chicken broth

This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs.

Cannellini-Bean Pasta With Beurre Blanc

cannellini beans,

stock

white wine

white wine vinegar

shallot

unsalted butter

pasta,

Kosher salt and black pepper

Parmesan, Pecorino Romano

Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.

While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.

Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.

Diana Kennedy, the doyenne of Mexican cooking, has documented that country's technique for simmering one-pot meals from short-grain rice. Her recipe is a basic spice dish, endlessly amenable to different ingredients and moods.

Mexican Rice

rice

tomatoes

onion

garlic,

vegetable oil

chicken broth,

salt, plus more to taste

carrot,

peas zucchini, optional

chicken giblets, optional

Soak rice in hot water for 10 minutes. Drain. Rinse with cold water and drain well. Place tomatoes, onion and garlic in a blender. Puree until smooth. Set aside.

Heat oil in a medium-large, heavy-bottom pot over medium-high heat. Add rice. Cook, stirring frequently, until rice turns a light golden color, about 5 minutes. Stir in the tomato puree. Cook for 8 minutes, frequently scraping the bottom of the pan to prevent sticking.

Stir in broth, salt and vegetables and giblets, if using. Cook, uncovered, until all the broth has been absorbed and air holes appear on the surface of the rice, about 20 minutes. Turn heat to very low. Cover the pot with a towel. Continue cooking for 5 minutes. Remove from heat. Let stand, covered, for 15 minutes. Adjust seasoning if needed and serve.

From one deeply flavorful chicken broth, F&W's Grace Parisi creates four exceptional soups

Classic Chicken Noodle Soup

Chicken

water

carrots

celery

garlic clove

black peppercorns

bay leaf

Parsley

thyme

kosher salt

egg noodles

c. flat-leaf parsley

It&#x27;s everything you love about classic chicken noodle soup with a rich and creamy broth.

Weeknight Creamy Chicken Noodle Soup

garlic

chicken breasts

kosher salt, divided

black pepper

all-purpose flour

low-sodium chicken broth, divided

milk

Prepare the following vegetables, adding them all to the same bowl: Dice 1 medium yellow onion and 3 medium celery stalks, peel and cut 2 medium carrots into 1/2-inch thick rounds, and mince 2 garlic cloves. 

Season 2 pounds chicken breasts all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

Melt 2 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Add the onion mixture and the remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until softened, about 5 minutes. Add 1/4 cup all-purpose flour, stir to coat the vegetables, and cook for 1 minute. 

Pour in 1 cup of the chicken broth and stir with a wooden spoon, scraping the bottom of the pot, until no lumps from the flour remain. 

Push the vegetables to the sides of the pot and add the chicken breasts to the empty space, arranging them in a single layer. Add 1 teaspoon dried thyme and 1 bay leaf, then pour in the remaining 5 cups chicken broth. Cover and bring to a boil over medium-high heat. Uncover, reduce the heat, and simmer until the chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 165°F, 8 to 12 minutes.

Remove and discard the bay leaf. Using tongs, transfer the chicken to a clean cutting board and let cool slightly. Meanwhile, add 2 cups egg noodles to the soup and cook, stirring occasionally, until al dente, about 5 minutes.

Once cool enough to handle, shred the chicken with 2 forks or cut it into bite-sized pieces, then return it to the soup. Stir in 1 cup whole milk or half-and-half.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

Smooth and Spicy Pinto Bean Soup

olive oil

yellow onion, sliced

garlic cloves, sliced

cumin

fennel seeds

ancho, guajillo, or New Mexico chiles, stemmed, seeds removed

pinto beans, drained

Kosher salt, freshly ground pepper

chicken (optional), corn chips,

red radishes, very thinly sliced

½ small white onion, very thinly sliced

cotija cheese (for serving)

Bon Appétit

Heat oil in a large saucepan over medium-high. Cook yellow onion, stirring often, until very tender and just beginning to brown, 6–8 minutes. Add garlic and cook, stirring, until very fragrant, about 3 minutes. Add cumin and fennel and cook, stirring, until fragrant, about 1 minute. Add chicken broth and chiles and bring to a simmer. Cover and cook, maintaining a gentle simmer, until chiles are rehydrated and very soft, 25–35 minutes.

