You are currently browsing the category archive for the ‘Chicken’ category.

Chicken Stock

Ingredients:

  • chicken parts, cooked, uncooked or both
  • fruits and veggies
  • water
  • 1 T kosher salt (optional)

Instructions:

  1. Fill largest stock pot you have half way with chicken, veggies, and fruit.
  2. Fill pot with water, leaving about 2 inches at the top.
  3. Boil for about 30 minutes, then set to medium low until everything is soft and mushy.
  4. Let cool.
  5. Strain through a colander, then through a fine mesh sieve.
  6. For reduced fat stock, let cool until the stock forms a layer of fat on the top. Skim fat off. Otherwise, store in 2 cup containers and freeze for later use.

Rather than a set recipe, this stock is only a framework to use to get a lot of value out of a little bit of money. For less than $4, you can purchase a 4 lb chicken which is large enough to feed 4 people at least twice, plus have the ingredients for 15-20 cups of stock. Each cup of chicken stock costs only a few pennies, where purchasing quality stock would cost about 50 cents per cup! 

To have the ingredients for this stock on hand at any time, begin to make a habit of bagging and freezing fruit and vegetable cuts that you would normally throw out when preparing other meals. Veggies that are getting soft or beginning to wilt are also great to use. While preparing whole chickens or bone-in chicken pieces, bag and freeze the innards, necks, and bones as well.

When choosing what vegetables to incorporate into your stock, think of the flavors you enjoy paired with chicken. I primarily use root vegetables (except potatoes) and citrus fruits. The fruits and veggies you use will only slightly lend their flavors to the stock, so you can experiment with anything.

This recipe can also be used for any other stock by substituting the appropriate protein, or no protein at all for vegetable stock.

Advertisements

Stacked Chicken Enchiladas (Short-Cut Version)

serves 4

Ingredients:

  • 8 corn tortillas, lightly fried
  • 1 package dehydrated refried beans (or 1 can), prepared according to package
  • 2 c leftover roast chicken, finely chopped
  • 1 1/2 c shredded cheddar or monterey jack cheese
  • 1 cup of your favorite organic salsa
  • 4 eggs, individually fried over easy

Instructions:

  1. Heat 1 T salsa in a medium skillet over medium-high heat. Add chicken and heat thoroughly, about 2 minutes.
  2. Spread 2-3 T beans over 1 corn tortilla.
  3. Layer 1/4 c of chicken over beans.
  4. Lightly sprinkle cheese over chicken.
  5. Cover with 1 tortilla. Repeat steps 2-4.
  6. Top stack with 3 heaping T of salsa.
  7. Heat in microwave to melt cheese.
  8. Top with fried egg.
  9. Repeat steps 2-8 for each serving.

Chicken Salad

serves 4

Ingredients:

  • 2 c leftover roast chicken, chopped
  • 1 rib celery, diced
  • 1 green onion, finely chopped
  • 1/2 red pepper, diced
  • 1/2 c crisp, sweet apple (i.e. gala or honeycrisp), diced
  • 2 T mayonaise
  • 1 T spicy brown mustard
  • 2 t fresh squeezed lemon juice
  • 1/4 t dill
  • pinch kosher salt
  • fresh ground black pepper

Instructions:

  1. Put all ingredients in a medium mixing bowl. Mix thoroughly.
  2. Best served chilled.

Chicken Pot Pie Filling

makes 4, 9 inch pies; 6 servings to a pie

Ingredients:

  • 2 T olive oil
  • 2 T butter
  • 1 medium yellow onion, diced
  • 3 green onions, chopped
  • 1 carrot, diced
  • 3 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 1/2 c fresh corn, about 2 ears
  • 2 c baby bella mushrooms, thinly sliced
  • 3.5 lb boneless, skinless chicken breast, cubed
  • 2 T all purpose flour
  • 8 oz frozen peas
  • 1/4 t rosemary
  • 1/2 t thyme
  • 1/4 t dried mustard
  • 3/4 t dill
  • kosher salt
  • fresh ground black pepper
  • 2 c low sodium chicken broth
  • 1 c half and half
  • 3 t corn starch (to thicken if needed)

Instructions:

  1. Heat butter and olive oil in a large stock put over medium high.
  2. Add onions, carrot, celery, garlic, corn, and mushrooms. Cook until translucent, about 8 minutes.
  3. Add chicken. Cook about 5 minutes, tossing chicken and vegetables together.
  4. Add flour, frozen peas, rosemary, thyme, mustard, and dill. Stir well.
  5. Add chicken broth. Turn heat to medium-low. Let simmer 15 minutes, stirring occassionally.
  6. Add half and half and, if needed, corn starch. Let simmer 10-15 minutes, stirring occassionally.
  7. Remove from heat and allow to cool slightly. Add to pie crusts or divide into four containers and freeze for later use.

