Place chicken in a large roasting pan.
Slice the chicken breasts horizontally through the centre,
eces are thoroughly coated. Remove chicken, shaking off excess flour. Repeat
bout 1/3 cup cold chicken stock at a time into pan
nd excess fat from the chicken thighs.
Dice onion and
Cut the chicken in half (so both pieces have a breast, leg, wing, etc.).
Lay the halves side by side with skin side up in crock pot.
Pour the chicken stock over the chicken.
Sprinkle with the salt, pepper and garlic powder.
Cook on High for 2 hours.
Then turn down to low for 2 hours.
For Gravy:
Remove the broth from the crock pot into a 1 quart saucepan and bring to a boil.
Mix 1/4 cup water with the cornstarch and slowly pour into the boiling broth.
Stir until desired thickness.
eck, if present, from chicken; rinse chicken inside and out; pat dry
200 degrees C).
Place chicken in a roasting pan. Coat
or small whole stewing chicken)in water & chicken stock until done (juice runs
Sprinkle chicken pieces with salt, pepper and
eck, if present, from chicken. Rinse chicken inside and out; pat dry
Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender.
Mix in the chicken, and cook 10 minutes, or until juices run clear.
Mix the cauliflower, potatoes, peas, curry powder and garlic salt into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper.
Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.
Chop the garlic and onion.
Place butter, garlic and onion in microwave proof dish and cook on HIGH for 1 minute.
Add peanut butter, curry powder, 'something spicy' and chicken stock and cook on HIGH for 4 minutes; stopping after 2 minutes and stirring.
Cut chicken into pieces and add to peanut sauce mixture.
Cook on HIGH a further 2 minutes.
Serve with steamed rice.
ver medium heat; cook the chicken in the hot oil until
ellow corn, potatoes, chicken, and 3 cups of chicken stock in a large
Cut chicken into nice sized chunks and
n the chicken stock and water until well blended with the gravy mixture
In a large nonstick skillet, add the olive oil and smashed garlic.
Saute onions for 1-2 minutes and add the chicken.
Sprinkle on the spice mixture (cumin--cayenne). Cook for 2 minutes on each side.
Add the prunes, raisins, and chicken stock. Stir to combine, reduce to moderate heat, and cook covered for 8 minutes.
Let simmer until near meal time. Remove cover and cook 2-3 minutes to help remove some of the moisture. Add more salt, pepper, or cayenne to taste. Top with cilantro.
igh heat, in large (8qt) stock pan.
Saute carrots, celery
2 cans of cream of chicken soup, 1 pound of thawed