Pour soup into a blender (reserving saucepan) and add beans. Carefully purée until smooth. Return soup to saucepan and bring to a simmer over medium heat. Season with salt and pepper. Stir in chicken, if using.

Place corn chips in serving bowls and top with stew. Lay avocado on top, if using. Add a dollop yogurt, then top with radishes and white onion. Sprinkle with cotija.

Whether you just got an Instant Pot or you've been a pressure cooker fanatic for years, there's no doubt that it's the best tool for flavorful, gelatin-rich chicken stock. Not only does it taste better than the traditional version, but it's ready in just about an hour.

Pressure Cooker Chicken Stock Recipe

(2kg) mixed chicken parts,

onions

carrots (about 2 large; 340 grams), diced

celery (about 6 medium ribs; 225 grams), diced

parsley

Combine all ingredients in a stovetop or electric pressure cooker and cover with cold water, about 2 quarts (1.9L). Make sure not to let liquid exceed the cooker's max-fill line; it's okay if a few things poke above the water's surface.

Close cooker and bring to high pressure, then cook at high pressure for 45 minutes. Allow cooker to depressurize, either by allowing it to cool to room temperature (for the clearest stock) or by using the pressure-release valve on the cooker to rapidly vent steam. (Using the release valve will cause the stock to boil, which may result in some loss of clarity; this should not be an issue unless you're serving it as consommé or in another preparation that requires the broth to be crystal-clear.)

Skim fat from stock, strain, then use as desired or freeze for up to 6 months.

The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams.

Fragrant Thai-Style Clams in Coconut Broth

coconut oil

peeled,

lemongrass,

galangal, 1/4 inch thick (see note)

ginger, 1/4 inch thick

makrut lime leaves, torn

palm sugar or brown sugar

fish sauce

coconut milk

Salt,

clams

cilantro, leaves and tender stems

Lime wedges,

Heat coconut oil in a heavy-bottomed soup pot over medium-high heat. Add onions and cook until softened, about 5 minutes. Add chicken broth and bring to a simmer.

Add lemongrass, galangal, ginger, chiles, lime leaves, sugar and fish sauce. Simmer for 20 minutes. Add coconut milk, then taste broth for salt and adjust. (You may prepare up to this point 1 to 2 hours in advance and leave at room temperature.)

Bring mixture to a boil over high heat and add clams. Cover and cook for 5 to 8 minutes, stirring once or twice, until all clams have opened.

Transfer clams to soup bowls. Strain broth if desired and ladle over clams. Sprinkle with cilantro and scallions. Squeeze lime over each bowl and serve with lime wedges.

“Like Jamaica itself, this is a mash-up of cultures and flavors and ideas—all together in one delicious savory pie,” says chef Tiffany-Anne Parkes.

Jerk Turkey Shepherd’s Pie

onion,

bay leaves

cinnamon sticks

jerk marinade (about 10 oz.; such as Walkerswood)

turkey,

¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Tbsp. vegetable shortening,

unsalted butter,

Kosher salt

half-and-half

½ cup (1 stick) unsalted butter

tsp. finely chopped thyme

lime zest

Scotch bonnet chiles, pierced a few times with a paring knife

cloves

jerk seasoning (about 10 oz.; such as Walkerswood)

All-purpose flour (for surface)

½ tsp. smoked paprika

Half-and-half (for brushing)

Hibiscus Cranberry Sauce (for serving)

“There’s no Thanksgiving spread like a Jamaican Thanksgiving spread,” says Pienanny chef-owner Tiffany-Anne Parkes. “When I was growing up, we’d have one table laden with traditional savory dishes like curry goat, rice and peas, and jerk chicken, and another full of pies for dessert. Things are different this year, so I’m making one dish that incorporates an entire feast. Hibiscus cranberry sauce, inspired by my mom’s holiday sorrel drink, tames the heat of the jerk turkey; pie crust stands in for the island's doughy fried festivals; lime-zested mashed potatoes go on top. Like Jamaica itself, this is a mash-up of cultures and flavors and ideas—all together in one delicious savory pie.” Because the pimento wood that is used as a cooking surface during the traditional Jamaican smoking and jerking process is scarce, it is almost impossible to produce true jerk in the United States. Here, we use smoked paprika as well as cloves to help create the smokiness that is essential to the jerk tradition.

