Search Results for 'Chicken'

There’s nothing quite like homemade soup, and chicken stock is a must-have in your kitchen this winter. This yummy and versatile kitchen staple can be used for soup recipes or added to some of your favourite stews, casseroles or rice dishes for extra flavour. Best of all, it’s easy to make! Why you should make your own chicken stock and what you’ll need There are a lot of reasons to make your own chicken stock. It tastes better than store bought stock, it cuts down on waste (you can use your own chicken bones and vegetable scraps), and it lasts longer than fresh stocks you can buy from the store. Making your own stocks is also helpful if you’re trying to cut down on processed foods and added salts, allowing you to completely control the flavour profile you’ll be using as a base. When you’re making basic chicken stock, there are only a handful of things you’ll need, including: Chicken bones (which you can save and freeze over a period of time before using or buy specifically in order to make stock) Water Vegetables suitable for making stock (you can freeze and save vegetable scraps like carrot, celery, and onion until you’re ready to use them) Aromatic herbs If you’re looking to make Asian-inspired broth, you can try adding cilantro, lemongrass, garlic, and ginger. And if you’re in the mood for a seafood-inspired soup, you can make your own fish stock at home. Turning your ingredients into something delicious Although making chicken stock takes a bit of time, it’s a fairly simple process. There are three main steps involved. Start boiling After you’ve covered your chicken bones, vegetables, aromatics, and spices in water, it’s time to let them boil. With a NEFF induction cooktop you can use the pot boost feature to ensure your stock quickly comes to boil. Pot boost heats the pot by applying up to 50% higher heat for 10 minutes and then automatically resets the cooking zone to Level 9.  Once you’ve brought your stock to a boil, immediately set it to simmer. You should let your stock simmer for 4 to 8 hours and periodically skim off any foam that comes to the surface. Usually, you’ll need to skim the surface every 15 minutes to half hour. You may need to top off the water to ensure the bones, vegetables, and herbs remain submerged. Remove the bones, vegetables, and herbs When you think your stock is ready, you can use a slotted spoon to remove the bones, vegetables, and herbs. Afterwards, pour it through a fine mesh sieve to get a smooth and silky liquid. If you’ve completed these steps, you can simmer your stock a bit longer if you want to create a thicker soup base. Once you’re satisfied with your stock, let it cool. Store your stock Once your stock has cooled down, it’s time to store it. You can either refrigerate it if you plan to use it in the next four days or freeze it if you’re not quite ready to use it yet. How to store your chicken stock If you’re planning on using your chicken stock in the next few days, you can store it in an airtight container in the refrigerator and it will keep fresh for 4 days. If you’re not planning on using your chicken stock immediately, you can store it in your freezer for about 6 months. Some great ways to freeze chicken stock include using ice cube trays (they’re perfect if you only need to dish out a few tablespoons at a time) or storage containers in a variety of sizes to suit different recipes (e.g. a small one cup container). Just remember freezer bags can leak, so it’s best to choose a sturdy container to store your delicious stock.

Heat in a frypan over FlameSelect® level 8 or Induction level 8. Add the oil and bacon and cook for 2 minutes. Add the onion and garlic and cook until onion is softened and golden. Add the thyme leaves and cook for a further minute. Allow to cool. Preheat oven on CircoRoast to 180⁰C with a medium level of steam. Top enamel tray with wire rack. In a medium bowl, combine the cranberries, pistachio nuts, parsley, zest, breadcrumbs, egg, orange juice and cooled bacon mixture. Season well with salt and pepper. Mix until well combined, then press the stuffing into a large sausage the length of the chicken. Lay the chicken out flat and even out the meat. Place the stuffing in the centre of the chicken, roll up the chicken over the stuffing and tie the roll firmly at 2cm intervals with string. Carefully lift the chicken on to the prepared wire rack. Brush with extra oil and season with salt and pepper. Insert MultiPoint MeatProbe fully at one end of chicken, horizontally into the centre of the stuffing. Place chicken into the oven on shelf level 2 and connect probe. Adjust internal core temperature to 70⁰C and press Start. Cook until core temperature is reached. If a probe is unavailable, cook chicken for approximately 1 hour or until chicken cooked and golden. While the chicken is cooking, make the cranberry sauce. Combine all of the sauce ingredients into a medium saucepan. Heat sauce over Flame Select level 7 or Induction level 7. Cook sauce for 10-15 or until the cranberries have softened and the sauce is syrupy. Turn off heat, pour in brandy, cover with a lid and allow the stand. Serve warm or at room temperature. When chicken is cooked wrap in aluminium foil and allow to rest for 15 minutes or refrigerate if eating cold. Cut the chicken into 1 cm slices, arrange on a serving platter and serve with cranberry sauce.

