of this world. Here are a few tips for making her chicken cheese ball …
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The chicken is cooked slowly over medium heat until the skin side is crisp and browned. Then it’s flipped over to cook the meat through. Once the meat is cooked, you just need to drain off the fat and wipe out the pan before adding the ingredients for the sauce. Then the chicken …
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CHICKEN WITH FLUFFY DROP DUMPLINGS RECIPE - THE SPRUCE EATS
Dec 15, 2021 · This chicken stew recipe is topped with easy fluffy drop dumplings for a hearty, satisfying comfort-food offering. The dumplings, cooked on the top of the stewed chicken, become soft and fluffy with a biscuit-like texture. Ground poultry seasoning and …
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CHICKEN CHEESE BALL RECIPE | ALLRECIPES
This chicken cheese ball gets rave reviews from all my family! I make it every Thanksgiving and New Year's and it is a huge hit! The only thing I do differently is to double the amount of chicken, and to add some cheddar cheese-- a handful or two mixed in to the ball …
From allrecipes.com
From allrecipes.com
See details
CHICKEN MANCHURIAN RECIPE - SWASTHI'S RECIPES
Jul 04, 2015 · Chicken Manchurian recipe – Delicious fried chicken in slightly sweet, hot & sour Manchurian sauce. Chicken Manchurian is an Indo chinese food that is much popular in the Indian subcontinent. The vegetarian versions like Gobi manchurian, Veg manchurian & Paneer manchurian are also popular & are loved by many. Chicken …
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See for yourself! With this collection of our best slow-cooker whole chicken recipes, you can choose between a garlic-rosemary slow cooker whole chicken recipe, a Greek-inspired whole chicken one-pot meal, a 3-ingredient salsa chicken dish, a BBQ pulled-chicken recipe…
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THIS MATZO BALL CHICKEN SOUP RECIPE IS READY TO COMFORT ...
Nov 19, 2021 · Recipe: Chicken Matzo Ball Stew Follow NYT Food on Twitter and NYT Cooking on Instagram , Facebook , YouTube and Pinterest . Get regular updates from NYT Cooking, with recipe …
From nytimes.com
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Mama’s chicken cheese ball recipes are legendary in our family. The one I’m sharing today is her classic version that we all loved. I’ll have to share some of her other chicken cheese ball recipes soon so that you can give them a try, too. They are out of this world. Here are a few tips for making her chicken cheese ball …
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The chicken is cooked slowly over medium heat until the skin side is crisp and browned. Then it’s flipped over to cook the meat through. Once the meat is cooked, you just need to drain off the fat and wipe out the pan before adding the ingredients for the sauce. Then the chicken …
From norecipes.com
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CHICKEN KATSU RECIPE - ROY CHOI | FOOD & WINE
Chicken katsu, fried chicken cutlets, are an obsession for chef Roy Choi of Kogi BBQ in Los Angeles. The simple recipe is made with only five ingredients.
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