killet over medium heat, cook chicken until no longer pink and
Cut the chicken and sausage into thick pieces
ong with tarragon and truss chicken loosely.
(See Tip)
b>SKEWER:
CUT each piece of chicken in half lengthwise. Thread each chicken
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.
FOR THE CHICKEN: Slice the chicken breasts across the grain into
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
Wrap 4 noodles around each chicken skewer. Arrange on prepared pan. Spray
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
egrees F.
Rub the chicken with the olive oil, salt
Boil chicken pieces in a large pot full of water until runoff of chicken is clear.
Drain water out and add enough oil to saute chicken and garlic. Brown on all sides. You can do this in shifts if needed.
Add equal parts of soy sauce and vinegar(can be more or less than 1 cup, just add enough to cover meat), as well as the bay leaves and seasonings to taste.
Simmer for at least 20 minutes or until chicken is tender.
Serve with white rice, which tastes best after rinsed off several times to remove the starch from it.
75\u00b0F.
Coat the chicken with the 1 teaspoon olive
Cook rice, using chicken broth instead of water.
Saute onion lightly in 3 tablespoons butter.
Add to cooked rice, along with celery, water chestnuts and 2 tablespoons of soy sauce, mix lightly.
Stuff into roasting chicken, skewer openings.
Melt remaining 2 tablespoons butter and brush a little over skin of chicken.
Place chicken in roasting pan, cover loosely with foil and bake for 1 hour in 350\u00b0 oven.
Cook your chicken in 3-inches water 2 hours.
Season your water with 2 teaspoons salt and 1 onion.
After you get the chicken all cut up, cook the macaroni, then drain it.
While still hot, add other ingredients and pats of butter.
Bake in well buttered oblong Pyrex dish, covered with foil or lid for approximately 45 minutes in 350\u00b0 oven.
(Can be made a day ahead, refrigerated, then cooked.)