CHICKEN BROTH
Provided by Food Network Kitchen
Time 3h5m
Yield about 3 quarts
Number Of Ingredients 11
Steps:
- Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry.
- Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour.
- Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using.
HEART-HEALTHY CHICKEN BROTH (& YUMMY BONUS CHICKEN)
This virtually fat-free broth has been a staple in our home for years because of my allergies and David's heart. It freezes very well and is great to have on hand. We like to use it in other recipes as a substitute for butter to reduce the fat content and for water to kick up the flavor. It's also wonderful as a home remedy when loved ones get sick. Because I can't use OTC medications, I add a dash of cayenne whenever I have congestion or a head cold. The "bonus chicken" comes from picking the meat from the bones. It comes out very tender and juicy, falls right off the bones, and is ready to add to any dish. I also make sandwiches out of it or freeze it for later use. It takes a little extra effort with the second boil, but it's well worth it. Enjoy! *Adapted from Emeril Lagasse's Louisian Real & Rustic Chicken Broth, p. 11. BAM!:)
Provided by Heather3271
Categories Stocks
Time 3h45m
Yield 5 quarts, 20 serving(s)
Number Of Ingredients 15
Steps:
- Place water into large stock pot, leaving approximately 3" between water level and top of pot. (I begin heating the water on high heat immediately as my 20-quart stock pot takes about 30 mins to start boiling liquids. BE CAREFUL not to burn yourself when adding remaining ingredients!).
- Remove chickens from pkg and wash thoroughly inside and out; add to stock pot.
- Add remaining ingredients, being careful not to burn yourself.
- Heat to a rolling boil, then simmer over medium heat for 90 minutes.
- Remove from heat and cool approximately 1 hour.
- Remove chickens from broth. Remove skin and meat from bones; discard skin. Refrigerate or freeze meat for later use.
- Return bones to broth. Place broth into container(s) and refrigerate for 8 hrs or overnight.
- Remove as much of the fat that has congealed on top as possible. (You could save this "schmaltz" and use it as an oil substitute.).
- Put broth and bones into large stock pot; bring to boil and simmer over medium heat for 1 hour. Remove from heat and cool.
- Strain broth; discard bones. Veggies may be discarded or used in another dish. (I give the carrots and celery to my dog as a treat.).
- Broth may be used immediately or placed into appropriate containers for refrigerator or freezer.
- NOTES: Don't be alarmed by the fat content per the Nutrition Facts. Remember, you skim off the fat. The tarragon adds an essential flavor and makes a big difference if left out. I also like to use Vidalia onions for a little sweeter flavor. I wonder how red onion would work out? Hmmm -- :-).
Nutrition Facts : Calories 205.3, Fat 14, SaturatedFat 4, Cholesterol 64.2, Sodium 200.2, Carbohydrate 3.6, Fiber 0.9, Sugar 1.3, Protein 15.5
FETTUCCINE ALFREDO WITH CHICKEN
Creamy sauce, succulent chicken, perfectly al dente pasta, a sprinkle of fresh herbs . . . all that's missing is the waiter and the check.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package.
- Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.
- Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.
Nutrition Facts : Calories 469.9 calories, Carbohydrate 48.8 g, Cholesterol 90.7 mg, Fat 11.6 g, Fiber 2.7 g, Protein 37.2 g, SaturatedFat 5.2 g, Sodium 552 mg, Sugar 1.2 g
LOW FAT TEX-MEX CHICKEN AND RICE CASSEROLE RECIPE
You'll love this easy chicken and rice casserole dish that's so easy to prepare. It fills you up, but not full of heavy ingredients. It's topped off with a handful of cheese that takes it over the top. And surprise....our kids LOVED it. WIN for everyone.
Provided by Elyse Ellis
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- In a saucepan cook onion in hot oil over medium heat until tender.
- Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes.
- Stir in broth and water. Bring to boiling; reduce heat.
- Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
- Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chiles, chili powder, basil, cumin and pepper.
- Transfer to a 8 x 8 inch casserole dish.
- Bake, covered, at 425 degree oven for 25 minutes.
- Uncover and sprinkle with cheese.
- Let stand about 5 minutes or until cheese melts.
Nutrition Facts : Calories 262 kcal, Carbohydrate 30 g, Protein 18 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 46 mg, Sodium 458 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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