BASIC CHICKEN SOUP:
Place chicken pieces and backbone in a
In a large saucepan, combine the Basic Chicken Stock, bay leaf, peppercorns and the parsley and thyme sprigs and bring to a boil. Add the chicken breasts and simmer until just cooked through, about 20 minutes.
Transfer the chicken to a plate.
Strain the stock, return it to the saucepan and bring to a boil.
Cut beans diagonally into thirds.
Toss with lemon juice and steam until tender. Combine tomatoes, onion, carrots, celery and pepper in stock pot with basic chicken broth (8 cups) and slowly bring to a boil. Reduce heat and simmer 1 to 2 hours or until vegetables are tender. Add beans and cabbage. Simmer 15 minutes. Add chicken and rice or pasta.
Heat.
Sprinkle with parsley. Yields 10 to 12 servings.
Heat oil and fry the chicken until golden brown.
Add onions, garlic, ginger, capsicum, carrot and cook for 5 minutes.
Add in tomato ketchup, soya sauce, honey, curry powder and 5 spice powder. Stir occasionally and cook it for 10-15 minutes.
Add salt and pepper to taste.
Your easy peasy chicken curry is ready!
a bowl. Many Vietnamese Chicken recipes usually require a short time
Place the chicken and giblets (except the liver)
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
BASIC CHICKEN SCALOPPINE (first three ingredients).
Rinse 4 boneless, skinned chicken breast
or 5 minutes. Add the chicken and salt, reduce heat to
Stir soup, milk, peas, chicken and noodles in 1.5 qt casserole.
Bake at 400 for 20 min., stir.
Mix bread crumbs and butter and sprinkle on top. Bake for 5 minute more.
Brown chicken breasts in a large
utchery, but it's easy. Place chicken skin side down on a
Place cooked chopped chicken in bottom of lightly greased 2 quart baking dish.
place frozen vegetables over chicken.
Prepare soup using 2/3 cup chicken broth and 2/3 cup milk
Pour over vegetables.
Melt butter, mix in flour and baking powder. Add 3/4 cup milk and mix well.
Pour over top of vegetables - will appear thin but will thicken as it cooks.
Bake at 350 for 40-45 minutes.
Preheat oven to 400 degrees.
Spray a light coating of olive oil over bottom of 9x13 baking pan.
Skin chicken leg quarters and cut into legs and thighs.
Place chicken pieces in 9 x 13 baking pan.
In a medium bowl, mix together remaining ingredients.
Pour mixture over chicken.
Bake uncovered 30 minutes, or until chicken is cooked through.
In a 5 or 6 quart stock pot over moderate heat, melt the butter in the oil. Add the chicken and brown it lightly, stirring occasionally -- about 5 minutes.
Add the stock, carrots, celery, onion, rice, parsley, salt and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.
Place chicken in greased baking dish.
Salt and pepper to taste.
Place sliced onion and pepper on top of chicken.
Seal pan with foil.
Bake at 350 degrees for 30 - 45 minutes or until chicken is done.
Remove foil, place one slice of cheese on each chicken breast.
Reseal foil and let everything sit (not in oven) for a few minutes, until cheese is melted.
nion, green pepper, mushrooms and chicken.
Cook until veggies are
in a heavy saucepan, open all cans and mix together. Add onion and white chicken chili mix to taste. Stir well.
Simmer for 45 minutes, stirring frequently.
Sprinkle cheese on the top when serving.
cube chicken breast and marinate in your favorite curry paste (ideally over night).
broil or pan fry the chicken and let cool.
dice chicken, onion and pickles, add mayonnaise and blend in a kitchen blender or hand held blender stick until smooth.
add curry, salt and pepper to taste.
butter all slices of bread all the way to the edge.
spread curry chicken paste onto bread, top with another slice.
cut the crust off the sandwiches and cut into small triangles or slices.
n large bowl stir together chicken, cheese, onion, sour cream, green