Savory Chicken And Broth Recipes

SILVER'S SAVORY CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain. Preheat oven to 400 degrees F (200 degrees C.) Grease a 9x13 inch casserole dish.
• Melt butter in a large saucepan over medium heat. Saute onion until tender, about 3 minutes. Mix in flour. Gradually stir in chicken broth. Slowly stir in milk, and cook, stirring, until sauce begins to thicken. Season with salt and pepper.
• Place cooked noodles in the bottom of casserole dish. Arrange cooked chicken in an even layer over noodles. Place broccoli over the chicken. Pour sauce evenly over the broccoli. Combine cheeses, and sprinkle half over the casserole.
• Bake in preheated oven for 20 minutes, or until the cheese melts. Remove from oven, and sprinkle with remaining cheese. Allow to set for 5 minutes, until cheese melts.

SAVORY CHICKEN PIE RECIPE

Steps:

• Heat oven to 400°F.
• Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic powder.
• Spoon into 9-inch pie plate. Whisk egg and milk in medium bowl until blended. Add baking mix; stir just until moistened. Spread over chicken mixture. Place pie plate on baking sheet.
• Bake 25 to 30 min. or until golden brown.

SAVORY CHICKEN AND BROTH

Steps:

• Remove skin and fat from the chicken thighs.
• Place on the bottom of a slow cooker/crock pot.
• Sprinkle the salt, pepper, thyme leaves, celery seeds and poultry seasoning over the chicken pieces.
• Mix together until chicken pieces are coated with the seasonings.
• Pour in the canned chicken broth and beer and stir well.
• Cook on high for 3 or 4 hours or until chicken is tender and falling off the bones.
• Allow to cool before deboning the thighs and store in a container in the refrigerator until ready to use.
• Pour the broth into a glass jar and store in refrigerator until ready to use.

EASY BONE BROTH

Steps:

• Place the bones in a large stock pot or crock pot.
• Pour (filtered) water over the bones and add the vinegar and bay leaves and thyme.
• In a stock pot, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
• In the crockpot, cook on HIGH for 2 hours then turn down to LOW until done.
• After a few hours of simmering, remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. Grass-fed and healthy animals will produce much less of this than conventional animals.
• About 6-8 hours before broth is done, add veggies and fresh herbs.
• Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone. When cool enough, store in a glass jar in the fridge for up to 5 days, or freeze for later use.
• For chicken bones, I recommend 24-48 hours. If using beef bones, I recommend 48+ hours. The longer you cook the bones, the more nutrient-dense your broth will be.

SOUTH BEACH SAVORY CHICKEN SAUTE

Steps:

• Heat the oil in a large skillet over medium heat. Saute the chicken breasts in the oil for 4 minutes, then turn them over & add the onion. Cover & cook for 3 minutes longer, stirring occasionally. Add the garlic, rosemary, and broth. Cover & cook until the onion is tender-crisp, about 5 minutes longer, stirring occasionally. (Chicken is done when cut at thickest part of the chicken breast & the meat is no longer pink & juicees run clear.) Season with salt & pepper
• Serves 4