      Copyright 2022 by Thomas P. O’Brien

All Rights Reserved

ISBN: 9798361491636

Table of Contents

Cooking Chicken

Quick Cooking Methods

Pan-Frying

Pan-Searing

Grilling/Barbecuing

Stir-Fry

En Papillote

Deep Frying

Slow Cooking Methods

Slow Roasting

Pan-Roasting

Confit

Smoking

Crock Pot/Slow Cooking

Stewing

Recipes

Appetizers/Sides

Chicken Pot Pastries

Chicken Zucchini Boats

Asian Chicken Lettuce Wraps

Baked Chicken Tenders

Oven-Fried Chicken Wings

Teriyaki Chicken Wings

Slow Cooker Honey Mustard Chicken Wings

Air Fryer Peach-Bourbon Chicken Wings

Crispy Oven-Baked Chicken Wings

Dim Sum-Style Chicken Feet

Hot and Spicy Chicken Feet

Szechuan-Style Chicken Feet

Indian-Style Chicken Gizzard Curry

Oven-Fried Chicken Gizzards

Southern-Style Fried Chicken Gizzards

Sautéed Chicken Gizzards

Overnight Southern-Style Fried Gizzards

Main Dishes

Creamy Mushroom Chicken Tortellini Casserole

Garlic Butter Roasted Chicken

Slow Cooker Whole Chicken

Spatchcock Chicken

Grilled Spatchcock Chicken

Whole Chicken Braised in Coconut Milk with Lemongrass

Instapot Whole Chicken with Mushroom Sauce

Avocado Ranch Chicken Burrito Wraps

Chicken & Spinach Spaghetti Squash Alfredo

Chicken Breast & Broccoli Stir Fry

Chicken, Broccoli & Rice Casserole

Chicken Burritos

Chicken Stuffed Crescent Rolls

Chicken Fried Rice

Chicken Noodle Casserole

Chicken Tetrazzini Casserole

Chicken Parmesan Baked Ziti

Chicken Parmesan Pasta

Chicken Pot Pie Spaghetti Squash Casserole

Chicken Ranch Wraps

Chicken & Rice Casserole

Chicken & Rice Skillet

Chicken with Snow Peas Stir Fry

30-Minute One-Pot Chicken Pasta

Italian Chicken

Air Fryer Chicken Breasts

Grilled Bone-In Chicken Breasts

Blackened Chicken Pasta

Creamy Cajun Chicken Pasta

Chinese-Style Orange Chicken

Chicken Pot Pie

Baked Parmesan Chicken Breast with Lemon Arugula

Crispy Chicken Breast & Avocado Wraps

Slow Cooker Chicken Breast Marsala

Slow-cooker Chicken Breast Taco Meat

Teriyaki Chicken Thighs

Slow-Cooker Chicken Legs

Asian-Style Baked Chicken Thighs

Slow Cooker Chicken Thighs

Mediterranean Chicken Thighs

Roasted Chicken Thighs

Grilled Orange Chicken Thighs

Sesame Chicken Thighs

Sheet Pan Chicken Thighs with Sweet Potatoes, Brussels Sprouts & Apples

Sticky Honey-Garlic Chicken Thighs

Slow Cooker Mediterranean Chicken Thighs

Creamy Tuscan Chicken Thighs

Peppered Gizzard Stir-Fry

Traditional Chicken Livers and Onions

Chicken Liver with Bacon, Onion & Mushroom Sauce

Asian-Style Chicken Liver with Onions & Peppers

Soups & Stews

Chicken & Dumplings

Slow Cooker Whole Chicken Soup

Chicken Noodle Soup

Chicken & Orzo Stew

Chicken & Sausage Gumbo

Chicken & Rice Soup

Chicken, Potato & Corn Chowder

Creamy Chicken & Wild Rice Soup

Creamy Chicken Noodle Soup

Slow-Cooker Chicken Stew with Pumpkin and Wild Rice

Smoked Chicken & Corn Chowder

Brunswick Stew with Pork & Chicken

Chicken, Sausage & Shrimp Gumbo

Chicken Feet Stock

Slow Cooker Chicken Feet Soup

Chicken Carcass Soup (not pre-cooked)

Leftover Roast Chicken Soup

Bonus Recipes

Soap Making

Chicken Fat Hand/Body Soap

CANNING

Canned Cream of Chicken Soup

Canned Chicken Stock or Broth

Canned Chicken Soup Base

Chicken Wing Stock

Index

About the Author

In 2022, chicken was considered the most popular meat world-wide! More than 128 million tons of chicken meat was produced. According to a survey from 2021, chicken has a carbon footprint that is almost half that of pork, a quarter that of beef and nearly a seventh that of lamb per kilogram inge

sted. Chicken can help with weight management and reduce the risk of heart disease. Chicken contains the amino acid tryptophan, which has been linked to higher levels of serotonin (the “feel good” hormone) in our brains.

A person writing on a piece of paper Description automatically generated with medium confidence Chicken meat is one of the most recommended by experts to incorporate high quality proteins and nutrients into our diet. Chicken meat, without skin, is one of the leanest (lowest fat content) meats available world-wide with approximately 2 percent fat when raised free-range and on organic feed sources. Animal fat is still widely known to be the purest form of consumable energy, thus important to the healthy human diet. The proteins in chicken contain all nine essential amino acids that can be found in animal sources of nutrients. Chicken meat provides vitamins mainly from the B complex, including niacin or Vitamin B3, which is essential for the metabolism of fats and sugars in the body, as well as for maintaining healthy cells.

It also contains minerals such as magnesium, potassium, phosphorus, selenium and zinc. In addition, its cholesterol content is low, with the exception of the skin. Taking the average of all edible chicken parts, chicken has a caloric value of 309 kilocalories per an edible serving of 4 ounces. A random serving of chicken could have more or fewer calories due to this average. One of the advantages of chicken meat is that the fat is very visible, so if you remove parts such as the skin, the caloric value of the piece will be lower.

Chicken is so popular, not only because of its health benefits, but also because of its versatility. This versatility is due to the combination of thick, fatty skin and light and dark meat in the same food source. With these characteristics you can choose the best piece for your dish and enjoy the benefits of the whole chicken: easy to digest and so versatile in the kitchen.

The main cuts of a chicken are whole, breast, wings, legs/hind quarters, feet and carcass. From there, except for the feet and carcass, they break down further into sub-cuts. Whole chicken breaks down into neck, rump, gizzard, liver and heart. Breast sub-cuts include skin-on breast, skinless breast and breast filet. Wings include drumette, mid-joint wing and wing tip. Legs/hind quarters include ham, thigh, drum and stew meat.

Cooking Chicken

Chicken has both white meat and dark meat that can be cooked either quickly or slowly. The meat needs to reach an internal temperature of 165 degrees F. This does not take long to achieve, and chicken is easily overcooked, usually due to small mistakes having big consequences.

Therefore, it is beneficial to understand the cooking methods used for chicken meat to achieve consistent, perfectly cooked chicken every time. This usually includes either quickly searing the meat at a high temperature before it finishes cooking slowly at a lower temperature or simmering the meat for a time before frying or searing quickly at a high temperature for a crispier finish. Both ways are delicious and you will not be disappointed.

Chicken is second only to pork when it comes to versatility. If there’s a cooking method out there, then it has probably been employed to cook chicken for multiple dishes. From skinless to skin-on, there are dozens of ways to prepare this finely textured meat. One thing to note beforehand is that with all these variations using the same method, this is where over- or under-cooking chicken happens most frequently. Bone-in chicken will take more time to cook thoroughly nearest the bone. Skin-on will take the second longest amount of time because of the extra outer layer on the meat. Skinless, boneless chicken will take the least amount of time to reach the internal temperature of 165 degrees F. There is no compromise on that internal temperature either.

When done correctly, the meat will be golden to toasted brown but not charred or burned and the internal temperature will have reached 165 degrees F before being removed from the heat. Chicken even accepts a lot of different flavors like dry white wines, chicken or vegetable stocks or broths, citrus, tomato and cider juices, and is easily flavored with a plethora of seasonings.

The following are brief instructions of how to apply each cooking method when using chicken. They are't complete recipes but if you’re in the mood to be creative they will certainly provide great groundwork for your own culinary masterpieces. Have fun, be safe and be sure to explore all the options available to this wonderful and completely healthy meat choice to find what works best for you and your crowds.

Quick Cooking Methods

Quick cooking methods of cooking chicken include pan-frying, pan-searing, grilling/barbecuing, stir-frying, en papillote (in paper or foil) and deep frying.

Pan-Frying

Pan-frying chicken is one of the most common methods of cooking chicken. It is straight-forward and fairly simple. Just, as always, know your different cook times and temperatures for the different combinations of bone/skin with the chicken meat.

A picture containing food, eaten Description automatically generated To Pan-Fry:

Start by heating 1 inch of frying oil in a deep skillet to 325 degrees F.

Prepare dredging stations with the flour, etc., and dredge meat pieces, shaking off excess.

Add lightly floured chicken to heated oil in the skillet and allow to fry for about 5 minutes before flipping once and fry for an additional 5 more or until a meat thermometer reads 165 degrees F.

Transfer cooked pieces to a prepared rack to drain for at least 10 minutes.

Add garnishes. as desired.

This pairs well with roasted vegetables and a pasta side or other carb.

A picture containing food Description automatically generated Pan-Searing

Pan-searing is a straight-forward business, even when cooking chicken. The only difference with chicken is that cooking is hot and fast, then there’s the slow and simmer period to make the meat tender and easier to remove from bones. Why the two methods? Simple, pan-searing adds crispness and flavor to the finished meat once it is fall-off-the-bone tender.

To Pan-Sear:

Heat a small amount of oil in a skillet before cooking the rinsed and patted dry chicken pieces for about 10 minutes total, flipping once after about 5 minutes.

Add other vegetables, herbs and seasonings and continue to cook for a few more minutes.

Reduce the heat to medium-low, cover and simmer for 45 minutes to an hour.

This can easily be served over rice, noodles or potatoes or even added to a larger dish.

Grilling/Barbecuing

Grilling chicken can be a favorite family meal as well. And as a bonus, chicken legs have a thick layer of fatty skin keeping the meat from drying out. Conversely, dripping fat onto coals or gas burners can easily cause flare ups which can scorch, or downright torch, your meal’s protein. For that reason, many people think it advantageous to parboil the chicken pieces in water for 15 minutes before marinating for 1 to 8 hours or overnight and then grilling/barbecuing, but it isn’t required.

A plate of food Description automatically generated with low confidence To Parboil:

Whole chicken: Parboil a whole chicken for 30 to 40 minutes.

Chicken breasts : Parboil chicken breasts for 10 to 15 minutes.

Chicken thighs or drumsticks: Parboil drumsticks or thighs for 5 to 8 minutes.

Chicken wings: Parboil wings for 15 to 20 minutes.

To Grill or Barbecue:

Start with chicken pieces. (To parboil first: add them to a medium pot of cold water and bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer for the amount of time mentioned above. Remove the pot from heat and pat dry with paper towels.)

Create your brine/marinade, usually consisting of ½ gallon of water, ½ cup of salt and ¼ cup of brown sugar along with any other seasonings you wish to add. Add the (cooled, if simmered first) chicken pieces to the bag/container and marinate in the refrigerator for 1 to 8 hours (Overnight is best.).

Preheat the grill to medium-high or 350 degrees F to 450 degrees F. Remove chicken pieces from the marinade, rinse and pat dry.

Arrange chicken on a baking sheet or tray and sprinkle with salt and pepper.

Add back leg pieces to the grill first, over direct heat, for 8-10 minutes, turning to prevent scorch (grill lines are great; scorch causes cancer).

Once the legs are properly marked on both sides, move them to indirect heat and add the remaining pieces to the direct heat area of the grill.

Grill for another 20 minutes, turning and basting with sauce several times to prevent scorching.

Serve with grilled vegetables, or any other favorite barbecue sides!

Stir-Fry

A bowl of food Description automatically generated with medium confidence Stir-fries are classic Asian cuisine and a favorite among many! Chicken can easily be substituted in for most stir-fry dishes, especially pork. There are so many combinations, of both traditional and americanized, stir-fry dishes that you’re likely to find several favorites that can all include chicken.

To Stir-Fry:

Debone the meat and cut into 1- to 2-inch pieces; keeping them similar in size prevents undercooking. A marinade will likely include some of the following: soy sauce, water, brown sugar, vinegar or cooking wine, other seasonings, cornstarch and baking soda. Cover and marinade in the refrigerator for 1 to 8 hours, or overnight.

When ready to prepare, chop up selected fresh vegetables (not pre-frozen) and prepare the sauce. Set all aside.

Heat a wok or the largest skillet with the highest sides available over high heat. Once hot, add 2 tablespoons of vegetable or sesame oil.

When the oil is hot, add any light vegetables like mushrooms, onions, garlic, celery, etc., first and stir-fry for 3 to 5 minutes. Remove to a bowl when soft.

Next, add 1 to 2 more tablespoons of oil, then, when the oil is hot, add the meat. Stir to spread out and flip regularly for about 5 minutes to sear and brown on all sides. Remove from the wok and set aside.

Add 1 to 2 more tablespoons of oil to the wok and, when hot, add the denser vegetables, like broccoli and carrots that need to be lightly steamed and browned. Steaming can be done either before adding to the wok or once added to the wok by adding some water and covering until just barely fork tender. Cook, stirring frequently, until the colors are bright and the vegetables are medium-tender.

Return meat and lighter vegetables to the wok and stir to combine. Once the contents of the wok are all hot, add the sauce.

Bring to a low-boil and reduce heat to simmer for 5 minutes, or until thickened as desired and all contents are cooked through (the denser vegetables, like broccoli and carrots, should still have a little crispness/bite to them, so do not over-cook).

Serve over steamed rice or rice noodles.

En Papillote

En papillote is a French cooking method meaning “in paper” that uses steam, offering home cooks an elegant way to prepare and present delicate, lean meats like rabbit, chicken breast and fish. The best thing about cooking en papillote is that it only takes one pan for the packets to set on while cooking so there’s nearly nothing to clean up when all is said and done.

To Cook En Papillote:

Optional: Marinate chicken pieces for 8 hours or overnight for an additional flavor boost.

Cut the parchment paper or foil. Some recommend a large heart shape; some recommend a large rectangle. Either way, aim for a packet size that holds one serving.

Preheat the oven to 400 to 425 degrees F.

Rinse, pat dry (marinated or not) and season the chicken with salt and pepper and coat with a small amount of oil or melted butter. Heat a pan and sear chicken pieces on both sides, usually 2 to 3 minutes per side.

Layer ingredients on one half of the paper or foil: sliced dense vegetables like squash, carrots, etc., place the chicken on top of these, and add garlic, tomatoes and other soft vegetables with the herbs and seasonings on top of those. Top it all off with some liquid, being careful to avoid spilling by propping up edges. Typical liquids used in this method include dry white wine, chicken/vegetable stock/broth, citrus juice and apple cider. Other liquids that work well include Worcestershire sauce, balsamic vinegar, nut or seed oil and white cooking wine gets added too. or

Fold and seal the packet edges together carefully and firmly. If there are openings, the steam will escape and the meat will be dry. Line the packets up on a baking sheet.

Bake for about 20 minutes. Trial and error is the best way to find the ideal cook time. A papillote is ready to come out of the oven when the package is puffed up and browning slightly. Leave the oven on until you verify that the meat reads 165 degrees F on a thermometer. If it is within 5 degrees F, reseal the packet and leave in the oven another 3 to 5 minutes.

Allow the packets to rest for 5 to 10 minutes before serving hot. Serve the packet as-is or plate the contents and discard the packets.

Deep Frying

Deep frying seems to be an American favorite for many foods. Anything we can cake in batter and submerge in hot oil for several minutes just brings our happiness level up a notch or two. As such, this is a great method for introducing chicken meat to kids and picky eaters. A healthier, “oven-fried” method also exists, a recipe is provided in the Recipes Section.

To Deep Fry:

Start by deboning the meat. With the carcass, discard, compost or freeze (to make the best chicken broth later).

Marinate the meat for 8 hours in the refrigerator, or overnight.

Preheat the oil to 350 degrees F. The meat can now be chopped into 2-inch pieces, sliced into strips, minced or run through a meat grinder before forming into nuggets or other shapes. Consistency of shape and size is the key to success in this method.

Apply a breading or batter.

A picture containing food, dish Description automatically generated Once the oil is heated to the correct temperature, add the nuggets in small batches to the oil. Deep fry for 4 to 5 minutes, until golden brown. Do not crowd them in the fryer.

Use a slotted spoon or a frying basket to remove the nuggets and allow them to drain/cool on a prepared rack for about 10 minutes.

Serve as part of a larger dish or enjoy as a new favorite snack.

Slow Cooking Methods

Slow methods of cooking chicken include slow-roasting, pan-roasting, confit, smoking, crock pot/slow cooking and stewing.

Slow Roasting

Slow-roasting is done in an oven preheated to 350 to 400 degrees F. A recipe  in the Recipe Section will be more specific.

To Slow-Roast:

Start by seasoning the chicken with salt and pepper.

Heat 2 to 3 tablespoons of vegetable oil in a large skillet over medium-high heat.

Once hot, add the chicken pieces and brown on all sides.

Place chicken pieces in a 9x13 inch baking dish.

Usually, a sauce will be added to the baking dish at this time for the chicken to simmer in while in the oven.

Bake uncovered in the preheated oven, basting every 10 to 15 minutes using the sauce/juices in the baking dish.

Cooking times vary depending on the size of the piece and whether it is bone-in or boneless, skin-on or skinless. Bone-in and skin-on pieces take longer to cook than boneless and skinless pieces do.

Meat should be very tender when done and have reached 165 degrees F.

Pan-Roasting

Pan-roasting is a variation of previously mentioned slow roasting, except the cooking takes place in the same pan before being braised in an oven preheated to 350 degrees F.

To Pan-Roast:

Preheat the oven to 350 degrees F.

Evenly oil a large skillet-type pan before browning delicate vegetables, such as sliced mushrooms, onions, garlic or shallots, for a few minutes.

After removing the first vegetables, add more oil or butter to the skillet.

Lightly flour the chicken pieces just before pan-roasting them in the same skillet for 3 to 5 minutes per side. Remove from skillet.

Add a little more oil or butter to the skillet and pan-roast chopped up dense vegetables, such as carrots and other root vegetables, for about 5 minutes, removing when browned on at least 2 sides.

Deglaze the skillet, usually using ¼ to ½ cup of dry white wine or chicken stock for a chicken dish, by heating the skillet on medium to medium-high and adding the liquid then scraping with the edge of a metal flipping spatula or large spoon to get the bits and pieces off the bottom of the pan. This usually takes 2 to 3 minutes to complete. It doesn’t have to be perfectly clean again but be thorough to pick up all the little flavor bits.

A bowl of food Description automatically generated with medium confidence Add all the ingredients back to the skillet, cover tightly and braise in the preheated oven, adding hot water as needed to keep moisture in the pan. The meat should cook until it reads 165 degrees F. Again, the cooking time depends on which combination of skin/bone is being used.

Keep the skillet covered, remove from the oven and rest for 5 to 10 minutes. Serve warm.

Confit

Confit is a traditional French process where an ingredient is cooked at a low temperature in, usually, duck fat or vegetable oil. This is not to be confused with deep frying, in which meat is cooked at a high temperature for a short period of time. This technique is perfect for chicken legs as it will successfully break down the connective tissue in this meat without drying it out.

To Confit:

Dry-cure the chicken legs in salt; rub salt into the legs and leave covered in the fridge for 6 hours.

Wash off the salt and dry the legs thoroughly. Thorough drying is vital to avoid oil splatters in cooking (water and hot oil are not friends).

Preheat the oven to 275 degrees F.

Put the legs into a roasting dish that doesn’t leave a lot of room and cover the legs with the duck fat or vegetable oil.

Cover the roasting tray tightly with foil and place in the oven for 3 to 4 hours until the meat is tender and falling away from the bone.

Remove the legs from the fat and serve immediately or quickly pan-sear after removing from the fat/oil to caramelize the outside. The legs can then be served as they are, or you can pull the meat off the bone and use as part of a larger dish.

Smoking

Smoking a whole chicken is just as delicious and straightforward as anything else.

A grill with food on it Description automatically generated with low confidence To Smoke:

Brine the chicken for 24 hours. Brine consists of ½ gallon of water, ½ cup of salt and ¼ cup of brown sugar along with any other seasonings you wish to add.

Remove chicken from the brine, rinse and pat dry.

Preheat the smoker to 225 degrees F.

Rub the chicken down with a favorite barbecue sauce or seasonings to your liking. One popular way to maintain moisture is to open a can of grain-based beer and carefully insert the can into the chicken’s cavity (usually fits like a glove) before placing the chicken, can bottom down, onto the smoking rack.

Add the chosen wood chips to the smoker box before placing the chicken on the rack to smoke for 3½ to 4 hours or until the thickest part of the chicken leg registers 165 degrees F.

Remove from heat and chop chicken into 6 to 8 serving pieces and serve with grilled vegetables and or other favorite sides.

Crock Pot/Slow Cooking

The Crock Pot is likely the first thing to be thought of when we say “slow cooking.” This method is great for cooking chicken alone to shred the meat for barbecue sandwiches or soup meat or to cook chicken with other ingredients to form a complete meal! Using the slow-cooker is a great way for kitchen-beginners to become more comfortable with this healthy meat.

To Crock Pot/Slow Cook:

Rinse whole or parted out chicken and pat dry before adding it to a slow cooker.

Add 1 to 1½ cups of liquid (usually water, chicken or vegetable broth or stock, dry white wine, barbecue sauce or a combination totaling 1- to 1½ cups of liquid).

If cooking chicken to pull the meat, skip this step (If cooking as part of a main dish: add thick-cut vegetables and mushrooms, onions, garlic, seasonings, etc.).

Cook on high for 4 to 5 hours or low for 6 to 8 hours or until the meat is easily pulled away from the bone using a fork.

Carefully remove meat from the slow-cooker and, using a fork or fingers, pull the meat from the bones.

Compost or discard the bones keeping the meat for use in sandwiches or quick soups or stews.

If cooking as part of a main dish: unless otherwise directed, strain the liquid out of the slow-cooker and add it to a saucepan over medium-low heat.

Add ¼ cup of flour to a lidded jar and fill it ¾ of the way with the liquid in the saucepan, closing then shaking until a “slurry” forms. It will look like a thin light-brown gravy.

Add this to the saucepan and whisk until thickened into a gravy. Serve the dish warm and enjoy.

A bowl of food Description automatically generated with medium confidence Stewing

Stew is one of the most classic and delicious ways to prepare chicken. There are so many different ingredients and seasoning combinations one can explore in a dish simply called “Chicken Stew” that I doubt anyone has tried them all.

To Stew:

Rinse, pat dry and season the chicken pieces with salt and pepper. Coat in flour and shake off excess.

Heat 2 to 3 tablespoons of each butter and oil is then heated over medium heat in a heavy-bottomed pot or Dutch oven. The chicken pieces are added to the pot and browned on all sides then removed and set aside. It is important to avoid crowding the pot; work in batches if necessary. Remember, the goal is to sear and brown the meat, not cook it through yet.

To the pot, add vegetables like onions, garlic, celery and other more delicate (short cook time) vegetables to caramelize.

Stir in about 2 tablespoons of flour to coat the vegetables. Then add enough liquid (water, dry white wine, apple cider, chicken or vegetable stock) to deglaze the bottom of the pot, usually ¼ to ½ cup.

Return the chicken pieces to the pot, adding more liquid, ingredients and seasonings.

Heat over medium-high, bring to a boil then reduce heat to low and simmer covered, cooking until the chicken is tender. After 30 minutes, remove the lid to allow the liquid to reduce and thicken a bit.

Serve with a crusty bread, a green salad, and either a dry white wine, a dry rose or a light red wine.

Let’s Get Started

The following are complete recipes to a plethora of wonderful chicken dishes grouped by their cut, or section, of the chicken. They range from simple to complex, including a few sides and snacks and a lot of main courses, using all the cooking methods mentioned above. Again, have fun, be safe and be sure to explore all the options available to this wonderful and complete meat choice to find what works best for you and your crowd.

BREASTS

Chicken Pot Pastries

This is a great one for you meal-preppers or make-ahead folks out there. Just follow the directions and freeze individually, instead of cooking. When they are frozen solid, gather them in a zipper freezer bag and store for up to 6 months. Cook from frozen, when ready! Delicious now or a few months from now when you’re too busy to cook from scratch.

