Green Brothy Chicken and Rice
Green Brothy Chicken and Rice is a medium American recipe that serves 4. 480 calories per serving. Recipe by Food52 on YouTube.
Prep: 1 hr 15 min | Cook: 1 hr 49 min | Total: 3 hrs 24 min
Cost: $13.00 total, $3.25 per serving
Ingredients
- 1 piece Whole Chicken (about 3.5–4 lb, split, skin on, deboned)
- 2 tablespoons Kosher Salt (coarse, for drying skin)
- 2 tablespoons Olive Oil (extra‑virgin, for pan and herb sauce)
- 1 large Onion (peeled and quartered)
- 4 cloves Garlic (unpeeled, skins left on for stock)
- 2 pieces Carrot (medium, cut into chunks)
- 2 stalks Celery Stalk (cut into chunks)
- 1 large Jalapeño Pepper (seeds optional for heat)
- 2 tablespoons Fresh Dill (chopped leaves only)
- 2 tablespoons Fresh Flat‑Leaf Parsley (chopped leaves only)
- 2 tablespoons Fresh Cilantro (stems included, leaves chopped)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 4 quarts Water (cold, for stock)
- 2 pieces Turnip (peeled and sliced ½‑inch thick)
- 1 cup Jasmine Rice (uncooked, rinsed)
- 1 piece Lime (cut into wedges for serving)
Instructions
Prepare and Salt the Chicken
Remove any giblets, split the chicken down the backbone, then cut off the breast and leg sides from the central bone so you have two boneless halves. Pat the skin very dry, then coat both sides generously with kosher salt. Let the salted chicken rest at room temperature for 30–45 minutes to draw out moisture.
Time: PT45M
Roast the Carcass for Stock
Place the leftover carcass and any skin‑on pieces on a sheet tray, drizzle with a little oil, and roast in a 375°F oven until browned, about 12 minutes.
Time: PT12M
Temperature: 375°F
Sauté Stock Vegetables
In a large stockpot, heat 1 tbsp olive oil over medium heat. Add the quartered onion, unpeeled garlic cloves, carrot chunks, and celery stalks. Cook, stirring occasionally, until the vegetables develop a light caramel color, about 5 minutes.
Time: PT5M
Simmer the Stock
Add the roasted carcass, sautéed vegetables, and 4 quarts cold water to the pot. Bring to a rolling boil, then reduce to a low simmer and cook uncovered for 60 minutes, skimming any foam that rises.
Time: PT1H
Prepare Turnips
Trim the ends off the turnips, peel them top‑to‑bottom in one motion, then cut each turnip in half lengthwise and slice into ½‑inch thick wedges.
Time: PT10M
Make the Green Herb Sauce
In a blender, combine dill, flat‑leaf parsley, cilantro (stems and leaves), jalapeño (seeds removed for less heat if desired), lemon juice, 2 tbsp olive oil, and a splash of water. Blend until smooth but still slightly textured.
Time: PT5M
Dry and DAB the Chicken
Using paper towels, dab away the excess salt and moisture from the chicken skin. This will help the skin crisp quickly.
Time: PT5M
Crisp the Chicken Skin
Heat the cast‑iron skillet over medium‑high, add a thin layer of oil, and place the chicken pieces skin‑side down while the pan is still cold. Once the pan is hot, listen for a gentle crackle (2–3 min), then reduce to medium and continue cooking another 3–4 min until the skin is golden and crisp.
Time: PT7M
Finish Chicken in the Oven
Transfer the skillet (or move chicken to a baking sheet) to a pre‑heated 400°F oven. Roast for 5–8 minutes, or until the internal temperature reaches about 150°F (it will rise to 165°F while resting).
Time: PT8M
Temperature: 400°F
Strain the Stock
Remove the carcass and vegetables with tongs, then pour the broth through a fine mesh strainer back into a clean pot. Discard solids.
Time: PT5M
Season the Broth
Taste the clear broth; add a pinch of salt if needed. Keep the broth at a low simmer.
Time: PT2M
Poach Turnips
Add the sliced turnips to the simmering broth. Poach gently for 7 minutes, or until they are tender but still have a bite.
