Chicken broth

Ingredients

1 medium stewing chicken, or backs, necks, and 6 chicken wings
3 quarts water
1 onion, peeled & cut into quarters
2 carrots, peeled & coarsely chopped

2 celery stalks, coarsely chopped
1 bay leaf
1/4 teaspoon dried sage leaves
1/2 teaspoon dried basil leaves pinch of dried thyme leaves
freshly ground pepper

How to prepare

Place the chicken and all the other ingredients in a large pot. Bring to a boil, skimming off the scum that rises to the top. When there is no more scum, lower the heat and simmer, uncovered, for 1 to 2 hours. Strain the broth and refrigerate for later use. When the fat congeals on top of the cold broth, carefully lift it off and discard. Makes 1//2 quarts.

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Curry chicken stuffed with celery

Ingredients

3 lb. Chicken cut in pieces
1/2 tsp curry powder
1 small bunch celery cut into 2″ lengths (save the leaves)
1 tsp salt
1/4 tsp pepper
1/2 tsp savory

2 tbsp all purpose flour (opt.)

How to prepare

Wash and wipe the chicken and rub the skin all over with curry powder. In the slow cooker make a bed of the celery pieces. Place the chicken in the pot, layered with celery leaves, and sprinkle with salt, pepper, and savory. Cover and cook on low for 5-7 hours. Before serving: you can serve the chicken plain or turn the cooking liquid into a delicious sauce. Drain the juices from the cooker and skim off and reserve about 1-2 tab.. Of chicken fat. Pour the juices into a small skillet; turn the heat to high and boiled own until there is 1/2-3/4 cup of stock. In another skillet, over low heat, warm the chicken fat and stir the four into it. When you have a smooth paste, pour the cooked down stock into the skillet, stirring quickly to keep the sauce smooth. Simmer 3-4 minutes or until thickened. Taste and add salt and pepper if needed. Place the chicken in a serving dish with the celery pieces around it and pour the sauce over all. Yield: 6-8 servings

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Stir fry curry chicken with cashew

Ingredients

3 tbsp oil
3 cloves garlic, chopped fine
1 tbsp red curry paste.
1 tbsp chili paste in bean oil
1 lb chicken breast, sliced bite size.
2 tbsp fish sauce
1/2 cup roasted cashew nuts.

2 stems green onions, sliced into small bits.

How to prepare

Heat wok briefly. Add oil, coat sides of wok, then add garlic curry paste, and chili paste and cook until garlic starts to brown add chicken and raise heat, and cook until chicken is done. Add the fish sauce and onion, and stir to blend. Remove from heat, and add cashews.

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Jamaican ribs or chicken

Ingredients

2 lb country-style pork ribs or 1 cut-up chicken
3/4 cup chopped onion
4 large cloves garlic, minced
hot peppers to taste
2 tbsp allspice
1 tbsp ginger

2 tbsp salad oil
1 tsp ground nutmeg
1 tsp salt
12 bay leaves, soaked in hot water about 1 hr

How to prepare

1. Combine everything except the bay leaves and the meat in a large zip-lock plastic bag. 2. Add meat and thoroughly mix. 3. Let marinate in fridge at least 2 hrs, preferably until next day. 4. Fire up the barbi. Remove meat from bag with as much marinade as possible still clinging to it. Place half of the bay leaves on the meat. Dump the remaining marinade or use as insect repellent. Cook very slowly over medium coals, turning often. If your grill has a vented hood, close it and shut the vent half way down. Do not let the meat burn. Cover and cook about 1/2 hr. Check coals to make sure they do not go out. 5. After 1/2 hr, remove bay leaves, turn meat, place remaining bay leaves on meat and cook until done (about 1/2 to 3/4 hr more, or more depending on heat)

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Almond chicken

Ingredients

2 boned chicken breasts, cut into fillets
3/4 cup toasted almonds
oil to deep fry chicken
batter
1 cup flour
2 tsp baking powder
1/2 tsp salt