Bring salt and 4 cups water to a boil in a 16-qt. pot, stirring until salt is dissolved. Remove from heat and add onion, garlic, thyme, bay leaves, cinnamon sticks, and marinade to pot. Chill, uncovered, until cold, about 1 hour.

Add 6 quarts cold water to pot and carefully lower in turkey. Place a heavy plate on top of turkey to keep it submerged. Cover and chill at least 12 hours and up to 1 day. (The turkey will be more moist and flavorful if you let it brine the full time.)

Mix flour and salt in a large bowl with a fork to combine. Add shortening and butter and toss to evenly coat. Working quickly and aggressively and using a pastry blender or 2 forks, press into dry ingredients until pieces of butter and shortening are about the size of a dime (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and chunky). Drizzle 1 Tbsp. ice water over mixture and stir in with a fork. Knead dough gently in bowl until it comes together (it will still look a little dry).

Turn dough out onto a work surface and knead 1 or 2 more times, pressing to incorporate shaggy edges. Press into a disk about 1" thick and wrap in plastic. Chill at least 1 hour.

Do ahead: Dough can be made 1 day ahead. Keep chilled, or freeze up to 1 month.

Place potatoes in a large saucepan and pour in water to cover by at least 2"; season generously with salt. Bring to a boil, reduce heat, and simmer until a paring knife easily slides through flesh, 25–35 minutes. Drain potatoes and let cool slightly.

Meanwhile, bring half-and-half and butter to a simmer in a small saucepan over medium heat.

Cut potatoes in half lengthwise. Pass potatoes through a ricer or food mill into a large bowl. (If you don’t have either, gently mash in bowl with a potato masher.) Pour in half-and-half mixture and mix well. Stir in thyme and lime zest; season with pepper. Set aside.

Do ahead: Potatoes (without thyme, zest, and pepper) can be made 1 day ahead. Let cool; cover and chill.

Line a large rimmed baking sheet with 3 layers of foil; set a wire rack inside. Remove turkey from brine and transfer to a plastic cutting board; discard brine. Pat turkey dry inside and out. Place, breast side up, on rack and tuck wings underneath. Let sit at room temperature 1 hour.

Purée chiles, cloves, and 1 cup jerk seasoning in a blender. Transfer chile mixture to a small bowl; set aside.

Melt butter in a small saucepan over medium heat. Add remaining ¼ cup jerk seasoning and whisk until smooth, about 1 minute. Remove from heat.

Place a rack in middle of oven; preheat to 450°. Wearing disposable food-grade gloves to protect your hands from chiles, gently separate skin from breast meat starting at neck. Spread chile mixture over breast meat underneath skin, then smear remaining chile mixture all over outside of turkey. Tie legs together with kitchen twine and pour 1 cup broth into baking sheet.

Roast turkey, rotating pan halfway through, until skin is mostly golden brown, about 30 minutes. Reduce oven temperature to 300° and continue to roast, brushing with jerk butter every 30 minutes and adding ½ cup broth to pan if liquid evaporates, until an instant-read thermometer inserted into the thickest part of breast registers 150°, 65–85 minutes longer. Skin should be deep golden brown and lacquered-looking. Transfer turkey to a cutting board; let rest 2 hours. Pour juices from pan into a heatproof measuring glass.

Let dough sit at room temperature 5 minutes. Roll out on a lightly floured surface to a 10½"–12" round (1½"–2" wider than pan). Place dough in a 9"-diameter pie pan or 10" cast-iron skillet; lift up edges, allowing dough to slump down into skillet. Trim any overhang and crimp edges as desired. Chill until ready to use.

Carve turkey and shred meat. Measure out 5 cups (a mix of light and dark meat is good); save remaining meat for other uses. Arrange meat evenly in dough. Pour just enough pan juices over turkey to moisten (be careful not to oversaturate or your crust may be soggy). Mound potatoes over meat. Using a wet butter knife or spoon, spread to edges, covering meat completely. Using a fork, create decorative ridges in potatoes and sprinkle with paprika. Brush dough with half-and-half. Bake pie until crust is golden brown, 35–45 minutes. Let cool 15 minutes. Serve with cranberry sauce.

