Mennonite Style Chicken Broth Food

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CHICKEN BROTH



Chicken Broth image

Provided by Food Network Kitchen

Time 3h5m

Yield about 3 quarts

Number Of Ingredients 11

1 (4-pound) chicken, whole
1 medium onion, peeled and quartered
2 medium carrots, quartered,
2 stalks celery, quartered
1 leek, dark tops only
1 medium parsnip, peeled and quartered, optional
3 generous sprigs fresh thyme or 1 teaspoon dried
3 generous sprigs flat-leaf parsley
5 whole black peppercorns
1 bay leaf
About 4 quarts water

Steps:

  • Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry.
  • Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour.
  • Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using.

HOMEMADE CHICKEN BROTH



Homemade Chicken Broth image

Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 2h40m

Yield about 6 cups.

Number Of Ingredients 9

2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

Steps:

  • Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

CABBAGE BORSCHT MENNONITE SOUP



Cabbage Borscht Mennonite Soup image

This is my Omas recipe that she got from her mom, which she took with her when she fled Russia during the fall of the Czar. It's a real Mennonite soup.

Provided by Alea

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 2h20m

Yield 8

Number Of Ingredients 14

2 pounds beef soup bones
2 quarts water, or more as needed
12 carrots, chopped
6 potatoes, cubed
1 head cabbage, finely chopped
3 onions, minced
1 ½ tablespoons chopped fresh parsley
10 whole allspice berries
1 bay leaf
½ star anise
1 teaspoon salt
1 pinch ground black pepper
1 ½ cups chopped tomato
½ cup heavy cream

Steps:

  • Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones, then strain the broth into a fresh pot, and return to the stove.
  • Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with heavy cream.

Nutrition Facts : Calories 273.8 calories, Carbohydrate 51.4 g, Cholesterol 20.4 mg, Fat 6.2 g, Fiber 11.1 g, Protein 7.1 g, SaturatedFat 3.6 g, Sodium 407 mg, Sugar 13 g

MENNONITE NOODLE SOUP



Mennonite Noodle Soup image

This is a recipe from my Mother in Law who was from a Mennonite family in Manitoba. This soup Is common there, and they just call it simply "Noodle Soup". This will be unlike any other Chicken Noodle you have had. There are healing qualities in the cinnamon and anise, a great elixer for colds/flu. I love it, hope you do too!

Provided by Leslie

Categories     Clear Soup

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 8

1 (3 -4 lb) roasting chickens
2 quarts chicken broth (premade or store bought will do)
2 bay leaves
1 pinch pepper
1/2 cinnamon stick
3 whole star anise (if you can't find star anise seed in it's whole form, then use anise seed, take a spice ball and fil)
3 tablespoons butter
fine egg noodles, the really thin skinny kind

Steps:

  • Skin the chicken so it is not so fatty.
  • Put chicken and broth in a big pot.
  • Add anise, bay leaves, pepper and cinnamon stick.
  • Simmer for 2- 2 1/2 hours, skimming off foam occasionally.
  • Add butter and simmer for about 1/2 hour.
  • Remove the chicken and pull meat off carcass, place in a separate bowl.
  • Skim off any remaining fat from broth.
  • Cook your noodles in clean water and place in another separate bowl.
  • To serve, fill your own bowl with noodles and meat desired, pour hot broth over top.

MENNONITE STYLE CHICKEN BROTH



Mennonite Style Chicken Broth image

This broth recipe has been handed down for a few generations and it seems to change a little with each person. I found that I have been able to copy my mother's version pretty accurately. Warning: Don't make this soup if you don't like black licorice flavour.

Provided by Bunsby

Categories     Stocks

Time 5h10m

Yield 1 Large pot

Number Of Ingredients 8

1 stewing chicken (or various pieces of fatty chicken)
cold water
1 onion
salt
2 -3 teaspoons parsley
1 -2 bay leaf
5 -6 whole star anise (more if you want more flavour)
10 -15 peppercorns

Steps:

  • Place the chicken in a large pot and cover with water to the top.
  • Bring to a boil.
  • As it boils, skim off the fat.
  • Lower heat to a simmer and add the onion and salt.
  • Continue to simmer on the lowest heat.
  • When it is approximately one hour to serving, add the rest of the seasonings.
  • Take the meat out, reserving same for later in the meal.
  • Transfer liquid through a sieve to skim out of the broth.
  • Serve with homemade noodles and people will never want the store bought stuff again (hopefully!).