Whole Oven Roasted Chicken

serves 4-6

Ingredients:

  • 1 3-4 lb organic chicken
  • 1/4 c extra virgin olive oil
  • 1 lemon, washed and quartered
  • 1 medium orange, washed and quartered
  • 2 ribs celery, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 small onion, quartered
  • 3 cloves garlic
  • rosemary
  • thyme
  • salt
  • pepper
  • 1/4 c free range, low sodium chicken broth (or water)

Instructions:

  1. Preheat oven to 450.
  2. Remove innards and rinse chicken thoroughly. Pat dry.
  3. Oil the bottom of an 8×8 dark baking pan.
  4. In a medium bowl, drizzle 2-3 T oil over fruit and vegetables. Lightly sprinkle rosemary, thyme, salt, and pepper over fruit and vegetables and mix well.
  5. Rub chicken with remaining oil.
  6. Stuff chicken with fruit and vegetables and place in baking dish. Spread leftover fruit and vegetables around chicken. Pour broth around baking pan.
  7. Lightly dust outside of chicken with rosemary, thyme, salt and pepper.
  8. Bake at 450 for 30 minutes. Baste with pan juices, then reduce heat to 300.
  9. Bake about 2 hours basting with pan juices every 30 minutes. Bake until a meat thermometer reads 165 in both the breast and between the thigh and wing.

Chicken Pizza

makes two pizzas

Ingredients:

  • 2 premade thin pizza crusts
  • 2 T olive oil
  • oregano
  • basil
  • 8 T marinara sauce 
  • 1 c feta cheese
  • 2 c fresh grated parmesan cheese
  • 2 c cooked chicken breast, 1/2″ cubed or thin sliced
  • chopped, fresh cooked bacon
  • kosher salt and fresh ground black pepper

Instructions:

  1. Preheat oven according to instructions on crust package.
  2. Using a pastry brush, lightly brush crusts with olive oil.
  3. Sprinkle basil and oregano on crust.
  4. For a crispy crust, prebake crust for 5 minutes, otherwise skip to step 5.
  5. Spoon 4T of marinara over each crust and use the back of the spoon to spread. Don’t spread over edge of crust.
  6. Spread feta and 1/2 of parmesan cheese over both crusts.
  7. Spread chicken and bacon over both crusts.
  8. Sprinkle remaining parmesan over both crusts and lightly season with salt and pepper.
  9. Bake until parmesan cheese melts.

Mama Jo’s Stuffed Chicken Roll-Ups

makes about 6 servings

Ingredients:

  • 3 boneless skinless chicken breasts (butterflied and pounded to about 1/4″ thick)
  • extra virgin olive oil
  • 1/4 medium yellow onion, minced
  • 1 clove garlic, minced
  • 2 cups broccoli slaw
  • about 1/4 lb provolone stagianato, sliced on a 1 (about 5 or 6 slices)
  • salt and pepper

Instructions:

  1. Heat about 2T olive oil in a medium skillet, add garlic and onions. Sautee until soft.
  2. Add broccoli slaw, stir until mixed evenly. Sautee until mix begins to soften.
  3. While veggie mix is cooling, lay cheese on inside of chicken. Put thin layer of veggie mix on top of cheese.
  4. Roll chicken up, tucking in sides so cheese doesn’t melt out. Use toothpick to fasten.
  5. Coat bottom of skillet with olive oil, heat to medium. Cook chicken turning only once when chicken is golden brown. (If you have to do this in batches, chicken can be placed in warm oven.)

 Pepperlime Chicken:

Ingredients:

  • 2 boneless, skinless chicken breasts – butterflied
  • 1 T extra virgin olive oil
  • 1 green onion, chopped
  • 2 cloves garlic
  • 1 lime
  • salt and pepper

Instructions:

  1. heat olive oil in a large skillet over medium heat
  2. add onion and garlic in, saute until soft
  3. generously salt and pepper one side of chicken
  4. place chicken, seasoned side down in skillet
  5. generously salt and pepper other side of chicken and squeeze 1/2 lime over chicken, cook about five minutes until golden brown
  6. turn chicken over, squeeze lime over chicken, cook until golden brown

 

Sauteed Asparagus

Ingredients:

  • one bunch of asparagus (about 1.5 lbs)
  • 1 clove garlic
  • 1 green onion
  • 1 T extra virgin olive oil
  • salt and pepper
  • a squeeze of lime juice

Instructions:

  1. place olive oil in a medium pan over medium heat
  2. add onion and garlic and saute until soft
  3. add asparagus, coat with oil, garlic and onions
  4. season with salt and pepper, squeeze lime over asparagus
  5. saute until bright green and slightly tender, about 10 minutes

MamaJo’s Enchiladas Verdes

**this is the NO alarm version, to add some smokey heat, add chili powder on the chicken and a chopped fresh jalapeno to the chicken mix.

