Potted Chicken Food

POTTED CHICKEN RILLETES

Steps:

• For braised chicken:
• Combine 2 tablespoons oil, 2 tablespoons chopped thyme, and 2 chopped bay leaves in small bowl. Rub herb mixture all over chicken; sprinkle with salt and pepper. Cover and chill overnight.
• Preheat oven to 350°F. Heat remaining 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add chicken to pot and cook until browned on all sides, turning occasionally, about 10 minutes. Add carrot, celery, onion, and garlic; sauté until golden brown, about 7 minutes. Stir in 4 thyme sprigs and 2 whole bay leaves. Add wine and boil until almost evaporated, about 3 minutes. Add enough broth to come halfway up sides of chicken; bring to boil. Cover pot; place in oven and braise until chicken is tender, turning chicken once, about 1 hour.
• Remove pot from oven; transfer chicken to bowl and cool slightly. Strain braising liquid into large saucepan. Boil until liquid is reduced to 2 1/2 cups, about 20 minutes. Remove skin and bones from chicken; shred chicken meat into bite-size pieces and reserve for chicken rillettes. DO AHEAD: Can be made 1 day ahead. Cover and chill chicken and braising liquid separately.
• For chicken rillettes:
• Melt 1/4 cup butter in heavy large skillet over medium heat. Add shallots and sauté until tender, about 4 minutes. Add remaining 3/4 cup butter to skillet and allow to melt. Stir in tarragon and thyme, then shredded chicken and reserved 2 1/2 cups braising liquid. Simmer until chicken is very moist and tender and liquid is slightly reduced but some liquid still remains, about 5 minutes. Season mixture to taste with salt and pepper. Cool slightly. Mix in parsley and chives.
• Pack chicken rillettes into large glass jar or divide among smaller jars. Chill uncovered until cold, then seal jar and keep chilled. DO AHEAD: Can be made 5 days ahead. Keep chilled. Bring to room temperature before serving.
• Serve rillettes with crusty bread and pickles.

POTTED CHICKEN BREASTS WITH LEMON AND ROSEMARY

Steps:

• In a pot, combine EVOO with the carrots, onion, celery, garlic and lemon zest and juice. Season the chicken with salt and pepper on both sides, turn in the vegetables and oil and cover. Refrigerate for 3 to 4 hours.
• Return to room temp.
• Place a pot over medium-high heat and brown the chicken 15 to 20 minutes. Add the wine and reduce for a few minutes. In a small bowl, stir together the tomato paste with 1/4 cup hot water, then add to the sauce along with the stock. Bring to a boil, then reduce the heat and simmer 20 to 30 minutes more to cook through. Cool and store.
• Reheat over medium heat. Serve with crusty bread.

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.

POTTED CHICKEN

Steps:

• Soak lima beans overnight in 3 cups cold water; drain. Place beans in bottom of a heavy pot.
• Brown onion in oil. Layer onions on top of beans.
• Mix salt, pepper, paprika and garlic powder with a small amount of water, just enough to make a thick paste. Smear this paste on the chicken parts and layer them on top of onions.
• Add enough water to just cover. Bring to a boil, reduce to a simmer and cook about 1 hour. Serve with rice.

CHICKEN IN A POT

Steps:

• Place the carrots, celery and onions in a 5-qt. slow cooker. Top with chicken. Combine remaining ingredients; pour over chicken., Cover and cook on low for 7-9 hours or until chicken and vegetables are tender. Serve with a slotted spoon.

POACHED CHICKEN FOR CHICKEN POTPIE

Steps:

• Place chicken in a large stockpot. Add remaining ingredients and enough water to cover chicken. Bring to a boil over high heat. Skim off any foam; discard. Reduce heat to low; simmer until chicken has just cooked through, about 25 minutes.
• Transfer chicken to a plate, and let cool slightly. Pour stock through a fine sieve into a bowl; discard solids. Set aside 1 1/2 cups stock for potpie; reserve remaining stock for another use. Remove skin from chicken; discard. Remove meat from bones, and tear into bite-size pieces. (You should have about 4 cups.)