Prep Time: 1 hour, 15 minutes

Graphical user interface, application Description automatically generated Cook Time: 35 minutes

Makes: About 12 servings

Ingredients

Pastry:

●      9 ounces (2 cups) whole wheat pastry flour (or all-purpose flour)

●      ½ teaspoon salt

●      ½ teaspoon fresh thyme leaves (or other fresh herbs)

●      ⅛ teaspoon baking powde r  

●      few grinds of black pepper

●      5¼ oz (⅔ cup) butter, very cold, diced to ¼-inch

●      4 oz (about 1½ cups) cheddar cheese, coarsely grated

●      2 teaspoon cider vinegar

●      ¼ cup cold water, plus extra for adjustments

Filling:

●      8 ounces (about 2 cups) cooked chicken, chopped into bite-sized pieces

●      2 medium carrots, diced to ¼-inch (about 1 cup)

●      1 large onion, diced

●      4 stalks celery, diced

●      ¼ cup peas, frozen

●      4 tablespoons butter, divided

●      1 teaspoon fresh thyme leaves

●      3 tablespoons whole wheat pastry flour (or all-purpose flour)

●      1 cup chicken stock, heated to a simmer

●      ¼ cup buttermilk, milk or cream

●      ⅛ teaspoon celery sal t  

●      Coarse sea salt and ground black pepper to taste

Instructions

Make dough

In a large bowl, whisk together flour, salt, thyme, baking powder and pepper.

Add grated cheddar and diced butter; cut into flour mixture with a pastry blender, two knives or your hands, until butter pieces are the size of small peas.

Add the vinegar and water and  knead lightly in the bowl until the dough just begins to hold together. Add more water, 1 tablespoon at a time, to get dough to hold its shape.

Roll onto a lightly floured work surface and knead once or twice; just enough to form a cohesive disk, then cover well in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).

Make filling:

Heat 1 tablespoon butter in a large skillet until foaming.

Add vegetables and sauté over medium-low heat until softened, but not translucent, about 5 minutes. Transfer to a large heat-safe bowl.

In the same skillet, heat the remaining 3 tablespoons butter until foam subsides. Begin stirring constantly as you cook over medium-low heat. Add flour and cook until roux thickens, and becomes smooth and light golden in color, about 5 minutes.

Stir in hot chicken stock until the gravy is smooth. Slowly incorporate the buttermilk, continuing to stir constantly. The thick gravy will thin upon baking in the filling.

Remove from heat, stir in celery salt, salt and pepper. Taste, adjust seasonings and combine chicken, thyme and gravy with the vegetables. Mix well, taste and adjust seasonings. Set filling aside.

Assemble pastries :

Preheat the oven to 450 degrees F (425 degrees F for convection oven).

Remove pastry dough from the refrigerator. Allow it to warm for about 20 minutes before rolling it out to ⅛-inch thickness. Cut into 5-inch circles. (An upside-down cereal bowl may work as a template.)  

Fill each pastry circle with 2 to 3 heaping tablespoons of chicken filling. Fold over into a half-moon shape, pressing together and crimping the edge with a fork on both sides.

Place on a parchment-lined baking sheet and refrigerate while you continue assembling. Just before baking, brush with a little beaten egg or buttermilk then slash a few openings in the top of each pastry.

Bake pastries at 450 degrees F for 5 minutes, then lower the heat to 350 degrees F (325 degrees F convection) and cook until golden brown, about 20 more minutes. Allow to cool slightly before serving.

Storage:

Cooked pasties can be stored refrigerated for up to 3 days. Pastry will begin to soften and may need to be re-crisped in a 350-degree F oven.

Uncooked pasties can be frozen for up to 6 months. Cook directly from frozen, just adding a few more minutes to the cooking time.

Chicken Zucchini Boats

I enjoy making this recipe in the middle of Summer when I have more zucchini than I can give away. This is an easy one to convert to cooking on the grill, to avoid heating up the house, too!

Prep Time: 10 minutes

A picture containing food, slice Description automatically generated Cook Time: 40 minutes

Makes: 4 servings

Ingredients

●      3 medium zucchinis, halved lengthwise, seeds scooped out

●      1 tablespoon olive oil

●      2 cups chicken, cooked and shredded

●      1½ cups tomato sauce

●      ½ cup mozzarella cheese, shredded

●      ½ cup cheddar cheese, shredded

●      Salt and pepper, to taste

●      Fresh parsley, chopped (optional)

Instructions

Preheat the oven to 375 degrees F.

Using a spoon or a melon baller, remove and reserve the flesh from the center of the zucchini halves.

Chop the scooped-out zucchini flesh and set aside.

Pour ½ cup of the tomato pasta sauce into a 9x13-inch casserole dish and spread well.

Add olive oil, chicken and chopped zucchini to a large non-stick skillet. sauté over medium heat for 3 minutes or until the chopped zucchini is soft.

Add 1 cup of tomato sauce and salt and black pepper to taste. Cook for about 1 minute.

Spoon the chicken mixture into the scooped-out zucchini halves.

Pour the remaining sauce (about ½ cup) over the zucchini and cover with aluminum foil.

Bake the zucchini for 30 to 35 minutes. Remove from the oven, uncover and add shredded cheese. Bake, uncovered, for 3 to 5 minutes or until the cheese is melted.

                     Garnish with parsley.

Asian Chicken Lettuce Wraps

Another one that is easy to make that won’t heat up the whole house in the process. Great for summer lunches or light dinners! You can also substitute in cabbage or grape leaves instead of lettuce.

Prep Time : 10 minutes

Cook Time: 15 minutes

Makes: 6 servings

Ingredients

Sauce:

●      ¼ cup brown sugar

●      1 tablespoon cornstarch

●      ¼ cup soy sauce

●      1 teaspoon rice vinegar

Chicken Stir-Fry:

●      3 tablespoons sesame oil

●      3 tablespoons sunflower oil

●      dash or two of hot chili oil, optional

●      1½ pounds boneless chicken breast, diced to 1½-inch pieces

●      ground black pepper, to taste

●      2 stalks celery, minced

●      2 carrots, peeled, trimmed and sliced into matchsticks

●      4 scallions, white and pale green parts only, thinly sliced

●      1 cup mushrooms, diced to ¼ inch

●      1 head bok choy (10 ounces), stems thinly sliced on the bias, leaves shredded, separated

●      3 cloves garlic, minced

For serving and garnish:

●      1 tablespoon sesame seeds

●      green ends of scallions, sliced thin

●      1 to 2 heads large leaf lettuce

●      sliced cucumber, quick-pickled in rice vinegar and red chili flakes

●      harissa or other chili sauce

Instructions

In a small bowl, whisk together brown sugar and cornstarch. Add soy sauce and vinegar and whisk until combined. Set aside.

In a wok or large skillet, heat oil over high heat. Add chicken (cook in batches if you want the chicken to brown; cook at all once for whiter, poached chicken) and stir-fry over high heat until just cooked through, 3 to 4 minutes. Add freshly ground black pepper to taste. Transfer chicken to a clean plate. If the chicken releases water into the wok, boil water off until only oil remains before adding the vegetables.

Add celery, carrots, scallions, bok choy stems, mushrooms and garlic to hot oil in the wok (add oil if necessary) and stir-fry over medium-high heat until just softened, 1 to 2 minutes. Add bok choy greens, stir to coat in oil, and fry until wilted, 1 minute. Return chicken to the wok, add sauce and cook, stirring, for 1 to 2 minutes, until chicken is heated through. Transfer to serving bowl. Stir sesame seeds into chicken mixture.

To build wraps, spoon a small amount of chicken stir-fry with sauce into the center of a lettuce leaf. Add harissa if desired, roll into a cigar shape and eat over your plate. Repeat as needed.

Storage:

Store chicken stir-fry separately, refrigerated, for up to 5 days.

Baked Chicken Tenders

Enjoy the healthier and more satisfying alternative to deep fried chicken tenders, with more flavor too!

Prep Time: 10 minutes

Cook Time: 15 minutes

Makes: 3 servings

Ingredients

●      1 pound chicken breast filets (tenders or sliced breasts)

●      2 tablespoons Greek yogurt

●      1 teaspoon honey Dijon mustard

●      ½ teaspoon sriracha

●      ½ cup Italian seasoned panko breadcrumbs

●      ½ cup Parmesan cheese

Instructions

Preheat oven to 425 degrees F.

Put chicken tenders, Greek yogurt, honey Dijon mustard and sriracha in a bowl and mix to lightly coat chicken.

Mix breadcrumbs and cheese in a gallon-size zipper bag.

Prepare a baking sheet with cooking spray.

Put 1 to 2 chicken tenders in the zipper bag with the breadcrumbs and shake to coat.

Place chicken tenders in a single layer on a prepared baking sheet.

Continue until all tenders are coated and on the baking sheet.

Bake in the preheated oven for 8 minutes. Gently flip each one, being careful not to remove the breading, and bake for an additional 8 minutes.

Serve with your favorite dipping sauce.

WINGS

Oven-Fried Chicken Wings

One advantage to baking chicken wings is that, when placed in the middle of the oven, at the correct temperature, keeping such as close an eye on them as when they’re being grilled isn’t strictly required. It’ll be more about timing and temperature than avoiding scorch but with just as much crispness and color.

Prep Time: 15 minutes

Cook Time: 30 minutes

Makes: 10 to 12 servings

Ingredients

●      cooking spray

●      1 cup Parmesan cheese, grated

●      1 cup seasoned breadcrumbs

●      ⅛ teaspoon garlic powde r  

●      ⅛ teaspoon onion powde r  

●      ⅛ teaspoon ground black peppe r  

●      1 pinch salt

●      up to a combined ½ tablespoon of other favorite seasonings or spices

●      5 pounds chicken wings, tips removed and frozen for later use

●      ½ cup melted butter

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and generously spray with cooking spray.

Mix Parmesan cheese, breadcrumbs, garlic powder, onion powder, black pepper and salt in a bowl.

Dip chicken wings in melted butter; press into bread crumb mixture until well-coated. Arrange wings on a prepared baking dish.

Bake in a preheated oven until golden brown, about 20 minutes. Flip chicken wings and continue baking until evenly browned and no longer pink in the center, about 10 minutes more.

A bowl of food Description automatically generated with medium confidence Teriyaki Chicken Wings

The caramelized deliciousness of traditional teriyaki chicken in a crispy, winged appetizer. Perfect for game days or potlucks.

Prep Time : 20 minutes

Cook Time: 1 hour, 30 minutes

Makes: 6 servings

Ingredients

●      3 pounds chicken wings, jointed and tips removed and frozen for later use

●      1 cup soy sauce

●      ⅔ cup water

●      1 cup brown sugar

●      2 tablespoons dry mustard

●      1 tablespoons ground ginger

●      3 garlic cloves, minced

Instructions

In a saucepan over medium heat, place the soy sauce, water, brown sugar, dry mustard, ginger and garlic and bring to a boil. When it starts to boil, remove and pour into a large bowl.

In batches, if necessary, add chicken drumettes and wing sections to the sauce bowl and toss to coat.

Arrange coated wing pieces on a wax paper lined, shallow baking pan or cookie sheet. Place in a preheated 350 degrees F oven. Bake for 1 hour and 30 minutes. Turning chicken wings over at the 45-minute mark.

Remove wings from the oven and place on a jelly roll pan. Turn your oven to broil and brown wings until crispy, turning several times while broiling. This only takes a couple of minutes.

Slow Cooker Honey Mustard Chicken Wings

Don’t have time to bake wings this time? Take these 5 ingredients and 3 steps to make these wonderful wings and … don’t tell anyone how easy it was to do!

Prep Time: 5 minutes

Cook Time: 3 hours

Makes: 6 servings

Ingredients

●      2 pounds chicken wings, jointed and tips removed and frozen for later use

●      ½ cup Dijon mustard

●      ¼ cup honey

●      1 tablespoon red wine vinegar

●      ½ teaspoon rosemary

Instructions

A plate of food Description automatically generated with low confidence Add chicken wings to the slow cooker.

In a medium size bowl, mix sauce ingredients. Pour sauce over chicken.

Cook on high for 2 to 3 hours or on low for 4 to 6 hours.

A picture containing text, different Description automatically generated Air Fryer Peach-Bourbon Chicken Wings

For those air fryer folks out there, this one’s for you! It also can also be prepared using a full-sized convection oven. This dish goes over great at holiday parties.

Prep Time: 35 minutes

Cook Time : 15 minutes

Makes: 6 servings

Ingredients

●      ½ cup peach preserves

●      1 tablespoon brown sugar

●      1 garlic clove, minced

●      ¼ teaspoon salt

●      2 tablespoons white vinegar

●      2 tablespoons bourbon

●      1 teaspoon cornstarch

●      1½ teaspoons water

●      2 pounds chicken wings, jointed and tips removed and frozen for later use

Instructions

Preheat the air fryer to 400 degrees.

Place preserves, brown sugar, garlic and salt in a food processor; process until blended. Transfer to a small saucepan. Add vinegar and bourbon; bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened, 4 to 6 minutes.

In a small bowl, mix cornstarch and water until smooth. Add to the preserves saucepan. Return to a boil, stirring constantly. Cook and stir 1 to 2 minutes or until thickened. Reserve ¼ cup sauce for serving.

Spray air fryer basket with cooking spray. Working in batches as needed, place wing pieces in a single layer in the air fryer basket. Cook for 6 minutes; turn and brush with preserves mixture.

Return to the air fryer and cook until browned and juices run clear, 6 to 8 minutes longer. Remove and keep warm. Repeat with remaining wing pieces. Serve wings immediately with reserved sauce.

Note:

This recipe can easily be converted to a conventional oven by laying wing pieces on a wax paper-lined cookie sheet and baking for 30 minutes, turning the wing pieces halfway through the cooking time.

Crispy Oven-Baked Chicken Wings

Prepared the night before and cooked the day or evening of, these wings are set to rival even the most famous restaurant wings.

Prep Time: 30 minutes

Cook Time: 12 hours, 10 minutes

Makes: 6 to 9 servings

Ingredients

●      2 to 3 pounds chicken wings, jointed and tips removed and frozen for later use

●      1 tablespoon baking powder

●      ½ teaspoon salt

●      ½ teaspoon black pepper

●      A plate of fried chicken Description automatically generated with medium confidence ½ teaspoon paprika

Simple BBQ Sauce :

●      ¼ cup brown sugar

●      2 teaspoons cornstarch

●      1 teaspoon salt

●      2 ½ teaspoons Cajun seasoning

●      1 teaspoon smoked paprika

●      1 cup tomato sauce

●      ¼ cup molasses

●      2 tablespoons Worcestershire sauce

●      1 tablespoon hot sauce

Instructions

Place a wire rack onto a baking sheet. Use paper towels to pat chicken wings as dry as possible and place into a large mixing bowl.

In a large bowl, stir together baking powder, salt, pepper, and paprika (and any additional flavor additions, as desired. Add chicken wings and toss until wings are evenly coated.

Place wings in a single layer on the prepared baking sheet. Refrigerate uncovered, overnight, 12 to 24 hours.

Preheat the oven to 425 degrees F. While the oven is preheating, remove the tray of wings from the refrigerator and allow them to come closer to room temperature.

Once the oven is preheated, insert the cookie sheet of wing pieces and roast in the preheated oven for 30 minutes, or until the skin is crispy and brown and the internal temperature reaches 165 degrees F.

Serve plain hot or use desired flavored sauces and variations.

Barbecue Sauce:

In a medium saucepan, whisk together brown sugar, cornstarch, salt, Cajun seasoning, and paprika.

Whisk in tomato sauce, molasses, Worcestershire sauce, hot sauce, and garlic.

Bring to a simmer over medium high heat, stirring occasionally. Let simmer for 15 minutes.

Add prepared and cooked chicken wings to a large mixing bowl. Pour in sauce and toss to coat.

FEET

PURCHASE AND PREPARATION

When purchasing chicken feet from a grocery store, they will more often than not come prepared for cooking. That means the yellow skin will have already been scalded and removed and the nails will have been trimmed. However, if your meat doesn’t come from the store, you will have to perform these procedures yourself. Nail trimming isn’t complicated. You can use anything from strong kitchen shears to a pair of pliers. You just need something to cut or break that sharp, pointy nail off closer to the tip of the chicken foot. Scalding is a fairly simple process that becomes easier with practice. If your first attempt/experience doesn’t go exactly right, do not despair and try again another time.

PREPARATION:

To scald chicken feet:

Prepare a large saucepan with salty water and set over high heat until the water is boiling.

Meanwhile, soak the chicken feet in a water-vinegar mix for 5 to 10 minutes and then rinse in water. Remember to trim those nails either before or after washing. Toss the trimmed nails in the compost.

Prepare a large bowl of ice water. Set aside.

Once the water is boiling, scald the feet in boiling water for 20 to 30 seconds. If you boil them too long, the skin will stick to the muscle. Using tongs or a slotted spoon, remove them to the bowl of ice-cold water.

Peel. It’s easier to peel when they are slightly warm, so you may want to scald them in small batches of 3 to 5 to start, doing more once you’re well practiced. The skin should easily slide off when massaged, pushed or pulled with very little resistance not unlike the skin of a beet under similar circumstances. If the skin isn’t easily removed, scald the feet for another 15 seconds or so and try again.

Congratulations—the chicken feet are now ready for cooking! Use immediately or freeze until ready to use.

Dim Sum-Style Chicken Feet

These have a wonderful sweet, sticky, rich flavor. If chicken feet is a newer addition to the family diet, this is where to start!

A bowl of food Description automatically generated with medium confidence Prep Time: 5 minutes

Cook Time : 40 minutes

Makes: 4 servings

Ingredients

●      1 pound chicken feet (14 to 16), cleaned, trimmed and skin removed

●      ½ tablespoon olive oil

●      4 cloves garlic, crushed

●      4 slices ginger

●      2 bay leaves

●      4 dried chili peppers

●      1 tablespoon oyster sauce

●      2 tablespoon low-sodium soy sauce

●      1 tablespoon rice cooking wine

●      1¾ cup hot water

●      ½ teaspoon white sugar

Instructions

Blanch:

Trim off the nails of the chicken feet. Compost the nails. Wash thoroughly.

Put the feet into a pot and add plenty of water. Bring it to a full boil then reduce heat to simmer for 5 minutes. Drain well.

Braising:

Add ½ tablespoon of oil to a wok/pot. Add garlic, ginger, bay leaves, and dried chili. Fry over low heat until the garlic turns lightly golden and fragrant (do not burn).

Put in the chicken feet, along with oyster sauce, soy sauce, rice cooking wine and sugar. Pour in 1¾ cups hot water. Bring to a boil then cover with a lid. Reduce heat to low and simmer for 40 minutes until the skin becomes very tender.

Turn the heat up to high. Cook uncovered to thicken the cooking liquid.

Enjoy them warm or at room temperature.

Note:

Store the leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Bring back to room temperature to serve or steam to reheat.

Hot and Spicy Chicken Feet

This Asian street food doesn’t have a lot of meat to it but there is no shortage of complex flavors here, making it an exciting game day or gathering appetizer addition.

Prep Time : 15 minutes

Cook Time: 20 minutes

Makes: 8 servings

Ingredients

●      2 pounds chicken feet (30 to 32), cleaned, trimmed and skin removed

●      Kosher salt

●      ½ cup sake

●      ⅓ cup water

●      6 large thin slices of fresh ginger

●      ⅓ cup soy sauce

●      ¼ cup sugar

●      2 dried hot chilis, crushed

●      2 tablespoons oyster sauce

●      2 tablespoons hoisin sauce

●      1 stick cinnamon

●      1 cup green onions, cut into 1-inch pieces

●      1 tablespoon sesame seeds, for garnish

Instructions

Rub the cleaned chicken feet with kosher salt and let stand for 10 minutes.

Rinse the salted chicken feet under cold water.

Boil a large pot of water, salt it generously, and add the chicken feet; blanch for 5 minutes and drain well.

Place a large skillet over high heat. Add the chicken and dry-sear until lightly brown. Add the remaining ingredients and bring to a simmer. Cook, covered, for about 10 minutes.

Uncover and simmer until the sauce has become thick and cooked down, tossing frequently to coat the feet as the sauce reduces.

Garnish with minced scallions and toasted sesame seeds. Serve and enjoy.

Szechuan-Style Chicken Feet

A picture containing text, invertebrate, arthropod, slice Description automatically generated This version of chicken feet is the middle ground between the other two, finding a happy balance between sweet and spicy but also packed with flavor.

Prep Time : 10 minutes

Cook Time: 1 hour

Makes: 4 servings

Ingredients

●      2 pounds of chicken feet (30 to 32), cleaned, trimmed and skin removed

●      1 cup of white cooking wine

●      3 to 5 cups of water

●      3 large thin slices of ginger

●      2 stalks of green onion

●      ¾ cup of reduced-sodium soy sauce

●      ¼ cup of oyster sauce

●      4 cups of water

●      3 and 4 tablespoons of sugar

●      5 dried red chili

●      1 tbsp of Sichuan peppercorn

●      10 cloves of garlic, smashed

Instructions

Cut off all the nails from the chicken feet and scrub the chicken clean with water.

Add the ginger, green onion, white cooking wine and water in a pot. You want the chicken feet to be fully covered in water. Bring it to a simmer, and let it cook for 2 to 3 minutes.

Once all the scum comes out, drain and rinse clean.

Season the chicken feet with soy sauce, oyster sauce, garlic, green onion, Sichuan peppercorn and sugar, and add 4 cups of water. Bring to a simmer, cover and let it cook for 1 hour.

After 1 hour, the chicken feet should be ready to eat; let the dish rest in the fridge for 1 to 2 hours or enjoy it right away.

CARCASS

Indian-Style Chicken Gizzard Curry

Add this flavorful and nutrient dense curry dish to the menu and enjoy basking in the praise. Served over steamed Basmati rice, it is a favorite of the curry-loving crowd.

Prep Time: 1 hour, 30 minutes

Cook Time: 30 minutes

Makes: 6 servings

Ingredients

●      2 pounds of clean chicken gizzards

●      3 bay leaves

●      5 garlic cloves, peeled and diced

●      3 tablespoons of olive oil

●      1 tablespoon paprika

●      ½ tablespoon chicken bouillon powder

●      ½ teaspoon cumin

●      ½ teaspoon black pepper

●      ½ teaspoon turmeric

●      2 dried sweet peppers

●      1 dried spicy pepper

●      1 ½ cups of boiling water

●      Sea salt, to taste

●      Cooked basmati rice for serving

Instructions

To tenderize the gizzards, fill a pot with water and add 3 bay leaves. Add the gizzards. Set the pot on the stovetop and bring the water to a rolling boil. Boil the gizzards for 1 to 1½ minutes until they are tender. Set a colander over a large bowl or over the sink and transfer the gizzards into the colander.

Allow gizzards cool for 2 to 3 minutes. Transfer them onto a cutting board and cut into smaller pieces. Peel and dice the garlic cloves.

To a large skillet, add the oil and the garlic, add the paprika, chicken bouillon powder, cumin, black pepper and turmeric. Stir fry the seasonings on medium-high heat for a couple of minutes, then add the peppers.

Add 1½ cups of boiling water and stir, then add the gizzards and stir them to coat with the sauce. Salt to taste, cover, and cook for about 20 minutes on medium heat.

After 20 minutes, taste and adjust seasonings, then cook for 10 more minutes, remove the skillet from the heat.

Serve over basmati rice.

Oven-Fried Chicken Gizzards

A healthier alternative to deep frying with a crunchy panko texture. These make a great addition to a potluck or game day gathering.

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Makes: 4 servings

Ingredients

●      1 pound chicken gizzards

●      oil spray

●      2 cups panko breadcrumbs

●      1 teaspoon garlic powder

●      1 egg

●      1 tablespoon mayonnaise

●      1½ tablespoons mustard, as preferred

●      2 tablespoons flour

●      ½ teaspoon salt

●      Ground black pepper, to taste

●      Parsley, chopped, for serving

●      Sauce, for dipping

Instructions

Clean the chicken gizzards individually and trim the excess fat and gristle. Cut each gizzard into 2 pieces.

Add the cleaned gizzards in a saucepan with water. Bring to a boil, then lower the heat. Cover with a lid and cook for about 1 hour until tender. Then drain the water. (Check from time to time and make sure there's enough water  and add more if needed).

In a small bowl, combine batter ingredients and whisk until combined.

In another bowl, mix panko breadcrumbs and garlic powder.

About 15 minutes before the gizzards are ready, preheat the oven to 400 degrees F.

Add the gizzards into the batter and toss to coat.

Take each piece of the chicken gizzard with tongs and place it into the breadcrumb mixture.

Sprinkle with more breadcrumbs to cover completely, then press down to adhere. Repeat until all pieces are coated.

Arrange gizzards on the baking sheet and lightly spray with cooking oil spray.