Ingredients:

  • 2 lb boneless, skinless, chicken breast
  • 1/2 medium onion, diced
  • 1 green onion, chopped
  • 1 handfull cilentro, stemmed and roughly chopped
  • 1/4 c + 1 T canola oil
  • cumin
  • paprika
  • salt
  • pepper
  • 2 T sour cream
  • 1 can green enchilada sauce or green salsa
  • 1 c shredded cheese
  • 8 corn tortillas

Instructions:

  • In a large iron skillet, heat 1/4 c oil to medium high
  • lightly fry corn tortillas
  • set aside on paper towels
  • in same skillet, add extra 1 T of oil if needed
  • add onions, cook until softened
  • generously sprinkle one side of the chicken with spices, place spicy side down in skillet
  • generously sprinkle other side of chicken
  • cook chicken until done, about 10 minutes. Turn over at 5 minutes.
  • with two forks shred chicken finely.
  • add cilentro and cook 3 minutes, stirring frequently
  • allow chicken to cool slightly, in a medium size bowl, add sour cream and 1/4 c enchilada sauce, mix well
  • put 1 T chicken mix in each tortilla, add cheese
  • roll tortillas

Now…you can cook these the easy way, or the long way…

The Easy way: individually plate enchiladas, cover with green sauce and cheese, microwave on high for 1 minute.

The Long way: place rolled enchiladas in a baking dish, cover with enchilada sauce, and generously cover with cheese, bake in an over preheated to 375 until cheese is bubbly.

Lemon Butter Chicken Breasts

Ingredients:

  • 2 boneless-skinless chicken breasts
  • 2 T unsalted sweet cream butter
  • 2 T lemon juice
  • garlic powder, salt, pepper

Instructions:

  1. Melt butter in iron skillet over medium heat.
  2. Generously sprinkle garlic powder, black pepper, and salt on one side of the chicken breasts.
  3. Add lemon juice to skillet.
  4. Place chicken, spiced side down onto skillet.
  5. Repeat step 2 on exposed side of chicken.
  6. Brown chicken, approximately 5-7 minutes.
  7. Turn chicken over, cover 2 minutes.
  8. Finish browning chicken, approximately 3-5 minutes.
  9. Allow chicken to rest for at least 2 min.

Garlic and Herb Mashed Potatoes

Ingredients:

  • 3 medium russet potatoes
  • water
  • 3 T butter
  • 1/4 c milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 1/2 tsp basil

Instructions:

  1. Set a large pot of water to boil.
  2. Clean potatoes thoroughly, dice in 1/2 inch cubes.
  3. Boil potatoes until tender, drain, return to pot.
  4. Add remaining ingredients, except milk, and mash with a potato masher.
  5. Gradually add milk until potatoes reach your desired consistency. A little more milk may be needed if you prefer soupier potatoes.

Stir Fry Veggies

When making veggies, I usually try to carry the protein’s flavor over so that they compliment each other well. These stir fry veggies were prepared to compliment the lemon butter chicken, but any combination of flavors, spices, or oils would really be fine.

Ingredients:

  • 8 oz frozen stir fry veggies
  • 2 T extra virgin olive oil
  • 1 T lemon juice
  • salt and pepper to taste

Instructions:

  1. Heat oil in small pan to medium.
  2. Add veggies, stir.
  3. Add lemon juice and salt and pepper, stir.
  4. Cook until just tender, stirring occasionally.
  5. Note: Veggies may turn slightly yellow/brown. This is an effect of the lemon juice and does not affect the taste.

PS- Can you tell I love my iron skillets? There’s hardly a meal that I don’t use them for.

About the Cook



I'm a busy wife and mom who knows the value of a meal that can be prepared quickly. I prefer to cook with whole foods and you will almost never find a prepared food in my recipes or my pantry.

This blog started as a way to recall recipes that I've created and now I am excited to share them with you! Bon Apetit!
%d bloggers like this: