Tag: chicken broth

Dad’s Jambalaya

Categories Recipes3 Comments on Dad’s Jambalaya

I am so excited to share that I got my grubby little paws on my dad’s jambalaya recipe. Jambalaya is one of my FAVORITE meals ever and I finally have been present to observe the process from behind the curtain. Marky Mark makes some edits to the recipe – like doing half sweet half hot sauage – you could do 2LB of one or the other if you prefer. He stressed that the most important part of the recipe is making your own chicken broth, or ‘liquid gold’ as he calls it. Plan for two days to make this, so you can make the broth the day before. Makes about 8-10 servings but I don’t recommend sharing. I also highly recommend asking your loved ones for their recipes, food strengthens connections.

Ingredients

Chicken Broth:

  • 1 small fryer chicken
  • 1 rib celery with leaves
  • 1 onion, halved
  • 1 clove garlic

Jambalaya:

  • 2 cups long grain rice
  • 1 LB Ground Italian sausage
  • 1 LB Ground Hot Sausage
  • ½ stick butter
  • 1/2 cup chopped yellow pepper
  • 1/2 cup chopped red pepper
  • ¼ cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 (6-ounce) can tomato paste
  • 1 large bay leaf
  • ¼ teaspoon thyme
  • 2 teaspoons salt.
  • ½ teaspoon pepper
  • ¼ teaspoon Tabasco
  • 1 cup chopped yellow onion
  • Shredded chicken

Let’s Get Cooking

In a large pot, cover chicken with water; add celery, onion, garlic; boil until tender, about 1 hour. Reserve stock.

Remove chicken meat from bones once cooled and reserve. In 5 cups stock, cook rice until all liquid is absorbed, about 25 minutes.

In a Dutch oven, cook the ground sausage until cooked thoroughly about 5-8 minutes. Remove meat. Add butter to pan and sauté onion, pepper, and parsley until tender, about 3 minutes. Add chicken abd sausage; stir in garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco. Add cooked rice and mix thoroughly. Cook over low heat for 15 minutes, sitrring frequently.

Remove the bay leaf and serve.

Made with Love,

Hannah

Ramen + Homemade Broth

Categories Recipes2 Comments on Ramen + Homemade Broth

I do not know a lot about making Ramen, I know it’s delicious and I know that there is a wonderful culture surrounding it, but I have never made it myself before. A co-worker of mine provided me with the cookbook, “Lets Make Ramen” which is this brilliantly designed comic cookbook detailing the culture surrounding ramen as well as easy to follow recipes. If I am to try a new recipe, I want to go all in, that means making my own broth and preparing all the accoutrements. I did not make my own ramen noodles [I will try that next time], but this follows the Lets Make Ramen chicken broth recipe!

Ingredients

Chicken Broth

  • 5 LBS Chicken Bones/Caracases, including skin
  • 1 LB Chicken Feet [if available]
  • 1 Bunch Green Onions, trimmed and cut length wise
  • 2 Apples, honey crisp, gala, fuji, quartered
  • 1/2 LB Fresh Ginger, unpeeled, sliced 1/4 in thick
  • 1 Bulb of Garlic, cloves smashed + peeled
  • 1 TBSP Salt

Toppings

  • Boiled Eggs
  • Crispy Chicken Skins
  • Nori
  • Ramen Noodles [package works fine]

Let’s Get Cooking

Prep all of the broth ingredients and place in a large pot and cover with 6 quarts of cold water [that’s 24 cups]. Bring to a simmer over med-high heat then lower to maintain a slow simmer.

Cook the broth for about 4-5 hours, skimming off any of the scum that goes to the surface. Be sure to stir every hour or so.

The stock will reduce, after the 4 hour cooking time. Remove from heat and let cool to room temp.

Strain and discard all the other ingredients, store the stock in a tightly sealed container overnight.

There will be some fat on top once you are ready to use it, which is good. Melt in a small pot whenever you’re ready to use.

Preparing Toppings

When you’re ready to eat prepare you’re toppings before hand so everything is warm and ready.

To soft boil eggs: begin boiling the water, once boiling, place in the egg and boil for 8 minutes. Run under cool water and let the egg cool down. Peel then cut in half and add to your ramen.

Crispy Chicken Skins: Preheat the oven to 400F. Remove the skin off of chicken thighs. Line a baking sheet with parchment paper and place the chicken skins on top. Season with Salt + Pepper. Place another sheet of parchment on top with another baking sheet on top so they do not curl up. Cook for about 35 min.

Ramen: Boil the ramen according to the package, or until they begin to break apart/get soft, which takes about 4 minutes.

Once your both is hot and so are your toppings it’s time to move fast. Pour your broth in a bowl, followed by noodles, egg, crispy skins, and nori.

Made with Love,

Hannah

P.S Don’t forget the slurp