Chicken Bisque Food

CHICKEN BISQUE

Steps:

• In a soup kettle or Dutch oven, combine the first eight ingredients; bring to a gentle boil. In a small saucepan, melt butter. Stir in flour; cook and stir for 2 minutes. Gradually add to boiling soup, stirring constantly until smooth. Return to a boil. Reduce heat; simmer, uncovered, for 15 minutes.

CHICKEN BISQUE SOUP

Steps:

• Cook chicken, celery, carrots, and onion in just enough water to cover until the chicken is tender. (Be sure to cook on low heat).
• Strain off 8 cups chicken stock.
• Cut up chicken and set aside.
• Make butter roux by melting butter and adding flour.
• Cook slowly.
• Bring chicken stock to a low boil.
• Slowly add roux.
• Simmer 15 minutes, or until soup takes on a glaze.
• Add pimentos, chopped chicken, peppers, and pepper.
• Whisk constantly.

SMOKED CHICKEN AND SHRIMP BISQUE

Steps:

• Preheat the grill on high.
• Chicken: Poke 6 to 10 holes with a screwdriver through the top of 1 aluminum pan, and put the water soaked chips in bottom of second aluminum pan and top with a wire roasting rack. Put the pan with soaked chips on the preheated grill until a solid burn occurs, about 15 to 20 minutes. Reduce the heat to medium-high. In a large bowl blend all the seasonings with the grapeseed oil. Toss the chicken with the blended seasoning, arrange on the rack in the smoker and cover with the aluminum pan with the holes. Smoke the chicken until an instant-read thermometer registers 160 degrees F when inserted into the thickest part of the chicken, about 35 to 40 minutes. Remove the chicken to a cutting board and let cool. After cooling, remove the skin, and shred the smoked breast by hand. Discard the bones.
• Bisque: In a medium saucepan, over medium-high heat, melt the butter and add the celery and onions, stirring throughout until the onions are translucent. Add the flour, and stir with a wooden spoon until the flour and butter become a paste (pan roux). Reduce the heat and add the stock, milk and cream. Cook until the mixture has thickened, about 20 minutes. Add the parsley, shrimp, garlic and shredded chicken and continue cooking for 10 minutes over low heat. Season, to taste, with salt and pepper. Ladle into serving bowls and serve.

BROCCOLI CHEESE CHICKEN BISQUE

Steps:

• Add 2 tblsp olive oil to large fry pan and saute vegetables and garlic just until tender but firm and set aside.Do not brown and do not drain.
• In a large pot set at medium low, melt 6 tblsp butter.Add the flour. Using a whip, stir until flour starts to thicken and then add the chicken broth, milk, soup, worcestershire sauce, cheese,salt and pepper. Simmer and continue to stir with whip until mixture is creamy and cheese is melted.
• Add vegetables to cream sauce and simmer for 10 minutes.
• Suggest topping with sour cream and chives or shredded cheddar cheese.
• Serve with crisp breadsticks.