ilted and.
add the broth and beans and tomatoes, if
o 5 minutes.
Mix bone broth, chicken broth, chicken thighs, chicken breasts, carrots, herbes de
Put whole chicken and broth in large pot over medium
br>Heat the broth slowly and once
Chicken and Broth: Toast corn
minutes more.
Add bone broth and turmeric to the skillet
Boil chicken in about 2 cups of salty water for about 1 hour with lid on.
When done, cool chicken, bone and cut up chicken pieces.
Add cream of mushroom soup in broth.
(You can chill broth and skim fat if you have time.)
Add butter, chicken pieces, pimentos and a little milk.
Thicken with cornstarch mixed with water or milk.
Salt and pepper to taste.
Serve over hot rice.
egetables are tender.
Remove chicken from broth and boil noodles according
alad sandwich.
Drain the chicken broth into a small freezer container
minute.
Stir in chicken broth and season to taste with
Saute onion in olive oil until tender.
Add broth, bullion, canned tomatoes, and tomato paste to slow cooker. Blend well.
Add herbs and salt and pepper to taste.
Add all vegetables. If there is not enough liquid to cover add more broth, or water and bullion if you are out of broth.
Cook on low for 4-6 hours or until carrots are fork tender.
If using pasta add to slow cooker last 15-20 minutes before serving.
Serve hot with Parmesan cheese on top.
Simmer chicken in water with 1 teaspoon salt about 1 hour or until tender.
Remove chicken; reserve broth.
Remove chicken from bones.
Return bones to broth; simmer 30 minutes.
Cool and skim off fat.
Cut chicken meat into strips or cubes.
You should have 2 cups.
When you have saved enough chicken bones, its time to make
Cut chicken into serving pieces.
Place in a kettle and cover with water.
Add salt and small bunch of parsley tied with a string.
In a piece of cheesecloth, add rest of ingredients and tie together and add to chicken and water.
Simmer slowly about 2 hours or until chicken is tender.
Skim off fat and remove spices and parsley greens.
Cook noodles separately.
Add to chicken and broth.
To prepare chicken with broth:
Spray large pot with
Boil and debone chicken, saving broth.
Place chicken in bottom of a 9 x 13-inch baking dish.
Pour mixed vegetables over chicken. Slice boiled eggs over soup.
Mix flour and melted oleo. Add 1 cup broth.
Pour over other ingredients.
Bake about 25 minutes at 450\u00b0.
Cook chicken and save broth.
Remove chicken from broth and debone.
Crumble corn bread and biscuits (real fine) in large bowl.
Add some broth.
Beat eggs and add to mixture.
Add onions, soups, milk, melted margarine, sage, pepper and salt.
(mixture needs to be real soupy.)
Pour in a large roasting pan; add chicken pieces.
Cook at 350\u00b0 for about an hour or longer.
Insert knife in the center to test for doneness.
Use remaining chicken for Giblet Gravy.
Canned chicken broth may be used, if needed.
Boil chicken; reserve broth.
Remove skin and bones.
Cut into small pieces.
Cook rice in 2 3/4 cups chicken broth, seasoned with curry powder, for 20 minutes.
Add onion.
Cook an additional 5 minutes.
Add chicken, green beans, water chestnuts, celery soup and mayonnaise.
Mix all ingredients together well and pour into a 9 x 13-inch baking dish.
Bake at 350\u00b0 for 40 minutes.
Serves 8.
Stew chicken until tender.
Skin and debone.
In pie crusts, put 3 cups of chicken and enough broth (about 3/4 cup).
Over the top of the chicken and broth, add several small pats of butter. Salt and pepper to taste.
Add tops and seal.
Bake in preheated oven at 350\u00b0 for 45 minutes or until brown.
Combine broth and water in medium saucepan.
Add celery, onion and carrot.
Add chicken and broth.
Bring to boil.
Add noodles to boiling broth.
Cook until done, about 10 minutes.
Serves 4.