1/4 tsp msg.
1 tbsp oil
3/4 cup cold water (may need more)
1/4 cup almond meal (put fresh almonds in blender to make meal)

Gravy
3/4 tsp molasses or hoisin sauce
1 cup chicken stock
2 tsp soy sauce
1/4 tsp msg
1 tbsp cornstarch
1 tbsp water

How to prepare

Dip fillets into batter, deep fry until brown. Cut into serving slices. Mix gravy ingredients in small saucepan. Add cornstarch and water. Heat until thickened. Pour gravy over chicken and sprinkle with toasted almonds.

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River kwai chicken

Ingredients

5 lb chicken legs, skinned
4 tbsp canola oil
5 tbsp herbed vinegar
5 tbsp nuoc mam
3 tbsp worcestershire sauce
2 tbsp lime juice, freshly squeezed
3 tbsp garlic powder
3 tbsp black pepper
2 tbsp hot paprika
1 tbsp coriander, crushed
1 tbsp turmeric
1 tbsp cardamom, crushed
2 dried tabasco peppers, crushed
4 fresh thai peppers, chopped
1 sprig fresh marjoram
1 cup water
5 leaves fresh basil

How to prepare

Place oil in the bottom of a shallow baking pan. In a bowl combine chicken with all wet and dry ingredients, coating thoroughly. Add the works to the baking pan, and place basil leaves on top of the chicken. Cover with foil and bake for one hour at 300

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Chicken Patia

Ingredients

2 cups cubed, boneless raw chicken pieces
1 tbsp vinegar
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp salt or to taste
1/2 cup cold water
2 tbsp oil
2 lg onions
1 lemon
1/2 tsp brown sugar
3 green chilies or to taste
2 dry red cayenne peppersor more
2 garlic cloves
2 tbsp coriander leaves, chopped
1/2 tsp salt

How to prepare

Grind the green chilies, red peppers, garlic, coriander leaves and salt to a paste in the blender. Slice the onions. Squeeze the lemon and set the lemon juice aside for later use. Add the cold water, 1/4 tsp of coriander powder, 1/4 tsp of cumin powder, vinegar and salt to the chicken and simmer on low heat till dry. Heat 1 Tbsp of the oil and brown the onions. Set aside. Heat the remaining. oil and fry the ground paste for a few min.. Add the coriander and cumin powders and turmeric, jaggery and lemon juice. Stir for 2 min.. Then add the onions, chicken and salt if necessary. Stir till dry. Note: You may substitute cleaned shrimp for the chicken.

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Turkey and eggplant meatloaf

Ingredients

2 lb turkey; ground
1/2 cup eggbeaters or
2 eggs or 4 egg whites
8 oz tomatoes ;canned undrained
1 lb eggplant :pared and shredded
1/2 cup onion ; chopped
2 garlic cloves ;minced

1/8 tbsp nutmeg
lemon ; juiced
1/4 tbsp cinnamon
salt and pepper to taste

How to prepare

Combine ingredients in a large bowl and mix well .Shape into a loaf on a shallow baking pan. Bake 350 degrees for one hour . Makes eight servings

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Chicken Marsala

Ingredients

1 lb boneless chicken, cubed
flour to coat chicken
pepper to taste
6 tbsp butter
2 tsp marjoram
1 cup fresh mushrooms, sliced
1/2 cup chicken broth
1/2 cup marsala wine
1 can diced tomatoes
1 tomato, chopped

How to prepare

Dust chicken with flour and sprinkle with pepper. Saute in butter. Remove from pan and keep warm. Add marjoram and mushrooms to butter and saute until mushrooms are lightly brown. Add chicken broth, marsala and canned tomatoes (including juice). Simmer until somewhat reduced and thick. (If necessary, thicken sauce with flour or cornstarch.) Add chopped fresh tomato and chicken; heat until tomato is tender and chicken is heated through. Serve over rice. Serves 4

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