Alton Brown's Chicken Stock

Ingredients

• 4 pounds chicken carcasses, including necks and backs
• 1 large onion, quartered
• 4 carrots, peeled and cut in 1/2
• 4 ribs celery, cut in 1/2
• 1 leek, white part only, cut in 1/2 lengthwise
• 10 sprigs fresh thyme
• 10 sprigs fresh parsley with stems
• 2 bay leaves
• 8 to 10 peppercorns
• 2 whole cloves garlic, peeled
• 2 gallons cold water

Directions

Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Set opened steamer basket directly on ingredients in pot and pour over water. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer. Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.

Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.

Source: Alton Brown

Perfect Gravy

Use your favorite oven roasted chicken or turkey recipe (See link at bottom for recipe I use). Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add 1 cup of chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in a tablespoon of cold butter or butter substitute like Earth Balance until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

Source: Martha Stewart

Chicken Jumble

This is a non-traditional version of jambalaya made one night when I hadn't done any grocery shopping but seemed to have most of the ingredients on hand.

2 TBL olive oil
4-6 chicken thighs (breasts would work too)
8 chicken mango sausage with jalapeno cut in 1" slants (or a spicy sausage if you have it)
1 red onion, finely chopped
1 red bell pepper, finely chopped
1/2 cup chopped celery
3 cloves of garlic
1 TBL Arizona Dreamin' (Penzey's Spice Blend) or any sort of spice blend that will work with the flavor of your sausage. A Jerk blend would also be great with this dish.
14oz can of chopped tomatoes
2 cups of uncooked rice
3 cups chicken broth
3 TBL lime juice

Preheat oven to 350*

Heat oil in a dutch oven on the stove top. Brown both sides of chicken thighs and remove to a plate. Add chopped sausage to oil and brown as well. Once done, remove to a separate plate.

Poor off excess oil till only about a tablespoon remains. Add onion, bell pepper, and celery to pot. Scrape up browned bits as onion cooks to translucency. Add garlic and spice blend stir with onion mix until fragrant, about 2 minutes. Add can of tomatoes and rice to heat, a minute or so. Then stir in chicken broth and lime juice. Bring to a boil. Turn off stove top and give the whole thing one last good stir so the rice won't stick to the bottom of the pot.

Nestle chicken down into rice mixture. Cover and put in the oven for about 35 minutes until rice and chicken are cooked.

One Chicken, Four Meals

One chicken, four meals: a post for a friend of mine who was asking about meal planning. Okay, here's an easy one! Makes about four meals. And to make the second one vegetarian you could sub out the chicken and use tofu or squash instead. Sauté it first so it browns then add the onions and the rest of the ingredients.

MEAL ONE - CROCK POT CHICKEN

One whole chicken
1 onion
2 carrots
2 celery stalks
1 - 2 lemons
2 cloves of garlic
1/2 cup italian salad dressing
Sprig of fresh rosemary if you have it
white wine (optional)

Rinse the chicken, take out the little baggy of innards, pat dry and rub the inside cavity with a bit of corse salt.
Corsely chop the onion, carrots, celery and lemon (in quarters).
Put half the lemon in the chicken along with a handful of whatever veggies will fit.
Put the rest of the veggies and garlic on the bottom of the crock pot. Place the chicken breast side down over top.
Drizzle salad dressing over chicken, trying to lightly coat the whole thing. Put rosemary spring on top of chicken.
Cook on low for 8 hours or high for 5-6.

I usually nuke peas with this meal and if you make mashed taters ahead of time they can be frozen and nuked back to life or just reheated depending on if they've been it the fridge or freezer. If you have a little more time roasted veggies are also delish with the chicken.

To make a nice sauce for the chicken defat the broth and add a 1/4 cup of white wine to about 2 cups of broth. Puree the carrots and onions that were cooked with the chicken and whisk with the wine broth mixture. Pour over chicken.

MEAL TWO
This will give you at least another night of left overs.

