|by Emalee Chapman|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
Results 1 - 10 of 52 for chicken backs
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In a 3 ... slow cooker combine chicken pieces; celery; carrots, ... salads or used in recipes or may be served in broth with noodles for chicken noodle soup.
Use your biggest, ... paper bag. Dump chicken in the bag, ... milk gravy, ask the oldest, "bestest" cook you know to dinner and watch how he or she does it!
In a large ... Dutch oven, place chicken pieces, celery, carrot, ... Strain stock. Discard vegetables. Continue as directed. Makes about 4 1/2 cups stock.
Trim the chickens of as much ... lemon. Yield 8 to 10 servings. Much better than deep fried. It is healthier and you still get the taste of fried chicken.
In your largest ... 1/2 hours. Remove chicken and vegetables. (Your ... Refrigerate stock in kettle overnight. Skim off fat. Freeze in storage containers.
Put all ingredients in pot. Bring to boil. Turn down heat and simmer 2 to 3 hours. Strain. Cool. Remove fat and freeze or will keep in refrigerator 3 ...
Put chicken in large soup ... and recipes calling for chicken broth. You may freeze it. You may also use a half-bodied turkey carcass in place of chicken.
Wash and chop potatoes. Remove skin from chicken. Place all ... teaspoon of capers, sliced avocado and sour cream, if desired. Serve with a hot, crusty bread.
Melt 1 ounce butter in baking dish; place chicken pieces in it ... 1/4 cup cold water. Pour this gravy over the chicken and cook for another 10 minutes.
Place the beef bones, carrot, celery and chicken pieces in a ... barley will keep its shape; the rest will cook to a pulp and give thickness to the soup.
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