I appreciate quality raised meats and vegetables, but at times, a really good sale catches my eye. This herb-seasoned chicken looked so good and was only 99¢ / pound. First step is simmering. Put 3# of chicken legs and thighs in a 3 quart pot and cover with 6c water. Season with 3 bay leaves and a tablespoon of dry dill. Let this cook, covered, on low heat for about an hour.
When it's cooled for 20 minutes, pour everything into a colander over a larger pot, catching the liquid. Strain this liquid several times using progressively finer mesh. Chill this several hours or overnight in the 3 quart pot. Skim off the fat, heat the gelled liquid and strain one more time, using a very fine strainer. This chicken broth will keep 5-7 days, refrigerated. When the chicken is cool enough to touch, remove the skin and bones and throw those away. Put the meat into a zip-top plastic bag. This will keep in the 'fridge for 3-5 days or can be frozen in smaller amouts for future use.
When it's cooled for 20 minutes, pour everything into a colander over a larger pot, catching the liquid. Strain this liquid several times using progressively finer mesh. Chill this several hours or overnight in the 3 quart pot. Skim off the fat, heat the gelled liquid and strain one more time, using a very fine strainer. This chicken broth will keep 5-7 days, refrigerated. When the chicken is cool enough to touch, remove the skin and bones and throw those away. Put the meat into a zip-top plastic bag. This will keep in the 'fridge for 3-5 days or can be frozen in smaller amouts for future use.
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Chicken Curry Salad
10oz. cooked chicken
1c each: chopped celery, onion and dried fruit & nuts
¼ lg. red bell pepper - diced
¾c mayonnaise
½c plain Greek yogurt
1" piece of fresh ginger - finely minced
1-2t curry powder
Combine everything in a medium glass bowl. Cover and chill a couple hours to blend all the flavors before serving.
I'll add to this post in the next day or two. I'm thinking of a soup recipe using this chicken. . .Lin
I'll add to this post in the next day or two. I'm thinking of a soup recipe using this chicken. . .Lin
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Lemon-Ginger Chicken Noodle Soup
2T coconut oil
1½ lg. Vidalia onions
2 lg. celery stalks
2 med. carrots
8 cloves garlic
¼ lg. red pepper
¼ lg. yelow pepper
½ lg. bunch of asparagus
1 lemon - zest and juice
1½" cube of ginger = 2T minced
10oz. cooked chicken, cut in pieces
4oz. dry, thin pasta (this time I used No Yolk stir-fry pasta)
1-2t dry dill
2t Penzey's Shallot Pepper
2T +/- Better Than Bouillon Chicken soup base
Combine the chopped vegetables and coconut oil in a 5-6 quart pot. Saute'-simmer until they begin to scent your kitchen. Add the lemon, ginger, and about 16 oz. of liquid. I used the chicken broth I made, plus some corn water from 6 ears of fresh corn I cooked, cut off the cobs and froze.
Cover this and let simmer on low about 15 minutes. Add the chicken and dry pasta and about a quart and a half more liquid. Simmer until the pasta's almost done, then stir, cover and turn off the heat. All the flavors will blend, mellow, and it'll be ready to serve in abut 10 minutes. Top with some fresh, homemade, crunchy croutons. Ahhhh. . .I Love Soup! This will probably be what's-for-breakfast-lunch-and-dinner for the next few days! SOUP! It Floats MY boat! 😉 Lin
Looks so good!
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