nise seeds, mint, and chicken, placing chicken on top. Bring to a
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
t better than grandma's homemade chicken and dumplings and the gourmet
Drain tuna or chop chicken finely.
Bring chicken stock (and optional mushrooms
east meat in this soup recipe but I prefer to cook
ll marinade ingredients together, except chicken, to a food processor and
Boil chicken in large pot for 1 hour, or sooner if tender. Remove chicken from pot.
Add remaining ingredients to boiled chicken broth.
Cut-up chicken and add to broth.
Add noodles. Homemade noodles are great with this recipe.
Simmer for 2 to 3 hours.
Add ingredients to suit taste.
nother 10 minutes. Add the chicken stock, tomato paste, and drained
medium saucepan.
Season chicken with salt and pepper and
Rinse chicken and clean vegetables.
Cut
ine for breading the chicken: Place the chicken pieces on a plate
Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
Stir in roasted chicken broth and bring to a boil.
Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.
Add chicken to 12-quart pot filled with water.
Boil chicken for 2 minutes.
Lower heat to simmer and skim off foam from chicken.
Add other ingredients.
Simmer several hours until broth becomes dark and vegetables are tender.
Drain broth from chicken and vegetables.
Carrots and chicken can be cut into small pieces and put back in broth.
To remove fat from broth, refrigerate 1/2 hour.
Skim off fat from top.
When ready to serve, cook noodles and add to broth or make Tortellini Escarole (recipe follows).
Prepare cornbread according to package directions (or use your own favorite corn bread recipe).
Crumble cornbread into a large bowl; mix in the toasted bread pieces.
In 3-quart pot, mix soups, water and broth together; heat to boiling. Pour hot soup/broth mixture over cornbread, stirring lightly and mixing well.
Stir in shredded chicken and sliced eggs.
Pour dressing into a 13x9x2 baking dish and bake at 325 degrees for about 45 minutes.
oom temperature.
Meanwhile, combine chicken broth and half and half
egrees F.
Place the chicken breast on a sheet pan
alt.
Add the cubed chicken to flour mixture, mix.
izzard or Gut BAg from Chicken, Rinse under Cold Water add