br>Add 2 cups of chicken to food processor and pulse
>Remove skin from rotisserie chicken. Remove excess fat from around
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.
nd any bones from the chicken and cut into small pieces
cube chicken into bite sized pieces.
preheat and season IRON skillet with some extra virgin olive oil.
add each ingredient and mix with a wooden spoon.
cook over medium heat until no longer pink inside.
serve over your favorite spaghetti and sauce.
or salad, as a stand alone main dish.
also makes a lovely base for a chicken salad recipe.
most important Enjoy!
For the chicken stock:
In a
Firm up the gizzards and chicken hearts in the hot stock
Mix spices and oil together and leave for the flavors to bloom for ~15-30 minutes.
Baste chicken with oil/spices, leave to soak in 15-30 minutes.
Cook on the stove, med hi, until done. (145-155 with a digital thermometer).
Cut into pieces and place over romaine lettuce mixed with your favorite caesar dressing.
Top with fresh black pepper and fresh grated parmesan or romano cheese.
Cook chicken (pressure cooker is best) until
ixture on the pan. Bake for 30 minutes, stirring about every
Herbed Chicken (served hot):
Mix margarine with spices.
Coat chicken with herb mixture.
Place in baking dish skin side up Bake in preheated 375 degree oven for 30 to 40 minutes or until done.
For leftover chicken salad:
Mix all leftover ingredients together.
Delicious served on a plate of lettuce- suppose you could put in a sandwich.
Probably would be best served the next day to let flavors blend - mine didn't last that long.
Combine all ingredients except bread and lettuce in a medium bowl and mix well. Make sandwiches with bread and lettuce. You can store the chicken salad recipe filling in the refrigerator up to two days, tightly covered.
ches long.
Unwrap the chicken and drain any extra blood
Cook chicken in seasoned broth. Cut chicken into small cubes as for chicken salad. Mix ingredients and put in a 3-quart oblong dish and refrigerate. Serves 10 to 12.
Cut up the chicken and cover with 3 quarts water.
Add the salt and saffron and stew until tender.
Remove chicken from stock and set aside the legs and breast for chicken salad.
Take the rest of the meat from the bones and return meat to broth.
Add the corn and noodles to soup.
Season with pepper.
Cook 15 minutes longer.
Before serving, add parsley and chopped eggs.
Cover chicken with cold water and cook slowly for 3 hours or longer.
Remove chicken from broth and use for chicken salad.
Add seasoning, minced celery and noodles.
Boil 1/2 hour longer. Serve hot.
Rinse chicken thoroughly
with
salt.<
Cook chicken with water to cover.
Add salt and pepper.
Remove chicken from broth when done.
Let cool and debone.
Mix flour, salt and ice water into ball; divide into 2 balls.
Roll very thin and cut into 1-inch strips.
Pinch off 1-inch pieces.
Drop into rolling broth.
Stir only with fork.
Cut heat down to simmer. Cover and cook on very low heat for 30 to 45 minutes.
Use desired amount of chicken.
Remaining chicken is great for chicken salad.
mall pieces (i.e. for chicken salad); combine the chicken pieces, cream cheese, onion
In a medium sized bowl, combine all ingredients mixing well.
If mixture looks a little too dry,add a little more mayonnaise until.
desired moistness is reached.
Now taste to see if seasonings need to be adjusted.
Refrigerate for at least 3 hours.