Best 2 Braised Rice With Chicken Stock Julia Child Recipes
Tantalize your taste buds with our delectable braised rice with chicken stock, a culinary masterpiece inspired by the legendary Julia Child. This comforting and flavorful dish is a delightful symphony of textures and tastes. The tender chicken, slow-cooked in a rich and savory broth, melts in your mouth, while the fluffy rice absorbs all the delectable flavors. Each bite is a journey into culinary bliss, transporting you to a world of pure gastronomic delight.
In this article, we present not just one, but three enticing variations of this classic dish to satisfy every palate. From the traditional Braised Rice with Chicken Stock recipe that pays homage to Julia Child's original creation, to the vibrant and flavorful Spanish-Inspired Braised Rice with Chicken Stock, and the unique and aromatic Thai-Inspired Braised Rice with Chicken Stock, each recipe promises a distinctive culinary experience.
Our Braised Rice with Chicken Stock recipes are meticulously crafted to guide you through the cooking process step by step, ensuring success even for novice cooks. We provide detailed ingredient lists, precise cooking instructions, and helpful tips to elevate your dish to perfection.
Whether you're a seasoned chef or just starting your culinary journey, our Braised Rice with Chicken Stock recipes offer an exciting opportunity to explore new flavors and techniques. Indulge in the classic comfort of the traditional recipe, embrace the vibrant energy of Spanish-inspired flavors, or embark on a culinary adventure with the aromatic delights of Thai cuisine. Your taste buds will thank you for the delectable journey.
MASTER RECIPE FOR BASIC STOCK (JULIA CHILD)
After roasting or poaching a chicken a la Julia Child, I always complete the process by making chicken stock a la Julia Child! Here is her master recipe for basic meat stock from volume 1 of Mastering the Art of French Cooking.
Provided by jenpalombi
Categories Stocks
Time 5h10m
Yield 2-3 quarts
Number Of Ingredients 12
Steps:
- Place the meat and bones in a stockpot and add cold water to cover them by 2 inches. Set over moderate heat. As the liquid comes slowly to a simmer, scum wills tart to rise. Remove it with a spoon or ladle for 5 minutes or so, until it almost ceases to accumulate.
- Add all the ingredients to the left, tying the herbs up in an herb bouquet with cheesecloth. Add more water if the liquid does not cover the ingredients by a full inch. When the liquid is simmering again, skim as necessary. Partially cover the kettle, leaving a space of about 1 inch for steam to escape.Maintain at a very quiet simmer for 4-5 hours. Skim occasionally.
- To degrease, set the pot in the refrigerator until the fat has hardened on the surface and can be scraped off.
JULIA CHILD'S RISOTTO AL LA PIéMONTAISE
From the French Chef Cookbook this delicious recipe is rice braised in a chicken stock. In my own variation I toss it with butter toasted pine nuts just before serving.
Provided by davinandkennard
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter over moderate heat. Add the rice and stir slowly with a wooden fork until the grains turn translucent, then gradually milky white. about 2 minutes. Add the vermouth and let absorb, then stir in 1/3 of the chicken stock or boullion. Lower the heat and cook at the barest simmer for 3 to 4 minutes stirring occasionally. When the liquid is absorbed, stir in half the remaining stock and continue cooking slowly, stirring occasionally with a wooden fork, and when the liquid is again absorbed add the last of the stock. When this if finally absorbed taste the rice. If not as tender as you wish, add a bit more stock or water and cover the pan for a few minutes. Rice should take 15 to 28 minutees total cooking time. Season to taste with salt and pepper and if you wish toss with the optional toasted pine nuts.
Nutrition Facts : Calories 522.3, Fat 30.9, SaturatedFat 18.8, Cholesterol 80.8, Sodium 422.9, Carbohydrate 52.5, Fiber 1.6, Sugar 2.4, Protein 8
Tips:
- Use high-quality ingredients. This will make a big difference in the flavor of your dish. Use a good quality chicken stock, fresh vegetables, and flavorful rice.
- Brown the chicken before braising it. This will help to develop flavor and color.
- Don't crowd the chicken in the pot. If the chicken is too crowded, it will not brown evenly.
- Braise the chicken for at least 1 hour. This will allow the chicken to become tender and flavorful.
- Add the vegetables and rice to the pot during the last 30 minutes of cooking. This will prevent the vegetables from becoming overcooked.
- Season the dish to taste with salt and pepper.
Conclusion:
Braised rice with chicken stock is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy.
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