Nutrition Facts : Calories 2101, Fat 161.9, SaturatedFat 45.5, Cholesterol 565.2, Sodium 569.9, Carbohydrate 11.3, Fiber 1.6, Sugar 4.7, Protein 140.8

HOMEMADE CHICKEN BROTH



Homemade Chicken Broth image

Provided by Daisy Martinez

Time 2h45m

Yield 3 to 3 1/2 quarts

Number Of Ingredients 9

1 (5-pound) chicken, cut into 10 pieces or 5 pounds chicken backs, wings, necks and gizzards
2 large Spanish onions (about 2 pounds), left whole and unpeeled
1 large red bell pepper, cored, seeded, and cut into quarters
1 large head garlic
1 large bunch fresh cilantro
2 teaspoons black peppercorns
2 bay leaves
1/2 teaspoons achiote (annatto) seeds, optional
1 ham hock, optional

Steps:

  • Put the chicken, onions, and red pepper in a large stockpot. (Mine is 16 quarts.) Rinse the garlic heads in cold water, then peel off the papery skin. Break the garlic head into individual cloves. Rinse and cut the roots off the cilantro. Cut a piece of cheesecloth the size of a kitchen towel. Put the garlic cloves, peppercorns, bay leaves, achiote seeds and cilantro on the cheesecloth, bring the ends together to make a little pouch, and tie the loosely with kitchen twine. Give the pouch a couple of good whacks with your kitchen mallet, and add it to the pot.
  • Add enough cold water to cover the chicken by at least 2 to 3 inches. Drop in the ham hock, if using. Bring to a boil over medium-high heat, skimming foam off of the top as it forms. When the water comes to a boil, adjust the heat so the broth cooks at a steady, but not rolling boil. Cook for 30 minutes.
  • Check to make sure the breasts are cooked through, then remove them from the pan. Cook 15 minutes more, then remove the legs and thighs. Set the chicken aside to make another chicken dish. (If you're using backs, necks, wings, etc., you don't have to remove anything.) Leave the backs, necks and wings in to further flavor the broth.
  • Cook for 1 hour. Set a strainer over a large bowl and line the strainer with a couple of layers of cheesecloth. Carefully strain the broth through the cheesecloth. (Ladling it is the easiest and safest way.) Add salt, to taste, and let cool before refrigerating.

CHICKEN BROTH



Chicken Broth image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 3h15m

Yield about 3 quarts

Number Of Ingredients 8

1 (3 1/2 to 4 pound) whole chicken
1 onion, halved across the equator
2 carrots, washed and cut in thirds
2 stalks celery, washed and cut in thirds
1 head garlic, cut in half across the equator
1 bay leaf
10 sprigs thyme
1/2 teaspoon black peppercorns

Steps:

  • To a large pot add the chicken, onion, carrots, celery, garlic, bay leaf, thyme, peppercorns and water to cover, about 14 cups. Bring to a simmer over medium-high heat. Skim the top of the broth of any impurities rise to the surface. Adjust the heat to maintain a gentle simmer. Simmer the broth, uncovered, for 1 hour, skimming as needed.
  • Remove the chicken to a plate. Continue to simmer the broth. Use tongs to handle and shred the meat of the chicken and set aside for another use. Return the bones and skin to the broth and continue to simmer for an additional hour.
  • Remove from the heat and strain the broth. Discard the bones and vegetables and allow the broth to cool. Refrigerate for up to 4 days or freeze for up to 3 months.

