CHICKEN STOCK RECIPE - BBC GOOD FOOD
This essential chicken stock recipe adds depth and herby qualities to any stew or soup. It's versatile and you can add a range of veg for extra flavour
Provided by Barney Desmazery
Total Time 3 hours 5 minutes
Prep Time 5 minutes
Cook Time 3 hours
Yield 1 litre
Number Of Ingredients 9
Steps:
- Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.
Nutrition Facts : Calories 18 calories, FatContent 1 grams fat, SaturatedFatContent 0.3 grams saturated fat, CarbohydrateContent 0.4 grams carbohydrates, SugarContent 0.3 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 1.5 grams protein, SodiumContent 0.08 milligram of sodium
CHICKEN SEAFOOD PAELLA | JAMIE OLIVER RECIPES
This tasty paella has a bit of everything! Wonderfully comforting, flavoursome and colourful
Total Time 1 hours 25 minutes
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 190ºC/375ºF/gas 5.
- Quarter each piece of chicken, then season with sea salt and black pepper and dust with flour.
- Heat a splash of oil in a large, deep pan on a medium heat and fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through.
- Meanwhile, slice the chorizo, peel and finely chop the onion and garlic, and pick and finely chop the parsley leaves, finely chopping the stalks.
- Put the pan back on the heat, add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Add the onion, garlic and parsley stalks, then cook until soft.
- Meanwhile, gently heat the chicken stock and infuse half with the saffron.
- Add the smoked paprika, the rice and infused stock to the pan and leave to cook on a medium heat for around 20 minutes, stirring occasionally.
- Meanwhile, halve the squid and lightly score all over with a regular eating knife (if using).
- When the time's up, add the remaining stock, peas, prawns, and the mussels and squid (if using). Place a lid on the pan and cook for 10 further minutes.
- Finally, add the cooked chicken, sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.
Nutrition Facts : Calories 858 calories, FatContent 23.2 g fat, SaturatedFatContent 6.2 g saturated fat, ProteinContent 76.5 g protein, CarbohydrateContent 85.7 g carbohydrate, SugarContent 7.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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