Maureens Chicken Broth With Very Low Sodium Recipes

MAUREEN'S CHICKEN WITH WINE

Steps:

• You can marinate this if you like but it is not necessary.
• Put the ingredients in a roasting pan and mix. Then drop the chicken in the pan.
• Bake 1 ½ hours at 375 degrees. Baste the chicken at least once to get a great color on the skin. If you cook it for 2 hours the meat will fall off the bone.
• If you use boneless skinless chicken breasts only cook 45 - 50 minutes.
• I serve with green beans and rice.
• Enjoy!

MOCK CONDENSED CREAM OF CHICKEN SOUP - MODIFIED AHA

Steps:

• In a small pan over medium-high heat, heat stock and bay leaf until liquid simmers.
• Add chicken. When stock begins to simmer again, reduce heat to simmer.
• Cover and simmer about 5 minutes, or until chicken is no longer pink. Remove from heat. Remove chicken from stock and reserve for step 8.
• In a small saucepan over medium heat, heat oil. Add flour, stirring constantly for about 1 minute.
• Gradually add the stock (with the bay leaf), milk, Butter Buds and pepper, stirring constantly until mixture thickens, about 2-3 minutes.
• Removed from heat. Remove and discard bay leaf.
• Pour soup into a blender and blend until smooth.
• Add cooked chicken and garlic powder to blender, and blend until pureed.

HOMEMADE CHICKEN BROTH

Steps:

• Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

CHICKEN GRAVY (EASY!)

Steps:

• Bring chicken stock to a boil.
• Dissolve cornstarch in a small amount of cold water and add to chicken stock.
• Season to taste with poultry seasoning and cook until thickened.
• Serve!