BASIC CHICKEN SOUP:
Place chicken pieces and backbone in a
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.
Cut beans diagonally into thirds.
Toss with lemon juice and steam until tender. Combine tomatoes, onion, carrots, celery and pepper in stock pot with basic chicken broth (8 cups) and slowly bring to a boil. Reduce heat and simmer 1 to 2 hours or until vegetables are tender. Add beans and cabbage. Simmer 15 minutes. Add chicken and rice or pasta.
Heat.
Sprinkle with parsley. Yields 10 to 12 servings.
a bowl. Many Vietnamese Chicken recipes usually require a short time
Place the chicken and giblets (except the liver)
BASIC CHICKEN SCALOPPINE (first three ingredients).
Rinse 4 boneless, skinned chicken breast
or 5 minutes. Add the chicken and salt, reduce heat to
Stir soup, milk, peas, chicken and noodles in 1.5 qt casserole.
Bake at 400 for 20 min., stir.
Mix bread crumbs and butter and sprinkle on top. Bake for 5 minute more.
In a 5 or 6 quart stock pot over moderate heat, melt the butter in the oil. Add the chicken and brown it lightly, stirring occasionally -- about 5 minutes.
Add the stock, carrots, celery, onion, rice, parsley, salt and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.
Cut the chicken into serving portions.
Melt the butter with the oil in a large heavy frying pan.
Add chicken; fry over medium heat for about 3 minutes or until golden.
Add the wine, then bring to a simmer.
Add the stock and thyme and simmer for about 20 minutes or until thicken is tender.
Transfer chicken to a heated serving dish.
Add the cream to the liquid in frying pan; boil until mixture is consistency of heavy cream.
Add salt and pepper; mix well.
Pour over chicken.
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.
nnards if desired.
Boil chicken in a large covered pot
Place all ingredients in a large soup pot and bring to a boil, then reduce heat and simmer until chicken is tender, about 40 minutes.
Remove chicken from pot and bone it.
Return bones to soup pot and cook for another hour.
Strain and cool broth. Remove fat so that chicken stock is fat-free and all ingredients are removed.
Place chicken in baking dish. Add spices. Mix bouillon with 1 c. hot water and pour into baking dish. Cook chicken in slow oven 325-350\u00b0 for 1 hour. The bouillon will make the chicken very flavorful and tender. Don't have any bouquet garni? Add any spices you wish, just make sure the bouillon doesn't cover the chicken and wash away the spices.
5 to 10 minutes. Add chicken thighs; cook until no longer
00\u00b0.
Skin the chicken; cut into 2 legs, 2
nto 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Put chicken, stock, ginger and salt in
Boil chicken with poultry seasoning, butter, celery flakes, chicken soup, salt, and black and cayenne peppers.
Reserve broth and debone and chop chicken into pieces.
Add chicken back to broth along with onion, bell pepper, and rice.
Cook covered until rice is done, approximately 20-30 minutes.