br>In a bowl, mix chicken, salt, pepper, turmeric, cayenne (if using
zip-close bag. Add chicken pieces and seal the bag
o 400 degrees.
Wash chicken pieces and pat dry, set
econds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano
br>rinse and pat dry chicken.
slice off top quarter
Separate chicken from bones and chop or shred to desired consistency. Salt and
he carcass of a roasted chicken, which I keep in my
br>Add 2 cups of chicken to food processor and pulse
In a medium bowl, combine the peas, sliced/chopped water chestnuts, red pepper and chopped green onions (if using).
In a small bowl, mix the yogurt, dill, mustard, salt and pepper.
Add the dressing to the pea mixture and stir to combine all the ingredients.
Chill for at least 30 minutes before serving.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
at deposits and rinse all chicken thoroughly) This step is critical
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper, allspice
ke five-spice salt: Combine 5 tablespoons salt with 1
owl, dilute the cream of chicken soup with the remaining broth
In a large saucepan, combine the Basic Chicken Stock, bay leaf, peppercorns and the parsley and thyme sprigs and bring to a boil. Add the chicken breasts and simmer until just cooked through, about 20 minutes.
Transfer the chicken to a plate.
Strain the stock, return it to the saucepan and bring to a boil.
For the chicken stock:
In a large
Combine chicken, carrots, celery, and peas in
Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
garlic, lemon zest, lemon juice, salt, and pepper in a blender
ntil blended. Stir in the chicken, beans, and chilies.
Place