                     Bake for 15 minutes. Flip halfway through. Broil in the last 1 to 2 minutes to crisp further. Watch very carefully to prevent burning.

Southern-Style Fried Chicken Gizzards

Fried chicken gizzards are an American Southern experience and a great one, for chicken gizzard lovers and first-timers.

Prep Time: 10 minutes

Cook Time: 1 hour, 5 minutes

Makes: 4 servings

Ingredients

●      1½ pounds chicken gizzards

●      1 cup plus 2 tablespoons milk, divided

●      1 egg

●      1 cups all-purpose flour

●      2 teaspoons sea salt

●      1 teaspoon ground black pepper

●      1 teaspoon paprika

●      ¾ teaspoon garlic powder

●      ¾ teaspoon onion powder

●      ½ teaspoon cayenne pepper

●      ¼ teaspoon rubbed sage, optional

●      Coconut oil, for frying

Instructions

Using cleaned and trimmed gizzards, heat a large pot of water on the stovetop to a simmer and add the gizzards. Simmer for one hour to tenderize them, using enough water to cover the gizzards.

Remove gizzards from the water and cool in the refrigerator while soaking in one cup of milk.

Once cooled, set up your dredging station by mixing the flour and seasonings in a large dish, and beat one egg with two tablespoons of milk in a separate dish.

Drain the gizzards from the milk and lightly dredge in the flour mixture. Work in batches until all the gizzards have been coated.

Place each of the floured gizzards in the beaten eggs and let any excess egg drain off prior to placing directly into the flour mixture for one more coating.

Fry chicken gizzards in batches in 350 degrees F degree oil until golden brown. This will take about 5 minutes.

Remove from oil and drain on a wire rack or paper towels, then serve with your desired sauce.

Sautéed Chicken Gizzards

Looking for something new to try on top of the usual pasta, rice or polenta? Try this! It cooks quickly and tastes amazing. The best part is gizzards are wildly nutritious to compliment the flavors of the dish.

Prep Time: 15 minutes

Cook Time: 10 minutes

Makes: 4 servings

Ingredients

●      2 tablespoons olive oil

●      1 pack gizzards, cleaned, trimmed and cut in half (use with or without hearts)

●      ½ onion, sliced

●      2 cloves garlic, sliced or minced

●      ½ teaspoon chicken bouillon powder

●      Salt to taste, a few pinches

Instructions

Bring a pot of salted water to boil. Drop in the gizzards and let them boil for 20 minutes, hard boil for 5 minutes and low boil or simmer for the remaining 15 minutes.

Pour gizzards into a colander and wash under cold water, pat dry and set aside until ready to use.

In a large skillet, heat oil and add the gizzards. Turn the heat to medium and sauté for 3-4 minutes. When they start to turn brown add the onion and garlic.

Season with the chicken bouillon powder.

Sauté until onion and garlic begin to brown.

Serve over choice of polenta, rice, wide egg noodles or on its own. Drizzle the sauce from the skillet over the dish and enjoy.

Overnight Southern-Style Fried Gizzards

These are the “next level” of fried gizzards. By letting the protein tenderize in the marinade there is no toughness to worry about in this delicious game day favorite!

Prep Time: 8 to 24 hours plus 10 minutes

Cook Time: 10 to15 minutes

Makes: 4 servings

Ingredients

For marinade:

●      1 pound chicken gizzards, cleaned, trimmed and cut in half

●      1 small onion, chopped coarsely

●      about 1½ cups buttermilk

For frying:

●      1½ to 2 quarts oil

●      1 cup all-purpose flour

●      2 teaspoons salt, or to taste

●      1 teaspoon cayenne pepper, or to taste

●      1 egg, beaten

Instructions

Place the gizzards in a bowl with the onions and pour enough buttermilk into the bowl to cover the contents entirely. Refrigerate the gizzards for 8 to 24 hours. The gizzards will hold in the buttermilk for up to 2 days.

When ready to fry, strain the gizzards in a colander. They do not have to be dry, just drained of the excess buttermilk. Cut the gizzards into ½-inch chunks.

Mix the flour with the salt, cayenne pepper, and seasonings in one bowl. Have the beaten egg ready in another bowl.

In a deep skillet or large saucepan, heat oil to 350 degrees F. When ready to fry, dip each piece of gizzard in the egg, and dredge well in the flour, or  batter will not be crisp.

In batches, add the gizzards to the hot oil (avoid crowding the skillet).ry for 2 to 3 minutes, until golden brown and crisp. Drain over a rack to remove excess oil. Serve with grits and collards for a more traditional Southern experience.

WHOLE CHICKEN

Creamy Mushroom Chicken Tortellini Casserole

Five ingredients and it’s dinner time! This is an easy one for those that prep their chickens in bulk and keep cooked meat frozen on hand!

Prep Time : 20 minutes

Cook Time : 25 minutes

Makes: 6 servings

Ingredients

●      8 ounces uncooked cheese tortellini

●      2 cups string beans

●      4 ounces sliced mushrooms

●      1 4- to 5-pound cooked whole chicken, deboned and shredded

●      1 8-ounce package condensed mushroom soup, undiluted

Instructions

Preheat the oven to 400 degrees F. Bring lightly salted water in a medium pot to boil. Cook tortellini for 4 to 5 minutes, or according to package direction. Drain and set aside.

Sauté string beans and mushrooms in a large skillet over medium-high heat until tender, 5 to 7 minutes.

A plate of food Description automatically generated with low confidence Add 4 to 6 cups of cooked chicken to the skillet. Add and stir in the cooked tortellini and condensed soup. Place in a small greased casserole dish and bake for 10 to 12 minutes, until heated through and lightly bubbling.

Garlic Butter Roasted Chicken

The classic roasted chicken has been the centerpiece of many family dinners for centuries and for good reason. This, as the main course, plus a few sides can feed your army of eaters well.

Prep Time : 10 minutes

Cook Time: 1 hour, 20 minutes

Makes: 4 or more servings

Ingredients

●      3½- to 4-pound whole chicken

●      ½ medium onion

●      4 sprigs thyme or 1 sprig rosemary or parsley

●      2 tablespoons unsalted butter softened

●      1 tablespoon olive oil

●      2 cloves garlic finely chopped, more to taste

●      kosher salt and black pepper

Instructions

Preheat the oven to 450 degrees F.

Dab the chicken dry with a paper towel and season the inside and outside with salt and pepper.

Dab the chicken dry with a paper towel and season the inside and outside with salt and pepper.

Cut the onion in half (so you have two quarters of an onion) and place the onion and thyme inside the cavity of the chicken. If the legs are not tied together, use kitchen twine to tie them.

Combine butter, olive oil, and garlic in a small bowl with 1 teaspoon kosher salt and 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme leaves). Mix well.

Spread the garlic butter mixture over the skin of the chicken *see note. Season with salt and black pepper to taste.

Place the chicken in a cast iron or ceramic baking dish. Herbs, onions, lemons and garlic can be added to the pan if desired.

Place the chicken in the oven and reduce the heat to 425 degrees F. Bake for 45 to 55 minutes or until the juices run clear and the chicken reaches 165 degrees F.

Remove the chicken from the oven and let rest 10 to 15 minutes before serving.

                 Serve with the melted garlic butter in the pan if desired.

Note:

Garlic Butter Option : I prefer to spread the garlic butter mixture over the skin of the chicken. If you’d like, half of the garlic butter can be placed under the skin to infuse the butter into the meat. Use your fingers to gently separate the skin from the breast meat and add the butter mixture under the skin. Massage it around the chicken breast to spread it over the meat between the skin and the meat. Spread a thin layer of the remaining butter mixture over the skin.

Pat chicken dry with a paper towel, inside and out.

Tie the legs with kitchen twine and tuck the wings under for even cooking. Lemons, additional onion or garlic can be added to the baking pan if desired.

Preheat the oven to 450 degrees F to sear the outside of the chicken. Lowering temperature cooks a bit slower and the result is perfectly tender chicken with crispy skin. Cook chicken until the juices run clear and it reaches 165 degrees F on an instant-read thermometer inserted into the thigh (not touching the bone).

Slow Cooker Whole Chicken

Want the weeknight roasted chicken but don’t have the two hours it would take to accomplish? Use the slow cooker method. Prep it the night before, set it in the fridge overnight, plop the crock in the slow cooker in the morning and fire up the slow cooker on low. Dinner will be ready when you get home from work.

Prep Time: 15 minutes

Cook Time : 8 hours

Makes: 6 servings

Ingredients

●      4 carrots, peeled and halved (or substitute potatoes or 2-inch balls of foil

●      1 red onion, peeled and quartered

●      4- to 5-pound whole chicken

●      ½ cup butter, melted

●      Juice from 1 lemon, strain out seeds

●      ½ teaspoon dried thyme (rosemary or oregano can be substituted or combined)

●      1 teaspoon salt

●      ½ teaspoon paprika

●      ¼ teaspoon garlic powder

●      ¼ teaspoon pepper

Instructions

Add the carrots and onion to the bottom of the slow cooker.

Remove the chicken from its packaging. Remove any extra parts or packaging from the inside of the chicken. Drain off any liquid and rinse the chicken.

Add the chicken on top of the vegetables in the slow cooker.

Pour the melted butter over the chicken.

Pour the lemon juice over the chicken.

Sprinkle over the seasonings evenly.

Place the lid on the slow cooker.

Cook on LOW for 7-8 hours. This can vary for each chicken you cook, for they can vary in size. 165 degrees Fahrenheit is the safe temperature for chicken.

Note:

DO NOT add water to a whole chicken recipe in the slow cooker.

You can put your slow cooked chicken under a broiler in an oven if you want crispy skin on top. Be sure your slow cooker is rated for such a high temperature first, or place the chicken on a sheet pan.

Spatchcock Chicken

The coolest thing about the spatchcock method of cooking chicken is that the cooking time gets cut nearly in half!

Prep Time : 2 hours

Cook Time: 45 to 60 minutes

Makes: 4-6 servings

Ingredients

●      2 teaspoons garlic powder

●      1 teaspoon chili powder

●      1 teaspoon cumin

●      1 teaspoon dried thyme

●      1 teaspoon ground mustard

●      1 teaspoon dried basil

●      ½ teaspoon ground pepper

●      ½ teaspoon red pepper flakes

●      ½ teaspoon sea salt

●      ½ teaspoon paprika

●      1 teaspoon brown sugar

●      3 to 4 pounds whole chicken

●      1½ teaspoon salt (separated)

●      3 tablespoons olive oil, separated

●      ½ white onion, chopped

●      4 cloves garlic, peeled and smashed

●      10 sprigs fresh thyme

●      ¼ cup dry white wine

●      1½ cups chicken/vegetable broth (separated)

●      2 teaspoons lemon juice

●      2 teaspoons cornstarch

Instructions

Mix seasonings together in a small bowl, set aside.

Remove the chicken from the packaging, pat dry with a paper towel, and place the chicken on a clean, dry cutting board, breast-side down.

Using very sharp kitchen shears or a chopping knife, begin cutting down one side of the spine through the ribs and then repeat on the other side of the spine. Place the spine in a freezer bag for later use.

Flip the chicken over onto the chicken breasts and use your hands to press on the middle of the bird pressing down firmly to flatten the chicken. Ribs may crack, but it’s okay.

Place the chicken on a large plate and carefully separate the chicken meat from the chicken skin with your hand.

Carefully rub 1 teaspoon of salt on the chicken meat under the skin, being sure the salt is evenly spread on the meat.

Season the whole chicken with the seasoning mixture. Be sure the whole chicken is covered (skin side, meat side, legs, thighs, etc.). Then, refrigerate the chicken for at least 2 hours or overnight.

When you are ready to cook, preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.

Remove the chicken from the refrigerator and let it come to room temperature.

                     Place the onion, garlic, thyme, white wine, ½ cup of broth and 1 tablespoon olive oil on top of the aluminum foil and sprinkle with the remaining ½ teaspoon salt.

                     Place a metal rack on top of the foil and vegetables and carefully place the whole chicken flat on top of the metal rack skin-on, breast-side up.

                     Rub the chicken with the additional 2 tablespoons of oil. Be sure to rub the oil into the chicken before it runs off.

                     Place the chicken in the oven and bake at 425 degrees F for 35 and 45 minutes or until the whole bird has an internal temperature of at least 165 degrees. Make sure to take the temperature at the thickest parts, without touching the bones.

                     Remove chicken from the oven and let it rest, covered, for 15 minutes. The chicken should continue to cook 5ºF more to make the internal temperature 165ºF.

                     Add all the cooked vegetables, liquid, and seasonings from the bottom of the pan into a small saucepan along with the rest of the broth (1 cup). Bring the sauce to a boil, then turn the heat to medium/low and add the lemon juice.

                     Carefully sprinkle the cornstarch into the sauce and whisk. Cook over medium heat until thick. Remove chicken from heat. Carve and serve with sauce.

Grilled Spatchcock Chicken

For a delicious, grilled flavor you can also grill your spatchcock chicken!

Prep Time: 15 minutes

Cook Time: 45 to 60 minutes

Makes: 4 to 6 servings

Ingredients

●      2 teaspoons garlic powder

●      1 teaspoon chili powder

●      1 teaspoon cumin

●      1 teaspoon dried thyme

●      1 teaspoon ground mustard

●      1 teaspoon dried basil

●      ½ teaspoon ground pepper

●      ½ teaspoon red pepper flakes

●      ½ teaspoon sea salt

●      ½ teaspoon paprika

●      1 teaspoon brown sugar

●      3- to 4-pound whole chicken

●      3 tablespoons olive oil, separated

Instructions

Preheat your grill to 350 degrees F.

In a small bowl, combine all the seasonings.

Spatchcock the chicken by cutting out the backbone using kitchen shears and laying the chicken flat.

Drizzle both sides with olive oil, and season with the seasoning that you prepared.

Oil the grill to prevent the chicken from sticking.

Place the chicken on the grill skin-on, breast-side down over direct heat, and grill for 6 to 8 minutes.

Flip the chicken (Caution: Flipping too soon can cause the skin to stick to the grill and tear), and cook for 30 to 40 more minutes or until the internal temperature of the thickest part of the breast reads 165 degrees F.

Remove from the grill. Allow the chicken to rest, covered, for 10 minutes then carve and serve.

Note:

Always oil grill grates, even if they’re nonstick. It helps keep food from ever sticking to the grates.

Whole Chicken Braised                                            in Coconut Milk with Lemongrass

Here’s a simple, faux-fancy, family favorite chicken dish to enjoy in the early fall when lemongrass is still available/growing in the garden.

Prep Time: 15 minutes

Cook Time: 60 to 90 minutes

Makes: 6 servings

Ingredients

●      3- to 4-pound chicken

●      Sea salt and freshly ground black pepper

●      4 tablespoons (½ stick) butter

●      1 tablespoon olive oil

●      1 cinnamon stick

●      ½ cup cilantro stems, roughly chopped

●      1 large lemon, cut into eighths

●      1 stalk lemongrass, 5 inches of white part only, chopped into ¼-inch pieces

●      6 to 8 cloves garlic, peeled and smashed

●      1 (14- to 16-ounce) can coconut milk

●      3 cups torn greens (spinach, kale, chard, mizuna, etc., or a combination)

●      2 green onions, chopped into ¼-inch pieces

●      Cilantro, to garnish, chopped

●      Cooked rice, to serve

Instructions

Preheat the oven to 375 degrees F.

Rinse and pat the chicken dry and sprinkle it liberally with salt and pepper. Then, set it aside while you prepare the remaining ingredients.

Melt the butter in a large oven-safe skillet (preferably cast iron) over medium heat, then add the oil. Put in the chicken, breast-side up, and let it sizzle for about 30 seconds. Carefully flip the chicken and crisp the other side for another 30 seconds. Remove the pan from the heat, put the chicken on a plate, and pour off the fat in the pot.

Transfer the chicken back into the pot, breast-side up, and add the cinnamon stick, chopped cilantro stems, lemon, lemongrass, garlic, and coconut milk. Cook, uncovered, in the preheated oven for 60 to 90 minutes.

Spoon the sauce over the top of the bird to baste every 20 minutes or so. The chicken is done when an instant-read thermometer inserted into the thigh, without touching the bone, reads 165 degrees F.

Remove chicken from the pot and put it on a plate. Pull out and compost the cinnamon stick. Put the pot with the sauce back on the stovetop over medium heat, add the spinach and stir until just wilted, about 10 seconds.

Carve the chicken and serve each piece over rice with sauce spooned over the top. Garnish with chopped scallions and cilantro leaves.

Instapot Whole Chicken with Mushroom Sauce

This recipe can also be accomplished using a pressure cooker following the same general steps. You will just have to use a skillet for any of the preparatory cooking steps. Always be aware if you need to adjust times or pressures based on your cooking elevation.

Prep Time: 10 minutes

Cook Time: 35 minutes (plus 15-30 depressurizing time)

Makes: 4 to 6 servings

Ingredients

●      3½- to 4-pound whole chicken

●      2 teaspoons kosher salt

●      ½ teaspoon freshly ground black pepper

●      1 teaspoon paprika

●      2 tablespoons avocado oil or other neutral oil with high smoke point

●      1 medium yellow onion, sliced

●      8 ounces cremini mushrooms, sliced

●      1 clove garlic, chopped

●      1 tablespoon tomato paste

●      ½ teaspoon dried thyme

●      ½ teaspoon dried oregano

●      1 cup low-sodium chicken broth

●      2 tablespoons all-purpose flour

Instructions

Pat the chicken dry with paper towe1ls. Tuck the wings tips under, so they sit flat against the chicken, tie the drumsticks together with kitchen string, then season the chicken all over and inside with the salt, pepper, and paprika.

Select the sauté setting on the Instant Pot and heat the oil for 2 minutes. Swirl the oil around to make sure it coats the center of the pot. Using tongs, place the chicken into the pot breast-side up and sear undisturbed until browned, about 5 minutes. Some of the chicken skin may stick to the pot bottom, that’s okay. Flip the chicken onto its breast side and sear until browned, about 5 minutes more. Transfer it to a A picture containing food, snack food, sandwich, meal Description automatically generated plate, set it aside.

Add the onion, mushrooms, and garlic to the pot and sauté until the onion has softened, the mushrooms have wilted and given up some of their liquid, about 5 minutes. Stir in the tomato paste, thyme, and oregano and sauté for 2 minutes more to blend the flavors. Add the broth and stir well with a wooden spoon, scraping up any browned bits from the pot bottom.

Place the trivet in the Instant Pot on top of the onions and mushrooms. Using the tongs, carefully place the chicken breast-side up onto the trivet. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Poultry setting and set the cooking time for 20 minutes at high pressure.

Once completed, perform a quick release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, grab the arms of the trivet and lift the trivet with the chicken out of the pot. Transfer the chicken to a carving board to rest while you finish making the sauce.

Still wearing the oven mitts, lift the inner pot out of the Instant Pot and strain the cooking liquid through a fine-mesh strainer into a fat separator or bowl. Set the mushrooms and onions aside. Pour the cooking liquid back into the inner pot and collect the fat in a “chicken fat collection jar” to add up in the fridge and seal closed to prevent spoilage.

Add the flour to the cooking liquid and, using an immersion blender, or whisk, blend the flour into the cooking liquid, tilting the pot so the head of the blender is fully submerged in the liquid, until no lumps remain. (Alternatively, whisk the flour with 2 tablespoons of water until dissolved, then whisk into the cooking liquid until no lumps remain.) Stir the onions and mushrooms into the blended sauce.

Return the inner pot to the Instant Pot housing. Press the Cancel button to reset the cooking program, then select the sauté setting. Let the sauce come to a boil and then cook until thickened, about 1 minute. Immediately press the Cancel button to turn off the Instant Pot so the sauce does not overcook. Taste and adjust the seasoning with salt if needed.

Carve the chicken and arrange on a platter. Spoon the mushroom sauce over the top and serve immediately.

BREASTS

Avocado Ranch Chicken Burrito Wraps

This is one of our favorite “leftovers” recipes. A tried-and-true crowd-pleasing dinner that won’t heat up the kitchen!

Prep Time : 10 minutes

Makes: 4 servings

Ingredients

●      ¼ cup Greek yogurt or sour cream

●      ¼ cup light ranch dressing

●      1 tablespoon fresh cilantro or parsley, minced

●      salt and pepper, to taste

●      4 medium flour tortillas

●      2 cups chicken, cooked, chopped or shredded

●      1 avocado, peeled, pitted and sliced

●      1 large tomato, sliced

●      ¼ cup cheddar or mozzarella cheese, shredded, optional

Instructions

In a small bowl, combine the Greek yogurt, ranch dressing, cilantro and salt and pepper to taste.

Place tortillas on a clean flat surface. Top each tortilla with ¼ of the chicken, avocado, tomato and shredded cheese. Drizzle with a few tablespoons of the yogurt/ranch sauce and roll tightly. Secure with a toothpick if necessary.

Chicken & Spinach Spaghetti Squash Alfredo

Looking for low carb? Look no further! This is a great recipe for the fall when spaghetti squash is in season and there’s still spinach in the gardens. Winter squash, like spaghetti squash, can store for several months on a shelf or countertop so feel free to mix and match other veggies that are in-season with spaghetti squash.

Prep Time : 10 minutes

Cook Time : 50 minutes

Makes: 4 servings

Ingredients

●      1 large spaghetti squash

●      1 tablespoon olive oil

●      1 pound boneless skinless chicken breasts, cut into bite sized pieces

●      1 teaspoon Italian seasoning

●      1 teaspoon dried oregano

●      ½ teaspoon garlic powder

●      3 cups baby spinach

●      Sea salt and ground black pepper, to taste

●      2 ounces cream cheese

●      ⅓ cup milk

●      ¼ cup Parmesan cheese, shredded

●      ¼ cup plain Greek yogurt

●      ⅓ cup mozzarella cheese, shredded

●      Chopped parsley for garnish, optional

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray it with cooking oil.

Cut the spaghetti squash in half lengthwise, scoop out the seeds and season with salt and pepper. Place the squash cut side down on the baking sheet and roast until tender, 35 to 45 minutes, depending on the size.

Let the squash cool for about 10 minutes before scooping out the strands with a fork.

Combine the spices together in a small bowl. Cut the chicken into bite-sized pieces and sprinkle with the spice mixture and salt and pepper.

Add the olive oil to a large skillet and heat it over medium-high heat. Add in the chicken and sauté until it's nearly cooked through. Add in the baby spinach and cook until the spinach wilts and the chicken is thoroughly cooked.

Add the cream cheese, Parmesan cheese and milk to the skillet and stir until a sauce forms. Put the spaghetti squash strands into the skillet along with the Greek yogurt. Toss everything together until it's coated in the sauce.

Top with shredded mozzarella and either cover with a lid until the cheese is melted, 2 to 3 minutes, or stick the skillet in the oven and broil for several minutes or until the cheese is melted and lightly browned. Garnish with chopped parsley and serve.

Chicken Breast & Broccoli Stir Fry

A picture containing vegetable, wooden, meal, meat Description automatically generated Similar to Beef and Broccoli Stir Fry but a lighter option on the protein side of things. This one is also a toddler favorite in our house. The kids call it “meat and trees.”

Prep Time : 10 minutes

Cook Time : 20 minutes

Makes: 4 servings

Ingredients

●      1 pound boneless skinless chicken breast, cut into bite sized pieces

●      1 tablespoon olive oil or grapeseed oil

●      ½ medium onion, minced

●      2 large cloves garlic, minced

●      1 tablespoon fresh ginger, minced

●      1 tablespoon low sodium soy sauce, or to taste

●      1 teaspoon sesame seed oil

●      2 teaspoons rice vinegar

●      2 teaspoons hot sauce, optional

●      ¼ pound broccoli, cut into small florets

Instructions

Heat a large pan, then add oil.

Add onions and garlic. Cook till translucent. Add chicken and minced ginger. Cook for about 1 minutes till slightly brown.

Add soy sauce, sesame oil, rice wine vinegar and hot sauce. Continue cooking until the chicken is completely cooked.

Add broccoli and stir in 1 to 2 additional tablespoons of water.

Cover pan and allow broccoli to steam in pot till tender. About 1 minute.

Serve warm and enjoy!

Chicken, Broccoli & Rice Casserole

This one makes a great potluck addition or for any kind of family gathering!

