killet over medium heat, cook chicken until no longer pink and
ong with tarragon and truss chicken loosely.
(See Tip)
When you have saved enough chicken bones, its time to make
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
olor, about 5 minutes. Add chicken stock, reduce heat, and simmer
For the chicken meatballs, combine the chicken, onion, curry powder, breadcrumbs and egg in a large bowl. Mix ingredients until well combined and shape into 24 balls. Place on a plate, cover with plastic wrap and chill 15 mins. Heat a large frying pan over medium heat. Spray the meatballs lightly with oil and brown 4 mins, turning, until cooked through. Transfer to a plate.
For the sauce, combine the sour cream, chutney and mustard in a small bowl. Add to the pita pockets along with the lettuce, tomato and meatballs. Serve immediately.
Meatballs: In a small bowl, combine first 9 ingredients (ground chicken, minced onion, garlic, sage, marjoram, thyme, onion powder, garlic powder and Melba toast crumbs). Form into small meatballs (about 6).
Broth: In a pot, combine broth, garlic and remaining spices (bay leaf, cayenne, salt, pepper). Bring to a boil.
Add meatballs to the broth, reduce heat, cover and cook for 30 minutes, until meatballs are cooked through. Add celery the last 5-10 minutes of cooking.
Add apple cider vinegar just before serving.
or the meatballs, place ground chicken, 2 green onions, handful chopped
nd pepper. Add in the chicken, pork and bread crumbs and
ith the 9 cups of chicken broth, about HALF the herb
ake the meatballs, combine the chicken, garlic, fresh breadcrumbs, chives, basil
large bowl, combine ground chicken, onion, garlic and basil. Season
edium high heat, combine the chicken breasts, chicken broth, salt and pepper
ine, the tomatoes, place the chicken (or carcass) in the pot
Cook chicken in lots of water until
ntil cheese melts.
Add chicken, one 8 oz. package shredded
In dutch oven, heat the oil over medium heat.
Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
Add the tomatoes, bringing to a boil.
Add cumin, chili powder and bay leaves.
Add chicken stock and return to a boil.
Reduce heat.
Add salt and cayenne and simmer for an additional 30 minutes.
Remove bay leaves and stir in shredded chicken.
Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.
1. In a food processor, combine the chicken, mayo, coleslaw dressing, celery, onion & lemon juice. Adjust coleslaw dressing & mayo as needed to it doesn't get to \"soupy\".
2. Blend until well mixed. Season with salt & pepper to taste. Refrigerate until chilled.
*I chopped my chicken, celery & onion with my pampered chef food chopper. I then added the dressing, mayo & seasonings. It worked great!
ntil blended. Stir in the chicken, beans, and chilies.
Place
Cut the chicken and sausage into thick pieces