Best 2 David Taniss Vegetable Broth Recipes
DAVID TANIS'S SHRIMP BROTH
This stock, made from shrimp shells simmered with herbs and dried shrimp, adds depth to gumbos and risotto.
Provided by David Tanis
Categories soups and stews
Time 40m
Yield About 6 cups
Number Of Ingredients 7
Steps:
- Pour olive oil into a small pot over medium-high heat. Add shrimp shells, thyme sprigs, garlic, bay leaf and dried shrimp if using. Let sizzle for 1 to 2 minutes, stirring, taking care not to let mixture brown.
- Add 7 cups water, bring to a boil, then reduce heat to a gentle simmer. Season to taste with salt and pepper. Simmer for 30 minutes. Strain through a fine-meshed sieve. May be prepared several hours ahead.
CHICKEN POT-AU-FEU
Steps:
- Poach chicken:
- Pat chicken dry and sprinkle inside and out with salt and pepper. Stuff cavity with thyme and chill chicken, loosely covered, at least 3 hours (to allow seasoning to permeate meat).
- Transfer chicken to a 7- to 8-quart heavy pot, then add stock, water, onion, garlic, celery rib, and bay leaf and bring to a boil. Reduce heat and gently simmer chicken, covered, until juices run clear when a thigh is pierced with a skewer and thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 45 minutes. Transfer chicken to a large platter and let stand, loosely covered with foil, 20 minutes. Reserve cooking liquid in pot, uncovered, and discard onion, celery, garlic, and bay leaf.
- Prepare leeks and potatoes while chicken cooks:
- Starting about 1/2 inch from root end, make a lengthwise cut through middle of each leek (keep leek intact). Wash leeks well under cold running water and drain. Halve potatoes.
- Cook vegetables while chicken stands:
- Bring chicken cooking liquid to a boil, then add leeks, potatoes, carrots, parsnips, and celery root and simmer, partially covered, until tender, about 20 minutes. Carefully transfer vegetables with a slotted spoon to platter with chicken and keep warm, loosely covered with foil. (Reserve cooking liquid for another use if desired cool, uncovered, then chill, covered.)
- Make sauce while vegetables cook:
- Mash garlic and capers to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife). Transfer to a food processor and pulse with parsley and watercress until herbs are finely chopped. With motor running, add oil in a slow stream and process until smooth. Season sauce with salt and pepper.
- Serve chicken and vegetables with sauce.
Tips
- Use a variety of vegetables to create a flavorful broth. Some good options include carrots, celery, onions, leeks, tomatoes, and mushrooms.
- Roast the vegetables before adding them to the pot. This will caramelize them and add depth of flavor to the broth.
- Add herbs and spices to the broth to taste. Some good options include bay leaves, thyme, rosemary, sage, and peppercorns.
- Simmer the broth for at least 1 hour, or longer if you have the time. This will allow the flavors to develop and meld together.
- Strain the broth before using it. This will remove any solids and make the broth smooth and clear.
Conclusion
Vegetable broth is a versatile and flavorful ingredient that can be used in a variety of recipes. It is a great way to add nutrients and flavor to soups, stews, sauces, and gravies. Making your own vegetable broth is easy and inexpensive, and it is a great way to use up leftover vegetables.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love