Time: PT7M
Cook Jasmine Rice
Rinse 1 cup jasmine rice until water runs clear. Cook according to package directions (usually 1 cup rice to 1 ¼ cups water, simmer 15 minutes, then rest 5 minutes).
Time: PT20M
Rest and Slice Chicken
Let the cooked chicken rest on a cutting board for 5 minutes. Slice against the grain, starting with the thigh portion then the breast.
Time: PT5M
Plate the Dish
Divide cooked jasmine rice among bowls, top with poached turnips, arrange sliced chicken pieces, drizzle 1‑2 tbsp of the green herb sauce, and garnish with a lime wedge. Serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 480
- Protein
- 30 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free, Paleo-Friendly
Allergens: None
Ingredient Substitutions
- Instead of Whole Chicken: Bone‑in chicken halves
- Instead of Kosher Salt: Sea salt
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Onion: shallot
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Carrot: parsnip
- Instead of Celery Stalk: fennel stalk
- Instead of Jalapeño Pepper: serrano pepper, green chili
- Instead of Fresh Dill: tarragon
- Instead of Fresh Flat‑Leaf Parsley: Italian parsley
- Instead of Fresh Cilantro: coriander leaves
- Instead of Lemon Juice: lime juice (1 tbsp)
- Instead of Turnip: rutabaga
- Instead of Jasmine Rice: basmati rice
- Instead of Lime: lemon wedges
Equipment Needed
- Chef's Knife
- Cutting Board
- Sheet Tray
- Cast Iron Skillet
- Large Stockpot
- Fine Mesh Strainer
- Blender
- Tongs
- Paper Towels
- Measuring Spoons
- Ladle or Large Spoon
Critical Steps — Do Not Skip
- Deboning the chicken correctly to ensure even cooking and fast crisping.
- Salting and allowing the skin to dry for at least 30 minutes.
- Crisping the chicken in a cold pan to render fat slowly and achieve maximum crunch.
- Straining the stock through a fine mesh for a clear broth.
- Poaching turnips gently at a low simmer to retain texture.
Chef Tips from the Video
- Pat the chicken skin completely dry and let it air‑dry for extra crispness.
- Use a fine mesh strainer for a crystal‑clear broth; a cheesecloth works in a pinch.
- Add the herb sauce at the end to preserve the bright green color.
- Slice chicken against the grain for maximum tenderness.
Troubleshooting
Chicken skin is soggy, not crisp.
Ensure the skin is thoroughly dried and salted, start the pan cold, and do not overcrowd. Increase heat slightly after the initial crackle.
Broth tastes too salty.
Dilute with additional water and taste; remember the chicken was heavily salted. Add a splash of unsalted stock if available.
Turnips become mushy.
Poach at a low simmer, not a rolling boil, and remove as soon as they are tender with a bite.
Storage
Refrigerator: Broth up to 4 days; cooked chicken up to 3 days; turnips up to 3 days.
Freezer: Broth in airtight containers up to 3 months; cooked chicken up to 2 months.
Room temperature: Do not store at room temperature; discard if left out >2 hours.
Make-Ahead Tips
- Make the chicken stock a day ahead; strain and refrigerate.
- Peel and slice turnips and store them in water in the fridge.
- Blend the green herb sauce and keep it sealed; it lasts 3 days.
Frequently Asked Questions
What is the cultural significance and history of Crispy Chicken with Green Herb Broth and Poached Turnips in American comfort food cuisine?
While not a traditional regional dish, this recipe reflects the modern American comfort‑food movement that blends classic broth‑based soups with crisp fried chicken, a technique popularized by Southern fried‑chicken traditions and contemporary health‑focused cooking.
What are the traditional regional variations of green herb broth dishes in American cuisine?
In the American South, herb‑infused broths often feature parsley, thyme, and scallions, while the Pacific Northwest may add dill and cilantro. This recipe’s combination of dill, parsley, cilantro, and jalapeño offers a fresh twist on those regional herb broths.
How is Crispy Chicken with Green Herb Broth and Poached Turnips traditionally served in American home cooking?