MEAL THREE - TACO LASAGNA

Precooked chicken meat
1 tbl olive oil
1 onion
2 cloves minced garlic
1 pack of taco seasoning (or a mix of your own seasonings like dried cilantro, dried oregano, ground cumin, paprika, chili powder, ground red pepper, salt, black pepper, garlic salt, etc)
2 tbl lime juice
1 small can of tomato paste
1 14 oz can of chopped tomatoes with juice
1 small can of mild roasted green chilis
hot pepper sauce to taste (optional)
1 14 oz can of corn
1 14 oz can of bean (black, pinto, red or any kind of refried)
corn tortillas
cheddar cheese
fresh cilantro
fresh lime wedges
avocado
sour cream
hot sauce

Debone and shred the chicken, you should have about two cups left from prior meal.

In a large sauce pan add chopped onion and saute till soft. Add chicken, garlic, taco seasonings and saute for another two or three minutes. Add lime juice and let cook off. Add tomato paste, chopped tomatoes, roasted green chili's. Add hot sauce here if desired. Let simmer till everything is hot, about 6 minutes.

In a 8"x8" glass baking dish put a large spoonful or two of the chicken mix to the bottom of the pan and spread around. Add a layer of corn tortillas, a thin layer of cheese, a layer of beans and whole corn. Keep layering up till you run out of chicken. (End on the chicken layer - it should be on top)

At this point you could stop and put it covered in the fridge if you need to make it ahead of time. It could easily be baked later in the evening.

Bake on 350* for 1/2 hour (45 minutes if you've had it in the fridge). Last five minutes of cooking add cheddar cheese to top and bake long enough to brown slightly.

Let cool a little bit so it sets up. Cut slices like lasagna and garnish with cream cheese, avocado, lime wedges, cilantro and hot sauce.

MEAL FOUR
Should be at least one night of left overs.

Chicken Enchiladas

When I was a little girl we lived next door to a hispanic family. This recipe comes from my neighbor's Grandmother in Mexico City. Whenever my mother made them she could not keep me and my sister out of the cheese sauce before they were done! These are melt in your mouth divine.

INGREDIENTS:

ENCHILADAS:

15 corn tortillas

2 to 3 lbs. chicken cooked, boned and shredded. (Save broth for sauce.)
2 Tbl butter
2 Tbl flour or corn starch
1 chicken bouillon cube
1 lb can crushed tomatoes with juice
1 clove of garlic
2 Tbl minced onion
1/2 tea salt
1/2 tsp crushed leaf oregano
1/2 tsp pepper
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp tabasco / hot sauce (or more to taste)

CHEESE SAUCE:

2 Tbl butter
2 Tbl flour or corn starch
1/2 tsp salt
dash of pepper
1 Tbl minced onion
1 small can of green chili's (optional)
1 cup chicken stock
1/2 cup cream or milk
1 lb. shredded cheddar cheese

GARNISH:

Olives
Green peppers

DIRECTIONS:

CHICKEN:

If you don't have cooked chicken already and are starting out with raw follow these directions first.

Brown boneless skinless chicken breasts in a pan with some olive oil, salt and pepper. Once golden on both sides add two cans of chicken broth and cook till done. Save broth for cheese sauce.

ENCHILADAS:

Saute onion in a large skillet. Add bouillon cube and tomatoes. Thicken with corn starch or flour over medium heat, stirring constantly until smooth.

Blend in seasonings and garlic. Remove from heat and add shredded chicken.

CHEESE SAUCE:

Melt butter in sauce pan. Blend in corn starch, salt and pepper. Add onions, chili's, chicken stock and milk, stirring constantly till thick. Add cheese, blend until smooth.

ASSEMBLY:

Preheat oven to 400*.

Dip one side of corn tortilla in cheese sauce. Lay un-sauced side down on plate. Spoon a bit of the chicken tomato filling onto cheese side. Roll up and put in greased 9"x13" baking dish. Repeat until dish is full. Pour remaining sauce over the top of the enchiladas.

Garish with sliced olives or green peppers if desired.

Bake at 400* for 15 - 20 minutes.

Roast Chicken with Potatoes, Lemon and Asparagus

One of my all time favorite quick dishes when I'm expecting to have to feed a large number of house guests and would rather spend time visiting then cooking.

Packages of cut-up chicken in the supermarket often have 8 pieces. For even cooking we cut the breast pieces in half crosswise, making a total of 10 pieces.

