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    You are in: Home / Community Forums / Food Photos Forum / Chicken Rižot ~ Croatian one dish dinner
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    Chicken Rižot ~ Croatian one dish dinner

    JoeV
    Tue Aug 28, 2012 9:39 pm
    Food.com Groupie
    This was the first time I tried this recipe. I remember my Croatian mother and grandmother making this as a child, and just had a taste for it. I pulled all of my chicken bones and other pieces from deboning whole chickens from the freezer early this morning, and made chicken stock which cooked down all day. I now had some great stock to work with, and I put the extra stock in the freezer for future recipes.



    I learned that Rižot (risotto) is a dish you need to pay attention to so the consistency is just right - not too dry, not too wet. Kind of like Jambalaya. I was glad I had a pot of stock available to continually maintain the moisture level at each phase of the cooking process.



    Here it is, plated with steamed broccoli, tossed salad and baguettes. I also learned (From Anthony Bourdain's show on Croatia) that this is a meal made almost exclusively by the men in the family in Croatia, and the recipes are closely held and passed down from father to son. It is traditioanlly served alone with just some crusty bread and a glass of wine, but I knew my bride would prefer it as presented here.

    Zurie
    Wed Aug 29, 2012 5:17 am
    Forum Host
    Joe, that's a very interesting food story! Croatian dishes and food culture are not that well known.

    I like your photos very much -- the way you illustrated the dish, told us about old habits back in the Motherland, and then the "modern" plate of food. Much enjoyed! icon_biggrin.gif
    Chef shapeweaver ©
    Wed Aug 29, 2012 7:16 am
    Food.com Groupie
    Thank you so much for a look into another
    culture through the food photos and your
    wonderful story. icon_biggrin.gif
    Debbwl
    Wed Aug 29, 2012 7:27 am
    Forum Host
    Doesn’t it feel great when you can bring a piece of your childhood back to life? And even better when you can pass it on icon_biggrin.gif

    Your stock looks like liquid gold and is about the chicken Rizot is yum yum yum…..
    JoeV
    Wed Aug 29, 2012 7:36 am
    Food.com Groupie
    The stock simmered for over 7 hours; something I've never done before. It's the best flavored chicken stock I've ever made, and I can't believe I have never tried this method before. I use the long simmer method on my spaghetti sauce (6-7 hours), and get good reviews on it, so I should have thought of it sooner. Funny you mention liquid gold...I was thinking the same thing. icon_lol.gif
    Halloweenfairy85
    Wed Aug 29, 2012 10:43 am
    Food.com Groupie
    Your chicken Rizot looks delicious!I have been wanting to make home made chicken stalk for a while..Do you have a favorite recipe/method?Just curious..
    Zurie
    Wed Aug 29, 2012 12:04 pm
    Forum Host
    Joe -- and Halloweenfairy too -- and it's so strange that in most general recipes for chicken stock it's simmered for rather short times. When I come across such recipes I always think that the simmering time is far too short.

    Now you've proved it. I like making fish stock as we (on the coast) get fresh fish, and the bones and head make lovely stock (also the shells of shrimps and other bits of seafood).

    I always simmer it for long, and I have very flavourful fish stock in the freezer.

    Now I'll always remember what you told us about your chicken stock. Thanks!
    JoeV
    Wed Aug 29, 2012 12:06 pm
    Food.com Groupie
    Halloweenfairy85 wrote:
    Your chicken Rizot looks delicious!I have been wanting to make home made chicken stalk for a while..Do you have a favorite recipe/method?Just curious..
    While there are different methods for making stock, This is how I do it. I frequently buy whole chickens or bone-in chicken parts at reduced prices in the stores, and I remove the meat from the bones for different recipes and put the bones, fat & skin in freezer bags. When I have enough to make stock, I put all the frozen material in my 8 qt.stock pot with strainer insert and fill with water about 1-2" over the top of the chicken parts. The pot is usually about half full with parts & bones. While bringing this to a boil with the lid on, I add a large onion that has been quartered (skin left on for color), a couple of celery stalks cut into 4-5" lengths, a couple of carrots cut into chunks, 2 Tablespoons of dried parsley, sea salt, fresh ground black pepper and 3-4 garlic cloves just smashed with the side of my chef's knife. Bring this to a boil then put on simmer with the lid tilted to allow the steam to escape. Simmer for at least 4 hours then adjust the seasoning to taste. The flavor will intensify the longer you reduce the liquid as I described above. When the liquid has reduced about 1/3, you should have a good stock to work with to make soup or for adding to recipes calling for stock.

    When you are satisfied with the flavor, remove the pan insert holding all the ingredients, drain it in another pan, and discard the solids. I like to eat the carrots and onions, so I put them to the side for a snack. You are now left with the liquid and seasonings that got past the strainer insert, and I pour this into another pan through a fine mesh strainer to end up with liquid only. Now you can put this clear stock into freezer containers and date the containers for your reference, or you can use it for making soup. I use pint and quart containers because I have a lot of them with lids.

    This can also be done with beef bones as well, but I like to roast them in the oven before boiling them.

    I hope this was not too confusing, as I tend to be detail oriented. I'd rather supply more information than not enough.
    JoeV
    Wed Aug 29, 2012 12:12 pm
    Food.com Groupie
    Zurie wrote:
    Joe -- and Halloweenfairy too -- and it's so strange that in most general recipes for chicken stock it's simmered for rather short times. When I come across such recipes I always think that the simmering time is far too short.

    Now you've proved it. I like making fish stock as we (on the coast) get fresh fish, and the bones and head make lovely stock (also the shells of shrimps and other bits of seafood).

    I always simmer it for long, and I have very flavourful fish stock in the freezer.

    Now I'll always remember what you told us about your chicken stock. Thanks!


    I have found that the best stocks are long simmered. By that I mean that the the bones should fall completely apart from the skeleton, which means the cartilage is broken down completely, releasing the full flavor of the bones.I have a friend who coarse chops chicken bones so that marrow is able to escape into the stock. I don't go to that extreme, but when you think about beef soup bones having the marrow exposed, it makes sense...at least to me it does. icon_lol.gif
    Paymaster
    Wed Aug 29, 2012 9:28 pm
    Food.com Groupie
    Great photos and very good info!!!!! Thanks! icon_biggrin.gif
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