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Results 11 - 20 of 29 for backed chicken wings
Combine all of the ingredients in a stockpot and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes, skimming top ...
12. CHICKEN STOCK
Simmer all together for 2 hours, uncovered. Remove bones, veggies, peppercorns, etc.; strain. Let cool thoroughly in refrigerator; remove ...
Place all of the ingredients ... 3/4 hours. Remove chicken pieces, debone and cut meat into bite-size pieces and return to pot. Stir and serve.
14. CHICKEN SOUP
Place all ingredients in a ... so until the chicken meat is cooked. Remove chicken ... may also add 1 cup frozen peas with the meat and noodles.
15. CHICKEN SOUP
Put the chicken and the giblets in a ... quickly to remove all the coagulated blood. Wash the pot. This technique ensures a crystal-clear soup.
16. CHICKEN STOCK
In a large stock pot, or Dutch oven, place chicken pieces, celery, carrot, onion, salt, ... Continue as directed. Makes about 4 1/2 cups stock.
17. HOMEMADE POT PIE
Cook chicken and onion in 3 quart ... ready to put back in broth. Put a layer ... heat down after all is added and put lid on. About 30 minutes.
Use your biggest, heaviest frying ... paper bag. Dump chicken in the bag, a couple ... cook you know to dinner and watch how he or she does it!
19. CHICKEN STOCK
In a 5-quart stockpot or Dutch oven combine chicken pieces, celery, carrots, salt, and ... fat as desired above. Makes about 4 1/2 cups stock.
Place all of ingredients into large soup pot with enough water to cover. Cover and bring to a boil. Skim off scum, re-cover, lower heat and ...
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