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Did you mean baked chicken wings?
Results 1 - 10 of 29 for backed chicken wings
In a 3 1/2 or 4-quart slow cooker combine chicken pieces; celery; carrots, onion; parsley; ... in broth with noodles for chicken noodle soup.
Cut zucchini into thin slices (use food processor if you have one). Reserve 6 slices. Sprinkle salt on the rest and drain in a colander or ...
Drain, discard water and bring the chicken slowly to a boil in ... Substitute for chicken. Blanch and follow the above recipe. Yield: about 2 quarts.
In large kettle, combine chicken bones, onions, carrot, celery, parsley, ... or freeze in 1 cup portion. Yield: 4 cups - 22 calories each cup.
Put all ingredients into large ... 1 hour. Remove chicken, strain stock and discard ... if not chill and lift off fat. Makes 4-1/2 cups stock.
Sear chicken. Combine all ingredients and ... 1 hour uncovered, occasionally basting. This can be made ahead of time, then frozen and reheated.
Place the beef bones, carrot, celery and chicken pieces in a soup pot. ... shape; the rest will cook to a pulp and give thickness to the soup.
In large pot, put chicken pieces and water. Bring to ... and large yellow patches. Lower flame, add rest of ingredients. Cover and simmer 1 hour.
Place chicken in 6-quart pan. Cover with ... Reduce heat and simmer for 2 hours. Strain broth. Return vegetables to pan and add cooked pastina.
Cut the wings at the joints and chop the backs into 4 to 8 pieces ... also be crisp. Do not wait too long or bok choy will get mushy. Serves 4-5.
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