CARRABBA’S CHICKEN MARSALA
(made this last night with chicken leg quarters - yum)
4 whole chicken breasts, boneless and skinless
Salt, pepper and butter to season
1 large shallot, chopped fine
2 ounces (about 8 slices) thin sliced prosciutto, julienne
(didn’t have any prosciutto so took as much fat off bacon as possible as substitute)
8 ounces sliced mushrooms (shiitake, white or mixed)
2 tablespoons clarified butter (I used olive oil)
1/2 cup dry Marsala win
1/4 cup chicken or veal stock
1 tablespoon Italian parsley, chopped
4 tablespoons cold, unsalted butter
Season chicken with salt and pepper. Brush with butter and grill until done approximately 8 to 10 minutes or until cooked to an internal temperature of 165 degrees.Remove chicken from grill and place on a warm plate.
To a skillet add the clarified butter, shallots, prosciutto and mushrooms. Cook for about 1 to 2 minutes, then add wine and stock and cook, deglaze the pan and cook until Marsala and stock is reduced by more than half.
(I added corn starch/water mixture to thicken sauce a bit)
Lower flame and add parsley and butter. Shake pan and swirl chicken in the pan. When butter has melted and sauce is a nice creamy consistency, adjust taste for salt and pepper. Serve chicken with mushroom sauce on top.
I have a question. Chicken stock.
I have a recipe that called for two 5 lb chickens roasted in the oven. There was a similar one posted in one of these threads. Anyway, there was quite a bit of juice in the pan. I saved this juice, chilled and removed the fat. Can this juice be used in place of stock? I usually make gravy with this type of juice, after adding about a cup of water.
Now, I also have a recipe for stock that says to put the chicken in a pot of water and simmer for x amount of hours.
I also have Alton Brown’s recipe that called for using the bones with water and seasonings to make the stock.
Because I had the bones of two chickens I tried Brown’s. To be it didn’t have much flavor and I ended up throwing it out and used the juices from pan instead.
So, my question is what’s the difference between stock and juices? I think the juices made a more flavorful dish.
Also, I would think that you would get more flavor simmering the whole chicken versus just the bones. It would seem to me that the chicken itself would be bland after simmering in water.
Have you tried different methods for stock?