Prep Time : 30 minutes

Cook Time : 25 minutes

Makes: 6 servings

Ingredients

●      1¾ cups low-sodium chicken stock

●      2 cups instant brown rice

●      1 pound broccoli florets, chopped into bite-sized pieces

●      1 teaspoon extra-virgin olive oil

●      1 pound boneless skinless chicken breasts, chopped into bite-size pieces

●      ¾ teaspoon kosher salt, divided

●      ¾ teaspoon garlic powder, divided

●      ½ teaspoon black pepper, divided

●      2 tablespoons all-purpose flour

●      2 cups milk, divided

●      3 tablespoons Dijon mustard

●      ⅓ cup plain Greek yogurt

●      1½ cups reduced-fat shredded cheddar cheese, divided

Instructions

Place a rack in the center of the oven and preheat the oven to 375 degrees F. Lightly grease a deep 9-inch-square baking dish or a 3-quart casserole dish.

Bring the chicken stock to a boil in a large pot, then add the rice. Return to a boil, add the broccoli to the top of the rice and cover, reduce the heat to low, and cook for 5 minutes. Remove from heat and let sit, covered, for an additional 5 minutes. Most of the rice liquid should be absorbed.

Meanwhile, heat the olive oil in a Dutch oven or other large deep pot over medium-high. Add the chicken, ½ teaspoon salt, ½ teaspoon garlic powder and ¼ teaspoon black pepper. Sauté until cooked through and no longer pink in the center, 4 to 6 minutes, then remove to a plate. Carefully wipe the pot clean with a paper towel.

Reduce the heat to medium. In a small bowl or large measuring cup, whisk together the flour and ½ cup milk. Pour the mixture into the pot, then add the remaining 1½ cups milk. Cook, stirring constantly until thickened, 7 to 10 minutes. Remove from the heat and whisk in the Dijon, remaining ¼ teaspoon salt, ¼ teaspoon garlic powder and ¼ teaspoon black pepper. Stir in the Greek yogurt and 1 cup of the shredded cheese until smooth.

Add the rice and broccoli mixture and the reserved chicken to the cheese sauce, stirring gently to coat.

Spoon the mixture into the prepared dish and top with the remaining ½ cup cheese. Bake for 25 minutes until hot and bubbly. Let stand for 10 minutes, then serve.

Chicken Burritos

For a crispier, meltier burrito, try this method. Still cooks fast enough that it won’t heat up the kitchen for long. It also freezes well before cooking and saves for a later meal!

Prep Time : 5 minutes

Cook Time : 5 minutes

Makes: 4 servings

Ingredients

●      2 cups cooked chicken, shredded

●      ¼ cup Mexican cheese blend (or mozzarella)

●      1 avocado, diced

●      ½ cup fresh corn kernels

●      2 tablespoons cilantro, chopped

●      4 large tortillas

●      1 tablespoon oil

Instructions

Mix the shredded chicken, cheese, cilantro, diced avocados and corn in a medium bowl.

Lay a tortilla flat on a plate and add ¼ of the mixture, form into a roll. Repeat the process for all four tortillas.

Pour 1 tablespoon of oil into a heated pan or griddle. Place all four tortillas on the pan and cook for 2 minutes on medium to high heat. Flip on the other side and cook for another minute or until the burritos are golden in color. Serve warm.

Burritos can be frozen cooked or uncooked for up to 3 months.

Chicken Stuffed Crescent Rolls

Who doesn’t love crescent rolls? Even better though, STUFFED crescent rolls! Yummy!

Prep Time : 25 minutes

Cook Time : 30 minutes

Makes: 8 servings

Ingredients

●      2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls

●      1 (10¾ ounce) can cream of chicken soup, undiluted

●      ¾ cup grated cheddar cheese, or cheese of choice

●      ½ cup heavy cream

●      4 ounces cream cheese, softened

●      4 tablespoons butter, softened

●      1 teaspoon garlic powder

●      ⅓ cup onion, finely chopped (or green onions)

●      2 large chicken breasts, cooked and finely chopped (about 2 cups)

●      ½- to ¾-cup cheddar cheese, finely grated

●      ½ teaspoon sea salt

●      Ground black pepper, to taste

●      2 to 4 tablespoons mayonnaise or 2-4 tablespoons whipping cream

●      1 to 2 cups grated cheddar cheese (for topping)

Instructions

Preheat the oven to 350 degrees F.

Butter a large casserole dish.

In a saucepan, mix cream, ¾ cup grated cheese and cream of chicken soup.

Heat just until the cheese melts (do not boil).

For the filling:

Add softened cream cheese and butter to a bowl, mix until very smooth. Add garlic powder.

Add the chopped chicken, onion and cheddar cheese. Mix well, until combined.

A plate of food Description automatically generated with low confidence Add 2 tablespoons whipping cream or mayonnaise. Mix to combine (add 1 tablespoon more if the mixture is too dry).

Season with sea salt and black pepper to taste

Unroll the crescent rolls.

Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the wider end.

Drizzle a small amount of soup mixture on the bottom of the dish.

Then place the crescent rolls seam-side down on top of the soup mixture in the casserole.

Drizzle the remaining sauce on top, as much as desired, and sprinkle with 1 cup grated cheese, as desired.

        Bake for about 30 minutes, the cheese should be melted and slightly browned.

        Allow to cool a few minutes before serving.

Chicken Fried Rice

If you’re new to Asian-style stir frying, this is a great one to get you started. Another crowd favorite too!

Prep Time : 10 minutes

Cook Time : 20 minutes

A bowl of food Description automatically generated with medium confidence Makes: 4 servings

Ingredients

●      2 boneless, skinless chicken breasts, cut into bite sized pieces

●      3 tablespoons sesame oil, divided

●      ¼ cup teriyaki sauce

●      1 bag frozen peas and carrots, thawed

●      1 small onion, chopped

●      2 teaspoons garlic, minced

●      2 eggs, slightly beaten

●      3 cups cooked white rice, completely cooled (day old or leftover cold rice is best)

●      ¼ cup soy sauce

Instructions

Heat wok or large skillet with high sides over high heat.

Add 1 tablespoon of sesame oil. Once hot add chicken and sauté/stir fry for 3 to 5 minutes, until lightly browned. Add teriyaki sauce and cook for another 3 and 5 minutes or until the chicken is cooked through. Remove chicken from the wok or skillet into a large bowl, set aside.

Heat the oil in a large skillet or wok over medium-high heat. Add 1 tablespoon of sesame oil. Add the peas and carrots mix, onion and garlic. Stir fry until tender, about 3 to 5 minutes. Remove vegetables from the wok/skillet, add to the bowl of chicken, set aside.

Lower the heat to medium-low and add the remaining tablespoon of sesame oil. Pour beaten eggs into the skillet. Stir fry until scrambled, about 3 minutes. Remove eggs from the wok/skillet, add to the chicken and vegetables, set aside.

Turn the stove back up to high heat. Add the rice and soy sauce and blend, stirring constantly until all of the sauce is absorbed.

Add the cooked chicken, vegetables and eggs, lowering heat to medium, and cook until mixture is heated through and evenly blended.

Chicken Noodle Casserole

Not a fan of rice casseroles? Here’s a noodle casserole that will leave you feeling warm and cozy on the inside.

Prep Time : 15 minutes

Cook Time : 40 minutes

Makes: 6 servings

Ingredients

●      1 can (10 ¾ ounces) condensed cream of chicken soup, undiluted

●      ½ cup mayonnaise

●      2 tablespoons lemon juice

●      2 cups cooked chicken, cubed

●      1 small onion, chopped

●      ¼ cup green pepper, chopped

●      ¼ cup sweet red pepper, chopped

●      1 cup Monterey Jack cheese, shredded, divided

●      1 cup sharp cheddar cheese, shredded, divided

●      12 ounces egg noodles, cooked and drained

Instructions

In a large bowl, combine the soup, mayonnaise and lemon juice. Stir in the chicken, onion, peppers, ½ cup Monterey Jack cheese and ½ cup cheddar cheese. Add noodles and toss to coat.

Transfer to a greased 2-quart baking dish. See Note below to prepare more than one day in advance of baking.

Bake uncovered at 350 degrees F for 30-35 minutes. Sprinkle with the remaining cheeses. Bake 10 minutes longer or until the cheese is melted.

Note:

This recipe may be prepared up to a week before baking. If preparing more than one day in advance, use the following instructions:

Partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F. Bake the casserole as directed above, increasing time as necessary to heat through and for a thermometer inserted in the center to read 165 degrees F.

Chicken Tetrazzini Casserole

Tetrazzini may be an Italian name but this dish is definitely an American comfort food dish. Creamy and cheesy, this casserole is a proven crowd pleaser.

Prep Time : 35 minutes

Cook Time : 40 minutes

Makes: 8 servings

Ingredients

●      1 (16 ounce) package spaghetti or pasta

●      ⅓ cup butter

●      1 large onion, chopped

●      1- to 2 tablespoon fresh garlic, minced

●      1 jalapeno pepper, seeded and minced

●      2 cups fresh mushrooms, sliced

●      ¼ cup heavy whipping cream

●      3 cups chicken breast meat, cooked and chopped

●      1 (10 ounce) can condensed cream of mushroom soup, undiluted

●      1 (10 ounce) can condensed cream of chicken soup, undiluted

●      1 (10 ounce) can condensed cream of celery soup, undiluted

●      1 (8 ounce) container sour cream

●      ½ cup Parmesan cheese, grated

●      2 ½ cups cheddar cheese, grated and divided

●      1 cup frozen peas

●      Sea salt and ground black pepper, to taste

Instructions

Preheat the oven to 350 degrees F.

Butter a 13 x 9-inch casserole dish.

Cook the pasta in a large pot of boiling water until al dente, usually 2 minutes less than the lowest number of minutes suggested in the package direction (do not overcook the pasta, leave semi-firm as it will cook more in the oven) drain, then transfer to a large bowl.

To the large bowl, add the whipping cream and all three canned soups, cooked chicken, sour cream, Parmesan cheese, 1 ½ cup grated cheddar cheese and frozen peas, toss well to combine.

In a large skillet, melt butter; add in the mushrooms and cook until all the liquid is cooked out, about 10 minutes.

To the skillet with the mushrooms, add in onions, garlic and jalapeño pepper, sauté until onions are soft; add to the soup mixture.

Using a wooden spoon mix all ingredients together until well combined.

Season with sea salt and pepper, to taste.

Transfer to a prepared baking dish.

                     Cover with foil and bake for 30-35 minutes, until hot and bubbly. Uncover and sprinkle with 1 cup grated cheddar cheese, return to the oven and bake until the cheese is melted, 5-8 minutes.

Chicken Parmesan Baked Ziti

The fresh basil really brings this dish home!

A picture containing food, dish, toppings, pan Description automatically generated Prep Time : 15 minutes

Cook Time : 30 minutes

Makes: 6 to 8 servings

Ingredients

●      12 ounces penne or ziti (or any shaped pasta)

●      2 cups chicken, shredded and cooked (about 2 small chicken breasts)

●      1 (25 ounce) jar of your favorite pasta sauce

●      1 ½ cups mozzarella cheese, shredded

●      ⅓ cup Parmesan cheese, grated

●      ¼ cup packed fresh basil leaves, roughly chopped

Instructions

Preheat the oven to 375 degrees F.

Cook the pasta al dente (usually 2 minutes less than the lowest recommended time on the package instructions) in a large stockpot of generously-salted boiling water. Drain. Return pasta to  stockpot and add chicken and tomato sauce. Gently toss to combine until the pasta is evenly coated.

Pour half of the pasta into a greased 11×7-inch or 9×13-inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese, half of the Parmesan cheese and half of the basil. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining ½ cup of mozzarella cheese.

Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and sprinkle immediately with the remaining Parmesan cheese and fresh basil. Serve warm.

A picture containing food, dish, pasta, sauce Description automatically generated Chicken Parmesan Pasta

Classic chicken parm, a family favorite!

Prep Time : 5 minutes

Cook Time : 25 minutes

Makes: 8 servings

Ingredients

●      2 tablespoons Italian dressing (not the creamy kind)

●      3 chicken breasts, boneless and skinless, chopped into bite sized cubes

●      16 ounces rigatoni pasta (small or medium)

●      1 24-ounce marinara sauce

●      ½ cup mozzarella cheese, shredded

●      ½ cup Parmesan cheese, grated

●      salt and pepper, to taste

●      Chopped fresh basil for garnish, optional

Instructions

Heat a large 12-inch skillet over medium high heat. Add chicken and Italian dressing. Season chicken with salt and pepper to taste. Cook chicken until browned and just cooked through, about 5 minutes.

Add the box of pasta and the entire jar of marinara. Fill the empty marinara jar with water and add to the skillet. Carefully stir the mixture to combine.

Bring mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender.

Uncover and add the grated Parmesan and shredded mozzarella. No need to stir. Continue to cook for 2 to 3 more minutes or until the cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty and lightly browned.

Top with chopped basil, optional, and serve.

Chicken Pot Pie Spaghetti Squash Casserole

A long title for this great comfort food dish. The spaghetti squash really keeps this dish balanced and healthy without making it boring!

Prep Time : 35 minutes

Cook Time : 30 minutes

Makes: 8 servings

Ingredients

●      4 tablespoons of butter

●      ¾ cup onion, diced

●      4 garlic cloves, chopped

●      10 ounces button mushrooms, sliced

●      1 teaspoon salt

●      Ground black pepper, to taste

●      1 teaspoon poultry seasoning

●      1 teaspoon fresh rosemary, chopped

●      2 cups frozen peas and carrots

●      4 tablespoons of flour

●      2 cups whole milk

●      2 cups chicken, cooked and shredded

●      ½ cup grated Parmesan cheese, divided

●      5 cups cooked spaghetti squash, removed from “shell” and chopped into 2 inch cubes

●      ¼ cup panko breadcrumbs

Instructions

Preheat the oven to 400 degrees F.

In a large skillet over medium-low heat, melt the butter.

Add the onions, stirring into the butter and cook until the onions have completely softened, about 10 minutes.

Stir in the garlic and cook one minute longer.

Add the mushrooms, salt, pepper, poultry seasoning and rosemary then cook until the mushrooms are browned, about 5 minutes.

Stir in the frozen peas and carrots then add the flour and stir to combine. Cook for a minute while stirring, then slowly pour in the milk.

Using a wooden spoon, scrape up the bottom of the skillet and stir the milk into the vegetables. Let the filling come up to a simmer and then let thicken for 3 to 4 minutes.

Stir in the chicken and ¼ cup of the Parmesan cheese, then remove the skillet from the heat. Taste for seasoning and adjust if needed.

Pour the filling into a large bowl along with the cooked spaghetti squash. Stir gently to combine the filling, then pour into a 9″ x 13″ baking dish that’s been buttered or sprayed with cooking spray.

                     Top the casserole with the remaining Parmesan cheese and breadcrumbs then bake for 30 minutes.

                     To brown the topping even more, place the casserole under the broiler for 3 to 4 minutes.

Chicken Ranch Wraps

You can also spread the ingredients on one tortilla then top with another tortilla before toasting on both sides for a delicious and quick quesadilla-style chicken ranch meal!

A picture containing snack food, sandwich Description automatically generated Prep Time : 5 minutes

Cook Time : 5 minutes

Makes: 4 servings

Ingredients

●      2 cups cooked grilled chicken breasts, chopped

●      ¼ cup ranch dressing

●      ½ cup mozzarella cheese

●      ¼ cup cilantro, minced, optional

●      4 8-inch tortillas

Instructions

Lay tortillas on a clean flat surface. On each tortilla, place ½ cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro.

Fold tightly to form a burrito shape.

Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking spray and cook wraps for 1 to 2 minutes on each side or until the tortilla is crispy and golden. Remove from heat, slice in half and serve immediately.

Chicken & Rice Casserole

Try this one out on a fancy friends’ night in! It’s light yet satisfying enough to make everyone happy and ready for board games!

Prep Time : 15 minutes

Cook Time : 2 hours

Makes: 5 servings

Ingredients

●      1 cup regular long-grain white rice, uncooked

●      1 can (10½ oz) condensed cream of celery soup

●      1 can (10½ oz) condensed cream of chicken with herbs soup

●      1½ cups water

●      5 bone-in chicken breast halves with skin on

●      2 tablespoons butter, melted

●      1 teaspoon paprika

Instructions

A picture containing food, dish Description automatically generated Heat oven to 325 degrees F. Spray 13 x 9-inch (3 quart) glass baking dish with cooking spray. In a large bowl, mix uncooked rice, both soups and water. Pour into the baking dish.

Arrange chicken, skin side up, over rice mixture. Brush chicken with melted butter; drizzle with any remaining butter. Sprinkle with the paprika. Cover tightly with foil.

Bake for 1½ hours. Uncover and bake 20 to 30 minutes longer or until the juice of chicken is clear and when the thickest part of each breast reads 165 degrees F and the skin is slightly crisp.

Chicken & Rice Skillet

For a faster version of the dish above when time is of the essence but you still want to impress your table guests, give this a shot!

Prep Time : 15 minutes

Cook Time : 30 minutes

Makes: 4 servings

Ingredients

●      2 boneless skinless chicken breasts, sliced in half lengthwise

●      2 tablespoons olive oil

●      2 celery ribs, chopped

●      4 green onions, thinly sliced

●      ½ cup sweet red pepper, chopped

●      ½ cup sweet yellow pepper, chopped

●      2 cups frozen green beans, thawed

●      4 ½ ounces mushrooms, sliced

●      1 can (14½ ounces) chicken broth

●      ¼ cup water

●      3 garlic cloves, minced

●      ½ teaspoon salt

●      ¼ teaspoon lemon-pepper seasoning

●      ⅛ teaspoon garlic powde r  

●      ⅛ teaspoon peppe r  

●      2 cups uncooked instant rice

Instructions

In a large skillet, cook chicken over medium heat in oil for 3-4 minutes on each side or until a thermometer reads 165 degrees F. Remove from the pan and cover to keep warm. Add the celery, onions and peppers to the skillet and cook until vegetables are crisp-tender. Stir in green beans and mushrooms until heated through.

Stir in the broth, water, garlic and seasonings. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes or until rice is tender; fluff with a fork. To serve, top rice mixture with chicken breasts.

Chicken with Snow Peas Stir Fry

I don’t like to put “Easy” at the beginning of recipe titles, but if I did, this one would definitely qualify! This is great for mid-spring/early-summer when snow peas are populating their vines. If you can get the snow peas into the house, consider using them for this wonderful chicken stir fry dish!

Prep Time : 10 minutes

Cook Time : 5 minutes

Makes: 4 servings

Ingredients

For the marinade:

●      1 teaspoon cornstarch

●      1 teaspoon light soy sauce

●      1 teaspoon oil

For the dish:

●      ⅓ cup chicken stock

●      ½ tablespoon cornstarch

●      1 tablespoon sesame oil

●      2 chicken breasts (12 ounces), sliced into 1 inch strips

●      1 clove garlic, minced

●      1 pound snow peas, trimmed and rinsed

●      1 tablespoon rice wine

●      1 tablespoon light soy sauce

●      1 teaspoon oyster sauce

●      ½ teaspoon sesame oil

●      ½ teaspoon salt

●      Ground white pepper

●      ⅛ teaspoon suga r  

Instructions

Mix the cornstarch, light soy sauce, and oil in a bowl for the marinade. Add the chicken, toss to coat. Set aside.

Mix ⅓ cup of chicken stock with cornstarch into a slurry and set aside. For more sauce: increase stock and add more salt or soy sauce, to taste.

Heat the wok/skillet over high heat until smoking, add a tablespoon of oil to coat the wok and spread the chicken around evenly. Let the chicken sear (don’t move the pieces) for about 1 minute, until browned on one side. If the wok/skillet is heated properly, the chicken should not stick. Next, give the chicken a quick stir and add the minced garlic and snow peas. Add the rice wine around the rim of the wok/skillet to deglaze and stir everything together for about 30 seconds.

Movement is important for the snow peas to cook evenly. The pods should be just starting to turn bright green now. Working quickly, add soy sauce, oyster sauce, sesame oil, salt, pepper, and sugar. Stir to combine, about 15 seconds.

Stir up your slurry mix (the stock and starch has probably separated by now) and add to the wok. Stir-fry for another 30 seconds, or until the sauce is thick enough to coat a spoon. Remove from heat before the pea pods become limp and turn yellow!

Plate and serve immediately with steamed rice.

30-Minute One-Pot Chicken Pasta

Save time doing the dishes tonight. Keep it simple with this one-pot chicken dish!

Prep Time : 5 minutes

Cook Time : 25 minutes

Makes: 4 servings

Ingredients

●      1 tablespoon vegetable oil

●      1 large onion, peeled and chopped

●      2 large chicken breasts, cut into 2 inch pieces

●      Sea salt and black pepper, to taste

●      2 cloves garlic, minced

●      1 Tablespoon tomato puree

●      1 red bell pepper, chopped

●      ½ box dried bowtie pasta

●      1 teaspoon dried oregano

●      ½ tablespoon Worcestershire sauce

●      28oz can chopped tomatoes

●      1 ¼ cup chicken stock

●      ½ cup milk

●      20 sugar snap peas/snow peas, roughly chopped

●      ½ cup cheddar cheese, shredded

●      1 tablespoon chives, chopped

Instructions

Heat the oil in a large frying pan and add in the onions. Cook for 3 minutes on  medium-to-high heat until they start to turn translucent. Add in the chicken, salt and pepper. Cook for 3 more minutes until the chicken is seared.

Add garlic, tomato puree and red peppers. Stir and add pasta, then oregano, Worcestershire sauce, tomatoes, stock and milk. Bring to a boil, then reduce to a gentle simmer. Cover and simmer for 12-15 minutes, until the pasta is tender.

Stir in the sugar snap peas and sprinkle the pasta with cheese. Broil for 2-3 minutes until the cheese has melted and starts to brown. Top with chives.

Italian Chicken

With only 3 ingredients, this dish is anything but boring. You can serve it over just about any grain you prefer: steamed rice, pasta, roasted vegetables, etc.

Prep Time : 5 minutes

Cook Time : 1 hour

Makes: 4 to 6 servings

Ingredients

●      3- to 4-pounds boneless, skinless chicken breasts

●      ½ cup brown sugar

●      2 tablespoon Italian Seasoning Blend

Instructions

Preheat the oven to 350 degrees F.

Mix brown sugar and salad dressing mix in a small bowl.

Dredge chicken in the sugar mixture.

Place in a 13 x 9-inch baking pan and sprinkle leftover sugar mixture over chicken.

Bake for 45 to 60 minutes; baste occasionally with the juice that forms in the pan.

When the chicken meat reads 165 degrees F, remove from the oven and  serve warm

Note:

To make a complete meal in the pan, add 1 pound fresh or frozen whole green beans to bake along with the chicken.

Air Fryer Chicken Breasts

This recipe also works for a standard-sized convection oven if you upgraded your air fryer to the real thing! There are a lot of great flavors in this easy-to-follow recipe.

Prep Time : 25 minutes

Cook Time : 20 minutes

Makes: 8 servings

Ingredients

●      2 cups buttermilk

●      2 tablespoons Dijon mustard

●      2 teaspoons salt

●      1 teaspoon hot pepper sauce

●      1 ½ teaspoons garlic powder

●      8 bone-in chicken breast halves, skin removed (8 ounces each)

●      2 cups soft breadcrumbs

●      1 cup cornmeal

●      2 tablespoons canola oil

●      ½ teaspoon poultry seasoning

●      ½ teaspoon ground mustard

●      ½ teaspoon paprika

●      ¼ teaspoon dried oregano

●      ¼ teaspoon dried parsley flakes

Instructions

Preheat the air fryer to 375 degrees F.

In a large bowl, combine the first five ingredients. Add chicken and turn to coat.

Refrigerate, covered, 1 hour or overnight.

Drain chicken, discarding marinade. Combine remaining ingredients in a shallow dish and stir to combine. Add chicken, one piece at a time, and turn to coat.

Place in the air fryer basket sprayed with cooking spray in a single layer. Air fry until a thermometer reads 170 degrees F, turning halfway, about 20 minutes.

Repeat with remaining chicken.

A picture containing text, dirty Description automatically generated When the last batch of chicken is cooked, return all chicken to basket and air fry 2 to 3 minutes longer to heat through.

Grilled Bone-In Chicken Breasts

Grilling chicken breasts skin-on, bone-in helps keep them from drying out too quickly as they cook. Watch out for fat drippings causing flare ups though, but it’s worth the effort!

Prep Time : 30 minutes

Cook Time : 30 minutes

Makes: 2 to 4 servings

Ingredients

●      About 2 pounds of bone-in chicken breasts, preferably with skin

●      About 1 cup of a thick marinade, jam or preserve; or 2 cups of a thin syrup, teriyaki sauce or dipping sauce

●      Other preferred seasonings and spices such as salt, pepper, herbs, chilis, etc.

