Makes about 12 cups (3 L).
Chicken soup is comfort in a bowl. And making it from scratch gives your broth oodles of healthy bone nutrients. Coupled with white lentils, it’s meal-worthy. Store in the freezer in handy single-serve containers for lunches or for giving when someone you know needs a hug.
To make stock, cut up chicken into thighs, breasts, wings, and back; remove as much of the skin as you can and discard. Or if using chicken pieces, tear off as much skin as you are able.
In very large stockpot, place chicken pieces and cover with about 14 cups (3.5 L) water. Add herbs and bay leaves, peppercorns, and salt. Bring to a gentle boil and skim off any scum. Reduce heat and cover with lid ajar. Simmer gently for 2 hours.
Remove chicken pieces to a large bowl and set aside until cool enough to handle. Then remove meat from bones and shred, discarding bones. Refrigerate meat, covered. Strain chicken stock into large bowl and refrigerate stock until chilled. Once stock has chilled, preferably overnight, remove firmed fat layer, if any, and discard. You should have at least 10 cups (2.5 L) stock.
For soup, finely dice carrots, celery, and onion. In large 3 L stockpot, heat oil. Add carrot, celery, onion, and garlic, if using, and sauteu0301 until soft, about 3 to 5 minutes. Do not brown. Thoroughly rinse and drain lentils. Add to carrots and stir in to coat with oil. Add prepared stock and miso and bring to a gentle boil. Cover with lid slightly ajar and simmer for 35 minutes or until lentils are creamy soft.
For a little more body or a creamier soup texture, remove a couple cups of soup and pureu0301e. Return to the pot. Alternatively, if you have a handheld blender, pop into soup and whirl briefly.
Stir in 1 1/2 cups (350 mL) shredded chicken meat, reserving the remaining for another dish. Bring to a gentle boil. Reduce heat and simmer until soup is piping hot. Add salt and pepper to taste. Stir in lemon juice and parsley before serving.
This recipe is part of the Sensational Superfood collection.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.