Whole Chicken W Soup Mix Food

OLD FASHIONED CHICKEN SOUP FROM SCRATCH

Steps:

• Put your chicken into the stock pot and cover with water.
• Add a little salt and bring to a boil. Once it comes to a good rolling boil for a few minutes, lower the heat to between LOW and MEDIUM. Put the lid on and let it cook for about 2 hours on the stove.
• Open the pot and check to see how the chicken is doing. When the meat is more tender and JUST STARTS to come off the chicken it's time for the next step.
• Using tongs or another kitchen tool (I like to use a large roast beef fork) remove the chicken from the pot and set on a cookie sheet or large plate. The only thing that should be left in the pot is the liquid.
• While the chicken cools for a couple minutes so you can work with it easier, skim off some of the fat that's accumulated on the surface of the pot. You don't have to remove it all since it does give the soup a great flavor but if there's a lot you should try to remove some. The amount of fat you have on the top depends on the chicken itself - some are fattier than others.
• Using a fork and knife, remove as much meat as possible from the chicken and drop it into the pot. Do not cut the meat into chunks - let the meat naturally come apart as it continues the cooking process.
• Make sure that you add the leg bones to the pot along with the meat. The bones are extremely important in making the soup taste perfect.
• Once all the meat is removed from the chicken you can discard the unused parts.
• Now add the vegetables, garlic and herbs to the pot.
• Add some water to the pot until the veggies, etc are covered.
• Bring to a rolling boil once more for a couple minutes.
• Lower the heat to about between LOW and MEDIUM, cover and let it cook for 2 more hours.
• Stir the soup a couple times while it cooks.
• At the end of cooking give the soup a taste and add a little more salt and pepper to taste.
• Let it cook for a couple more minutes and remove the leg bones and bay leaves.
• Once done - Enjoy!

HOMEMADE CHICKEN SOUP

Steps:

• Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water. Heat and simmer, uncovered, until the chicken meat falls off of the bones (skim off foam every so often).
• Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together, and serve.

TENDER ONION BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish. Pour melted margarine over the chicken strips. Season with salt and pepper, and sprinkle with dry onion soup mix.
• Bake 40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

WHOLE CHICKEN W/ SOUP MIX RECIPE RECIPE

Steps:

• Remove "inside parts." Fill cavity with onions and celery. Place remaining onions and celery in crock pot. Place chicken on top of veggies, with breasts up. Pour wine over chicken. (I use Sutter Home White Zinfandel because this is what I usually have on hand, but you may prefer a drier white wine.) Spread minced garlic on chicken. Rub dry onion soup package on chicken. Cook 6-8 hours on low. If you prefer, add more veggies (baby carrots, potatos, etc.). You can substitute dry onion soup mix with the herbs and seasonings of your choice. Its fun to experiment! You can also loosen skin with a butter knife and place some seasoning under the skin. Sometimes I put a little lowfat margerine spread under the skin. If you are concerned about the extra fat, leave it out.