Place chicken in Dutch oven or large kettle; add water to cover (about 8 cups). Add celery, carrot, onion, parsley, bay leaf, 2 teaspoons salt and 1/4 teaspoon pepper. Cover; bring to boiling. Reduce heat and simmer until chicken is tender, about 2 hours for stewing chicken or about 1 hour for broiler fryers.
Boil thighs (or small whole stewing chicken)in water & chicken stock until done (juice
eep frying pan. Brown the chicken in the hot drippings, turning
In 20 quart
canner,
boil
stewing chicken with canner 1/2 full of water.
When
done,
save
water.
Pick
meat
off bones, then put meat
back
in canner with water.
Add College Inn chicken broth and fill
up rest of canner with water.
Add celery and carrots and boil for 10 to 15 minutes.
Add rest of ingredients including noodles;
no need to boil again.
Put in canning jars.
Pressure can
quarts
for
15 minutes and pints for 10 minutes.
Makes approximately 18 quarts.
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
ogether.)
Cook stewing chicken until tender.
Remove chicken from pot.
Double recipe for more chicken.
Bring chicken stock to boil; add rice, salt and pepper and cook until rice is done.
Remove 1 1/2 cups stock to cool. Beat eggs just until foamy.
Slowly stir in lemon juice and cooled stock.
Add pieces of stewing chicken as desired.
Serve at once.
Makes 6 servings.
Select a large stewing chicken (or two smaller ones).
Remove giblets and place in large pan; can cut up if desired.
Add enough water to adequately cover chicken; add salt, pepper and seasonings to taste.
Also add a few chopped carrots, onions and celery, etc., according to what you like (onions are also good to add).
Bring to a boil on stove, then turn down to a simmer and skim foam occasionally.
Make the day before serving.
Prepare the stewing chicken; cool and cut into small pieces.
Set aside.
Mix together the seasoned dressing, melted oleo and chicken broth.
Place 1/2 the preceding mixture in bottom of 9 x 12-inch casserole.
prinkle both sides of the chicken pieces with about 4 t
Cut up the chicken and season with salt and pepper.
Heat fat in soup kettle.
Add chicken and ham; cover tightly and let simmer for 10 minutes.
Add onion, green pepper, parsley, tomatoes and okra.
Now, add boiling water and let simmer for 2 hours.
Serve in a tureen.
Accompany with a bowl of rice.
Or serve in soup bowls with a mound of rice.
Crabs, oysters or shrimp may be substituted for the chicken.
ghtly browned and tender.
For the chicken rolls, melt the butter
ish, cook in the oven for 20 minutes.Remove the chile
For the chicken marinade, combine all ingredients in
For the chicken, combine sauces, sugar, vinegar, mustard
For the chicken meatballs, place the bread in
Rinse the chicken tenders in water and pat
medium bowl, toss the chicken with 1 teaspoon salt, 1
Combine soup, milk and 1/2 cup cheese and heat until cheese melts.
Combine chicken with mix.
Cover bottom of pan.
Fill rolls with 1 tablespoon mix and place rolls on mix in pan.
Cover rolls with remaining mix.
Heat in 375\u00b0 oven for 20 to 25 minutes.