It is typically served in deep bowls with a bed of rice or noodles, topped with sliced chicken, poached turnips, a drizzle of herb sauce, and a wedge of lime for brightness, making it a hearty yet balanced meal.
What occasions or celebrations is Crispy Chicken with Green Herb Broth and Poached Turnips traditionally associated with in American culture?
Because it balances comfort and freshness, the dish is popular for family dinner nights, holiday gatherings, and casual brunch‑lunches where a warm broth is welcome.
How does Crispy Chicken with Green Herb Broth and Poached Turnips fit into the broader American comfort food tradition?
It merges two beloved American staples—crispy fried chicken and soothing broth—into one plate, embodying the comfort‑food ethos of hearty flavors, texture contrast, and home‑cooked warmth.
What are the authentic traditional ingredients for Crispy Chicken with Green Herb Broth and Poached Turnips versus acceptable substitutes?
Authentic ingredients include a whole chicken, fresh dill, parsley, cilantro, jalapeño, turnips, and jasmine rice. Substitutes can be turkey breast for chicken, basil for cilantro, or basmati rice for jasmine, while maintaining the dish’s flavor profile.
What other American dishes pair well with Crispy Chicken with Green Herb Broth and Poached Turnips?
Side dishes such as cornbread, collard greens, or a simple cucumber salad complement the bright broth and crispy chicken, adding texture and regional flair.
What makes Crispy Chicken with Green Herb Broth and Poached Turnips special or unique in American cuisine?
The dish’s uniqueness lies in its contrast of ultra‑crispy chicken skin with a delicate, herb‑infused broth and the under‑used turnip, delivering a layered mouthfeel rarely combined in everyday American meals.
How has Crispy Chicken with Green Herb Broth and Poached Turnips evolved over time in modern American cooking?
Home cooks have adapted the classic chicken‑and‑stock combo by incorporating fresh herbs, jalapeño heat, and turnips, reflecting a trend toward brighter, vegetable‑forward soups while preserving the indulgent crisp chicken element.
What are common misconceptions about Crispy Chicken with Green Herb Broth and Poached Turnips?
A common myth is that the broth must be heavily salted because of the chicken; in reality, the chicken is salted only to dry the skin, and the broth should be seasoned lightly at the end.
What are the most common mistakes to avoid when making Crispy Chicken with Green Herb Broth and Poached Turnips?
Mistakes include not drying the chicken skin enough, overcrowding the pan when crisping, over‑simmering the broth (which can become cloudy), and poaching turnips at a full boil, which makes them mushy.
Why does this Crispy Chicken with Green Herb Broth and Poached Turnips recipe use a cold pan to start crisping the chicken skin instead of a hot pan?
Starting cold allows the fat under the skin to render slowly, preventing the skin from shrinking away and ensuring an even, crunchy texture without burning.
Can I make Crispy Chicken with Green Herb Broth and Poached Turnips ahead of time and how should I store it?
Yes. Prepare the stock and herb sauce a day ahead and refrigerate. Keep the chicken uncooked, salted, and refrigerated; crisp it just before serving. Turnips can be stored peeled in water in the fridge.
What texture and appearance should I look for when making the green herb sauce for Crispy Chicken with Green Herb Broth and Poached Turnips?
The sauce should be bright green, slightly thick but still pourable, with visible flecks of herbs. It should coat a spoon without dripping too quickly.
How do I know when the chicken is done cooking in the Crispy Chicken with Green Herb Broth and Poached Turnips recipe?
Use an instant‑read thermometer; the thickest part should read about 150°F before resting. The meat will rise to 165°F while resting, and the juices should run clear.
What does the YouTube channel Food52 specialize in?
The YouTube channel Food52 specializes in home‑cooking tutorials that blend classic techniques with modern, feel‑good recipes, often emphasizing seasonal ingredients and approachable yet refined dishes.
What is the cooking philosophy and style of the YouTube channel Food52?
Food52’s cooking philosophy focuses on making delicious, comforting food that also feels nourishing. Their style combines clear step‑by‑step instruction, a touch of culinary education, and a friendly, inclusive tone.
Last updated: September 6, 2026
