Cheryls Chicken In A Pot Food

FRENCH CHICKEN IN A POT (AMERICA'S TEST KITCHEN)

Steps:

• Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper.
• Heat oil in large (5- to 8-quart) Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
• Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
• Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat.
• Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.

POT-ROAST CHICKEN WITH STOCK

Steps:

• Heat oven to 170C/150C fan/gas 5. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs.
• Remove and rest for 20 mins. Carefully lift the chicken onto a chopping board and carve as much as you need. Serve the carved chicken in a shallow bowl with the onions and some of the stock poured over. Serve with some usual Sunday veg and roast potatoes.
• Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.

JAMAICAN CURRIED CHICKEN

Steps:

• In sauce pot over medium heat put some oil and brown chicken pieces in batches. Do not crowd pot. Transfer chicken to bowl until all is browned. Pour off oil from pot. Now add a little fresh oil and start sauteeing onions. Just as they start to get color, add scallions, ginger, garlic, and curry powder. Stir and continue to saute for a few more minutes. Then, add tomatoes and chicken pieces back to pot. Now, add water or stock. Bring this all to a simmer and cover. In about 35 to 50 minutes, depending on size of chicken pieces, curry will be ready.

CHERYL'S CROCK POT CHICKEN CHILI WITH BLACK BEANS-WW POINTS=5

Steps:

• Brown the chopped chicken in the chicken broth.
• Add chicken to crock pot set to low along with all other ingredients and mix well.
• Cover and allow to cook 4-6 hours.
• Add shredded cheese to bowls of chili, if desired.

CHERYL'S EASY CHICKEN POT PIE

Steps:

• Mix all ingredients except pie dough in med. size bowl. Add a little pepper and mix well.
• Fold out pie dough as instructed on package and place in 9-in pie plate. Pour mixture into shell, cover with top pie crust and flute edges. Cut a couple of slits in crust.
• Bake in 350°F oven for 45-50 min. or until crust is golden brown.

CHERYL'S CROCK POT CHICKEN CHILI

Steps:

• I always brown the chicken first before placing it in the crock pot. I don't really think that this is necessary, but I feel better doing it this way.
• Place the chicken in your crock pot. Add the beans and corn.
• Mix together the taco seasoning, garlic, cumin, oregano, all-purpose seasoning, parsley, chili powder, salt, pepper, chiles, soup and broth. Pour this mixture over the chicken, beans and corn.
• Cover and cook on low for about 8-10 hours.
• Stir before serving. Serve topped with the cheese, if desired.

CHERYL'S CHICKEN IN A POT

Steps:

• Put carrots, onions, and celery in bottom of Crock Pot. Add whole chicken and mushrooms. Top with salt, pepper, and liquid. (You don't have to be exact about the liquids - but if you cook this on high, you should use 2 cups liquid.) Sprinkle basil on top.
• Cover; cook on low 8 to 9 hours or high for 4 to 5 hours. (I usually just put it on around 8am and by 4pm, it's cooked and I turn the crock pot to warm.)
• To test, when the chicken falls off the bone, it's done!
• Boil egg noodles in chicken broth. Do not drain noodles. When ready to serve, I put the egg noodles/broth in a bowl and add the chicken soup on top of that.
• It makes a nice combination. Use salt/pepper to taste. You can also debone the chicken before serving if you don't want folks to have to dig out the bones!