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chicken broth chicken backs shallots lemon pepper kosher salt garlic sour cream extra-virgin olive oil carrot lentils instant chicken
Viewed: 69 - Published at: 4 years agoIngredients
- 6 cups chicken broth (2 large cans of swanson chicken broth)
- 3 large chicken backs
- 7 shallots
- 2 tablespoons lemon pepper or 2 tablespoons fresh ground black pepper
- 1 teaspoon kosher salt
- 1 tablespoon of gourmet garlic (gourmet garden brand)
- 1 cup sour cream
- 2 tablespoons extra virgin olive oil
- 1 cup carrot, cubed. (or you may use a bag of baby love carrots diced.)
- 2 cups lentils (16 oz bag)
- 1 tablespoon instant chicken bouillon
Method
- Pour lentils into a large bowl.
- Cover with cold water.
- Set aside for 30 minutes.
- (or you may let them sit overnight to get them more tender).
- Place olive oil in the bottom of large stock pan.
- Slice and dice shallots.
- Sautee until translucent.
- Do not over cook.
- Add chicken broth, boullion, garlic and chicken backs to the stock pan.
- Cover and cook on medium heat for 45 minutes until chicken backs are done.
- Remove chicken backs.
- Allow to cool.
- Pick lean meat from the backs.
- Discard bones & skin.
- Reduce heat.
- Drain water from lentils.
- Add to stock pan.
- Cook for 45 minutes on low heat until tender.
- Do not over cook.
- Check periodically for tenderness.
- They should not be mushy.
- Add diced carrots & chicken.
- Cook for an additional 15 minutes.
- Do not overcook the vegetables.
- They should be tender but not mushy.
- Serve 1/2 cup.
- Place one tablespoon of sour cream on top.
- Serve with fresh homemade Challah.