A flavorful Moroccan meatball couscous soup. A flavorful broth spiced with Moroccan flavors with meatballs and Israeli couscous. This soup is so warm and comforting. It can be made with ground lamb or beef that is seasoned and baked. The pearl couscous pairs beautifully and makes this soup so rich and flavorful!

Moroccan Meatball Couscous Soup

coriander cumin

EACH: curry powder AND dried thyme

turmeric AND chili powder

EACH: ground cinnamon AND nutmeg

salt and pepper

tomato paste

lb. ground lamb

oz Israeli (pearl) couscous

shallots, minced

broth

mint

Meatballs: Position a rack near the center of the...

Meatballs: Position a rack near the center of the oven and preheat the oven to 375ºF. Line a baking sheet with parchment paper, set aside. In a medium bowl, combine the spices, salt, and pepper. Mix with the spoon. Add the tomato paste and ground meat and mix using your hands. Scoop about 1 teaspoon of the meatball mixture and form a ball, place on the prepared baking sheet. Bake the meatballs for about 10-12 minutes or until baked through.

Couscous: While meatballs are baking, heat 2 teaspoons of...

Couscous: While meatballs are baking, heat 2 teaspoons of olive oil in a small saucepan over medium heat. When heated, add the couscous and allow the couscous to toast for just 1-2 minutes. You'll know it's done when you can smell the toastiness. Add a pinch of salt and 1 3/4 cups water, allow to come to a boil, reduce the heat to low, cover, and allow to cook for 8-10 or until water is absorbed.

Soup: In a large pot or dutch oven,...

Soup: In a large pot or dutch oven, heat the 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and allow to saute for about 1 minute. Add in the chicken broth along with the remaining 2 cups of water and bring to a boil. Reduce the heat to low and add in the meatballs along with couscous and continue to simmer for 10 minutes. Remove the pot from heat, garnish with a handful of chopped mint or flat-leaf parsley, if desired.

Chicken and Vegetable Dumpling Soup

all-purpose flour flour

baking powder

salt

sour cream

vegetable or canola oil

celery, chopped,

carrots (or 8-ish baby carrots), chopped, about 1 cup

yellow onion, chopped,

salt (I use coarse, kosher salt)

pepper

chicken broth (I use low-sodium)

chicken

water + 1/4 cup all-purpose flour

peas

In a large pot, heat the oil over...

In a large pot, heat the oil over medium heat. Add the celery, carrots, onions, salt, pepper and thyme. Cook for 2-3 minutes, stirring often, until the vegetables start to soften. Add the chicken broth and chicken (if using uncooked chicken). Bring to a simmer and cook for 10-15 minutes until the chicken is just cooked through and/or veggies are tender. Remove the chicken to a plate and cut into small pieces.

In a small bowl (or blender), combine the...

In a small bowl (or blender), combine the 1/2 cup water and 1/4 cup flour until smooth. Whisking vigorously, slowly add the flour mixture into the hot broth and stir until well combined. Stir in the frozen peas and cooked chicken and bring the soup back to a simmer.

For the dumplings, in a medium bowl, stir...

For the dumplings, in a medium bowl, stir together the dry ingredients. Add the sour cream, milk and oil. Stir just until combined (don’t overmix).

Drop teaspoon-sized amounts (the dumplings should be fairly...

Drop teaspoon-sized amounts (the dumplings should be fairly small, they’ll expand while cooking) of dumpling dough into the boiling soup, covering the entire surface of the soup. I use a #60 small cookie scoop. Cover the pot and simmer the soup and dumplings for 12-15 minutes. Do not lift the lid of the pot while the dumplings cook! Add time if the dumplings haven't cooked all the way (or if they are bigger in size than teaspoon-sized portions).

When the dumplings have cooked fully, remove the...

When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart, if needed. Serve.

Butter and Garlic Shrimp Penne

garlic cloves, minced (about 5 teaspoons)

garlic cloves, smashed

shrimp

Salt

penne pasta

red pepper flakes

clam juice (you can find this by the tuna, usually)

butter

lemon juice

In a medium bowl, toss the shrimp with...

In a medium bowl, toss the shrimp with 2 teaspoons of the minced garlic, 1 tablespoon of the olive oil, and 1/4 teaspoon salt. Let the shrimp stand in this mixture for 20 minutes at room temperature while you prepare the other ingredients.

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