Years (ok YEARS) ago I loved when the school cafeteria did hot lunches of chicken and rice.The heck with the chicken, the rice was my favorite, filled with flavor and color, was it Schmaltz?They must have poured the chicken drippings on the rice.What a wonderful flavor it had.Any ideas on how to recreate that?I don't really do big meals but have googled and they seem to sell Schmaltz.I wonder if it has the deliciousness of my old school day meal or if I could do something without chicken fat and get the same taste?nag
I have no idea how they did it, but I like to add chicken soup base to the water that I use when I make rice, and find it gives it some flavor. Have you tried using chicken stock instead of water or adding bouillon or chicken soup base? That's all I can think of to try.
It's not chicken flavored, but when I make rice, I add a glug of sesame oil to it. Leana
Thanks,I'll try chicken soup base and still looking at buying the chicken fat...or using something else.nag
It seems a little unlikely that your cafeteria was using schmaltz. More likely a few cubes of chicken bullion... or a flavor packet (with MSG) from Rice-A-Roni.However, schmaltz itself? Worth looking up. Here's how you make it:https://www.splendidtable.org/story/how-to-make-schmaltzThyPeace, my stomach would not thank me if I made this; chicken fat makes me deathly ill sometimes. But it SOUNDS good.
My mom used to make this when I was young:https://www.campbells.com/kitchen/recipes/one-dish-chicken-r...I'm sure there are many similar casseroles.
Hmm, I don't think bouillon or soup was added.Maybe it was just in the NEast...at the time when I was growing up.Or maybe it was just that creative cafeteria worker - (if so, thanks!!!)But there was definitely buttery/fatty drippings wonderful rice on Chicken and Rice day.Probably wasn't healthy, but mmm mmm good!nag
You might try this baked chicken and rice recipe:https://www.recipetineats.com/oven-baked-chicken-and-rice/And there are many similar online.
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