Simple Stovetop Amish Chicken Recipes

AMISH CHICKEN

Steps:

• Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish.
• Mix the cream and water and pour over the chicken.
• Bake at 350* for 1 1/2 hours or until the skin is golden brown.

SIMPLE STOVETOP AMISH CHICKEN

Steps:

• Place the chicken into a large pot, and fill with enough water to cover it. Bring to a boil, cover, and cook over high heat until chicken is easily removed from the bone, about 35 minutes. Turn the chicken over once during this time so it will cook evenly. Cutting the chicken into pieces can speed up the cooking process a bit.
• While the chicken is cooking, cut two of the potatoes into large chunks, and the other potato into very small cubes.
• When the chicken is cooked, remove it from the water. Pull off the skin, and place all of the chicken meat in a separate dish. Pull the meat apart in long shreds. Reserve the cooking water in a separate container. Discard chicken skin and bones.
• Pour the chicken broth into the pot, and add potatoes, chicken, salt, and pepper. Pour in 2 to 3 cups of the reserved water. Bring to a boil, and cook for about 15 minutes, until potatoes start to soften. Add 3 more cups of the chicken water, and the noodles. Season with salt-free seasoning blend, salt, and pepper. Cover, and simmer over medium-low heat until the noodles are tender and small potato pieces have dissolved.

25 BEST OLD-FASHIONED AMISH RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Amish dish in 30 minutes or less!

STOVETOP STUFFING MEATLOAF RECIPE

Steps:

• Preheat oven to 350-f degrees
• In a large bowl add the ground beef, stuffing mix, eggs, milk, and 1/4 cup of the ketchup. Mix the ingredients together.
• To a small mixing bowl combine the remaining ketchup, brown sugar, and Worcestershire sauce. Set aside.
• Lightly spray a 9x13-ich pan. Add the meatloaf mixture to the pan and form it into a loaf. Spread the ketchup sauce mixture all over the top of the meatloaf.
• Bake for 55 minutes or until the center of the meatloaf is cooked through.

COUNTRY CLASSIC CHICKEN RIVEL SOUP

Steps:

• Crockpot Ingredients:
• Place chicken, broth, bouillon, pepper and parsley in crockpot and cook 6 hours or overnight, until chicken is tender and can be shredded.
• Using tongs, take chicken out of broth and shred using a fork in a bowl and transfer broth and shredded chicken into a large saucepan and simmer until ready to bring to a boil. Make the dumplings.
• Rivels:
• In a large bowl, whisk together the flour, salt and baking powder and make a well in the center of the flour mixture. Add the egg and a little of the warm water and start stirring with a fork and continue adding the water until your mixture is a like a sticky noodle batter. Add more flour or less water to get your rivel consistency.
• Bring broth to boil, then drop dough by teaspoonfuls into the boiling soup, stirring constantly, then turn heat down so it's still bubbling but not boiling. Cook for 10-15 minutes or until rivels are cooked through.
• TIP: Test to see if the rivels are done by fishing out the biggest one you can find and cutting it in half. If it still looks dry/floury on the inside, let them cook a little longer