Yankee Chicken Recipes

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YANKEE CHICKEN POT PIE



Yankee Chicken Pot Pie image

A nontraditional slow cooker recipe. Instead of pastry crust, uses a mashed potato crust. Works better if you have two slow cookers and can make the crust and the filling simultaneously.

Provided by ratherbeswimmin

Categories     Savory Pies

Time 9h

Yield 4 serving(s)

Number Of Ingredients 19

4 large russet potatoes, peeled (or not peeled)
1 cup sour cream or 1 cup half-and-half
4 garlic cloves, pressed
salt
fresh ground black pepper
1/4 cup finely chopped fresh chives
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups chicken stock or 2 cups milk
1 pinch freshly grated nutmeg
salt
fresh ground black pepper
1 leek, white and green parts, thinly sliced
3 carrots, diced (or cut into rounds)
2 celery ribs, sliced
2 cups chicken or 2 cups turkey, cubed
1 cup frozen peas (or fresh)
1 tablespoon coarsely chopped fresh tarragon
1 tablespoon coarsely chopped fresh parsley

Steps:

  • The crust: add potatoes to the slow cooker and cover with cold water.
  • Cover and cook on LOW for about 4 hours, until the potatoes are tender when pierced with a fork.
  • Drain off water and increase heat to high; cook for about 30 minutes, until dry.
  • Add the sour cream, garlic, salt, and pepper; using a potato masher, mash the potatoes to your desired consistency; transfer potatoes out of slow cooker and refrigerate (clean slow cooker for use with the filling).
  • The filling: place a large saucepan over high heat and add 3 tablespoons butter.
  • Add in the flour and cook, while stirring constantly, for about 5 minutes, until lightly browned.
  • Add in the stock; continue cooking/stirring for 15 minutes, until the mixture thickens enough to coat the back of a spoon.
  • Add in nutmeg and salt/pepper.
  • Place a saute pan over med-high heat; add in remaining 1 tablespoon butter.
  • Add in leeks, carrots, and celery; saute for about 10 minutes, just until soft.
  • Transfer to the slow cooker and add the chicken and sauce; gently fold in the peas and fresh tarragon.
  • Cover and cook on LOW for about 4 hours, until the vegetables are tender and the chicken is cooked through.
  • Spoon the potato crust over the top of the filling; cook for about 1 hour, until the potatoes brown at the edges.
  • Garnish with parsley and serve piping hot.

YANKEE GIRL'S SOUTHERN ROAST CHICKEN WITH CORNBREAD STUFFING



Yankee Girl's Southern Roast Chicken With Cornbread Stuffing image

This recipe was inspired by a Recipezaar thread where I requested Zaar Southerners to suggest their favorite Southern recipes. Talk about Southern hospitality -- what a response! I learned a lot -- I think I'm part Southerner now! About the stuffing: It does not call for broth, as the cornbread is on the moist side, even after toasting. I like a more crumbly stuffing, and find that the chicken exudes plenty of moisture to make it just right.

Provided by Loves2Teach

Categories     Whole Chicken

Time 2h30m

Yield 5 serving(s)

Number Of Ingredients 12

1 (5 lb) whole chickens
4 cups day-old cornbread, broken into pieces (I use the recipe on the Alber's Cornmeal Box, except I use buttermilk instead of regular milk, and I)
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh Italian parsley
2 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
2 teaspoons Old Bay Seasoning
1/2 cup coarsely chopped pecans
1 teaspoon kosher salt

Steps:

  • Preheat oven to 350.
  • Rinse chicken, remove excess fat from around the cavity and pat dry.
  • Rub inside and outside of chicken with one teaspoon Old Bay seasoning and set aside.
  • Spread corn bread pieces in a single layer on a baking sheet and toast in a 350 degree oven for about 15 minutes, or until they dry out a bit – not much longer than that.
  • Combine onion, celery, fresh herbs, pepper, olive oil and 1 teaspoon of the Old Bay seasoning in a mixing bowl.
  • When the cornbread crumbs are toasted enough, dump the hot bread into the celery onion mixture and combine.
  • Place the chicken in the bottom of a small roasting pan that has a cover.
  • Stuff the cavity and the sides of the chicken with the stuffing – you need to separate the skin a bit from the sides to get the stuffing in next to the leg/thigh pieces – also stuff some into the neck cavity.
  • Tie the legs together to hold the stuffing in with kitchen twine.
  • Drizzle the chicken with oil, sprinkle with salt and a little more Old Bay if you like.
  • Cover the pan and roast at 350 for about 1 and 1/2 hours, then uncover, insert a thermometer close to the leg/thigh joint without touching the bone- you're looking for it to read 180 degrees- it will be very close at this point.
  • Roast a little longer uncovered until chicken is nicely browned and the thermometer reads 180 degrees.
  • Allow the chicken to rest about 10 to 15 minutes before carving- this step keeps it juicy.
  • Enjoy.

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