Instructions

If using a thick sauce or jam: in a large, shallow bowl, thin with juice, beer or wine, vinegar, or a combination of watery liquids, until the marinade is the consistency of a thin maple syrup. Add salt and pepper, fresh or dried herbs, chilis as desired.

Rinse chicken and pat dry; add chicken to bowl and coat well, making sure the surfaces are all covered (if not submerged) in marinade. Allow to sit at room temperature for at least 30 minutes (or while the grill is heating up), or marinate refrigerated for up to 24 hours.

Light the grill. For a charcoal grill, pile coals on one side so there will be a direct heat side and an indirect heat side. Let the coals burn down until there is little to no active fire, but they are still quite hot (you can hold your hand about 1 foot above the coals). This usually takes about 45 minutes.

Remove the chicken from the marinade and shake off any excess. Place chicken on the direct heat side of the grill (or, on a gas grill, over high flame), reserving the marinade. Sear meat for 3 to 5 minutes on each side, allowing the outside to develop some char or grill marks.

Move chicken to the indirect heat side of the grill (or under low gas flame), baste both sides with reserved marinade and close the grill. Tamp the airflow vents down to about half-way, to trap the heat in and keep the coals from burning out too quickly. Check every 5 to 10 minutes (depending on the size of the breasts); turn over and baste as necessary. When an inserted thermometer reads 165 degrees F remove the chicken from heat.

Cover, and allow to rest for 5 to minutes before serving.

Note:

Marinade options are nearly endless. I find that for a really thick sauce, like a Texas-style barbecue or straight-up soft-set preserve, advance marinating does not add much flavor (the sauce is too thick to be absorbed into the chicken, so there is no brining action) and the sugars in the thick sauce tend to burn excessively before the meat is fully cooked. To baste with a thick sauce, skip the marinade (or do a dry-spice rub) and baste the meat with the thick sauce in the last 10 minutes of cooking.

Blackened Chicken Pasta

This is one of the most popular Cajun-style dishes for those that prefer to avoid fish but still want to enjoy that delicious blackened-style of cooking!

Prep Time: 15 minutes

Cook Time: 30 minutes

Makes: 4 to 6 servings

Ingredients

●      ½ pound pasta

●      1 pound (2 breasts) boneless, skinless chicken breasts, cubed to ¾-inch pieces

●      1 tablespoon Cajun or Creole spice mix

●      1 teaspoon ground cayenne pepper

●      Sea salt, to taste

●      2 tablespoons olive oil

●      2 tablespoons butter

●      2 cups (4 to 6) diced green bell peppers

●      1 cup canned chopped tomatoes, drained (reserve juice)

●      1 medium red onion, diced

●      ½ cup corn kernels, frozen or fresh

●      2 medium red jalapeno peppers, sliced with seeds

●      3 cloves garlic, minced

●      ½ cup white wine

●      1 cup chicken broth

●      1 cup whole milk or cream

●      ½ tablespoon cornstarch, as needed to thicken sauce

●      Ground black pepper, to taste

●      Sea salt, to taste

●      Fresh parsley, chopped, for garnish

Instructions

Cook pasta in a large pot of boiling, salted water until al dente (Usually 2 minutes less than the lowest suggested time on the package instructions). Drain well and return to the cooking pot. Cover and set aside.

In a small bowl, combine Cajun spice mix, cayenne pepper and about ½ teaspoon of salt. Whisk to combine. Spread chicken pieces out on a plate; sprinkle liberally, on both sides, with about 2 teaspoons of the spice mixture.

Heat 1 tablespoon each of oil and butter in a large skillet, preferably cast iron, over high heat until very hot. Add the chicken pieces without crowding the pan (consider searing in batches); do not stir (Smaller pieces will blacken and cook faster). Sear for 3 to 4 minutes, or until the top side of the chicken pieces just starts to turn white and it looks like the chicken is about three-quarters cooked through; then stir the chicken to blacken the other side. Cook for another minute or two, then remove chicken, using a slotted spoon, to a clean plate. Repeat, if necessary, with remaining chicken pieces, allowing the skillet to return to a very hot state.

Add remaining oil and butter to the pan and return to high heat. Once the skillet/oil is very hot, add the onions, peppers, garlic and corn; do not stir. Sprinkle 1 teaspoon of the spice mixture over the vegetables. Again, blacken the outside of the veggies without cooking them too much; cook over high heat for about 1 minute. Stir, then add tomatoes (without juice) and cook for another minute. Transfer vegetables to the chicken plate.

Return the skillet to high heat. Deglaze with wine, reserved tomato juice and chicken broth. Scrape up the blackened bits from the bottom of the pan, and stirring, bring broth to a boil. Reduce sauce about halfway, until the color is a deep, rich brown. Reduce heat to medium and, whisking constantly, add milk or cream. Drain any excess juices from the chicken/veggie plate into the sauce. Bring to a simmer and cook until the sauce is thickened, 10 to 15 minutes (add optional cornstarch to thicken sauce). Taste sauce and adjust seasonings. Add the chicken and vegetables to the sauce, toss to mix and bring the mixture to a bubble. Transfer pasta to a large bowl, add chicken and vegetables, and toss. Serve hot, garnished with fresh parsley.

Creamy Cajun Chicken Pasta

Another delicious take on the Cajun-style of cooking. I just love how the creaminess carries all the Cajun flavors.

Prep Time: 5 minutes

Cook Time: 20 minutes

Makes: 6 servings

Ingredients

●      4 boneless skinless chicken breasts

●      6 teaspoons Cajun seasoning, divided

●      6 tablespoons butter, divided

●      1 pound linguine

●      3 bell peppers various colors, sliced

●      1 red onion, sliced

●      8 ounces mushrooms, sliced

●      2 cups heavy cream

Instructions

Rub each chicken breast with 1 teaspoon of Cajun seasoning. Heat a large skillet over medium-high heat. Add in 3 tablespoons of butter. Sear the chicken breasts in the butter until browned on each side. Reduce the heat to medium-low and continue to cook until the chicken reaches an internal temperature of 165 degrees F which will take 5 to 7 minutes per side, depending on thickness. Remove the chicken and set aside to rest.

Cook pasta according to package directions.

In the same skillet as you cooked the chicken, without cleaning, melt the remaining 3 tablespoons of butter. Add in bell peppers, onion, and mushroom. sauté until the veggies are tender. Sprinkle remaining 2 teaspoons of Cajun seasoning over veggies and cook for 1 minute.

Pour in heavy cream and bring to a simmer. Simmer until the sauce thickens.

Stir in cooked pasta and toss until coated and veggies are evenly distributed. Slice chicken breasts and serve over hot pasta.

Chinese-Style Orange Chicken

Honestly, not the healthiest Asian-style dish, but it sure is tasty and easy to prepare!

Prep Time : 10 minutes

Cook Time : 20 minutes

Makes: 6 servings

Ingredients

●      1½ pounds boneless, skinless chicken breast, sliced into 1-inch cubes

●      1 egg, lightly beaten

●      ½ cup all-purpose flour

●      ½ cup corn starch

●      ¼ teaspoon sea salt

●      ¼ teaspoon freshly ground black pepper

●      ¼ teaspoon cayenne pepper

●      ¼ teaspoon ground ginger

●      vegetable oil for frying (peanut oil is excellent for Chinese dishes)

Sauce Ingredients:

●      1 ½ cups water

●      ¼ cup lemon juice

●      ⅓ cup rice vinegar

●      3 tablespoon soy sauce

●      2 tablespoon orange juice

●      1 tablespoon sweet chili oil/sauce

●      1 cup brown sugar, lightly packed

●      zest of 1 large orange (about 1 packed tablespoon)

●      2 garlic cloves, minced

●      About 2 teaspoon fresh ginger, minced

●      3 tablespoon cornstarch

Serve/Garnish:

●      3 scallions, sliced

●      1 teaspoon red chili flakes

●      Orange slices

●      Cooked rice

Instructions

Measure water, lemon juice, vinegar, soy sauce, orange juice, and sweet chili oil/sauce into a medium saucepan. Bring to a simmer. Remove 1 tablespoon of brown sugar from the 1 cup measure; add to a small bowl with the 3 tablespoons of cornstarch. Mix well with a fork and set aside.

In a medium bowl, whisk together flour, cornstarch, salt, peppers, and ginger. Dip chicken pieces first in egg, then toss in cornstarch mixture. Shake off excess and spread pieces on a clean plate.

Add 2 cups of oil to a large frying pan or wok to about 1 inch deep. Heat over medium flame until the oil is hot and shimmering (375 degrees F) but not smoking. Add chicken in batches (at least 2 to 3), stir lightly to cover all chicken in oil, and fry until cooked through, about 3 to 5 minutes (edges should just begin to brown with no hint of pink remaining or the middle of the biggest chicken piece should read at least 170 degrees F on an instant thermometer). Remove to a clean plate layered with paper towels to drain. Once drained, transfer chicken to a large bowl.

To the sauce mixture, add remaining brown sugar, orange zest, garlic and ginger. Increase heat and bring to a boil. Add about 2 tablespoons of water to the small bowl of cornstarch and sugar: mix well until the cornstarch is well incorporated with no lumps. Add to the sauce and stir until the sauce thickens (should happen almost instantly). Once sauce is thickened and bubbling, add to chicken and toss to coat.

Add red chili flakes to chicken and toss. Taste and adjust seasonings as necessary. Serve over hot rice. Garnish with a sprinkle of sliced scallion and orange slices.

Chicken Pot Pie

Classic Chicken Pot Pie is great for a chilly evening inside with the family!

Prep Time: 15 minutes

Cook Time: 35 minutes

Makes: 8 servings

Ingredients

●      4 tablespoons unsalted butter, divided into Tablespoons

●      2 boneless, skinless chicken breasts, cubed into 1/2 inch pieces/diced

●      4-5 celery stalks, minced

●      2 chopped yellow onions, diced

●      1 ¼ teaspoons salt

●      ½ teaspoon garlic powder

●      2 teaspoons chicken bullion

●      ½ teaspoon dried thyme leaves

●      1 big pinch ground black pepper

●      ¼ cup all-purpose flour

●      ½ cup milk

●      1 can Cream of Mushroom Soup

●      2 bags frozen peas and diced carrots

●      2 tablespoons fresh flat-leaf parsley, minced

●      1 refrigerated 8 pack of crescent rolls

●      ¼ cup shredded cheddar cheese, if desired

Instructions

Set an oven rack in the bottom most position in the oven. Preheat the oven to 375 degrees F.

Add the butter to a large skillet over medium-high heat. Once the butter is melted, add onions, chicken, celery, salt, garlic powder, chicken bouillon, thyme leaves, and pepper. Cook for 8 to 10 minutes, until the chicken is cooked through, stirring often, chopping the cooking chicken into smaller pieces if necessary.

A picture containing food, indoor Description automatically generated Add the flour. Stir well, until no dry flour remains. Slowly stir in the milk, then the cream of mushroom soup. Reduce heat to medium-low or low. Cook until bubbling and thick, stirring often, 3 to 4 minutes.

Remove from heat. Stir in the frozen peas and carrots and flat leaf parsley. Let this cool for 1 to 5 minutes before filling the pie.

Open crescent roll package, unroll dough on lightly floured surface. Fold dough into a rectangle shape. Roll into a 9x9-inch square with a covered/floured rolling pin. Spoon the cooled filling into the casserole dish.

Carefully top with the rolled-out crust. Gently press the excess crust edges down between the pie filling and the inside of the dish.

Leaving a gap is okay; it will expand as it cooks.

Cut several decorative slits in the top crust to allow steam to escape, to prevent the crust from ballooning and burning. Top with shredded cheese, if desired.

Place the filled pie plate on a baking sheet. Bake for 20 to 25 minutes on the bottom rack of the oven.

                     Cool for 10 to 15 minutes before slicing and serving.

Baked Parmesan Chicken Breast                          with Lemon Arugula

Avoiding carbs? Give this protein and greens dish a go!

Prep Time: 1 hour, 15 minutes

Cook Time: 25 minutes

Makes: 4 servings

Ingrédients

●      4 boneless, skinless chicken breasts

●      ½ teaspoon salt

●      ½ teaspoon pepper

●      2 large eggs, lightly beaten

●      1 cup seasoned panko breadcrumbs

●      1 cup seasoning fine breadcrumbs

●      ⅓ cup Parmesan cheese, grated

●      6 to 8 cups arugula greens

●      pinch of salt

●      pinch of pepper

●      1 to 2 lemons, juiced

●      1 to 2 tablespoons olive oil

●      ¼ cup Parmesan, freshly shaved

Instructions

Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray and set aside.

Pound the chicken with a meat tenderizer or rolling pin until it is ¼- to ½-inch thick throughout. Season the chicken well on both sides with salt and pepper.

In a small bowl, lightly beat the eggs. In a large bowl, combine breadcrumbs and Parmesan cheese. Dip each piece of chicken in the beaten egg and then dredge it through the breadcrumbs, pressing lightly to adhere.

Place the chicken pieces on the wire rack. Spray each with a mist of coconut oil (a high-heat oil is best). Bake the chicken for 10 to 12 minutes, remove it from the oven, gently flip each piece and mist with spray, then bake for 10 to 12 minutes more.

The key to crunchy chicken fingers and keeping

The breading on the chicken is the wire rack

and the misting spray!

Place the arugula in a bowl and toss it well with salt and pepper. Squeeze on the juice of 1 lemon and drizzle on 1 tablespoons of olive oil and toss well. You can add more lemon juice or oil as desired.

Add in the shaved Parmesan and toss well. Serve immediately with the chicken.

Crispy Chicken Breast & Avocado Wraps

A picture containing food, burrito, taco, dish Description automatically generated Ready for another prep and freeze meal that’s fast and easy to put together? It’s well-balanced and delicious too!

Prep Time: 5 minutes

Cook Time: 5 minutes

Makes: 4 servings

Ingredients

●      2 cups cooked chicken breast, shredded, sliced or diced

●      ½ cup cheddar or mozzarella cheese

●      1 ripe avocado, diced

●      ¼ cup plain Greek yogurt

●      ¼ cup cilantro or parsley, chopped

●      4 large tortillas

●      1 tablespoon olive oil

Instructions

Mix the shredded chicken, avocado, Greek yogurt and cilantro in a bowl.

Lay a tortilla flat on a plate and sprinkle with cheese. Top with ¼ of the mixture, form a burrito roll. Repeat the process for all four tortillas.

Pour 1 tablespoon of olive oil into a heated pan or griddle. Place all four tortillas on the pan and cook for 2 minutes on medium-high heat. Flip on the other side and cook until the burritos are golden in color. Serve warm.

Note:

Burritos can be frozen cooked or uncooked for up to 3 weeks ahead of time. Remember to thaw completely before heating or reheating.

Slow Cooker Chicken Breast Marsala

This fix and forget dish is delicious and is even better when served over pasta, steamed rice, or even a crusty chunk of bread.

Prep Time: 10 minutes

Cook Time: 3 hours, 25 minutes

Makes: 4 servings

Ingredients

●      1 tablespoon plus 2 teaspoons extra-virgin olive oil

●      2 pounds boneless skinless chicken breasts about 3-4 breasts

●      1 teaspoon kosher salt

●      ½ teaspoon black pepper

●      1 medium shallot or ½ small yellow onion, minced

●      2 cloves garlic, minced

●      1 cup dry white wine

●      8 ounces baby portobello mushrooms, sliced

●      1 tablespoon cornstarch mixed with 2 tablespoons water to create a slurry

●      Fresh parsley or basil, chopped, for garnish

Instructions

Lightly coat a large slow cooker with nonstick spray. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Once the oil is hot, add the chicken in a single layer. Cook on one side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, 2 additional minutes. It does not need to be cooked all the way through. Transfer the chicken to the slow cooker.

Reduce the skillet heat to medium low. Heat the remaining 2 teaspoons of oil. Add the shallot or onion and cook until softened, about 3 minutes. Stir in the garlic.

While the skillet is still warm, pour in the wine. Increase the heat to medium and let simmer for 2 minutes. Remove from the heat.

A picture containing food, dish, pasta, meal Description automatically generated Scatter the mushrooms over the top of the chicken. Pour in the wine reduction. Cover and let cook for 2½ to 3 hours on low, until the chicken is cooked through and reaches 165 degrees F on an instant read thermometer. Remove from the slow cooker and cover to keep warm.

In a small bowl, whisk together the cornstarch and water. Pour into the slow cooker. Cover and cook on high for 15 to 20 minutes, until thickened. Return the chicken to the slow cooker and heat on high for 5 additional minutes to warm through. Serve hot with desired accompaniments, with the sauce spooned over the top and a sprinkle of fresh parsley as desired.

Notes:

Serve with pasta, rice or crusty bread.

To Store: Place leftover chicken in an airtight storage container in the refrigerator for up to 3 days. Store the sauce separately.

To Reheat: Gently rewarm chicken in a large skillet on the stovetop over medium-low heat. You can also reheat this dish in the microwave. When I reheat chicken, I like to shred or cut it into smaller pieces first to help it heat evenly. Reheat the sauce gently on the stove.

To Freeze: Store Chicken Marsala in an airtight freezer-safe storage container in the freezer for up to 3 months, either with or separate from the sauce. Let thaw overnight in the refrigerator before reheating.

Slow-cooker Chicken Breast Taco Meat

This is a recipe to prepare taco meat with chicken that can be used immediately, or frozen and used up to 3 months later when time is short and hunger is abundant!

Prep Time: 5 minutes

Cook Time: 6 to 8 hours

Makes: 8 servings

Ingredients

●      3 tablespoons taco seasoning

●      1 cup chicken broth

●      1 pound boneless skinless chicken breast

Instructions

Dissolve taco seasoning into chicken broth.

Place chicken breasts in the slow cooker and pour chicken broth over.

Cover and cook on low for 6 to 8 hours.

With two forks, shred the chicken meat into bite-size pieces.

Note:

To freeze, place shredded meat into freezer bags with the juices. Press out all the air and seal.

LEGS AND THIGHS

Teriyaki Chicken Thighs

This is a fun addition to any Asian-themed meal. It also cooks quickly and freezes well enough to prepare in bulk (by multiplying the recipe) to freeze and save for later.

Prep Time: 5 minutes

Cook Time: 10 minutes

Makes: 4 servings

Ingredients

●      ¼ cup soy sauce

●      3 tablespoons sugar

●      1 tablespoon

sesame oil

●      1 tablespoon chopped onions

●      1 teaspoon

cider vinegar

●      1 clove minced garlic

●      1½ pounds boneless chicken thighs

●      sesame seeds

Instructions

In a small bowl, whisk the soy sauce, sugar, sesame oil, onions, vinegar and garlic.

Add the marinade to a zip-top bag. Add the chicken and seal the bag.

Massage the chicken from the outside of the bag for 20 seconds; place in the refrigerator overnight.

Heat an oiled grill pan on medium high heat.

Cook the chicken for approximately 5 minutes on each side or until cooked and well glazed.

Sprinkle sesame seeds over the chicken. Serve and enjoy!

Slow-Cooker Chicken Legs

Perfect for those “running errands” or “yard work” days when there’s more to do than bodies to accomplish it all. Just fire up the slow cooker to do the cooking while more detail-oriented tasks are tackled! When work time is over this dish will fill bellies.

A picture containing indoor, kitchen Description automatically generated Prep Time: 5 minutes

Cook Time: 4 to 6 hours

Makes: 6-8 servings

Ingredients

●      3 to 3½ pounds chicken legs or drumsticks

●      1 cup barbecue sauce, marinade or glaze, as preferred

●      ½ cup tomato paste

●      2 tablespoon apple cider vinegar

●      1 tablespoon honey

●      1 teaspoon kosher salt

●      ½ teaspoon paprika

●      ⅓ cup soy sauce

●      2 teaspoons minced garlic (or ½ teaspoon garlic powder)

Instructions

Place the chicken legs in the bottom of the slow cooker.

In a small bowl add the remaining ingredients. Whisk to combine.

Pour the sauce over the chicken legs.

Place the lid on the slow cooker and cook on high for 4 hours or on low for 5 to 6 hours, or until the chicken is cooked through.

Serve the chicken hot and enjoy.

A plate of food Description automatically generated with medium confidence Asian-Style Baked Chicken Thighs

A sweet and zingy Asian-style baked chicken thigh recipe everyone will enjoy!

Prep Time: 5 minutes

Cook Time : 45 minutes

Makes: 4 servings

Ingredients

●      3 pounds bone-in chicken thighs (about 8 pieces)

Sauce:

●      ⅓ cup low sodium soy sauce; can also use gluten-free soy sauce

●      2 tablespoons Hoisin sauce

●      2 tablespoons canola oil

●      juice of 1 lime

●      ¼ cup honey

●      2 teaspoons chili paste

●      4 garlic cloves, minced

●      Garnish (optional)

●      Scallions, diced

●      Sesame seeds, for garnish

Instructions

Preheat the oven to 425 degrees F and lightly grease a 9x13 baking dish.

Place chicken thighs skin side up in the baking dish, leaving a little room in between each one.

Whisk all ingredients for the sauce in a small mixing bowl and pour it over the chicken. Move the chicken around a little to get sauce underneath.

Bake for 20 minutes and flip each chicken thigh. Bake for another 20 minutes and flip them back over.

Bake 5 to 10 more minutes skin side up, until baked through. The internal temperature of the chicken should reach 165 degrees F.

Garnish with some diced scallions and sesame seeds if you wish.

Slow Cooker Chicken Thighs

Take the pressure off Sunday family dinner with this easy “fix and forget” recipe.

Prep Time: 15 minutes

Cook Time: 3 hours, 10 minutes

Makes: 4 servings

Ingredients

●      8 boneless skinless chicken thighs, trimmed of extra fat

●      Salt and pepper, to taste

●      1 tablespoon olive oil

Sauce:

●      ¼ cup tomato paste

●      1 tablespoon apple cider vinegar

●      ¼ teaspoon paprika

●      ¼ cup honey

●      ¼ cup low-sodium soy sauce

●      2 tablespoons dark brown sugar

●      1 tablespoon fresh ginger, grated

●      1 tablespoon sriracha

●      3 cloves garlic, minced

●      8 ounces button mushrooms, sliced

For Serving:

●      2 green onions, thinly sliced

●      4 cups cooked white rice

●      4 tablespoons cilantro or parsley, minced, for garnish

Instructions

Season chicken thighs with salt and black pepper to taste.

Heat olive oil over medium-high in a 12-inch skillet. Cook thighs for 3 to 5 minutes until browned on each side.

In a medium sized mixing bowl, add sauce ingredients. Whisk to combine.

Add chicken thighs to a 6-quart slow cooker. Pour sauce over the chicken thighs.

Cover and cook on high for 2 to 3 hours or until the chicken is fully cooked and the sauce has slightly thickened. The chicken meat will read 165 degrees F on a thermometer.

A bowl of food Description automatically generated with medium confidence When fully cooked, sprinkle the top of the chicken with green onions and cilantro or parsley. Serve over rice.

Mediterranean Chicken Thighs

Pair with your favorite Riesling or Moscato wine for a romantic dinner or when having friends over.

Prep Time: 10 minutes

Cook Time: 1 hour

Makes: 4 servings

Ingredients

●      8 chicken thighs

●      Sea salt and black pepper, to taste

●      6 tablespoons olive oil, divided

●      1½ pounds potatoes, diced

●      1 pint cherry or grape tomatoes

●      1 (10 ounce) can roasted red peppers, drained and sliced

●      ¼ cup frozen peas

●      8 cloves garlic, crushed

●      5 sprigs fresh oregano, or 1 teaspoon dried

●      3 tablespoons parsley, minced, optional

Instructions

Preheat the oven to 400 degrees F.

Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper. Heat a skillet on the stove, over medium-high heat. Add 4 tablespoons of olive oil.

Add the chicken thighs and sear, skin-side down until lightly golden (2 to 3 minutes). Flip the chicken over and turn off the stove.

Transfer chicken thighs to a baking/roasting pan and add the potatoes, tomatoes, red peppers, peas, garlic and oregano. Season everything with a bit more salt and pepper to taste. Drizzle with remaining 2 tablespoons of olive oil. Throw into the oven for 45-55 minutes.

Sprinkle with parsley if desired and serve over a robust salad, cooked pasta or rice.

Roasted Chicken Thighs

Six ingredients, 4 steps and 40 minutes of cooking will bring delight to the table tonight with this dish.

Prep Time: 1 hour, 10 minutes

Cook Time: 40 minutes

Makes: 8 servings

Ingredients

●      8 bone-in, skin-on chicken thighs

●      ½ cup extra-virgin olive oil

●      Juice of 1 lemon

●      Kosher salt and freshly ground pepper

●      1 tablespoon grainy mustard

●      1 to 2 tablespoons honey

●      1 lemon, cut into wedges, for garnish

Instructions

In a bowl, toss chicken with oil and lemon juice; season with salt and pepper and marinate between 1 hour and overnight.