Ingredients
1 1/2 pounds new potatoes halved (or fingerling potatoes whole)
3 TBL olive oil
coarse salt and ground pepper
1 package cut up whole chicken (about 3 lbs)
1 bunch asparagus (1lb) trimmed and cut into 2" pieces
1 lemon, cut into 8 wedges
6 springs fresh thyme

Directions
1. Preheat oven to 475. Toss potatoes in 2TBL olive oil. Place potatoes on a roasting pan or high sided baking sheet; season with salt and pepper. Roast tossing once, until potatoes are golden, 25 minutes.

2. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.

3. Toss asparagus, lemon wedges and thyme in remaining TBL of olive oil. Scatter around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 - 15 minutes. Serve chicken, vegetables and lemon drizzled with pan juices.

OPTION: Other spices maybe used at anytime to "change it up" a bit. I like chives with the potatoes and paprika on the chicken too...

Serves 4
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Everyday Food - Issue # 41

Greek-Style Slow Cooker Meatballs and Artichokes

This Mediterranean-inspired main dish is brimming with a medley of tastes: savory lemon, pungent oregano and tender artichoke hearts. I loved this recipe but thought it could've easily been doubled - two people ate 1/2 of this in one sitting! It's super easy and yummy!

Ingredients
1 sprays cooking spray
1 pound uncooked ground turkey breast
1/2 tsp table salt, or more to taste
1 tsp ground sage
8 small uncooked new potatoes, scrubbed, unpeeled
12 oz frozen or canned artichokes, hearts
1 tsp dried oregano, crushed
1/4 tsp black pepper
1 cup canned chicken broth
1 Tbsp cornstarch
1 Tbsp fresh lemon juice

Directions
Coat a 12-inch nonstick skillet with cooking spray.

Season turkey with salt and sage; shape into 1-inch balls. Add turkey to skillet and brown on all sides, about 3 to 5 minutes; remove and place in 4- to 5-quart slow cooker. Add broth to hot empty pan to release the browning. Then add to the slow cooker.

Add potatoes, oregano, and pepper; cover and cook on high heat for 3 hours. Add artichoke hearts and continue cooking for 2 to 3 more hours.

About 15 minutes before serving, spoon cornstarch into a cup. Add 1 tablespoon of the slow cooker liquid and lemon juice; stir well. Stir into slow cooker, cover and cook on low heat for 15 minutes more. Yields about 1 2/3 cups per serving.

Servings | 6
Preparation Time | 20 min
Cooking Time | 360 min
Weight Watchers

Southwestern Chicken Corn Chowder

INGREDIENTS:
1 boneless/skinless chicken breast OR 6 chicken tenders
2 tbl butter
1 scallion, white and green parts separated, thinly sliced
1 medium carrot, halved lengthwise and thinly sliced
1/2 tsp chili powder
1/2 tsp dried oregano
course salt and ground pepper
1 baking potato, peeled and cut into 1/2" pieces
1 package (10 oz) frozen corn kernels (I use a can of corn and it turns out just fine)
1 can (14.5 oz) reduced-sodium chicken broth
1/2 cup of 2% milk
1/2 cup of 1/2 & 1/2
Tabasco or chili powder (for optional heat)

DIRECTIONS:
In a medium saucepan, melt 1 tbl butter over medium heat. Brown chicken on both sides. Remove. Add 1 tbl butter and white part of scallion, carrot, chili powder and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add chicken back in along with potato, corn, broth, milk and 1/2 & 1/2.

Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15-20 minutes. Remove chicken and shred; return to pot. Stir in green part of scallion and season with salt and pepper (and other spices if you want it more flavorful or heat). Refrigerate in an airtight container up to about three days.

This was a recipe I altered slightly from a recipe out of Martha Stewart's Everyday Food Magazine. This is also excellent with a side of cornbread. It freezes well too so if you want to double up the recipe and freeze some for "easy dinners" later on it makes it convenient. As a last note the chicken could easily be removed for a vegetarian version of this chowder which is basically the original recipe.

Mary's Turkey Chili

Here is an easy and wonderful turkey chili recipe. Bake up a quick batch of corn bread to go with and you have a great meal! This was a recipe given to me by my friend Mary. I'm not sure if she concocted it herself or got it from somewhere but I've never had anyone turn this down. It's a flavorful and mild chili that perfect for a cool day.

