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.
Lay Pastry Puffs out to defrost while you are cooking chicken and bacon
Cook chicken until tender.
Remove from liquid.
Set aside to cool.
Mix water and flour together into firm dough.
Roll out thin and cut into squares.
(Keep flour sprinkled onto rolling pin and pastry dough to prevent sticking.) Make sure liquid is boiling hard and drop pastry squares in it.
Cook until done; it doesn't take long.
Remove chicken from bone and put back into pot with pastry.
Note:
If in a hurry, use pastry found in your grocery freezer section.
(I like Atkinson's the best.)
egrees F.
Rub the chicken with the olive oil, salt
75\u00b0F.
Coat the chicken with the 1 teaspoon olive
Put water, ghee, and spices in a deep pan.
Place chicken in water.
Water should just cover chicken.
Add more water to keep that level.
Keep pan covered.
Simmer gently for 35 minutes or to desired doneness.
Cut in strips or cubes. Use in any recipe that calls for cooked chicken such as curries and cold salads.
Put flour in round basin.
Make well and pour in hot water. Add vinegar and mix as you would for biscuits.
Form into one or two balls.
Sprinkle cloth with flour.
Roll dough from middle to thin pastry.
Cut into strips 6-inches long and 3-inches wide. Have chicken broth boiling.
Place leg bones on bottom of pot to prevent sticking.
Add a few slices at a time until all are in pot.
Cook for a very few minutes.
Add chicken.
Cook and debone chickens.
Add water to broth to equal to 3 to 4 quarts. Bring to a boil and drop pastry, one piece at a time, to prevent sticking together.
Cook about 12 to 15 minutes without stirring. Add chicken before serving.
talks), then place the chicken fillets on top of that
Bring salt, pepper and water to a rolling boil in a large stockpot. Add chicken and bring to boil again. Turn heat back to low; cover with lid and cook chicken until tender (1 to 2 hours). Remove chicken from pot and let cool enough to be able to pull it off the bones. Return chicken to pot and simmer on low heat.
r until thickened. Stir in chicken, peas, corn and potato mixture
a bowl. Many Vietnamese Chicken recipes usually require a short time
rlic.
Season the pounded chicken with salt and freshly ground
Put chicken in a pot big enough
To make the chicken stock, place the chicken in a saucepan (there
Place chicken, onion, celery and salt in
Increase heat and add the chicken, cooking until the meat has
e dishes. Lightly roll out pastry on floured surface. Cut
o flour mixture, process until pastry comes together. Turn onto work
t is softened. Add the chicken & the water, cover then cook