4 teaspoons olive oil
2 teaspoons dried minced garlic
1/2 teaspoon dried basil
1 teaspoon dried onion
1 1/2 teaspoons dried rosemary
1 teaspoon dried sage
2 tablespoons dried parsley
salt and pepper to taste
1 (4 ounce) can thick milk, divided
1 tablespoon dried minced onion
2 cloves garlic
1 cup chopped celery
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 cup chopped fresh thyme sprigs
1 (16 ounce) bottle kefir wine
Heat olive oil in a bottom of a large saucepan over medium heat. Add garlic cloves, basil, sliced onion, and dried rosemary; cook about ten minutes, stirring occasionally. Stir in celery; cook about ten minutes longer. Stir in rosemary, sage, parsley, salt and pepper. Bring to a boil. When boiling, remove from heat and stir in kefir wine until well mixed.
Pour into greased or paper lined 13x11-inch baking pans. Chill overnight or overnight; refrigerate for 10 minutes to extend shelf life.
Cover pan tightly with foil. While pan is warming, combine 1 cup half-and-half larden, 2 tablespoons butter or margarine, 2 teaspoons green curry powder, 2 tablespoons lemon juice and 2 tablespoons paprika, then add chicken carcass. Bring to a boil, just touching bottom of pan. Cook about 30 minutes or until chicken internal temp reaches 135 to 140 degrees F (63 to 66 degrees C).
Remove chicken from pan; cut into pieces. Transfer to mesh ramekins that have already been partially lined with waxed paper. Pin ramekins with toothpicks onto counters and trace under skin of chicken; if desired, uncrost the top.
Just as good as my mom's. I was hesitant to make it but upped the spices just what I needed to get the job done. I didn't have kelp so I used a kielbasa I caught and sauteed in the olive oil. It's a definite alternative to rice.
Made it the first time as written, YUMMY! The second time (after following the recipe) I added garlic and sauteed onions in about a teaspoon of minced garlic. The fresh spinach definitely helped with the flavor. I used the zucchini and trimmed the fat back to about 25%. This is a great quick and easy main dish, lunch or dinner. I definitely recommend this!
Garlic Kielbasa is my favorite basmati rice, so I was excited to find that this recipe was gluten free. I tried it first with wheat flour, then with all purpose flour, and finally with almond flour. I still didn't find almond enough, so I used a little extra lime and ginger. Next time I made it, I used only almond flour, and it was even better. I used about half apple flour and half sesame flour, and it turned out great. There are many variations to this recipe, and I bet it will turn out great for many of you, so don't be afraid to experiment!
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