ONE CHICKEN, HOMEMADE BROTH, UNIQUELY FLAVORED RECIPES

CHICKEN GOES FROM BASIC TO GOURMET - Will You?

Boil 1 Whole Chicken in a stock pot that holds at least 1 gallon of water. Use all the parts of the chicken with skin and bones intact. Finely chopped celery (2 ribs), carrots (2) and onions (2) with other seasonings to taste make the most robust flavor. Bring to a slow boil and allow to simmer, uncovered, for 3 - 4 hours. Remove the chicken and, when cool, remove and discard the bones and skin. Cube the meat and reserve for recipes below.  The broth can be refrigerated for up to 4 days and frozen for up to 3 months.

CHICKEN NOODLE SOUP

2 Ribs     Celery, finely diced

2             Large Carrots, finely diced

1 TB        Butter

5 Cups   Broth

4 Cups   Dry Pasta - Farfelle, Rotini, Bowtie, or Elbow for example

1/4 Tsp   Seasonings to taste like Rosemary, Thyme, Garlic, or Sage

Saute the vegetables and seasonings for about 3 minutes. Add the broth and bring to a rapid boil. Add the pasta and cook for 8 - 12 minutes according to the instructions on the box and your desired level of al dente.  

Serves 4

BACON WRAPPED CHICKEN

8 Strips      Thick, Center Cut Bacon uncooked

2 Cups       Cubed Cooked Chicken

1 Cup         Sour Cream

1 Can         Cream of Mushroom Soup

Wrap 1 Strip of Bacon around 1/4 Cup Chicken (secure with toothpick). Place the wraps in 1 layer of an oven-safe casserole.  Combine Sour Cream and Soup  and cover the meat thoroughly.  Cook uncovered in a 350 degree oven for 1/2 hour and serve over wild rice.

Serves 4

TIN FOIL TASTY TREATS

2 Cups      Cubed Cooked Chicken

2 Cups       Water with 1 Tsp Lemon Juice

1 Cup         Flour

1                 Medium Onion, thinly sliced

1                 Large Potato, thinly sliced

2                 Carrots, thinly sliced

4 TB            Butter

1/4 Cup       Broth

4 Sheets of Aluminum Foil cut in approximately 12" squares. Soak the chicken for about 2 minutes in the lemon water then roll in flour. Fill each Foil squire with approximately 1/2 Cup floured chicken. Top with layers of onion, potato, carrots butter and broth in that order. Close the foil tightly and cook  in a 350 degree oven for 1 hour.

Serves 4

CREAM CHEESE CHICKEN ROLLS

8 oz      Cream Cheese, softened

1            Lime, juiced and finely chopped rind

1            Rib celery, finely chopped

1/2 Tsp   Dried Basil, Sale, Oregano, Thyme

1 Cup     Cooked, cubed chicken

2             8-oz cans Crescent Rolls

Thoroughly mix the first 4 ingredients and then combine the chicken. Roll out the crescent rolls and combine 2 triangles, pressing seams together to form 8 rectangles. Divide the cheese/chicken mixture evenly among the dough leaving 1/2 "margins" on the long sides. Roll the dough "jelly roll" fashion and cut each one into 4 slices. Place the slices, seam side down, on a lightly greased cookie sheet and bake in a 375 degree oven for 15 minutes. 

Serves 4