add the garlic and cook for 1 minute, add the carrots
o 5 minutes.
Mix bone broth, chicken broth, chicken thighs, chicken breasts, carrots, herbes de
Simmer chicken and vegetables for 30 minutes over low heat or until chicken and
an and roast for one hour or
th lid.
Add chicken breasts. Return broth to a boil.
>Chicken and Broth
Boil chicken in about 2 cups of salty water for about 1 hour with lid on.
When done, cool chicken, bone and cut up chicken pieces.
Add cream of mushroom soup in broth.
(You can chill broth and skim fat if you have time.)
Add butter, chicken pieces, pimentos and a little milk.
Thicken with cornstarch mixed with water or milk.
Salt and pepper to taste.
Serve over hot rice.
Saute onion in olive oil until tender.
Add broth, bullion, canned tomatoes, and tomato paste to slow cooker. Blend well.
Add herbs and salt and pepper to taste.
Add all vegetables. If there is not enough liquid to cover add more broth, or water and bullion if you are out of broth.
Cook on low for 4-6 hours or until carrots are fork tender.
If using pasta add to slow cooker last 15-20 minutes before serving.
Serve hot with Parmesan cheese on top.
minutes more.
Add bone broth and turmeric to the skillet
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
To prepare chicken with broth:
Spray large pot with
minute.
Stir in chicken broth and season to taste with
Cook chicken and save broth.
Remove chicken from broth and debone.
Crumble corn bread and biscuits (real fine) in large bowl.
Add some broth.
Beat eggs and add to mixture.
Add onions, soups, milk, melted margarine, sage, pepper and salt.
(mixture needs to be real soupy.)
Pour in a large roasting pan; add chicken pieces.
Cook at 350\u00b0 for about an hour or longer.
Insert knife in the center to test for doneness.
Use remaining chicken for Giblet Gravy.
Canned chicken broth may be used, if needed.
Roasted Chicken: Preheat
for wonton soup broth :
Simmer broth, ginger & shallots gently. Do not
Boil chicken; reserve broth.
Remove skin and bones.
Cut into small pieces.
Cook rice in 2 3/4 cups chicken broth, seasoned with curry powder, for 20 minutes.
Add onion.
Cook an additional 5 minutes.
Add chicken, green beans, water chestnuts, celery soup and mayonnaise.
Mix all ingredients together well and pour into a 9 x 13-inch baking dish.
Bake at 350\u00b0 for 40 minutes.
Serves 8.
Stew chicken until tender.
Skin and debone.
In pie crusts, put 3 cups of chicken and enough broth (about 3/4 cup).
Over the top of the chicken and broth, add several small pats of butter. Salt and pepper to taste.
Add tops and seal.
Bake in preheated oven at 350\u00b0 for 45 minutes or until brown.
Mix soup and water with a whisk and put into a greased casserole baking dish.
Lay chicken bone side down into soup mixture.
Prepare Stove Top stuffing according to package directions.
Place prepared stuffing on top of chicken breasts. Cover and bake at 350\u00b0 for 45 minutes.
Uncover and bake at 300\u00b0 for 20 minutes or until done, when chicken is no longer pink.
For Chicken Cacciatore:.
Bake chicken in a 360 degree F
Cook and debone chicken.
Set aside.
Heat broth and other ingredients and simmer for 5 minutes.
Put chicken and broth in casserole and cover with crushed corn flakes.
Bake for 35 minutes at 375\u00b0.