TRADITIONAL MENNONITE GREEN BEAN SOUP



Traditional Mennonite Green Bean Soup image

This is, of course, best with fresh-from-the-garden green beans, but frozen beans work equally well. The original recipe calls for an additional dollop of sour cream before serving, but I've grown up on this stuff just served with milk or half-and-half cream at the table. When I make this now, instead of boiling a ham bone for the stock, I slice up a pound or two of farmer sausage to make the stock and then just leave the meat in the soup. It's a mild soup, so some people add salt or chicken bouillon to give it a little extra flavour. You can also add other fresh veggies as well, like peas and chopped carrots. This is usually served with fresh New Bothwell cheese (here in Manitoba, anyway) and homemade buns.

Provided by Swan Valley Tammi

Categories     Clear Soup

Time 1h20m

Yield 4 quarts, approx.

Number Of Ingredients 6

2 quarts ham stock
2 medium onions, diced
6 cups green beans, chopped into 1/2 " - 1-inch lengths
1 1/2 cups potatoes, peeled and diced
fresh parsley
summer savory

Steps:

  • In a large stock pot, add vegetables to broth and simmer until vegetables are well done, about an hour.
  • Half an hour before serving, add finely shredded parsley and savory, which has been tied for easy removal. (I usually just throw a spice ball with this stuff in it along with the veggies and leave it in there for the full hour).
  • Remove herbs and add 2 to 3 tablespoons sour cream. Combine and serve.
  • Or, instead of adding sour cream, just serve with cream or milk at the table.

Nutrition Facts : Calories 117.6, Fat 0.3, SaturatedFat 0.1, Sodium 14.9, Carbohydrate 27.1, Fiber 7.6, Sugar 5.1, Protein 4.7

MENNONITE CABBAGE POTATO KIELBASA BAKE



Mennonite Cabbage Potato Kielbasa Bake image

Hearty and delicious but simple Mennonite main dish. Tender cabbage shreds, diced potatoes, and savory kielbasa bake together in a creamy casserole.

Provided by KelliCooks

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h5m

Yield 8

Number Of Ingredients 9

1 small head cabbage
2 cups diced potatoes
1 (16 ounce) package smoked kielbasa sausage, sliced
1 cup milk
2 eggs, beaten
1 teaspoon salt
½ teaspoon ground black pepper
4 slices bread, cut into cubes
½ cup butter, sliced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Remove and wash outer leaves from cabbage; line a 13x9-inch baking dish with the leaves to cover the bottom entirely. Shred remaining cabbage.
  • Mix shredded cabbage, potatoes, and smoked sausage in a bowl; spread atop the cabbage leaves in the baking dish.
  • Whisk milk, eggs, salt, and pepper together in a bowl; add bread cubes. Set aside until bread absorbs some liquid, 1 to 2 minutes; pour over the cabbage mixture. Top with butter slices.
  • Bake in preheated oven until the potatoes are tender and the top is lightly browned, about 45 minutes.

Nutrition Facts : Calories 396 calories, Carbohydrate 21.5 g, Cholesterol 116.9 mg, Fat 29.4 g, Fiber 3.4 g, Protein 12.5 g, SaturatedFat 13.4 g, Sodium 1019 mg, Sugar 6.1 g

CHICKEN MACARONI CASSEROLE



Chicken Macaroni Casserole image

Tried it a long time ago - marked it "GOOD" in the church cook book! Came from a lovely Mennonite quilter and good cook in Southwest Ontario. Now I need the carb count so I can make it again for my diabetic son.

Provided by HeidiRenee

Categories     Oven

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 9

1 onion, diced
1 tablespoon butter
4 chicken breasts, cooked
1 1/2 cups milk
2 cups chicken broth
3 cups macaroni, uncooked
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1/2 lb cheddar cheese, cubed

Steps:

  • Preheat oven to 350.
  • Dice onion, brown in pan with butter.
  • Add in chicken breasts, cook thoroughly.
  • Dice chicken.
  • Put into 9 x 13 baking dish.
  • Add uncooked macaroni and cheese.
  • Mix milk, soups and chicken broth, pour over chicken.
  • Can make the day before and refrigerate up to 24 hours.
  • Bake 1 hour at 350 degrees.

Nutrition Facts : Calories 403.3, Fat 19.4, SaturatedFat 8.9, Cholesterol 71.4, Sodium 726.8, Carbohydrate 30.8, Fiber 1.2, Sugar 1.9, Protein 25.3

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