Cut the chicken into 2 cm pieces and place into a medium mixing bowl with the turmeric, cumin, coriander, garlic, ginger, salt and oil. Mix until combined. Thread about 5 pieces of chicken on to each skewer. Refrigerate until needed. To make the sauce: combine all of the ingredients in a blender except the peanuts and coconut. Blend until a course paste forms. Place paste in a medium saucepan. Cook paste for 3-5 minutes or until aromatic on Induction cooktop level 6 or Step Flame cooktop level 7. Add the peanuts and coconut milk and bring to the boil, then reduce heat to a simmer, level 5 on Induction or level 6 step Flame. Cook for about 10-15 minutes or until it has thickened. Keep warm. Preheat the oven on CircoRoast® to 180⁰C. Place the chicken skewers on the wire rack with the enamel tray underneath. Place the tray on level 4, cook for 10 to 15 minutes or until cooked through. Serve the chicken skewer with the warm spicy coconut sauce.

Place the chicken pieces in a bowl, add coconut cream, chilli, garlic, lime juice and zest. Mix to combine. Marinate for at least 2 hours or overnight. Preheat oven on CircoTherm at 200⁰C. Line the universal enamel tray with baking paper. Combine the coconut, flour, paprika, cayenne, salt and pepper in a bowl. Remove the chicken from the coconut cream marinade, removing excess and then dust with the coconut crumb. A large zip lock bag is useful to coat the chicken wings. Place the wings on the prepared tray. Generously spray with the olive oil. Bake chicken wing on shelf level 3 for 45 minutes or until golden. Turn the wings once during the cooking time. While the chicken is cooking, make the sauce. In a small saucepan heat the olive oil over medium heat. Add the onion and garlic and sauté until onion is soft. Add the tomato, tomato paste, chilli and lime juice. Add sugar and salt to taste.  Cook for 8 minutes or until sauce thickens. Add spring onion and cook for a further 2 minutes. Allow sauce to cool and serve at room temperature. Serve the crispy coconut chicken wings with the sauce.

To make the pastry, place flour in the bowl of a food processor, add salt and butter and pulse the food processor until mixture resembles breadcrumbs. Add sour cream and pulse until the pastry forms a ball. Remove pastry from the food processor, wrap in plastic wrap and refrigerate for 30 minutes. To make the filling, place butter in a large saucepan on Induction heat level 7. Add leek and cook for 3 minutes or until soft. Add mushrooms and cook for a further 3 minutes; add thyme and chicken and stir well to combine; cook for a further 5 minutes. Add flour and cook for 2 minutes, ensuring flour doesn’t stick to the base of the saucepan. Reduce Induction level to 5, add wine and chicken stock and cook for 10 minutes. Finally add cream and season with salt and pepper. Cook for a further 5 minutes or until thickened. Allow filling to cool completely. Grease 6 individual pie tins (9 cm diameter and 3 cm deep). Place the wire rack on the lowest shelf position and preheat the oven on CircoTherm® Intensive 180°C. Take 2/3 of the pastry and roll out to 3 mm thickness and line pie tins. Fill the pies with filling and brush edges with egg yolk. Roll out the remaining pastry, cut tops for the pies and place on top of filling. Gently press pie edges with a fork. Brush pies with remaining egg yolk. Bake the pies for 15 to 20 minutes or until golden. Allow to cool for 5 minutes before serving. Top with a sprig of fresh thyme to serve.

