Best 4 Drop Kluskies In Chicken Stock Recipes
Drop kluskies are small dumplings that are cooked in boiling liquid, typically water or broth. They are a popular addition to many soups and stews, and can also be served as a side dish. Drop kluskies are easy to make and only require a few ingredients. The most common ingredients are flour, eggs, and milk, but variations can include cheese, herbs, or spices. To make drop kluskies, simply mix the ingredients together until a smooth batter forms. Then, drop the batter by spoonfuls into boiling liquid. The drop kluskies will cook quickly, so be sure to keep an eye on them. Once they are cooked, they will float to the surface of the liquid. Drop kluskies can be served immediately or stored in the refrigerator for later use.
Check out the recipes below so you can choose the best recipe for yourself!
BROWN CHICKEN STOCK
A stock so rich and savory, your soups and gravies will be amazing! It's a little work, but it's cheap and sooo worth it. I save up 'used' bones in a freezer bag in the freezer for weeks or months until I have enough to make a stock. This is also a great way to use the backs or necks from whole chickens.
Provided by KATHYTAP11
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 3h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). Arrange the chicken bones on a baking sheet. Roast for about 45 minutes in the preheated oven, or until well browned.
- Heat the olive oil in a stock pot over medium heat. Add the onions, celery and carrots; cook and stir until browned. If they scorch, just add a bit of water and scrape up all the bits.
- Add the roasted chicken bones to the pot, and fill with enough water to cover the bones by 2 inches. Bring to a boil, and add the garlic, thyme, parsley, basil, salt, and pepper. Reduce heat to low, and simmer uncovered for 2 hours. Add more water if needed.
- Strain out all of the solids from the broth, drain off the fat, and refrigerate. You can also remove the fat after it has chilled. The stock will be thick. Use full strength for soups and gravies, or dilute with water for a milder flavor. I like to use freezer bags for longer storage.
Nutrition Facts : Calories 48.7 calories, Carbohydrate 2 g, Cholesterol 0 mg, Fat 4.5 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.6 g, Sodium 648.6 mg, Sugar 0.1 g
BASIC CHICKEN STOCK
A great stock to use for soups, sauces, gravies, etc.
Provided by Logan
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 1h40m
Yield 6
Number Of Ingredients 9
Steps:
- Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
- Remove chicken and vegetables. Strain stock. Skim fat off the surface.
- To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 4.4 g, Cholesterol 89.3 mg, Fat 13 g, Fiber 1.2 g, Protein 15.5 g, SaturatedFat 3.7 g, Sodium 674.9 mg, Sugar 2 g
CHICKEN STOCK
Chicken stock has almost endless uses, from soup bases, of course, and gravies to a rich but low fat flavoring for veggies. The stock freezes will in those zipper type freezer bags. After trying homemade stock you will never want the store-bought kind again.
Provided by Margaret Price
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Yield 14
Number Of Ingredients 8
Steps:
- Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
- Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours.
- Strain and cool the stock, uncovered.
- Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 2.5 g, Cholesterol 86.9 mg, Fat 14.4 g, Fiber 0.7 g, Protein 26.6 g, SaturatedFat 4.1 g, Sodium 100.6 mg, Sugar 1.2 g
KLUSKI
A traditional Polish recipe I learned from my mom who learned it from her mom. This is extreme comfort food and is great the next day for breakfast, warmed up in a fry pan with a couple eggs scrambled on top. This is NOT for the health conscious people out there. ;-) Please feel free to email with any questions about preparation, cooking or invites for dinner. ;-)
Provided by Marc R.
Categories Pork
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Get a large kettle of salt water boiling.
- Peel the potatoes and then grate them in a large bowl. Use the "pokey" side of your hand grater so it creates a potato mash. Don't worry when the top of the potato mash turns a brownish color -- that's what happens when the potatoes are exposed to air.
- Add egg and salt to the mash and mix. Salt is approximately 1 teaspoon -- not an exact measurement.
- Start adding flour. I use a sifter to evenly add over the top of the mash. Mix in and add more. Continue doing this until the mix is too thick to stir, then start using your hands. Continue adding flour until it is like a thick dough.
- Pat out on cutting board approximately 3/4" to 1" thick and cut into approxiamtely 1 1/2" wide strips.
- Start frying bacon in a large pan.
- Put several strips on a plate and set edge of plate on edge of kettle. With a butter knife, cut/break/slide a dumpling size chunk into the boiling salt water. Tap knife on edge of kettle to get it to fall off knife. If dough continues to stick to knife, just dip the knife in the water on occasion. Repeat until done. This goes much faster is you can get someone to help you with a second plate.
- Cook dumplings approximately 35-45 minutes. Stir frequently to keep dumplings from sticking to the bottom of the pan. Water WILL get thick and starchy when nearly finished cooking. This is where you have to keep an eye in them because it's easy to burn at this point.
- Finish cooking bacon until crisp.
- Remove dumplings from heat and drain using a large slotted spoon/scoop and place a layer in a large bowl. Add a layer of bacon. Add another layer of dumplings and another layer of bacon. Drizzle a little bacon grease over several layers for added flavor. Repeat until all dumplings and bacon are used.
- Serve hot. Sprinkle a little salt on top and add butter if you wish.
- Enjoy!
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Don't overcrowd the pot when cooking the kluskies. They need room to move around and cook evenly.
- Be careful not to overcook the kluskies. They should be cooked through but still have a slightly chewy texture.
- Serve the kluskies immediately after cooking. They are best when hot and fresh.
- Garnish the kluskies with fresh herbs or grated cheese for extra flavor.
Conclusion:
Drop kluskies are a delicious and versatile dish that can be enjoyed in many different ways. They are perfect for a quick and easy meal or as a side dish for a special occasion. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying dish that the whole family will love.
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