Untitled Document

Emeril’s All Natural Chicken Stock Recipes

Garlic Braised Bok Choy
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008

1 ½ pounds bok choy, sliced crosswise into 1-inch pieces
tablespoons olive oil
2 tablespoons minced garlic
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 ¼ cups Emeril’s All Natural Chicken Stock

Heat the olive oil in a 3 quart skillet over high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the bok choy, salt, and pepper and stir to combine. Add the chicken stock and cook, stirring occasionally, until just tender, usually 4 to 6 minutes. Serve hot. Yield: 2 servings

Egg Drop Soup
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008

6 cups Emeril’s All Natural Chicken Stock
to 8 large spinach leaves, thinly sliced
1/2 cup sliced green onions
4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced
1 teaspoon soy sauce
Pinch of ground white pepper
2 large eggs, lightly beaten

In a medium saucepan, bring the chicken stock to a simmer. Add the spinach, 6 tablespoons of the sliced green onion, mushrooms, soy sauce, and white pepper to the broth. When the broth returns to a simmer, gradually add the beaten eggs in a slow and steady stream while stirring with a fork or a chopstick. Cook the soup for 1 minute longer, remove from the heat and serve. Garnish with the remaining sliced green onion.

Yield: 4 - 6 servings

Orange Almond Cous Cous
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008

(10-ounce) box couscous (original plain variety)
3 tablespoons golden raisins
1/2 teaspoon salt
1/4 teaspoon ground coriander
2 tablespoons sliced green olives
2 ¼ cups Emeril’s All Natural Chicken Stock
3 tablespoons lightly toasted slivered almond
2 tablespoons chopped parsley
2 tablespoons extra-virgin olive oil
½ cup orange segments
1 ½ teaspoons fresh orange juice

In a large bowl, combine the couscous, raisins, salt, coriander and green olives. Bring the chicken stock to a simmer in a small saucepan. Pour the hot chicken stock over the cous cous mixture, cover, and let stand until the stock is absorbed and the couscous is puffed, about 6 minutes.

Uncover and fluff with a fork. Add the almonds, parsley, oil, orange segments and orange juice and toss gently to combine. Adjust seasoning to taste and serve either warm or at room temperature.

Yield: 4 servings

Orzo Risotto Style with Cherry Tomatoes and Basil
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008

¼ cup olive oil
2 tablespoons chopped onions
8 ounces orzo pasta
2 cups Emeril’s All Natural Chicken Stock
1/2 cup halved cherry tomatoes
3 tablespoons chopped fresh basil leaves
½ cup grated parmesan
Salt and freshly ground black pepper

In a medium pot, over medium high heat add 1 tablespoon of the olive oil. When the oil is hot, add the onions and cook until translucent, 3 to 4 minutes. Add the orzo and 1 cup of chicken stock and cook, stirring, until almost all of the liquid has evaporated, about 5 minutes. Add the remaining stock and continue to simmer, stirring occasionally, until all the stock has been incorporated. Add the tomatoes, basil, and parmesan, and season with salt and pepper to taste. Cook about 1 minute longer, until just tender. Transfer to a large heatproof bowl and toss with the remaining olive oil. Serve immediately.

Yield: 4 servings

Quick and Easy Pan Sauce for Chicken
Recipe courtesy Emeril Lagasse, Emeril’s Food of Love Productions, 2008

3 tablespoons unsalted butter
½ cup finely chopped onion
¼ cup finely chopped red bell pepper
3 tablespoons all purpose flour
1 clove garlic, minced
¼ cup white wine
2 ½ cups Emeril’s All Natural Chicken Stock
½ cup finely chopped peeled and seeded tomatoes
1 teaspoon Emeril’s Original Essence
½ teaspoon fresh thyme leaves
½ teaspoon salt
¼ teaspoon white pepper
¼ cup heavy cream

In a medium saucepan, melt the butter over medium high heat. Add the onion and bell pepper and cook until tender, 4 to 6 minutes. Add the flour and garlic and cook, stirring, for 1 minute. Whisk in the wine, stock, tomatoes, Essence, thyme, salt and pepper and bring to a boil. Continue to cook sauce at a brisk simmer until thick enough to coat the back of a spoon, about 10 minutes longer. Add the heavy cream and cook for 5 minutes longer. Adjust seasoning if necessary and serve hot.

Yield: 2 cups sauce

Emeril’s Chicken Soup

2 Tablespoons vegetable oil
2 Cups chopped onion
1 ½ Cups chopped celery
1 ½ Cups sliced carrots
2 teaspoons Emeril’s Original Essence
2 teaspoons minced garlic
2 quarts (2 boxes) Emeril’s Chicken Stock
2 Cups water
¼ teaspoon black pepper
1 bay leaf
1 Cup orzo pasta

Heat oil in a large, heavy pot over medium-high heat. Add onion, celery, carrots, Essence and cook, stirring over medium-high heat until vegetables are soft, about 5 minutes. Add garlic and cook for 2 minutes.