Place noodles in a small solid stainless steel tray with two cups of water. Place carrot and snow peas in the small perforated stainless steel tray. Put both the noodles and vegetables into a cold Neff FullSteam Oven, select FullSteam 100°C and cook for 2 minutes. Remove noodles and leave to soak in water for 5 minutes, then drain. Remove vegetables and set aside. Combine chicken mince, ginger, chilli sauce, coriander and cornflour and mix well. Roll teaspoons of the mixture into balls. Place meatballs on the large perforated stainless steel tray lined with baking paper. In a 4L capacity stainless steel bowl or tray, add the chicken stock, white pepper and lemon grass. Place both the meat balls and stock mixture in the Neff FullSteam oven, select FullSteam 100°C and cook for 10 minutes. Add the meatballs, vegetables, noodles, soy sauce and sesame oil to the stock mixture. Season the soup with salt if desired. Cook soup on FullSteam 100°C for a further 2 minutes. Ladle the soup into individual serving bowls and garnish with spring onions.

Line a universal pan with baking paper. Gently massage butter into chicken under the skin and over the skin. Massage olive oil over outside of chicken and season with salt and pepper. Place whole garlic cloves, preserved lemon and thyme under the skin of breast and drumsticks. Place chicken onto prepared universal pan; place onto level 3. Insert meat probe into chicken breast. Set oven to CircoRoasting® 200°C, core temperature 76°C, low steam. The oven will turn off when the core temperature has been reached (approximate cooking time is 40 minutes). The result is a beautifully cooked, moist and golden chicken!

‘Butterfly’ (or ‘Spatchcock’) is a term used to describe a chicken that has had its backbone removed enabling it to be flattened out. This process makes it much faster to cook a whole chicken using various different cooking techniques such as grilling, pan frying or barbecuing. To butterfly your chicken, you’ll need a whole chicken and a sharp knife. Step 1 First, lay your chicken breast-side down on a clean, flat surface. Step 2 With a sharp knife or pair of kitchen shears, cut along one side of the backbone from one end to the other. Step 3 Turn your chicken over and flatten before cutting along the other side of the backbone to remove. Step 4 Push down firmly on the breastbone area with your palm to flatten. That’s it! Once you’ve butterflied your chicken, it’s ready to marinate, cook and serve! Our top tips: ● When handling raw poultry, always wash your hands and surfaces to avoid contamination. ● Once you’ve removed the backbone, make sure you put it aside and use it to make a delicious chicken stock! ● The NEFF MultiPoint MeatProbe measures the inside heat at three points to ensure the right core temperature is reached and the meat is cooked for the correct duration. This way you are sure to achieve the perfect roast chicken every time! If you want to eliminate the guess work when cooking chicken then the NEFF MultiPoint MeatProbe is perfect for you. Simply plug in the probe and select your core temperature. Once your selected temperature has been reached, the oven will automatically switch itself off. Keen to show off your butterflying skills? Then try our recipes for butterflied chicken with mango salsa or butterflied chicken with preserved lemon, garlic and thyme. Both recipes are simple to prepare and will be an instant hit at the dinner table.  If you're a visual learner watch our video below! About NEFF  NEFF is a German-engineered kitchen appliance brand, with a product range that includes ovens, cooktops, rangehoods, coffee machines and dishwashers designed to make life in the kitchen a daily pleasure. For people who love to cook, NEFF gives you the tools to create meaningful connections, express your creativity and make memories. Because real life happens in the kitchen. Discover more

Place all the curry paste ingredients into a blender. Process until it becomes a fine paste. Place the curry paste in a medium sized saucepan and cook on Induction level 6, stirring continuously until it becomes aromatic, add coconut milk and cream and stir well to ensure the curry paste is not sticking to the base of the saucepan. Increase the Induction level to 7.5 and bring to the boil. Meanwhile cut each chicken thigh into 6-8 pieces. Add the chicken to the saucepan and season with salt to taste. Reduce Induction level to 5 and simmer for 20 - 30 minutes, uncovered or until chicken is tender. Garnish with coriander and serve with steamed Basmati rice and warm naan.