ntil blended. Stir in the chicken, beans, and chilies.
Place
Heat the chicken, barbecue sauce, and onion together in
killet over medium heat, cook chicken until no longer pink and
Separate chicken from bones and chop or
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
resh.
Meat Prep: Cut chicken into bite sized pieces.
Split chicken into halves.
Mix together all ingredients except chicken, in a large pot over low heat.
When butter is no longer lumpy and sauce is hot, it's ready to use.
Apply to chicken every 5 to 10 minutes until chicken is completely done, 1 to 2 hours. Best barbecued over a charcoal pit.
Mix ingredients and pour sauce over chicken; boil until done. Use sauce used in boiling to serve over rice with chicken.
For a whole chicken, triple recipe.
Combine all ingredients in a saucepan and simmer 5 minutes. Use for basting chicken, bologna, beef or lamb.
Makes 1 1/2 cups.
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
econds. Add the turmeric and Chicken marsala seasoning. Stir for another
Boil or fry chicken until done.
PREHEAT 375\
nches long.
Unwrap the chicken and drain any extra blood
br>Add 4 cups of chicken stock, bay leaf, parsley, sage
edium high heat, combine the chicken breasts, chicken broth, salt and pepper
Add chicken to mixture.
Mix well.
Prepare Pepperidge Farm herb stuffing.
Mix as package directs.
Spread over chicken mixture.
Bake 35 minutes at 350\u00b0 in shallow pan for best results.
For homemade mayonaise - in a glass bowl, whisk together the egg yolk and other ingredients (except the oil). Starting very slowly (just a drop at a time) whisk the oil into the egg yolk mixture. Once an emulsion forms you can increase the oil to a thin stream. Continue whisking in the oil until it is all incorporated. Can be refrigerated up to one week.
Combine chicken with enough mayonnaise to moisten (according to taste). Fold in the celery, scallions and herbs. Season with salt and lots of pepper.
ine, the tomatoes, place the chicken (or carcass) in the pot
Cook chicken in lots of water until
owl, dilute the cream of chicken soup with the remaining broth