Add Stock, water, pepper and bay leaf. Stir well and bring to boil. Reduce heat to medium-low and simmer, uncovered, for 35 minutes.

Add orzo and stir well. Simmer until pasta is cooked through.

Remove the pot from the heat. Ladle into bowls and serve.

Yield: 10 cups, serving 8 to 12

Lemon Chicken

For a company meal or special family dinner. You’d pay over $20 per serving for this in a restaurant, and it might not taste as good!

1 whole chicken, 3 ½- to 4- pounds, cut into 8 pieces
1 tablespoon plus 1 teaspoon Emeril’s Original Essence
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 tablespoons plus 1/3 cup lemon juice
1/2 cup plus 2 tablespoons flour
1 tablespoon dried rosemary, crushed between your fingers
1/2 teaspoon paprika
1/2 cup thinly sliced onion
3 cloves garlic, smashed
1 cup Emeril’s chicken stock
1/3 cup honey
1 tablespoon soy sauce
2 tablespoons softened butter

Preheat the oven to 350 degrees F.

Season chicken all over with 1 tablespoon Essence, 1 teaspoon salt, ½ teaspoon pepper and 2 tablespoons lemon juice. In medium bowl combine ½ cup of the flour, ½ teaspoon Essence, paprika and rosemary. Dredge the chicken in the seasoned flour and set aside.

Heat the olive oil in a 10- to 12-inch flame proof casserole or sauté pan over medium-high heat. Place the chicken pieces skin side down in the pan and cook until nicely browned on all sides, 2 to 3 minutes per side. Remove from pan and set aside. Add the onions and garlic to the pan and cook until the onions are translucent, about 2 minutes. Return the chicken pieces to the pan and place in the oven. Cook for 20 minutes.

In a 1 quart sauce pan or larger, combine remaining 1/3 cup lemon juice, chicken broth, honey, soy sauce and ½ teaspoon salt. Set over medium high heat and bring to a simmer. In a small bowl, make a paste with remaining 2 tablespoons of flour and the butter. Whisk the butter-flour mixture into the lemon chicken broth and continue to cook until the sauce has thickened slightly, about 1 minute longer.

Remove the chicken from the oven and pour the lemon sauce over the chicken. Return to the oven and cook for 10 minutes longer or until the thighs registers 165 degrees when tested with an instant-read thermometer. Remove chicken from the oven and transfer pieces to a serving platter. Spoon the sauce, onions and garlic into the bowl of a blender. Puree for 1 minute, or until smooth. Transfer the sauce to a gravy boat for serving, or spoon some of the sauce over each piece of chicken.

Yield: 4 to 6 servings; 2 cups sauce

Emeril's Classic Seafood Gumbo/Chicken and Sausage Gumbo

You’ll impress everyone with this authentic New Orleans style gumbo. You can make it either of two ways, with seafood, or with chicken and sausage!

3/4 cup vegetable oil
1 cup all purpose flour
1 1/2 cups finely chopped onion
3/4 finely chopped green bell pepper
3/4 cup finely chopped celery
2 tablespoons minced garlic
1 12-ounce bottle amber beer
6 cups Emeril’s chicken stock
1/4 teaspoon dried thyme
2 bay leaves
1/2 pound gumbo crabs (about 2, optional)
2 teaspoons Worcestershire sauce
3 teaspoons salt
1/2 teaspoon cayenne
1 pound medium-size shrimp, peeled and de-veined, (or 1½ pounds diced chicken meat)
1 pound white fish fillet, such as catfish, grouper, snapper or sole, (or 1 pound diced smoked sauage)
2 cups shucked oysters with their liquor, optional
1/4 cup chopped fresh parsley
3 teaspoons Original Essence
1/2 cup chopped green onion tops

Place an 8-quart stockpot over medium-heat, and add the oil. Allow the oil to heat-up about 5 minutes, then, add the flour to the pot. Stir the oil and flour together using a wooden spoon to form a roux. Continue to stir the roux for 20 to 25 minutes, or until the roux is the color of milk chocolate. Add the onions, peppers, and celery to the roux and stir to blend. Stir the vegetables in the roux for 5 minutes, then, add the garlic to the pot. Cook the garlic for 30 seconds before adding the beer and stock to the pot. Season the gumbo with the thyme, bay leaves, gumbo crabs, Worcestershire, and salt. Bring the pot to a boil, and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and oil that rises to the surface when necessary.

Season the shrimp and catfish each with 1½ teaspoons of the Essence. Stir the shrimp and fish into the gumbo, and cook for 2 minutes. Add the oysters to the pot and cook, stirring often for an additional 5 minutes. Taste and re-season the gumbo if necessary.
Serve with the chopped parsley and green onions for garnish.

Makes 3 quarts, 10 to 12 servings