he oil will be ready for frying after you mix up
n a baking sheet.
Roasted Chicken: In a bowl, mix marmalade
For the Chicken---.
Preheat oven
In small bowl, combine Originals Oven Roasted Chicken Breast, Greek yogurt, red onion, celery and lemon juice.
Divide chicken mixture, spring mix, cranberries, apples and pecans in half.
To assemble, begin by placing chicken and dressing mixture into the bottom of 2 jars.
Next add lettuce then finish by topping with cranberries and pecans and tighten lids.
Once ready to eat, empty jar into a bowl, mix and enjoy!
For the chicken:
Dissolve the salt
Cut the roasted chicken into quarters.
In a warmed saucepan, add the sugar and stir until it melts.
Add the wine, chicken stock, vinegar, peppercorns and blueberries.
Increase the heat to medium high and reduce the sauce by half.
Whisk in the butter to thicken the sauce, taking care not to let it come to the boil.
Season with salt to taste.
Arrange quartered chicken on serving plates and top with sauce.
Heat olive oil in a Dutch oven over medium heat.
Add chopped onion, carrots, celery, and garlic; saute 5 minutes.
Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute.
Stir in broth, potatoes, and salt.
Bring to a boil; reduce heat and simmer, partially covered, 25 minutes or until potato is tender.
Add roasted chicken, milk, and egg noodles, and cook 10 minutes or until noodles are tender.
Garnish with fresh thyme if desired.
For the roasted cauliflower, preheat the oven to
ook, stirring, until fragrant. Add roasted chicken wings and drumsticks and toss
oneless, skinless chicken breasts for this recipe. Season the chicken with pepper, garlic
For the Roasted Garlic Glaze:
Preheat the
Heat oil in large skillet over medium-high heat.
Add onions and cook until they begin to brown, stirring occasionally.
Reduce heat to medium.
Cook until onions are tender and caramelized, stirring occasionally; remove from heat.
Heat broth, black pepper, garlic, thyme, carrots and celery in stock pot over medium-high heat to a boil.
Reduce heat and simmer for about 10 minutes until carrots and celery are tender.
Stir in noodles and chicken and cook 10 minutes or until pasta is tender.
Stir in onions and serve.
Cook bacon until golden and crisp. Drain on paper towels.
Spread mayonnaise and mustard over bread. On 4 slices, stack lettuce, spring onions and tomatoes. Season. Add herbs then chicken. Add avocado then squeeze a little lemon juice over top. Sprinkle with hot chili sauce, if using. Top with bacon then sandwich with remaining bread.
Serve immediately.
Roasted Chicken: Preheat oven to 375 degrees
ird of oven so vertical chicken will not touch top of
he pan.
Season the chicken breasts with salt and pepper
nd salt and pour over chicken.
Cut top 1/2
ason the cavity of the chicken generously with salt, and pepper
For candied orange peel:
Coarsely
Put water, ghee, and spices in a deep pan.
Place chicken in water.
Water should just cover chicken.
Add more water to keep that level.
Keep pan covered.
Simmer gently for 35 minutes or to desired doneness.
Cut in strips or cubes. Use in any recipe that calls for cooked chicken such as curries and cold salads.