Tag Archives: chicken

Homemade Chicken Stock

chicken stock

chicken stock Homemade Chicken Stock Print Wondering what to do with your leftover chicken bones and scraps? Everyone should know how to make a good, flavorful chicken stock. This is a basic version that you can tweak to your liking by using more or less of whatever you have on hand. Freezes well. Ingredients

  • 8 cups (half gallon) water
  • bones and bits from one large chicken or 2 small ones
  • 4 large carrots
  • 2 large onions, peeled and quartered
  • 4 – 5 large ribs of celery, with leaves
  • 4 garlic cloves
  • 2 bay leaves
  • large handful of herbs: thyme, basil, parsley, oregano
  • 1 tablespoon soy sauce
  • 1 tablespoon black peppercorns
Farmers To You Ingredients: Other Fresh and Pantry Ingredients:
  • bay leaves, soy sauce, black peppercorns
Instructions
  1. Save all the bones, scraps and pan drippings from your next roasted chicken.

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Easy Enchiladas

Everything Enchiladas

Everything Enchiladas Easy Enchiladas Print Serves: 8 A bit of whatever you have in the refrigerator wrapped up inside a corn tortilla and topped with a delicious enchilada sauce and, voila, you’ve got a simple and satisfying meal. Ingredients

  • ½ pound + grilled chicken, shredded
  • ½ delicata squash, baked and chopped
  • 2 onions, sliced and oven roasted
  • 1 large zucchini, sliced and oven roasted
  • ½ pound cheddar, grated
  • 1 large or several small tomatoes, coarsely chopped
  • handful of cilantro, chopped
  • Joe’s Enchilada Sauce
  • 8 corn tortillas
Farmers To You Ingredients: Other Fresh and Pantry Ingredients:
  • corn tortillas
Instructions
  1. Assemble all your fillings on the counter for easy access when filling your tortillas.

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July 4 and Forever-after Barbecued Chicken

July 4 and Forever-after Barbecued Chicken

 

July 4 and Forever-after Barbecued Chicken July 4 and Forever-after Barbecued Chicken Print Serves: 6 with leftovers Moist on the inside with a gloriously crispy exterior, this summer staple is just plain satisfying served either hot or cold. Ingredients

Instructions
  1. You’ve probably had barbecued chicken that’s charred beyond recognition, or the kind where the outside is black and the center is scarily undercooked.

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Grilled Chicken, Asparagus, Red Peppers and Pasta with Peanut Sauce

grilled chicken, asaparagus, red peppers and pasta with peanut sauce

Ah June.  With the lengthening days comes a sea of graduations. Colleges have already sent their graduates out into the world in search of jobs and first apartments and the last day for many high schools is inching ever closer.  I’ve been to two graduation ceremonies already and was reminded of just how prominently food figures into the festivities, both at the events themselves and at the barbeques and potlucks that follow. Let’s face it; sharing a meal in the shade of a big tree with a group of people you like is pretty darn great, even if the graduation preceding it was long and hot.

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Using The Whole Chicken

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Roast chicken is the ultimate.  Poached chicken is equally as delightful for several reasons.  I love the delicate texture of the meat.  You are left with a large pot of good chicken stock which can serve as a base for a soup or a stew.  Poaching a chicken is great year round and any seasonal veg may be added right to the pot with the chicken as it nears the end of cooking time.  And because the chicken is shredded, you have the luxury of leftover chicken for an additional meal or two depending on how many you are cooking for.  

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