INGREDIENTS:

2 T. olive oil
2 medium onions, finely chopped
2 medium garlic cloves, crushed
1 T. paprika
1/2 tsp. crushed red pepper flakes
1 tsp. ground cumin
1 T. chili powder
1 lb ground turkey
1 (28oz.) can crushed tomatoes
1 to 4 cups chicken broth (depending on how soupy you like your chili)
1 small can of tomato paste
1 T. dried leaf oregano
2 tsp. dried leaf basil
2 bay leaves
2 tsp. kosher salt*
1 tsp. ground pepper
1 T sugar
1 can pinto beans**
1 can red beans**
1 can black beans**
1 can corn**

DIRECTIONS:

In a large saucepan, heat oil over medium heat. Add onions, garlic, paprika, red pepper, cumin and chili powder. Saute for 2-3 minutes.

Add turkey, increase heat to high and cook until meat is cooked through. Place cooked spiced meat into a crock pot with all remaining ingredients. Cook on low for about six hours. Serve hot. Not only is this an easy way to cook chili, the flavors blend together wonderfully and the house smells great!

*If you only have regular table salt, reduce amount to 1 tsp.
** Or substitute in four cans of any type of your favorite beans.

Chicken Pot Pie

I can't recall now where I found this recipe but it's really worth the effort to make - it's the most divine chicken pot pie!

INGREDIENTS:
* 2 bone-in, skin-on chicken breast halves (12 to 14 oz. each)
* Coarse salt and ground pepper
* 3 tbl olive oil
* 4 carrots, sliced 1/4" thick
* 1 medium onion, finely chopped
* 1/4 teaspoon dried thyme leaves
* 1/4 cup all-purpose GF flour (I use Wendy Wark's GF Flour Blend)
* 2 1/2 cups rice milk
* 1 package (10 oz) frozen peas, thawed
* 2 tbl fresh lemon juice
* Favorite GF pie crust recipe

1. Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into the thickest part of breast (avoiding the bone) registers 165 degrees, 25 - 30 minutes. Let cool slightly; discard skin and bones. Shred meat and set aside. (Or if you have left over chicken from another recipe that isn't overly seasoned it can be used)

2. While chicken is roasting, heat 2 tbl oil in a large saucepan over medium. Add carrots, onion and thyme (or other favorite seasonings); season with salt and pepper and cook until carrots are crisp-tender, 8 - 10 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally until mixture comes to a simmer and thickens.

3. Remove from heat; stir in peas, lemon juice and chicken, and season with salt and pepper. Pour filling into a 9" deep-dish pie plate. (Alternately individual ramekins can be used.)

4. Roll out pie crust dough and cut out an 11" circle. Place dough over filling and press down about 1/2" from the edge so dough fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

Balsamic Roasted Chicken with Figs and Sweet Onions

I am not a gourmet cook by any means, so please don’t think that this recipe is fancy and complicated by the sound of the title. It is super simple and kid-friendly. My kids don’t eat the roasted figs or onions but they love the chicken over the rice. It is delicious even as leftovers! Be sure to serve the chicken with a large, raw green salad to help digestion.

INGREDIENTS:
1 whole organic chicken (about 4 pounds)
Herbamare and freshly ground black pepper
1 large sweet Walla Walla onion, chopped
fresh figs
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 tablespoon maple syrup
fresh rosemary sprigs

DIRECTIONS:
Preheat oven to 475 degrees. Rinse chicken under cold running water. Place it into a 9 x 13-inch baking dish or other roasting pan. Generously sprinkle with Herbamare and freshly ground black pepper.

Place the chopped onion inside the cavity of the chicken and around it on the bottom of the pan. Place the figs around the chicken.

Whisk together the balsamic vinegar, olive oil, and maple syrup in a small bowl or cup. Pour over the chicken. Place a few fresh rosemary springs on and around the chicken.

Add about ¼ cup of water to the bottom of the pan.

Place in the oven and roast at 475 degrees for about 20 minutes to seal in the juices. Reduce heat to 325 degrees and continue to cook until juices run clear, about another 1 ½ hours.

Source: www.nourishingmeals.com

My Notes:
Since I don't have Herbamare I use a combination of any sort of herbs and spices that work well with chicken. I like Penzeys Spices, their Sunny Paris Seasoning works perfectly with this recipe, Hand-mixed from: shallots, chives, green peppercorns, dill weed, basil, tarragon, chervil and bay leaf.