Preheat the oven to 375 degrees F. Roast chicken, skin-side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.

Stir together mustard and honey and season with salt and pepper. Brush glaze on chicken and broil for 5 minutes.

Once the chicken is brown and crispy, remove from heat and serve.

Grilled Orange Chicken Thighs

A plate of food Description automatically generated with medium confidence This produces a powerful flavor and juicy jubilee sure to impress even the pickiest of eaters.

Prep Time: 5 minutes

Cook Time: 15 minutes

Makes: 4 to 6 servings

Ingredients

●      2 pounds boneless, skinless chicken thighs

●      1 cup orange juice, pulp free

●      ½ cup low-sodium soy sauce

●      ¼ cup extra-virgin olive oil

●      2 medium cloves garlic, minced

●      1 tablespoon paprika

●      couple dashes of hot pepper sauce, optional

Instructions

For the marinade: In a medium bowl, whisk orange juice, soy sauce, olive oil, garlic, paprika and hot pepper sauce (if using). Add chicken and toss to coat. Cover tightly with plastic wrap and marinate at least 4 hours up to overnight in the refrigerator.

To cook the chicken: Remove chicken from marinade, reserve marinade. Pour marinade into a small saucepan and, over medium heat, bring to a boil for 1 to 2 minutes. Adjust heat (usually down) and reduce until thickened to a glaze texture.

Preheat the grill on medium-high heat. Once heated to 375 degrees F, add chicken and grill until cooked through, 12 to 15 minutes, turning every 5 to 7 minutes or as needed to avoid char, using the glaze to baste after each turn.

Let chicken rest 5 to 7 minutes before serving.

Sesame Chicken Thighs

A home-cooked take on what can be found in Asian restaurants. It never claims to be the healthiest dish, but it is so delicious.

Prep Time: 15 minutes

Cook Time: 15 minutes

Makes: 4 servings

Ingredients

For Chicken:

●      1 pound boneless, skinless chicken thighs

●      1 large egg

●      pinch salt and pepper

●      ½ cup cornstarch

●      2 cups vegetable, peanut or coconut oil (for frying)

For Sauce:

●      ⅓ cup rice vinegar

●      ¼ cup soy sauce

●      ⅓ cup water

●      3 tablespoon sugar

●      1 tablespoon cornstarch

●      2 tablespoons sesame seeds

●      ½ tablespoon sesame oil

●      1 clove garlic, minced

For Serving/Garnish:

●      4 cups cooked rice

●      2 teaspoon sesame seeds, garnish

●      green onions, garnish

Instructions

For Chicken:

Cut chicken thighs into 1-inch pieces and place them in a mixing bowl.

Add egg, salt and pepper. Mix well. Lay out pieces of coated meat on a parchment paper lined baking sheet and marinate for 10 to 15 minutes. Then coat each marinated cubed chicken piece with cornstarch.

In a medium-sized saucepan, heat the oil to 350 degrees F. Deep fry the chicken for 3 to 4 minutes until they turn golden brown.

Remove and drain oil. Place the fried chicken on a plate with a paper towel to drain excess oil.

For Sauce:

In a small bowl, whisk together the soy sauce, rice vinegar, water, sugar, cornstarch, garlic, sesame oil and sesame seeds.

Add the mixture to the large saucepan, over medium-low heat, to thicken the sauce. Stir until mixture is smooth and thick.

Mix in the chicken and toss to coat evenly. Serve immediately with steamed rice and sprinkle with more sesame seeds and sliced green onions.

Sheet Pan Chicken Thighs with Sweet Potatoes, Brussels Sprouts & Apples

A plate of food Description automatically generated with medium confidence A complete meal on one baking pan. This is a great autumn season dish that makes use of many fall in-season ingredients.

Prep Time: 10 minutes

Cook Time: 40 minutes

Makes: 4 servings

Ingredients

●      1 pound chicken thighs

●      1 sweet potato, chopped into ½- to 1-inch pieces

●      1 pint Brussels sprouts, halved

●      1 apple, chopped into 1-inch pieces

●      1 red onion, chopped

●      ⅓ cup, plus 2 tablespoons olive oil

●      Sea salt and black pepper, to taste

●      2 to 3 teaspoons minced garlic

●      5 to 6 sprigs fresh rosemary

●      salt and pepper to taste

Instructions

Place chicken in a large plastic bag or bowl. Combine ⅓ cup olive oil, garlic, rosemary, salt and pepper and shake or stir until chicken is coated. Marinate for one hour in the refrigerator, or up to over night.

Preheat the oven to 425 degrees F.

Chop sweet potatoes, Brussels sprouts, red onion and apple, spread on a sheet pan with 2 tablespoons olive oil, salt and pepper. Stir to coat vegetables in oil.

Place chicken on a separate sheet pan (this allows the chicken and vegetables to both roast without the vegetables being steamed in the chicken’s juices).

Place the sheet pan with veggies on the top rack and the sheet pan with chicken on the bottom rack.

Roast for 30 to 40 minutes until veggies are browned.

Move chicken to the top rack of the oven and switch to broiler. Broil the chicken for about 5 minutes until the skin is browned and crispy.

Sticky Honey-Garlic Chicken Thighs

A plate of food Description automatically generated with medium confidence In a hurry, and have the ingredients? This meal comes together at lightspeed. Served best over cooked pasta or steamed rice.

Prep Time: 10 minutes

Cook Time: 10 minutes

Makes: 4 servings

Ingredients

●      1 tablespoon vegetable oil

●      1 pound boneless skinless chicken thighs, cubed

●      4 cloves garlic, minced

●      1 medium red bell pepper or carrots, halved lengthwise and sliced

●      2 cups broccoli, cut into florets

●      ⅓ cup honey

●      1 tablespoon low-sodium soy sauce

●      2 tablespoons rice wine vinegar

●      ¼ cup water

●      2 teaspoons cornstarch, mixed with 2 tablespoons water

●      salt and pepper to taste

Instructions

Place a large skillet on high heat. Once hot, add in the oil followed by the cubed chicken.

Stir slowly using a wooden spoon for 3 to 5 minutes until lightly browned but not cooked through all the way.

Reduce heat to medium-high and add the garlic, bell pepper and broccoli.

Stir for 3 to 4 minutes until vegetables are just starting to soften.

Stir in the honey, vinegar, soy sauce and water, then finally the cornstarch-water mixture.

Stir for one more minute until the sauce has thickened and is sticking to the chicken. Serve and enjoy.

Slow Cooker Mediterranean Chicken Thighs

This will add great flavors to anything it’s served over. Be it a robust salad, cooked pasta or steamed rice, you can’t go wrong. Just dump it all in the slow cooker and walk away. Your crowd never needs to know how easy this meal is to prepare.

Prep Time: 10 minutes

Cook Time: 4 hour, 10 minutes

Makes: 6 servings

Ingredients

●      1 tablespoon olive oil

●      2 pounds boneless skinless chicken thighs

●      1 sweet onion, sliced thin

●      3 garlic cloves, minced

●      1 cup roasted red peppers, chopped

●      1 cup cherry tomatoes, halved

●      1 cup olives, black or green

●      ½ cup chicken broth

●      1 teaspoon oregano

●      1 teaspoon dried thyme

●      1 teaspoon rosemary

●      1 bay leaf

●      Salt and pepper

●      Juice of 1 lemon, for serving

Instructions

Add the olive oil to a sauté pan over medium high heat. Brown the chicken on both sides, 5 to 7 minutes. Remove the chicken and set aside. Add the onions and garlic. Cook for 4 to 5 minutes until tender.

Add the chicken, onion, garlic and remaining ingredients to the slow cooker. Cook on low for 4 hours or until the chicken is fork tender. Season with salt and pepper as needed. Serve with fresh lemon juice.

Creamy Tuscan Chicken Thighs

This myriad of magical flavors comes with its own sauce. Great for a romantic dinner for two. Impress your partner by pairing this with your, or their, favorite chardonnay wine.

Prep Time: 15 minutes

Cook Time: 35 minutes

Makes: 2 servings

Ingredients

●      4 chicken thighs, bone-in and skin on

●      2 teaspoons salt

●      1 teaspoon pepper

●      1 tablespoon oil

●      3 cloves garlic, chopped

●      ½ onion, diced

●      1 tomato, diced

●      2 cups spinach

●      2 cups heavy cream

●      Salt, to taste

●      Ground black pepper, to taste

●      ½ cup Parmesan cheese, grated

●      2 tablespoons parsley, chopped

Instructions

Season the chicken all over with salt and pepper.

Heat the oil in a skillet over medium-low heat.

Place the chicken thighs skin side down in the skillet and cook for about 15 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard/crispy to the touch.

Flip the chicken, then cook for another 15 minutes or until the chicken is cooked through and the internal temperature has reached 165 degrees F. Remove from the pan.

A picture containing food, dish, different, meal Description automatically generated Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.

Add the heavy cream, salt, and pepper, bringing to a boil.

Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.

Place the chicken back in the pan, spooning the sauce on top of the chicken.

Serve and enjoy.

CARCASS

A picture containing food, dish, vegetable, several Description automatically generated Peppered Gizzard Stir-Fry

Asian-inspired, this dish is best served over steamed rice to mop up the delicious sauce.

Prep Time: 5 minutes

Cook Time : 35 minutes

Makes: 8 servings

Ingredients

●      1½ pounds gizzards, cleaned, trimmed and cut in half

●      ⅓ cup olive oil

●      2 sweet red bell pepper, chopped

●      1 habanero pepper, chopped, optional

●      1 cup onions, chopped

●      1 teaspoon bouillon powder

●      ½ teaspoon dried thyme

●      ½ teaspoon black pepper

●      ¼ teaspoon cayenne pepper, chopped, optional

●      ½ teaspoon salt, to taste

●      Scallions, sliced thin, as garnish

Instructions

Heat a large saucepan of water seasoned with sea salt and pepper over high heat and bring to boil. Add the gizzards and boil for 15 minutes.

When the gizzards are fork tender, drain in a colander.

To a large skillet over medium-high heat, add the oil. Once the oil is heated, carefully add the gizzards and let fry until crispy and golden brown, 3 to 4 minutes, turning as needed.

Using tongs or a slotted spoon, remove from the skillet and set aside on paper towels.

To the skillet, still over medium-high heat, add the onions, peppers, and spices.

Add salt to adjust as needed. Return the gizzards and stir well to combine. Reduce heat to low and simmer, uncovered, for 10 minutes.

Top with sliced scallions.

Traditional Chicken Livers and Onions

A picture containing vegetable, piece de resistance Description automatically generated This dish stems from the United Kingdom, where liver and onions are very popular. It is also popular in the Amish and Mennonite communities of Pennsylvania and the Midwest, where minimizing waste can be found to be a well-established practice.

Prep Time: 15 minutes

Cook Time: 20 minutes

Makes: 4 servings

Ingredients

●      1 large onion, sliced ¼-inch thick

●      2 tablespoons olive oil

●      1 teaspoon coarse sea salt, divided

●      1 pound fresh chicken livers

●      ¼ teaspoon black pepper

Instructions

Separate the slices of onions into individual rings.

Pat the livers dry with paper towels, cut them in half, then trim and discard any visible fat or green parts. Wash your hands well after handling the raw livers.

Heat the olive oil over medium heat until it shimmers, 1 to 2 minutes. Add the onions, sprinkle them with ½ teaspoon salt, then stir fry them, until caramelized and golden-brown in color, about 10 minutes.

Remove the onions to a plate, covered, to keep warm.

In the same skillet, add the chicken livers. Sprinkle them with 1/2 teaspoon salt and ¼ teaspoon black pepper.

Cook the livers over medium heat until browned but still pink in the middle, 2 to 3 minutes per side.

Divide the cooked livers between plates, top with the fried onions and serve.

Chicken Liver with Bacon,                                           Onion & Mushroom Sauce

A plate of food Description automatically generated For a flavorful and varied experience try elevating the liver and onions dish with this recipe. It brings more texture and depth of flavor to the dish than its traditional predecessor.

Prep Time: 5 minutes

Cook Time: 20 minutes

Makes: 4 servings

Ingredients

●      2 tablespoons avocado (or olive) oil

●      6-8 strips bacon, chopped into bite-sized pieces

●      2 medium onions. cut in half and sliced

●      2 cups mushrooms, sliced

●      1 pound chicken liver, soaked in milk for 1 hour, rinsed and trimmed

●      2 tablespoons butter

●      1 tablespoon soy sauce

●      2 tablespoons all-purpose flour

●      ¾ cup low-sodium

chicken broth (home-made if available)

●      salt and pepper, to taste

Instructions

In skillet over medium heat, add 2 tablespoons of oil and add bacon, cook for 5 minutes stirring a few times. Add onions and cook for 10 minutes or until softened.

Add mushrooms and cook stirring a few times for 3 to 5 minutes. Using a slotted spoon, remove bacon and onions onto a plate. Leave 2 tablespoons of bacon grease in the skillet.

Heat over medium/high heat and add chicken liver, cook for 5 minutes, or until chicken liver is cooked thru, flipping on the other side halfway through cooking time. Remove chicken liver onto a plate.

In the same skillet, melt 2 tablespoons of butter with 2 tablespoons of flour and 1 tablespoon of soy sauce, over medium heat. Stir until everything is combined for about 1 minute. Pour in ¾ cup of chicken broth. Season with salt and pepper and whisk until gentle boil and the sauce is thickened.

Return chicken liver and bacon with onions back into the pan, stir with the sauce and let everything heat through, about 1 minute. Garnish with greens and serve with mashed potatoes. Enjoy!

Asian-Style Chicken Liver with Onions & Peppers

Another fantastic spin on the traditional liver and onions is this Asian-inspired variation. Using more Asian-common flavors and the addition of peppers makes this another exciting spin-off of a traditional staple.

Prep Time: 20 minutes

Cook Time: 5 minutes

Makes: 4 servings

Ingredients

Marinade:

●      12 ounces chicken liver, sliced to ¼-inch pieces

●      2 teaspoons white cooking wine or dry sherry

●      ½ teaspoon salt

●      1½ teaspoon cornstarch

Sauce:

●      ¼ cup chicken broth

●      1 tablespoon white cooking wine or dry sherry

●      1½ tablespoon reduced-sodium soy sauce

●      2 teaspoons sugar

●      1½ teaspoon cornstarch

●      ¼ teaspoon ground Sichuan peppercorns or ground black pepper

Stir Fry

●      2 tablespoons peanut or sesame oil, divided

●      3 cloves garlic, minced

●      2 teaspoons minced ginger

●      1 medium onion, chopped

●      2 sweet bell pepper, chopped

●      1 teaspoon sesame oil

For Serving:

●      Cooked steamed rice

A picture containing food, dish, different, pasta Description automatically generated Instructions

To marinate the liver, add the chicken liver to a medium-sized bowl. Drain off any excess liquid. Add the cooking wine or sherry and salt. Gently mix well with your hand. Sprinkle it with the cornstarch. Mix again to coat the liver evenly.

Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.

To make the stir fry, heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Spread the sliced chicken liver without overlapping. Cook for 1 minute without touching, until the bottom turns golden brown. Flip to cook the other side, 1 minute or so, until just cooked through. Let it cook a bit longer if you still see blood seeping out. Transfer the cooked liver to a plate and set aside.

Add the remaining 1 tablespoon oil and the garlic and ginger. Stir a few times to release the fragrance.

Add the onion and stir fry for 1 minute.

Return the cooked liver to the pan and add the chopped pepper. Stir the sauce again until the cornstarch is dissolved completely. Pour it into the pan. Stir and cook until the sauce thickens and coats the ingredients evenly.

Turn off the heat and swirl in the sesame oil. Give it a final stir and immediately transfer everything to serving plates over steamed rice.

WHOLE CHICKEN

A plate of food Description automatically generated with medium confidence Chicken & Dumplings

A classic feel-good dish for those chilly cold-weather days when you just want to warm up from the inside out.

Prep Time: 15 minutes

Cook Time: 35 minutes

Makes: 4 servings

Ingredients

●      6 tablespoons butter

●      1 cup yellow onion, chopped

●      1 cup baby carrots, sliced ¼ inch thick

●      1 12-ounce bag frozen peas, thawed

●      2 cloves garlic, minced

●      3 tablespoons all-purpose flour

●      1 12-ounce can evaporated milk

●      4 cups chicken stock

●      3 cups shredded cooked chicken

●      1 bay leaf

●      Salt and pepper to taste

●      1 tablespoon lemon juice

●      2 cups all-purpose flour

●      1 tablespoon plus 1 teaspoon baking powder

●      1 teaspoon salt

●      ¼ teaspoon dried thyme

●      ¾ cup whole milk

●      4 tablespoons butter, melted

Instructions

In a large, heavy-bottomed pot or Dutch oven, melt 6 tablespoons butter over medium high heat.

Add the onion and carrots and cook for 5 minutes. Add garlic and peas and cook for 1 minute more.

Add 3 tablespoons of flour to the pot and stir to combine. Add evaporated milk and chicken stock. Stir to combine.

Bring the pot to a boil and add the chicken and thyme. Season with salt and pepper. Add 1 tablespoon lemon juice. Let the soup simmer for about 10 minutes, uncovered, while you make the dumplings.

In a large bowl, whisk together the flour, baking powder, salt and thyme. Pour the milk and butter into the center of your bowl. Stir in the milk and butter until a soft dough forms.

Once your dough is formed, use a large cookie scoop or spoon to create balls of dough. Roll the dough gently into 9 to 10 balls.

Place the balls of dough onto the surface of the pot, taking care to place them around the pot and not overlapping if possible.

Press the dough balls down into the pot so that they are covered by the liquid.

Add the lid to your pot and reduce the heat to a simmer. Simmer for 15 minutes, until the dough is cooked through. Test a dough ball to see if it’s cooked through before removing the pot from the heat. If it’s not cooked through, keep simmering the pot for 3 to 4 more minutes.

Slow Cooker Whole Chicken Soup

This is a great soup base to which you can add rice, noodles, potatoes or even barley to bulk it up. Also, a natural “medicine chest” of micronutrients for the cough and cold season to keep you and your loved ones going.

Prep Time: 15 minutes

Cook Time: 6 to 8 hours

Makes: 8 servings

Ingredients

●      1 tablespoon olive oil

●      1 medium yellow onion, diced

●      4 medium carrots, sliced into ¼ inch rounds

●      3 medium celery stalks, diced

●      8 cups (2 quarts) water

●      ½ teaspoon dried thyme

●      2 bay leaves

●      4- to 5-pound whole chicken (neck and giblets removed from the cavity)

●      1 tablespoon kosher salt, more as needed

●      ½ teaspoon ground black pepper, more as needed

●      2 tablespoons fresh Italian parsley leaves, coarsely chopped

●      2 cups cooked rice or noodles, optional

Instructions

Heat the oil in a medium frying pan over medium heat. Add the onion and cook, stirring occasionally, until softened and starting to brown, about 7 minutes. Add the carrots, celery, onions, water, thyme, and bay leaves to a 6-quart or larger slow cooker and stir to combine.

Place the chicken on a work surface or cutting board and pat dry with paper towels. Season inside and out with the salt and pepper. Place the chicken on top of the vegetables in the slow cooker. Cover and cook until the chicken is cooked through and falling off the bones, about 6 hours on the HIGH setting or 8 hours on the LOW setting.

Transfer the chicken to a rimmed baking sheet (it's okay if it falls apart into large pieces). When cool enough to handle but still warm, use your hands to shred the meat into bite-sized pieces (discard the skin, cartilage, and bones). Return the shredded chicken to the slow cooker and add the parsley and a few large pinches of salt.

Add the rice or noodles, if using, and stir to combine. Taste and season with salt and pepper as needed.

BREASTS

Chicken Noodle Soup

Ready for the cold season? Even the smell of this cooking in the kitchen will bring feelings of well-being to the home!

A spoon in a bowl of food Description automatically generated with low confidence Prep Time: 30 minutes

Cook Time: 15 minutes

Makes: 18 servings

Ingredients

●      96 ounces chicken broth

●      4 large carrots, peeled and scrubbed

●      4 stalks celery chopped

●      2 to 3 tablespoons minced garlic

●      1 large bay leaf

●      2 16-ounce bags egg noodles

●      ¼ teaspoon onion powder

●      ¼ teaspoon ground thyme

●      ½ teaspoon black pepper, to taste

●      ¼ teaspoon all-purpose seasoning

●      ¼ teaspoon seasoned salt

●      2 sprigs fresh parsley or 1/2 teaspoon dried parsley

●      3 to 5 boneless, skinless chicken breasts, chopped or shredded

●      1 to 2 pinches dried rosemary, optional

●      ⅛ teaspoon celery seed, optiona l  

Instructions

Wrap each chicken breast in a large piece of foil, making sure that all ends are closed. Bake at 375 degrees F until no longer pink.

Allow to cool then shred or chop. Set aside.

Add chicken broth to a large stockpot and begin heating on medium.

Chop vegetables to a size of your preference and add to the pot. Stir well.

Add all seasoning to the pot and stir well.

Bring the pot to a rolling boil. Add chicken and stir well.

Bring back to a rolling boil. Add egg noodles all at once. Stir well.

Cook for 6 to 8 minutes at a rolling boil or until pasta is cooked. Stir often.

Remove bay leaf.

Note:

See Bonus Recipes section on canning for a Canned Chicken Noodle Soup recipe.

Chicken & Orzo Stew

Don’t let the word orzo intimidate you. This is just a small pasta that looks like a type of rice. Easy to find and easy to prepare. In this dish, the orzo soaks up the combined flavors of the wine and stock to carry those flavors through the finished dish.

Prep Time: 10 minutes

Cook Time: 40 minutes

Makes: 6 to 8 servings

A bowl of soup with a spoon Description automatically generated with medium confidence Ingredients

●      2 tablespoons olive oil

●      1 pound boneless, skinless chicken breast, cut into thin strips

●      1 medium onion, chopped

●      2 medium carrots, chopped

●      6 cloves garlic, minced

●      3 tablespoons fresh oregano leaves or 1 tablespoon dried oregano

●      ½ cup dry white wine

●      2 cups chicken stock

●      1 cup water

●      1 teaspoon salt

●      1 cup (6 ounces) orzo, uncooked

●      1 pound spinach or other leafy green, chopped into thin strips (fresh or frozen)

●      ground black pepper, to taste

●      1 small lemon, thinly sliced

Instructions

In a large skillet, heat olive oil over medium-high heat until it shimmers. Generously salt and pepper chicken strips, then brown chicken (in batches if necessary to avoid crowding the pan) until both sides are golden brown but chicken is not cooked through, 2 to 3 minutes per side. Remove to a clean plate.

Add 1 tablespoon additional olive oil to the skillet if necessary, then add onions. Sauté until just softened, about 5 minutes. Add garlic and sauté for another 2 minutes; add oregano and sauté 1 more minute.

Deglaze the pan with wine, scraping up any browned bits. Add stock, water and salt. Bring liquid to a boil, then add orzo and chicken (plus any juices from the plate). Reduce heat and simmer, covered, until orzo is al dente and chicken is cooked through, 10 to 15 minutes.

Uncover and add greens. Simmer, uncovered, until the greens are tender and bright green, and the sauce thickens, about 5 minutes. Taste, add black pepper and adjust seasonings, then toss with sliced apple. Serve hot.

Chicken & Sausage Gumbo

A picture containing food, container, breakfast, meal Description automatically generated Traditional gumbo is usually made with dark chicken meat, but don’t let this recipe’s location confuse you. When you don’t have dark chicken meat on hand, this recipe uses white chicken meat and will stand up to the “traditional” scrutiny!

Prep Time: 45 minutes

Cook Time: 1 hour

Makes: 12 servings

Ingredients

●      1½ pounds boneless, skinless chicken meat, cut into 1-inch chunks

●      1 pound cured andouille sausage

●      2 tablespoons olive oil

Roux :

●      ⅓ cup plus 1 tablespoon all-purpose flour

●      ⅓ cup bacon lard or beef tallow

●      4 cups low-sodium chicken stock

Vegetables:

●      1 large onion, diced

●      3 ribs celery, diced

●      2 bell peppers, any color, diced

●      1 bunch scallions, white and light green parts, sliced

●      6 Roma tomatoes, chopped

●      1 small head garlic (6 to 8 cloves), peeled and minced

●      3 tablespoons fresh parsley, chopped

Spices:

●      2 teaspoons Cajun seasoning (a mix of paprika, salt, celery, sugar, garlic, black pepper, onion, oregano, red pepper, caraway, dill, turmeric, cumin, bay, mace, cardamom, basil, marjoram, rosemary and thyme)

●      1 teaspoon sea salt

●      ½ teaspoon cayenne pepper

●      ½ teaspoon celery salt

●      ½ teaspoon dried basil

●      ½ teaspoon dried oregano

●      ¼ teaspoon dried thyme

●      1 dried bay leaf

●      salt and freshly ground black pepper

●      1 tablespoon gumbo filé powder

For serving:

●      long grain white rice, cooked (or Basmati rice)

●      sliced green scallions or fresh parsley, for garnish

Instructions

In a large skillet, brown the sausages over medium-high heat for 5 to 7 minutes. Remove sausage to a clean plate. Liberally sprinkle chicken pieces with salt and pepper. Brown lightly in the sausage grease (add 1 tablespoon of olive oil, if needed), without crowding the pan, 5 minutes per batch. Do not cook all the way through. When lightly browned on the outside, remove to the sausage plate.

