BASIC CHICKEN STOCK
1 pound chicken parts
1 large onion
3 stalks celery, including some leaves
1 large carrot
1 1/2 teaspoons salt
3 whole cloves
6 cups water
1/4 cup cold water (optional)
1 egg
1. Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, carrot, salt, and cloves in large soup pot or Dutch oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
2. Remove chicken and vegetables. Strain stock. Skim fat off the surface.
3. To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method. Separate the egg white from the egg yolk, and reserve the shell. In a small bowl, combine 1/4 cup cold water, egg white, and crushed eggshell. Add to strained stock, and bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
CRISPY ORIENTAL CHICKEN WINGS
1 1/2 lbs. chicken wings, disjointed
1 med. Egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes
Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking.
Use 13"x9" baking dish. Yield: 24 appetizers.
EASY BAR-B-Que CHICKEN CASSEROLE - Serves 4
1 can pork and beans (16-oz)
4 chicken pieces
1/4 cup catsup
2 Tbsp peach preserves
2 tsp onion, instant minced
1/4 tsp soy sauce
1/4 cup brown sugar
Preheat oven 325. Place beans in a 2-quart casserole; top with chicken. Mix together remaining ingredients; pour over chicken and beans. Cover, bake for 1-3/4 hours.
DELICIOUSLY EASY GARLIC CHICKEN
3 tablespoons butter
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder
1. Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each
side, or until chicken is cooked through and juices run clear.
HONEY LEMON CHICKEN
4 lbs. frying chicken, quartered and skinned
Paprika
Cayenne pepper
1/2 c. lemon juice
1/2 c. honey
1 1/2 tbsp. sesame seeds
Season chicken lightly with paprika and cayenne pepper. Mix lemon juice and honey and set aside. Place seasoned chicken on broiler rack. Broil 4-5 inches from heat for 15 minutes basting occasionally . Turn pieces over and broil 15 minutes longer, basting occasionally. Combine sesame seeds and 3 tablespoons of honey and lemon mix. Spoon over chicken prior to serving. May be cooked on grill.
CURRIED WALNUT CHICKEN - 6 Servings
1/2 cup (60g) chopped walnuts
1 can fat-free, reduced sodium chicken broth
3 Tbsp (25g) cornstarch
1 Tbsp (6g) curry powder
1 pound (45g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) cubes
2 medium carrots, peeled and thinly sliced on the diagonal
1 small red bell pepper, seeded and sliced into thin strips
4 green onions, cut on the diagonal into 1-inch (2.5cm) pieces
Salt, to taste
3 cups (600g) hot, cooked, long-grain white rice
Heat walnuts in a dry skillet over medium-high heat 1 to 2 minutes until walnuts are slightly toasted. Set aside till it’s time to serve.
In a medium bowl whisk together broth, cornstarch and curry powder. Set aside and reserve.
Coat a 12-inch (30cm) nonstick skillet with vegetable cooking spray and set over medium-high heat. Add chicken and sauté, stirring occasionally, until chicken is seared and golden-brown, about 5 minutes. Stir in carrots, bell pepper, and green onions; sauté, stirring occasionally, 2 minutes.
Stir in curry mixture and bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, until sauce is thickened, chicken is cooked throughout and vegetables are crisp-tender, about 4 minutes. Season with salt. Spoon rice into individual warm serving bowls; top with chicken curry mixture and walnuts, dividing equally.
CROCK POT CHICKEN DIVAN
2-3 c. cooked, cut up chicken (lg. chunks)
1/2 sm. onion, chopped
1 can cream of chicken soup
1/2 c. margarine or butter
3 tbsp. flour
2 stalks celery, thinly sliced
1 pkg. (10 oz.) frozen broccoli spears, thawed, then cut into 1 inch pieces
1/2 tsp. curry
1 tbsp. lemon juice
Hot buttered noodles
Combine everything but noodles. Pour into lightly greased crock pot and cook on low setting 6 to 8 hours (high 2 to 3 hours). Serve with hot noodles, spooning over top. Makes 2 quarts. Serves 4 to 6.
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