Yankee Chicken Food

YANKEE CHICKEN POT PIE

Steps:

• The crust: add potatoes to the slow cooker and cover with cold water.
• Cover and cook on LOW for about 4 hours, until the potatoes are tender when pierced with a fork.
• Drain off water and increase heat to high; cook for about 30 minutes, until dry.
• Add the sour cream, garlic, salt, and pepper; using a potato masher, mash the potatoes to your desired consistency; transfer potatoes out of slow cooker and refrigerate (clean slow cooker for use with the filling).
• The filling: place a large saucepan over high heat and add 3 tablespoons butter.
• Add in the flour and cook, while stirring constantly, for about 5 minutes, until lightly browned.
• Add in the stock; continue cooking/stirring for 15 minutes, until the mixture thickens enough to coat the back of a spoon.
• Add in nutmeg and salt/pepper.
• Place a saute pan over med-high heat; add in remaining 1 tablespoon butter.
• Add in leeks, carrots, and celery; saute for about 10 minutes, just until soft.
• Transfer to the slow cooker and add the chicken and sauce; gently fold in the peas and fresh tarragon.
• Cover and cook on LOW for about 4 hours, until the vegetables are tender and the chicken is cooked through.
• Spoon the potato crust over the top of the filling; cook for about 1 hour, until the potatoes brown at the edges.
• Garnish with parsley and serve piping hot.

CROCK POT YANKEE CHICKEN CHILI

Steps:

• Remove all skin from chicken and shred the meat. Place in the bottom of the slow cooker.
• Stir in both envelopes of seasoning mix and chili powder.
• Add the canned ingredients. (You can drain them for a chunkier chili or not drain them for a more soupier version. I usually drain each one halfway).
• Stir everything together and cook on high for 2 hours or low for 4 hours.
• Keep warm on lowest setting and serve with your favorite "toppers" (tortilla chips, sour cream, cheese, etc.).

YANKEE CHICKEN

Steps:

• Place chicken in single layer in shallow 6 cup casserole dish.
• Combine soup, sour cream, onion soup mix, & pepper & blend.
• Spread over chicken.
• Sprinkle with noodles.
• Bake 1 hour at 375°F.

YANKEE GIRL'S SOUTHERN ROAST CHICKEN WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 350.
• Rinse chicken, remove excess fat from around the cavity and pat dry.
• Rub inside and outside of chicken with one teaspoon Old Bay seasoning and set aside.
• Spread corn bread pieces in a single layer on a baking sheet and toast in a 350 degree oven for about 15 minutes, or until they dry out a bit – not much longer than that.
• Combine onion, celery, fresh herbs, pepper, olive oil and 1 teaspoon of the Old Bay seasoning in a mixing bowl.
• When the cornbread crumbs are toasted enough, dump the hot bread into the celery onion mixture and combine.
• Place the chicken in the bottom of a small roasting pan that has a cover.
• Stuff the cavity and the sides of the chicken with the stuffing – you need to separate the skin a bit from the sides to get the stuffing in next to the leg/thigh pieces – also stuff some into the neck cavity.
• Tie the legs together to hold the stuffing in with kitchen twine.
• Drizzle the chicken with oil, sprinkle with salt and a little more Old Bay if you like.
• Cover the pan and roast at 350 for about 1 and 1/2 hours, then uncover, insert a thermometer close to the leg/thigh joint without touching the bone- you're looking for it to read 180 degrees- it will be very close at this point.
• Roast a little longer uncovered until chicken is nicely browned and the thermometer reads 180 degrees.
• Allow the chicken to rest about 10 to 15 minutes before carving- this step keeps it juicy.
• Enjoy.

YANKEE CHICKEN RICE PIE

Steps:

• Mix rice, egg, 2 tablespoons butter, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the turmeric.
• Press into 9" pie plate to form a shell and set aside.
• In saucepan over medium heat, blend 2 tablespoons butter with the flour until bubbly.
• Gradually stir in mlk until thickened and smooth.
• Season with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Stir in chicken, tomatoes, celery, onion, and green pepper.
• Pour into rice shell.
• Mix breadcrumbs with remaining butter and sprinkle over pie.
• Bake in preheated 350 oven for 25 minutes or until hot and top is golden brown.