In the same large skillet, add the flour and lard or tallow and cook over medium to medium-low heat, stirring constantly. Continue to cook, stirring constantly, until roux becomes smooth, silky and a deep chocolate brown, about 30 minutes (or longer at lower heat). Monitor the roux carefully as you stir: if you smell the flour burning, lower the heat; if you see black flecks in the roux, it is burnt, throw it out and start over. When the roux reaches the right color, turn off the heat, add the onion, bell pepper and celery to the roux, and transfer the roux and vegetables to a stockpot.

To the roux and vegetables, add stock, meat (with any juices accumulated on the plate), white and pale green scallions, tomatoes, garlic and spices. Bring to a boil, then reduce heat and simmer, partially covered, for about 45 minutes. Add fresh parsley and gumbo filé gumbo powder, and add any seafood now if using. Taste and adjust seasonings. Remove cover and simmer for an additional 10 to 15 minutes or longer to thicken. Taste and adjust seasonings one more time.

Serve hot over rice, garnished with scallions, and parsley.

Notes:

Making a roux for gumbo takes about 30 minutes at the right temperature to get the right rich dark chocolate color. Do not rush this or it will burn and foul the gumbo.

Small-shelled shrimp or crawfish make an excellent addition to gumbo for the more seafood inclined.

Chicken & Rice Soup

The choice to add the optional heavy cream at the end can make this delicious broth into a creamy delight. Whether brothy or creamy, this soup is sure to hit the spot.

Prep Time : 10 minutes

Cook Time: 30 minutes

Makes: 6 servings

Ingredients

●      2 pounds boneless skinless chicken breasts

●      1 teaspoon salt

●      ½ teaspoon black pepper

●      2 tablespoons olive oil, divided

●      1 medium white onion, diced

●      1 cup carrots, diced

●      ½ cup celery, diced

●      1 cup white rice

●      1 tablespoon grated ginger

●      1 tablespoon minced garlic

●      8 cups low sodium chicken broth

●      1 teaspoon dried thyme

●      1 teaspoon dried oregano

●      1 cup heavy cream, optional for an easy “creamy” soup version

Instructions

Season chicken breasts with salt and pepper. Heat a large stock pot over medium high heat.

Add 1 tablespoon of olive oil. Sear chicken breasts in olive oil for 2 minutes per side until golden brown; do not cook through. Remove and set aside.

Add remaining 1 tablespoon olive oil to the pot. Add onion, carrots, and celery and sauté 4 to 5 minutes.

Add in rice, ginger and garlic and toast for 2 to 3 minutes.

Return chicken to pot. Pour in chicken broth and season with thyme and oregano. Simmer for 15 minutes, until chicken is cooked through, stirring frequently to prevent rice from sticking to the bottom.

Use tongs to remove chicken from the pot. Shred and return to the pot. Add heavy cream if using. Cook an additional 5 minutes, until rice and vegetables are tender.

Chicken, Potato & Corn Chowder

Chicken, potatoes and corn. Oh my! This dish always conjures memories of blustery autumnal evenings when the sun sets earlier and the fall harvests are still coming in.

Prep Time: 10 minutes

Cook Time: 35 minutes

Makes: 8 servings

Ingredients

●      9 ounces (1 large) boneless, skinless chicken breast, cooked and shredded

●      ¼ cup butter, diced

●      1 medium yellow onion, diced

●      1 cup carrots, diced

●      1 stalk celery, diced

●      2 leaves bay

●      4 cloves medium garlic, minced

●      ⅓ cup all-purpose flour

●      6 cups low-sodium chicken broth

●      1½ cups milk

●      3 medium russet potatoes, peeled and diced

●      Sea salt and ground black pepper, to taste

●      2½ cups frozen corn kernels

●      Optional toppings: bacon, shredded cheese, green onions, parsley

Instructions

In a large stockpot over medium heat, melt the butter.

Add onions, carrots, celery and bay leaves and cook until the veggies begin to get tender, about 7 minutes.

Add garlic, plus a pinch of salt and pepper, stir, and cook about 30 seconds more.

Add the flour, stirring constantly to combine, and cook for 2 minutes.

Whisk in the chicken broth and the milk until most of the lumps are broken down with the whisk.

Increase the heat slightly to medium-high.

Add the potatoes and bring to a low boil; reduce heat to medium low (maintain a low simmer) and cook uncovered for about 12 minutes.

Add the cooked chicken and corn kernels and cook for another 10 minutes, uncovered.

Add toppings, if desired, and serve immediately.

Creamy Chicken & Wild Rice Soup

Let the scents of this meal spread throughout the house and build anticipation of it’s delicious delivery!

Prep Time: 15 minutes

Cook Time: 1 hour

Makes: 4 to 6 servings

Ingredients

●      ¾ cup uncooked wild rice blend (See Notes)

●      1 medium yellow onion, chopped

●      2 medium carrots, diced

●      3 to 4 stalks celery, diced

●      7 tablespoons butter, diced, divided

●      1 clove garlic, minced

●      4½ cups low-sodium chicken broth

●      ¼ teaspoon dried thyme

●      ¼ teaspoon dried marjoram

●      ¼ teaspoon dried sage

●      ¼ teaspoon dried rosemary

●      Salt and ground black pepper, to taste

●      1 pound boneless skinless chicken breasts halves

●      ½ cup all-purpose flour

●      1½ cups milk

●      ½ cup heavy cream

●      1 teaspoon lemon zest

Instructions

Prepare rice according to directions listed on the package.

Halfway through the rice cooking, in a separate stock pot, melt 1 tablespoon butter over medium heat.

Add onion, carrots and celery and sauté until slightly tender, about 4 minutes, adding in garlic during the last 30 seconds .

Add chicken broth, thyme, marjoram, sage and rosemary, and season with salt and black pepper, to taste. Increase heat to medium-high, add chicken and bring mixture to a boil.

Cover pot with lid and allow mixture to boil 12 to 15 minutes, or until chicken is cooked through, turning chicken once during cooking for thicker chicken breasts, if they don't fully immerse in broth.

Remove chicken and set aside on a cutting board to cool for 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice. Return shredded chicken to the pot.

After rinsing and wiping the rice pot, return to medium heat, and melt the remaining 6 tablespoons butter. Add flour and cook for 1u½ minutes, whisking constantly.

Then, while whisking vigorously, slowly pour milk into the butter/flour mixture. Cook mixture, stirring constantly until it thickens.

A picture containing dish, meal Description automatically generated Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened, cover with lid first and stir occasionally.

                     Stir in heavy cream and lemon zest and serve warm.

Note:

Use “Lundberg Wild Blend Rice” if you can find it.

Creamy Chicken Noodle Soup

A bowl of soup with a spoon Description automatically generated with medium confidence Bring the oyster crackers! This creamy soup is sure to leave you ready to cozy up by a fire…or just nap on the couch.

Prep Time: 10 minutes

Cook Time: 25 minutes

Makes: 5 servings

Ingredients

●      2 cups dry medium egg noodles

●      1 pound boneless skinless chicken breasts*

●      1½ tablespoons olive oil

●      1 medium yellow onion, chopped

●      3 medium carrots, chopped

●      3 stalks celery, chopped

●      3 cloves garlic, minced

●      2 (14½ ounce) cans low-sodium chicken broth

●      3 tablespoons fresh parsley, chopped

●      2 bay leaves

●      Sea salt and ground black pepper, to taste

●      ¼ cup lard or tallow

●      ¼ cup plus 2 tablespoons all-purpose flour

●      2½ cups milk

●      ⅓ cup heavy cream

Instructions

Prepare noodles according to directions listed on the package (note that you want the noodles to finish about the same time the soup is nearly finished cooking) and drain.

In a large pot, heat 1½ tablespoons olive oil over medium heat. Add onion, carrot and celery and sauté until tender, 3 to 4 minutes, then add garlic and sauté 1 minute longer.

Add chicken broth, parsley and bay leaves, and season with salt and pepper to taste. Add chicken breasts and bring soup to a boil over medium-high heat.

Reduce heat to medium, cover with lid and allow soup to cook until chicken has cooked through, 10 to 15 minutes longer. Remove chicken and allow it to rest for 5 minutes, then shred into small bite size pieces.

Melt butter in a medium saucepan over medium heat, add flour and cook, stirring constantly, for 1½ minutes. Once the roux is smooth, slowly add the milk and whisk vigorously to blend.

Whisk in cream and bring mixture to a boil, stirring constantly. Pour milk mixture into soup mixture and return chicken to soup along with cooked noodles and stir. Serve warm with fresh bread or oyster crackers if desired.

Note:

If using thicker breasts, slice in half through thickness of breasts so they cook faster and more evenly.

LEGS AND THIGHS

Slow-Cooker Chicken Stew                                               with Pumpkin and Wild Rice

Ready for fall? This recipe uses a lot of fall-harvested ingredients and will fill those bellies after a long day of winterizing those garden beds.

Prep Time: 15 minutes

Cook Time: 3 hours

Makes: 6 servings

Ingredients

●      1 tablespoon canola oil

●      6 boneless, skinless chicken thighs (about ¾ pounds.)

●      1 cup chopped celery

●      1 cup chopped yellow onion

●      5 cloves garlic, chopped

●      ⅓ cup all-purpose flour

●      4 cups chicken broth

●      4 cups (about 19 ounces) sugar pumpkin or butternut squash, cut into 1-inch cubes

●      ½ cup uncooked wild rice

●      2 teaspoons kosher salt

●      1 cup half-and-half

●      ¼ cup fresh flat-leaf parsley, chopped

●      2 tablespoons fresh tarragon, chopped

●      1 tablespoon fresh thyme leaves

Instructions

Heat oil in a large skillet over medium-high. Add chicken, and cook until well browned, about 5 minutes. Turn chicken over and cook for 2 more minutes. Transfer chicken to a 5- to 6-quart slow cooker.

To the skillet, over medium-high heat, add celery, onion and garlic. Cook, stirring often, until starting to soften, about 4 minutes. Add flour to the skillet, and cook, stirring constantly, 1 minute. Add broth; bring to a boil, and cook, stirring constantly, until thickened, about 1 minute.  Transfer mixture to slow cooker.

To the slow cooker, add pumpkin, rice and salt. Cover and cook on low until rice, chicken and vegetables are tender, about 3 hours.

A picture containing text, several Description automatically generated 5 to 10 minutes before serving, stir in half-and-half, parsley, tarragon, and thyme leaves.

Serve hot and enjoy.

Smoked Chicken & Corn Chowder

Fire up the smoker for game day and now have a bunch of smoked chicken leftover? This is a great way to use it. The smoky flavor will subtly carry through the chowder.

Prep Time: 10 minutes

Cook Time: 50 minutes

Makes: 6 servings

Ingredients

●      2 tablespoons olive oil or bacon grease

●      1 small yellow onion, diced

●      3 cloves garlic, minced

●      1 (12 ounce) can diced tomatoes

●      1 teaspoon dried oregano

●      1 teaspoon dried thyme

●      2 teaspoon creole seasoning, to taste

●      6 cups vegetable or chicken stock

●      2 medium potatoes, peeled and diced

●      2 large carrots, peeled and diced

●      1 teaspoon coarse sea salt

●      2 pounds smoked chicken thighs, skinless and shredded

●      2 cups corn kernels, fresh or frozen (2 to 3 ears, if fresh); grilled is great too

●      Fresh cilantro or parsley, chopped, for garnish

Instructions

In a large stock pot or Dutch oven, heat the oil over medium-high heat for 30 seconds to 1 minute. Add onion, stir to coat, then lower heat to medium and sauté until softened, about 5 minutes. Add garlic and sauté 1 to 2 more minutes, until fragrant. Add tomatoes and oregano, sauté for another few minutes until tomatoes are wilted. Add stock, potatoes, carrots and salt and bring to a boil. Reduce heat to low and simmer, covered, until tomatoes are very soft and stock takes on a reddish hue, about 20 minutes. Using a slotted spoon, transfer the solids (potatoes and carrots, mostly) to a food processor and pulse until partially pureed, leaving it as chunky as you’d like. Return mixture to the stock pot (using an immersion blender is an option too).

Add chicken and corn. Bring to a high simmer, then reduce heat to low and simmer, covered, until the smoky chicken flavor permeates the broth, about 20 minutes. Taste, adjust seasonings and serve, garnished with plenty of fresh cilantro or parsley.

Note:

Store refrigerated for up to 5 days or frozen for up to 6 months.

Brunswick Stew with Pork & Chicken

This is traditionally an American Southern tomato-based stew with beans and vegetables, very chili-adjacent and a delightful surprise to those unfamiliar with it.

Prep Time: 10 minutes

Cook Time: 50 minutes

Makes: 4 to 6 servings

Ingredients

●      6 tablespoons butter

●      1½ cups onion, chopped

●      3 to 4 cloves of garlic, minced

●      3 cups potatoes, diced

●      1½ cups frozen baby lima beans

●      2 cups frozen corn kernels

●      2 medium carrots, chopped

●      3 cups chicken stock

●      1 (14.5 ounces) can diced tomatoes

●      1½ cups barbecue sauce

●      1 tablespoon Worcestershire sauce

●      2 tablespoons packed brown sugar

●      1 teaspoon salt

●      ½ teaspoon freshly ground black pepper

●      ½ teaspoon ground cayenne pepper

●      2 cups cooked chicken thighs, shredded or chopped

●      2 cups cooked pork shoulder, shredded (or leftover pulled pork)

Instructions

Melt the butter in a large Dutch oven over medium heat. Add the onion and cook, stirring frequently, until the onion is translucent, 3 to 5 minutes.

Add the garlic and cook, stirring for 2 minutes longer. Add the potatoes, lima beans, corn, carrots, chicken stock and tomatoes. Bring to a boil.

Cover, reduce heat, and simmer for about 25 minutes, ​ or until the vegetables are tender.

Add the barbecue sauce, Worcestershire sauce, brown sugar, salt, black and cayenne peppers, chicken and pork.

Simmer, uncovered, for 15 minutes.

Serve with cornbread or biscuits, along with coleslaw on the side.

A bowl of food Description automatically generated with medium confidence Note:

If using prepared pulled pork with barbecue sauce, use about 1 to 1¼ cups of your favorite barbecue sauce

Chicken, Sausage & Shrimp Gumbo

The effort put into this dish will not leave anyone unimpressed. These ingredients combine to create something amazing that isn’t quite “spicy” but oh so flavorful. Leftovers freeze well for later too!

Prep Time: 30 minutes

Cook Time: 1 hour, 20 minutes

Makes: 10 servings

Ingredients

●      ¼ cup olive oil

●      13 ounces Andouille sausage

●      2 pounds boneless, skinless chicken thighs

●      ½ cup flour

●      ¼ cup lard or beef tallow

●      1 medium green bell pepper, diced

●      1 medium onion, diced

●      1 cup celery, chopped

●      2 cloves garlic, minced

●      1 (14 ounces) can chopped tomatoes

●      1 tablespoon Creole seasoning

●      ½ tablespoon paprika

●      1 tablespoon chicken bouillon powder or 1 cube

●      1 tablespoon thyme fresh or dried

●      2 bay leaves

●      6 cups chicken, vegetable or seafood stock, or water

●      1 pound shrimp, thawed, peeled and deveined

●      1 tablespoon Gumbo filé powder

●      10 cups cooked Basmati rice, for serving

Instructions

Lightly season the chicken with salt and pepper. Heat the oil over medium-high heat in a large skillet (cast iron preferably) or stock pot. Cook the chicken until browned on both sides. Remove to a bowl and set aside.

Add the sausage to the skillet or stock pot, cook until browned. Remove and add to the bowl with chicken.

To make the roux: In a large skillet (cast iron preferably) over medium-low heat, combine rendered fats from previous steps, lard or tallow and flour. Whisking constantly, until smooth.

Cook on medium-low heat, stirring continuously, for 20-30 minutes or until it turns a rich dark brown color - just like chocolate. Don’t walk away from the stove during this process. It might burn.

When you have achieved desired color, turn off heat, add the onion, garlic, green pepper and celery and stir frequently, 4-5 minutes. Transfer mixture to a stockpot.

Then add chicken, sausage, creole seasoning, chicken bouillon or cubes, paprika, thyme and bay leaves and let it cook for 5 minutes, then add the can of tomatoes and 6 cups of chicken stock. Bring to a boil and let it simmer for 45 to 50 minutes. Add the shrimp, simmer for 5 more minutes.

Stir in filé powder. Spoon the rice onto the gumbo and serve hot.

Note:

Serve with a crusty, buttered and toasted loaf of bread for extra deliciousness.

FEET

Chicken Feet Stock

If a chicken feet dish just can’t make it onto the menu, these nutrient rich parts belong in the stockpot. Just remember to compost the solids after straining.

Prep Time: 15 minutes

Cook Time: 6 hours

Makes: 2 quarts

Ingredients

●      2 pounds of chicken feet (30 to 32), cleaned, trimmed and skin removed

●      2 large carrots, cut in half

●      1 onion, cut into wedges

●      2 celery ribs, cut in half

●      1 bunch of fresh thyme

●      1 bay leaf

●      10 peppercorns

Instructions

Place chicken feet in a large stockpot. Cover the feet by an inch with cold water. Add carrots, onions, celery, thyme, bay leaf and peppercorns. Bring to a simmer and immediately reduce the temperature to low. Partially cover, leave about a half inch crack or so, and keep the stock cooking at a bare simmer, for 4 hours. Occasionally skim any foam that may come to the surface.

Uncover the pot and increase the heat slightly to maintain a low simmer with the pot now uncovered. Continue to cook for an hour or two. At this point, you are reducing the stock so that it is easier to store.

Strain through several layers of cheesecloth or a fine mesh strainer into quart-sized jars. Let cool for an hour or so before storing in the refrigerator. When your stock has cooled, it should firm up nicely into a gel.

Slow Cooker Chicken Feet Soup

Ironically, there are several steps to this slow cooker recipe. Just remember to compost the feet bones after deboning them. This makes a great “medicine cabinet” soup that will keep you out of the doctor’s office this winter.

Prep Time: 15 minutes

Cook Time: 24 hours

Makes: 4 servings

Ingredients

●      1 pound chicken feet (14 to 16), cleaned, trimmed and skin removed

●      1 tablespoon apple cider vinegar

●      9 cups water

●      3 medium carrots, sliced

●      3 stalks celery, sliced

●      1 large onion, chopped

●      1 teaspoon dried thyme

●      1 teaspoon dried oregano

●      5 cloves garlic, minced

●      2 jalapeños, chopped, optional

●      salt and pepper, to taste

●      12 ounces cooked chicken breast meat, chopped

●      ½ cup dry barley (hulled, not pearled)

●      4 tablespoons fresh parsley, chopped

Instructions

The evening before you plan to have soup for dinner, put the feet into a slow cooker.

Cover the chicken feet with the water. Add the cider vinegar and give it a stir.

Cover the slow cooker and put it on low for 8 hours or overnight, taking care to manage the water level in the slow cooker.

About six hours before you are having soup, skim off any foam that has formed on top of the broth. Scoop the chicken feet out of the broth, carefully de-bone them, returning the meat to the slow cooker and compost the bones. Add the carrots, celery, onion, thyme, oregano, garlic, jalapeños (if using), salt and black pepper. Cover the slow cooker. Keep it on low and cook for 6 hours.

One hour before dinner, add the cooked chicken and dry barley to the slow cooker and give it a stir. Cover the pot again and cook on low for an additional hour.

Stir in the fresh parsley and serve.

CARCASS

Chicken Carcass Soup (not pre-cooked)

All done chopping up the meaty morsels off the whole chicken, now what? There’s plenty of meat left on those bones—throw what’s left in the stockpot! Even if there’s no need for soup today, just leave out the noodles and freeze or can your soup base to use later. Compost the carcass solids once the meat has been returned to the stockpot.

Prep Time: 15 minutes

Cook Time: 2 hours

Makes: 4 servings

Ingredients

Stock:

●      1 tablespoon olive oil

●      1 chicken carcass, picked clean of meat and cut into sections

●      10 cups filtered water

●      2 large carrots, roughly chopped

●      2 celery ribs, roughly chopped

●      ½ large onion, roughly chopped

●      ½ teaspoon salt

Soup :

●      2 large carrots, diced

●      2 celery ribs, diced

●      ½ onion, diced

●      1 bay leaf

●      ¼ heaping teaspoon dried oregano

●      ¼ heaping teaspoon dried basil

●      ⅛ teaspoon dried thym e  

●      1 to 2 cups cooked egg noodles or rice

●      2 cups cooked chicken, shredded or chopped

●      Salt and pepper

A bowl of food Description automatically generated with low confidence Instructions

Stock:

In a large pot, heat oil over medium-high heat. Add chicken carcass pieces and cook, turning occasionally, until bones and any remaining skin are browned.

Add a splash of the water to deglaze the pan and scrape all the browned bits off the bottom. Add the vegetables, remaining water and salt. Bring to a low simmer.

Simmer for 90 minutes, skimming fat off the top occasionally and checking to maintain a low simmer.

Using a slotted spoon or colander remove bones and vegetables, compost these.

Strain broth through a fine-mesh strainer.

Soup:

Rinse pot to remove chicken or vegetable remnants and return broth to pot. Bring to a simmer and add carrots, celery, onion and spices. Simmer for 20 to 25 minutes, until vegetables are tender.

Stir cooked pasta or rice and cooked chicken into the broth and vegetables. Add more salt and pepper to taste. Bring to a simmer and cook for 1 minute to make sure the chicken is heated through. Serve and enjoy.

Leftover Roast Chicken Soup

No matter how much time is available, this is a great way to use leftover roasted chicken. It freezes well too. Compost any removed solids.

Prep Time : 5 minutes

Cook Time: 1 to 6 hours

A bowl of food Description automatically generated with medium confidence Makes: 4 servings

Ingredients

●      1 leftover roast chicken carcass plus any drippings and portioned leftovers

●      2 medium carrots, roughly chopped

●      2 stalks celery, roughly chopped

●      1 medium onion, roughly chopped

●      5 sprigs fresh parsley

●      1 bay leaf

●      10 whole peppercorns

●      6 cups cool water

Instructions

Stovetop Or Dutch Oven Method :

Add the chicken carcass and all other ingredients to a large stock pot or Dutch oven. Cover with water and bring to a boil. Reduce heat to a medium low, cover with the lid slightly askew to let a little steam escape and maintain a simmer for 1 to 2 hours.

Slow Cooker Or Crock Pot Chicken Stock:

Add the leftover rotisserie chicken carcass to the slow cooker and add the remaining ingredients. Cover with the lid and set the crock pot to low. Cook 4 to 6 hours.

Pressure Cooker/Instant Pot Method: Combine all ingredients in the pressure cooker, seal the lid and bring to high pressure. Set the timer for 15 minutes and cook until the time is up. Let the pressure release naturally until it reads 0 p.s.i. (on the pressure cooker). For the instapot, let the pressure release naturally for 15 minutes, then you can use the quick release method to open the instapot.

Straining Leftover Rotisserie Chicken Stock:

Set a fine mesh strainer over a large bowl or saucepan. Using tongs, remove the chicken carcass and compost.  Working in batches, ladle the broth and vegetables into the sieve. Press on the solids to remove as much liquid as possible.  Compost solids.

Storage:

Broth can be refrigerated for 10 days or frozen in a plastic container for up to 3 months.

SOAP MAKING

Chicken Fat Hand/Body Soap

In this wonderful time in civilization, people are urged to reduce, reuse, recycle and all sorts of things to make the world a healthier mega-organism. Most of the chicken’s leftover parts not directly eaten, can be composted, even the bones/carcass, and should be. The more nutrients we can return to our Earth, the better off we’ll all be in the long run. Chicken fat, however, is the exception to the otherwise fully compostable chicken. Because greasy fats inhibit the degrading of whatever they touch, they cannot be composted as is. However, chicken fat can be used in cooking in place of butter, oil or another fat. It can also be made into hand or body soap. Below is a pre-calculated recipe to make a well-balanced soap using, mostly, chicken fat that will yield 1 pound, or 4x 4oz bars of a creamy hand/body soap suitable for daily use.

