Heat oil in a stockpot over medium heat. Add turkey; cook until browned and juices have cooked off, 5 to 7 minutes. Add onions; cook and stir until transparent, about 5 minutes. Add parsnips, paprika, garlic, and oregano. Cook, stirring frequently, until garlic is fragrant, about 2 minutes. Add chicken stock and a pinch of salt. Let simmer until thickened to desired consistency, 20 to 30 minutes.
salt and pepper.
Add chicken breasts and let marinade at
egisters 165 degrees F. Drain fat and let rest at least
br>Poach boneless skinless chicken breast in chicken broth. Remove from broth
ntil almost soft.
Add chicken pieces.
Sprinkle with tarragon
ith cooking spray.
Place chicken breasts in slow cooker. combine
Cook the onion and garlic in olive oil until transparent (5-10 minutes). Add the chicken broth and bring to boil. Add chicken and tomatoes; bring back to a good simmer for 5 minutes. Add gnocchi; cook for 1 or 2 minutes if mini size, a little longer if larger.
Add milk and heat until steaming. Stir in spinach just long enough to wilt. Ladel into bowls and top with parmesan cheese and fresh basil if you have it.
Skin chicken.
Mix sage, rosemary, oregano, garlic and pepper to make paste.
Rub chicken well with paste and place in bowl. Add oil and mix to coat.
Cover and place in refrigerator overnight.
Drain before cooking.
Saute chicken in nonstick pan about 10 minutes per side.
No additional oil will be needed.
Add wine and lemon juice to chicken and simmer a few minutes.
Serve chicken with the sauce spooned over the top.
To Marinate: In a medium nonporous glass dish or bowl combine the soy sauce, chicken broth, olive oil, sesame oil, sesame seeds, chile peppers and basil. Mix well and add chicken. Turn to coat, cover dish or bowl and refrigerate to marinate for up to 24 hours.
Preheat grill to high heat with the grate set 6 inches from the heat source, and lightly oil grate.
Remove chicken from dish, discarding any leftover marinade. Grill chicken over high heat for 7 minutes per side or until cooked through and no longer pink inside.
b>chicken stock, rice and salt to boil.
Reduce heat to low
Heat oil in heavy large pot, over medium-high heat. Sprinkle chicken with salt and pepper.
Add chicken, bell peppers, onion, garlic and oregano to pot. Saute 5 minutes, then mix in paprika and cayenne pepper. Add rice and stir to coat.
Mix in broth and tomatoes, and bring to a boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more liquid (I use the reserved juice) by 1/4 cupfuls if dry, about 25 minutes.
Season to taste with salt and pepper and serve.
il (or a little chicken broth). Add chicken and cook until it
In a large non-stick pot, heat canola oil.
Salt and pepper the chicken, and brown it in oil.
Remove chicken.
Add apples, onions, garlic, curry and cumin.
Saute, stirring, 5 minutes.
Add broth and raisins.
Bring to a boil.
Add rice and chicken.
Cover, reduce heat and simmer until rice is tender, about 60 minutes.
Serve with condiments such as chutney, chopped peanuts, toasted coconut, minced cilantro or sliced scallions.
Finely dice the chicken, discarding any skin.
Heat the oil and quickly saute the chicken and vegetables until they are lightly colored.
Stir in the stock and herbs. Bring to a boil and add pasta. Return to boil, cover, and simmer for 15 minutes.
Season to taste and sprinkle with Parmesan cheese (if using) Serve with crusty bread for a complete meal.
Saute first 4 ingredients in hot oil in large Dutch oven over medium high heat 5 minutes.
Add chicken broth, water, and next 3 ingredients.
Bring to a boil; reduce heat and simmer, partially covered, 23 to 25 minutes or until vegetables are tender.
Add chicken and barley. Cook 8 to 10 minutes or until barley is tender.
or 30 seconds. Add the chicken and continue to stir-fry
Heat a medium saucepan over medium-high heat. Add the water, onion, and celery and cook until slightly tender, about 3 minutes.
Add the chicken stock, chicken breast, and chipotle, bring to a boil.
Add the tortillas and cilantro. Stir to mix. Ladle into 4 bowls, sprinkle with cheese and top with equal amounts of avocado.
In a saucepan, melt butter and saute the garlic, onion and chilies for 5 minutes.
Place beans in a large stockpot and add chicken stock then bring to a boil.
Add the sauteed onion mixture to the beans.
Add the chicken and spices to the beans and cook for 1 1/2 hours, stirring occasionally.
Place the chicken in a large soup pot
Directions:
Preheat oven to 350 degrees Fahrenheit. Combine flour and garlic powder. Mix in chicken broth and vegetable(s). Add enough cold water to form a ball. Roll out dough to 1/2\" and using a cookie cutter, cut into shapes (your choice-I like to use one shaped like a bone or a heart). Place on a non-stick cookie sheet & bake for 25 minutes. Let cool.
Since there are no preservatives, I recommend storing all homemade dog treats in the refrigerator.