Yields: 1 pound of soap or four 4 ounce bars

Supplies

●      Several heat-tolerant glass bowls of various sizes

●      Digital scale, capable of reading out to 0.01 ounces

●      Heat-tolerant whisk

●      Non-metal slotted stirring spoon

●      Thermometer

●      Soap molds with total cavity capacity greater than 16 fluid ounces

●      Ingredients

●      8.80 ounces chicken fat

●      4.80 ounces beef tallow

●      2.40 ounces coconut oil

●      A close-up of a fish Description automatically generated with medium confidence 6.08 ounces cold water, divided

●      1 tablespoon sugar

●      2.23 ounces lye flakes (NaOH)

●      0.50 ounces essential oil of your choice, for fragrance

Instructions

Weigh out all ingredients in separate containers. Make sure the bowls containing the cold water and one of the fat oils (chicken, beef, coconut) are thick, heat-tolerant, glass bowls.

Combine all fat oils into one large heat-tolerant glass bowl and heat, covered, in the microwave 30 seconds at a time until all oils are melted and the temperature of the combined, melted, oils is about 120 degrees F.

Stir the sugar in 2 ounces of the cold water in a small cup or bowl until dissolved and pour it into the fat oils bowl.

Add the lye flakes to the remaining cold water carefully. Do Not Splash, stir or whisk the Lye Solution together until the water clears, the fumes dissipate, and all the flakes dissolve.

Once the temperatures of the lye solution and blended fat oils are both within 110 F to 120 F, CAREFULLY pour the lye solution into the fat oils bowl and whisk or stir them together until they reach trace.

Once light trace is reached, add the essential oil to the combined bowl and continue stirring/whisking slowly.

Once trace is reached, carefully pour the “batter” into your chosen soap molds.

24 to 48 hours later, the soap will be hard enough to handle, remove the soap bars from the molds and place them in an out of the way space (out of direct sunlight) for 4 to 6 weeks while the saponification process takes care of itself.

Once the saponification process is complete the soap bars will be very hard and ready to use like any other high quality hand/body soap.

Note:

Lye flakes (NaOH) are easily found on Amazon. They can be harder to source locally sometimes, but still possible.

CANNING

Canned Cream of Chicken Soup

Keeping homemade cream of chicken soup on hand is a blessing in our house. It has so much more flavor and nothing we don’t approve of in it. The multi-step process is so worth the effort. This is simply “Medicine in a Jar.”

Prep Time: 12 to 24 hours, 20 minutes

Cook Time: 1 hour, 35 minutes

Makes: 6 pints

Ingredients

For Stock:

●      1 large chicken, rinsed and cleaned out, giblet package removed

●      14 quarts of water plus extra water when stock cooks down

●      4 stalks celery, cut into 4-inch pieces

●      1 or 2 large onions, quartered

●      4 or 5 large carrots, cut into 4-inch pieces

●      6 to 8 clove garlic, smashed with flat knife

●      8 to 10 black peppercorns, whole

●      2 bay leaves, dried

●      4 sprigs thyme

●       

For Soup :

●      1 large whole chicken (less if you are just doing one batch of sup)

●      2 quarts plus 1½ cup chicken stock, divided (homemade is best)

●      ¾ cup Clear-Jel “cook kind”

●      ½ teaspoon canning salt per pint jar

A picture containing food, indoor, plate Description automatically generated Instructions

For Stock:

Preheat the oven to 350 degrees F. Grease a large cookie sheet with cooking oil or oil spray. Cut chicken in half and lay it on the cookie sheet. Spread the prepared vegetables on the cookie sheet with the chicken and bake for 20 minutes.

Add water and remaining “For Stock” ingredients to a large stock pot. Get the water and spices heated. When the chicken and vegetables are roasted, put them and their juices in the stock pot, bring to a simmer and cook for one hour.

Remove chicken with a slotted spoon and, once partially cooled, remove meat from bones. Save bones and add back to the stock pot. Be sure to add water, as needed, to prevent scorching while the stock cooks down.

Cool the chicken you have removed, put in a bag or container and put into the refrigerator for later in the recipe.

Continue cooking the stock for 12 to 24 hours over medium-low heat for dark rich stock. After the stock has cooked as long as you want, remove and cool slightly and strain through a mesh strainer. Compost any solids. Then put the stock back into the stock pot and keep cool in the refrigerator until the layer of fat solidifies on the top and skim off all the fat.

For Soup:

Decide how many batches you want to make and measure your stock first (2 quarts per batch). In a large stock pot, on the stove, bring to a boil, then reduce heat to simmer.

Sanitize the needed number of jars, lids and rings.

Remove chicken from the refrigerator and mince with a sharp knife.

Separately, in a large, lidded jar, mix the cold stock and clear-jel (by ratio per batch) to make a slurry.

Add the slurry to the stock pot, stir for 1 minute, turn the heat down to low, add cubed chicken, continue stirring. Being careful to avoid scorching the mixture.

Ladle hot soup into hot, sterilized jars, leaving 1 inch of headspace. Remove bubbles, wipe jar rims with a clean rag or paper towel dampened with white vinegar. Place hot lids on and tighten rings to fingertip tight.

Place hot jars of soup into a hot pressure canner with the proper amount of hot water and a splash or two of vinegar. Put the lid on the canner and vent canner for a full 10 minutes after it has a steady stream of steam coming out the steam hole. Then put on the weight, when pressure has reached 10 p.s.i., process pints for 75 minutes, adjust pressure required for your altitude.

DO NOT UNDERPROCESS!

When processing time is over, turn off heat, and let the canner gauge naturally drop to zero. This can take 30 minutes or more, before removing the lid. Remove the lid, turning the bottom away from you. Using canning tongs, remove jars and set the jars on a towel covered countertop or table. (The towel protects the jars from cracking from the sudden temperature change from the hot canner to the cold, hard surface).

Space jars at least 2 inches apart for at least 12 hours or until the next day. If all the jars are sealed, wipe and dry the jars with a clean, damp towel. Label and store in a cool dark place until ready to use or up to 2 years.

Note:

Clear-Jel may be found on line at sbcanning.com, on Amazon and at most Amish stores and at some bakery supply stores. Be sure you purchase COOK Clear-Jel for this recipe. Clear-Jel is the only approved thickener for canning by the USDA; do not use this recipe with cornstarch or flour. It will definitely not work.

Canned Chicken Stock or Broth

Only want stock or broth? No problem! Having homemade chicken stock on hand is so rewarding and it turns the pantry into a medicine cabinet.

Prep Time: 12 to 24 hours, 30 minutes

Cook Time: 45 minutes

Makes: 7 quarts

Ingredients

●      1 large chicken, rinsed and cleaned out, giblet package removed

●      9 quarts water, plus extra water as needed

●      4 stalks celery, cut into 4-inch pieces

●      1 large onion, quartered

●      4 large carrots, cut into 4-inch pieces

●      6 cloves garlic, smashed with flat knife

●      6 black peppercorns, whole

●      2 bay leaves, dried

●      4 sprigs thyme

Instructions

Preheat the oven to 350 degrees F. Grease a large cookie sheet with cooking oil or oil spray. Cut chicken in half and lay it on the cookie sheet. Spread the prepared vegetables on the cookie sheet with the chicken and put into the oven and bake for 20 minutes.

Add water and remaining ingredients to a large stock pot. Begin cooking over medium heat. When the chicken and vegetables are roasted, put them and their juices in the stock pot, bring to a simmer and cook for one hour.

Remove chicken with a slotted spoon and, once partially cooled, debone the chicken meat. Save the bones and add back to the stock pot. Be sure to add water, as needed, to prevent scorching while the stock cooks down.

Cool the deboned chicken meat, put in a bag or container and put into the refrigerator or freezer for later use.

Continue cooking the stock for 12 to 24 hours over medium-low heat, at a low simmer, for dark rich stock. After the stock has cooked as long as you want, remove from heat, cool slightly, and strain through a mesh strainer. Compost all the solids. Then put the strained stock back into the stock pot and keep cool in the refrigerator until the layer of fat solidifies at the top. Skim off the fat.

Sanitize the needed number of jars, lids and rings.

Ladle hot stock into hot, sterilized jars, leaving 1 inch of headspace. Remove bubbles, wipe jar rims with a clean rag or paper towel dampened with white vinegar. Place hot lids on and tighten rings to fingertip tight.

A picture containing food Description automatically generated Place hot jars of soup into a hot pressure canner with the proper amount of hot water and a splash or two of vinegar. Put the lid on the canner and vent canner for a full 10 minutes after it has a steady stream of steam coming out the steam hole. Then put on the weight, when pressure has reached 10 p.s.i., process pints for 25 minutes, adjust pressure required for your altitude.

DO NOT UNDERPROCESS!

When processing time is over, turn off heat, and let the canner gauge naturally drop to zero. This can take 30 minutes or more, before removing the lid. Remove the lid, turning the inside away from you. Using canning tongs, remove jars and set the jars on a towel covered countertop or table. (The towel protects the jars from cracking from the sudden temperature change from the hot canner to the cold, hard surface).

        Space jars at least 2 inches apart for at least 12 hours or until the next day. If all the jars are sealed, wipe and dry the jars with a clean, damp towel. Label and store in a cool dark place until ready to use or up to 2 years.

Canned Chicken Soup Base

A winter staple in our house. Chicken Soup Base is an easy one to prepare ahead of time. Canning it makes it shelf stable for over a year. It is easy, delicious and ready to serve when demand calls for it.

Prep Time: 30 minutes

Cook Time: 75 minutes for pints, 90 minutes for quarts

Makes: 7 quarts

Ingredients

●      96 ounces chicken broth

●      4 large carrots, peeled and scrubbed

●      4 stalks celery chopped

●      2 to 3 tablespoons minced garlic

●      1 large bay leaf

●      ¼ teaspoon onion powder

●      ¼ teaspoon ground thyme

●      ½ teaspoon black pepper, to taste

●      ¼ teaspoon all-purpose seasoning

●      ¼ teaspoon seasoned salt

●      2 sprigs fresh parsley or ½ teaspoon dried parsley

●      3 to 5 boneless, skinless chicken breasts, chopped or shredded

●      1 to 2 pinches dried rosemary

●      ⅛ teaspoon celery seed, optiona l  

Instructions

Wrap each chicken breast in a large piece of foil, making sure that all ends are closed. Bake at 375 degrees F until no longer pink.

Allow to cool then shred or chop. Set aside.

Add chicken broth to a large stockpot and begin heating on medium.

Chop vegetables to a size of your preference and add to the pot. (Smaller pieces will result in a mushier bite when served). Stir well.

Prepare pressure canner per manufacturer’s instructions. Sanitize quart jars, lids and rings while broth heats.

Add all seasoning to the pot and stir well.

Bring the pot to a rolling boil. Add chicken and stir well. Turn off heat.

Ladle the soup base into canning jars leaving 1 inch of headspace. Next, use a bubble tool to remove air bubbles.

Wipe the jar rims then add a lid and ring. Tighten rings to finger tight.

                     Process the broth/vegetable/chicken mixture in a pressure canner at 11 P.S.I. for 75 minutes if you’re doing pints and 90 minutes for quarts.

                     Allow your jars to sit undisturbed for at least 12 hours and be sure to listen for the lids to ping. If one did not seal, refrigerate for up to 4 days or eat immediately.

Note:

To serve: Cook pasta noodles, pearled barley or rice before combining with the soup base. Serve heated through.

Chicken Wing Stock

After taking the advice of this author to reduce waste AND save money in the process, you now have a pound (or so) of chicken wing tips frozen in the freezer. THIS is what needs to be done with them.

Prep Time: 10 minutes

Cook Time: 2 to 6 hours (or 30 to 60 minutes in pressure cooker)

Makes: About 3 quarts

Ingredients

●      1 pound chicken wing tips from previous recipes (or however many are on hand)

●      1 medium onion, diced

●      2 medium carrot, chopped

●      2 rib celery, chopped

●      2 bay leaves

●      2 to 3 quarts water, more as needed

Instructions

Stock Pot Method:

Place chicken wing tips, onion, carrot, celery, and bay leaves in a stock pot.

Add enough cold water to the pot to cover the ingredients by 2 inches.

Bring to a boil.

Reduce heat and simmer uncovered for at least 2 hours and up to 6 hours adding more water as needed.

Remove the wings and strain stock through a fine-mesh sieve into a large bowl. Compost solids.

Pressure Cooker Method:

Place chicken wing tips, onion, carrot, celery and bay leaves in a pressure cooker.

Add water to almost come level with the bones. Making sure not to fill the cooker more than ⅔ full.

A picture containing indoor, pan Description automatically generated Close the lid, allowing steam to escape from the stem until it makes a solid stream. Then over the hole with the weight.

Bring the pot to 11 p.s.i. (adjusting for elevation per pressure cooker instructions).

Cook for 30 to 60 minutes, maintaining 11p.s.i.

Turn off heat and allow pressure to come down to zero before removing the lid.

Remove the wings and strain stock through a fine-mesh sieve into a large bowl or stock pot. Compost solids.

Note:

Upon completion, stock is now ready to be used to make soups or stews, pressure canned or frozen for later use.

Index

30-Minute One-Pot Chicken Pasta              97

Air Fryer Chicken Breast s               100

Air Fryer Peach-Bourbon Chicken Wings 35

Appetizer s               21

Asian Chicken Lettuce Wrap s                             27

Asian-Style Baked Chicken Thighs 125

Asian-Style Chicken Liver with Onions & Peppers 149

Avocado Ranch Chicken Burrito Wraps 68

Baked Chicken Tender s               29

Baked Parmesan Chicken Breast with Lemon Arugula 114

Barbecuin g               6

Blackened Chicken Past a               104

Bonus Recipe s               186

Breast s               21, 68, 156

30-Minute One-Pot Chicken Pasta 97

Air Fryer Chicken Breast s                             100

Asian Chicken Lettuce Wraps              27

Avocado Ranch Chicken Burrito Wraps 68

Baked Chicken Tender s               29

Baked Parmesan Chicken Breast with Lemon Arugula 114

Blackened Chicken Past a               104

Canned Chicken Soup Bas e               195

Chicken & Orzo Ste w               158

Chicken & Rice Casserol e               92

Chicken & Rice Skille t               93

Chicken & Rice Sou p               163

Chicken & Sausage Gumb o               160

Chicken & Spinach Spaghetti Squash Alfredo 70

Chicken Breast & Broccoli Stir Fry 72

Chicken Burrito s               76

Chicken Fried Ric e               80

Chicken Noodle Casserol e               82

Chicken Noodle Sou p               156

Chicken Parmesan Baked Ziti              86

Chicken Parmesan Past a               87

Chicken Pot Pastrie s               21

Chicken Pot Pi e               112

Chicken Pot Pie Spaghetti Squash Casserole 89

Chicken Ranch Wrap s               91

Chicken Stuffed Crescent Rolls              78

Chicken Tetrazzini Casserole 84

Chicken with Snow Peas Stir Fry 95

Chicken Zucchini Boat s               25

Chicken, Broccoli & Rice Casserole 74

Chicken, Potato & Corn Chowder 165

Chinese-Style Orange Chicken              109

Creamy Cajun Chicken Pasta              107

Creamy Chicken & Wild Rice Soup 167

Creamy Chicken Noodle Soup              169

Crispy Chicken Breast & Avocado Wraps 116

Grilled Bone-In Chicken Breasts 102

Italian Chicke n               98

Slow Cooker Chicken Breast Marsala 118

Slow-cooker Chicken Breast Taco Meat 120

Brunswick Stew with Pork & Chicken 175

Canned Chicken Soup Bas e               195

Canned Chicken Stock or Broth              192

Canned Cream of Chicken Soup              189

Cannin g               189

Carcas s               45, 143, 182

Asian-Style Chicken Liver with Onions & Peppers 149

Chicken Carcass Soup (not pre-cooked) 182

Chicken Liver with Bacon, Onion & Mushroom Sauce 147

Indian-Style Chicken Gizzard Curry 45

Leftover Roast Chicken Soup              184

Oven-Fried Chicken Gizzards 47

Overnight Southern-Style Fried Gizzards 52

Peppered Gizzard Stir-Fr y                             143

Sautéed Chicken Gizzard s               51

Southern-Style Fried Chicken Gizzards 49

Traditional Chicken Livers and Onions 145

Chicken & Dumpling s               151

Chicken & Orzo Ste w               158

Chicken & Rice Casserol e               92

Chicken & Rice Skille t               93

Chicken & Rice Sou p               163

Chicken & Sausage Gumb o               160

Chicken & Spinach Spaghetti Squash Alfredo 70

Chicken Breast & Broccoli Stir Fry 72

Chicken Burrito s               76

Chicken Carcass Soup (not pre-cooked) 182

Chicken Fat Hand/Body Soa p               186

Chicken Feet Stoc k               179

Chicken Fried Ric e               80

Chicken Liver with Bacon, Onion & Mushroom Sauce 147

Chicken Noodle Casserol e               82

Chicken Noodle Sou p               156

Chicken Parmesan Baked Zit i                             86

Chicken Parmesan Past a               87

Chicken Pot Pastrie s               21

Chicken Pot Pi e               112

Chicken Pot Pie Spaghetti Squash Casserole 89

Chicken Ranch Wrap s               91

Chicken Stuffed Crescent Rolls 78

Chicken Tetrazzini Casserol e               84

Chicken Wing Stoc k               197

Chicken with Snow Peas Stir Fry              95

Chicken Zucchini Boat s               25

Chicken, Broccoli & Rice Casserole 74

Chicken, Potato & Corn Chowder              165

Chicken, Sausage & Shrimp Gumbo 177

Chicken, Whol e               53, 151

Canned Chicken Stock or Broth              192

Canned Cream of Chicken Soup              189

Chicken & Dumpling s               151

Creamy Mushroom Chicken Tortellini Casserole 53

Garlic Butter Roasted Chicken              55

Grilled Spatchcock Chicke n                             62

Instapot Whole Chicken with Mushroom Sauce 66

Slow Cooker Whole Chicke n                             58

Slow Cooker Whole Chicken Soup 154

Spatchcock Chicke n               60

Whole Chicken Braised in Coconut Milk with Lemongrass 64

Chinese-Style Orange Chicken              109

Confi t               14

Cooking Chicke n               2

Creamy Cajun Chicken Past a                             107

Creamy Chicken & Wild Rice Soup 167

Creamy Chicken Noodle Soup 169

Creamy Mushroom Chicken Tortellini Casserole 53

Creamy Tuscan Chicken Thighs              141

Crispy Chicken Breast & Avocado Wraps 116

Crispy Oven-Baked Chicken Wings 37

Crock Po t               16

Deep Fryin g               11

Dim Sum-Style Chicken Fee t               40

En Papillot e               10

Fee t               39, 179

Chicken Feet Stoc k               179

Dim Sum-Style Chicken Fee t               40

Hot and Spicy Chicken Fee t                             42

Purchase and Preparatio n               39

Slow Cooker Chicken Feet Soup 180

Szechuan-Style Chicken Feet 43

Gardens on Gle n               203

Garlic Butter Roasted Chicke n               55

Grilled Bone-In Chicken Breasts              102

Grilled Orange Chicken Thighs              131

Grilled Spatchcock Chicke n               62

Grillin g               6

Hot and Spicy Chicken Fee t               42

Indian-Style Chicken Gizzard Curry 45

Instapot Whole Chicken with Mushroom Sauce 66

Introductio n               1

Italian Chicke n               98

Leftover Roast Chicken Sou p               184

Leg s               122, 171

Slow-Cooker Chicken Leg s                             123

Main Dishe s               53

Mediterranean Chicken Thighs              129

Method s               1

O’Brien, Thomas P               203

Oven-Fried Chicken Gizzard s               47

Oven-Fried Chicken Wing s               30

Overnight Southern-Style Fried Gizzards 52

Pan-Fryin g               3

Pan-Roastin g               13

Pan-Searin g               5

Peppered Gizzard Stir-Fr y               143

Quick Cooking Method s               3

Barbecuin g               6

Deep Fryin g               11

En Papillot e               10

Grillin g               6

Pan-Fryin g               3

Pan-Searin g               5

Stir-Fr y               8

Recipe s               19

Roasted Chicken Thigh s               130

Sautéed Chicken Gizzard s               51

Sesame Chicken Thigh s               133

Sheet Pan Chicken Thighs with Sweet Potatoes, Brussels Sprouts & Apples              135

Side s               21

Slow Cooker Chicken Breast Marsala 118

Slow Cooker Chicken Feet Soup              180

Slow Cooker Chicken Thigh s                             127

Slow Cooker Honey Mustard Chicken Wings 34

Slow Cooker Mediterranean Chicken Thighs 139

Slow Cooker Whole Chicke n               58

Slow Cooker Whole Chicken Soup 154

Slow Cookin g               16

Slow Cooking Method s               12

Confi t               14

Crock Po t               16

Pan-Roastin g               13

Slow Cookin g               16

Slow Roastin g               12

Smokin g               15

Stewin g               17

Slow Roastin g               12

Slow-cooker Chicken Breast Taco Meat 120

Slow-Cooker Chicken Leg s               123

Slow-Cooker Chicken Stew with Pumpkin and Wild Rice 171

Smoked Chicken & Corn Chowder 173

Smokin g               15

Soap Makin g               186

Southern-Style Fried Chicken Gizzards 49

Spatchcock Chicke n               60

Spatchcock Chicken, Grille d               62

Stewin g               17

Sticky Honey-Garlic Chicken Thighs 137

Stir-Fr y               8

Teriyaki Chicken Thigh s               122

Teriyaki Chicken Wing s               32

Thigh s               122, 171

Asian-Style Baked Chicken Thighs 125

Brunswick Stew with Pork & Chicken 175

Chicken, Sausage & Shrimp Gumbo 177

Creamy Tuscan Chicken Thighs              141

Grilled Orange Chicken Thighs              131

Mediterranean Chicken Thighs              129

Roasted Chicken Thigh s               130

Sesame Chicken Thigh s               133

Sheet Pan Chicken Thighs with Sweet Potatoes, Brussels Sprouts & Apples              135

Slow Cooker Chicken Thighs              127

Slow Cooker Mediterranean Chicken Thighs 139

Slow-Cooker Chicken Stew with Pumpkin and Wild Rice 171

Smoked Chicken & Corn Chowder 173

Sticky Honey-Garlic Chicken Thighs 137

Teriyaki Chicken Thigh s               122

Traditional Chicken Livers and Onions 145

Whole Chicken Braised in Coconut Milk with Lemongrass 64

Wing s               30

Air Fryer Peach-Bourbon Chicken Wings 35

Chicken Wing Stoc k               197

Crispy Oven-Baked Chicken Wings 37

Oven-Fried Chicken Wing s               30

Teriyaki Chicken Wing s                             32, 34

A group of people posing for a photo Description automatically generated with medium confidence About the Author

Thomas P. O’Brien is an urban farmer in Southwest Iowa with three children: James, Gwendolyn and Isla, who regularly help dad on the urban farm. Thomas writes how-to books and blog posts ( www.gardensonglen.com/blog ) relating to self-sufficiency skills (including cooking) and environmental improvement and care so that all of the inhabitants of Earth may responsibly enjoy her clean air and bountiful natural resources for thousands of generations to come. You can ‘Like’ his Facebook page by searching for Gardens on Glen and check out his website www.gardensonglen.com and his online store www.gardensonglen.com/online-store anytime!

On his urban farm, Gardens on Glen, Thomas has expanded his operations to include annual productions of: more than 1,500 pounds of produce (using less than 2,000 square feet of gardening space, including small hydroponic and indoor gourmet mushroom cultivation operations); more than 400 pounds of organically raised rabbit meat (in a 200 square foot, hand built, structure); producing more than 20 gallons of homemade wine; and more than 400 pounds of cold-process, handmade soap (including laundry, dish, sensitive skin, tough skin and naturally insect repellant versions). All of this happens on less than ⅓ of an acre in the middle of one of Iowa’s Top-10 largest cities.

If you are interested in becoming more self-reliant and self-sufficient, Thomas invites you to seek out his other published and public educational materials. Not sure where to look? Request information directly at his email address: gardensonglen@gmail.com . Thomas only practices methods that are safe for humans and nature because he prefers to lead by example and live responsibly and hopes that you will do the same!

Also by the Author

Rockin’ Rabbit Recipes Cookbook (2022)

How to Make Soap From Scratch:                                        The Cold Press Method (2022)