Tag Archives: Chicken

Dinner, Level 1, Levels 2 And Above, Lunch, Recipe, Soups

Chicken Soup and Canned Chicken Broth

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I did not grow up eating many root vegetables, so when I found a recipe for chicken soup that included parsnips and turnips I was highly skeptical. After I made it, I was hooked! There can be no chicken soup (or broth) without them! In this video, I am not only making soup but am canning broth. For the specifics on the equipment (and tools) you will need, please read my Home Canned Meat post. I am not including a nutritional analysis with this recipe. This recipe is so variable and I have no way of knowing how many carbohydrates are in the strained broth.

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Chicken Soup and Canned Chicken Broth Recipe

Author: brendanolen Cuisine: Courses:
Difficulty: Intermediate

Ingredients

For the broth:

For the soup:

Instructions

  1. Place all of the ingredients for the broth in a large pot (or slow cooker, electric roaster, or pressure cooker). Bring to a boil, then turn the heat down to medium or medium low (you want it at a slight boil). Depending on your cooking method, let cook for 4 to 12 hours (you want everything cooked to absolute mush). Strain the broth from the solids, making sure to remove all bones.
  2. Place the broth back in the pot. If you used whole pieces of chicken, separate the meat from the bones (once cooled enough to touch).
  3. If you are going to can your chicken broth, you can evenly distribute your chicken meat between all of your jars and top with broth or just leave the meat out. Process in a pressure canner for the recommended pressure (and time) per your elevation. Remember that this broth can be used just like store-bought chicken broth. You do not want to over-season the broth prior to canning it to allow you the flexibility to use the broth however you wish.
  4. Now, if you aren’t canning your broth, throw the rest of the ingredients in the broth, bring to a boil, then turn down to medium. Let it boil until everything is cooked. BAM! You have soup for days! 🙂
Keywords: chicken, soup, broth, can, preserve, keto, low, carb, paleo

Dinner, Level 1, Levels 2 And Above, Recipe

Chicken with 40 Cloves of Garlic

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I’ve seen many variations of this recipe but the first time I saw this (and made it) I got it from “Cooking Light” magazine. Oh, boy, is it heavenly. If you have ever had roasted garlic, imagine that infused with chicken. Serve with toasted French bread for spreading the roasted garlic love.

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Chicken With 40 Cloves of Garlic

Author: brendanolen Cuisine: Courses:
Difficulty: Beginner
Servings: 8

Description

I got it from “Cooking Light” magazine. Oh, boy, is it heavenly. If you have ever had roasted garlic, imagine that infused with chicken. Serve with toasted French bread for spreading the roasted garlic love.

Ingredients

Instructions

  1. Preheat your oven to 350 degrees F.

     

    Heat a deep sauté pan on medium heat and add the oil and butter.

     

    Dry the chicken pieces, season them with salt and pepper and brown in the oil/butter.

     

    Once the chicken pieces are all browned evenly, remove them from the pan and keep aside.

     

    Throw in the garlic cloves and let them barely brown. You do not want to burn them or they turn bitter and ruin the dish.

     

    Once the garlic cloves are browned, add the chicken back to the pan, add the thyme, chicken broth, and wine.

     

    Cover and place in the oven for about 40-45 minutes.

     

    Once the chicken is done, place the chicken and garlic onto your serving platter. Heat your pan on medium high and reduce the liquid to barely a cup. Add some parsley, a squeeze of lemon and serve.

Keywords: chicken, garlic, roast, fried,
Chicken, Dinner, Recipe

Hubby’s Chicken Tacos and Enchiladas

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I wrote up this recipe for my sister. She said it was WAY too much work! LOL!

What we do is make up the meat, make however many tacos we want, then throw the rest of the meat in the freezer. Makes taco-making much easier!

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Hubbys Chicken Tacos and Enchiladas

Author: brendanolen Cuisine: Courses:
Servings: 10

Description

You can start with a raw chicken OR use a rotisserie chicken OR canned chicken. It can be as complicated or easy as you would like it to be.

Ingredients

Instructions

  1. Instructions for using raw chicken

    Throw a chicken (with the innards removed) into a pot, cover with water, and boil until it’s done (you will know, it will look bloated and the legs will pull away from the body). Pull it out of the water and place it in a colander to drain and cool.

    Once cool, remove all the meat from the bone and shred.

  1. Once You Have Shredded, De-boned Chicken

    Once removed, mix taco seasoning into the chicken meat. How much? I really don’t know. I add some, then taste. If you are using taco seasoning packets, probably no more than one packet (but taste first … remember there’s a lot of salt in there). Mix in onions. Set the meat aside.

    Preheat your oven to 350 degrees F. Now for the time consuming part: Put about 1-inch of oil in a frying pan. Heat on medium (it’s the right temperature when you put a piece of tortilla in the pan and it does not sink). Slide a tortilla into the oil. Count to 3, flip the tortilla, count to 3, remove from oil and place on paper towels to drain. Repeat with rest of tortillas. You only want to cook the tortilla just enough so it is soft (not hard at all).

    Time to make the tacos. Place a tortilla in your baking dish, add seasoned chicken, then cheese. Move on to the next taco. Continue until you have used all the chicken. You may have some extra tortillas. Just sprinkle some salt on those and eat them! 🙂

    Bake until the top of the tacos are brown and crispy. Remove from oven, put the lettuce in the taco, sprinkle with Parmesan cheese and you are done! Serve with Spanish rice (Patrick makes the best Spanish rice but I still can’t make it right. Your best bet is to look on-line for a recipe. I’ll try to get him to write down how he makes it).

    So, this is how we make enough to feed me, hubby, my son, and my mom. Hubby just pointed out (duh) that you could just make however many tacos you want then freeze the chicken meat for another day.

For Enchiladas

  1. If you want to do enchiladas, do everything except the instructions on assembling the tacos. Pour a large can of enchilada sauce in a bowl. Dip a tortilla in the enchilada sauce, place in baking dish, put chicken and a little cheese in the center of the tortilla, roll and place the seam down. Repeat with rest of chicken. Pour remainder of sauce over enchiladas, sprinkle grated cheese over the top (however much you want), and bake until all the cheese is melted and a little crispy on the edges. That’s it! You can freeze one pan of enchiladas before cooking. They keep in our freezer for about 6 months. Just cover the pan first with plastic wrap and foil.

Gravy, Recipe

Easy Chicken Gravy

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I love this recipe! It’s very basic and easy to adjust to whatever you feel like adding. Now, what I do is use 2 cups hot water mixed with 2 teaspoons chicken soup base (not the dry bouillon … that was nasty. The paste you buy in jars). Turns out better than the instant chicken gravy packets and is much cheaper, especially if you are like us and want more than just a cup of gravy.

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Easy Chicken Gravy

Author: brendanolen Cuisine: Courses:

Description

If you choose not to use ready-made chicken broth, use soup base (NOT dried chicken bouillon) with 2 cups of hot water.

Ingredients

Instructions

  1. Melt the butter, then add the flour and blend thoroughly. Slowly add the broth, salt and pepper and blend until mixture thickens. Serve.

Chicken, Dinner, Low Carb, Recipe

Bacon Wrapped Chicken Thighs

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I am finally, after 4 months, starting to really feel better.  I want to thank everyone for their thoughts, energy, and prayers.  It is very difficult to not over-do it but today I have a craving.  I made these a few weeks ago before I relapsed and they were phenomenal.  Perfect for those who are not looking to cut fat from their diet!

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Bacon Wrapped Chicken Thighs

Author: brendanolen Cuisine: Courses:

Ingredients

Instructions

  1. Pre-heat oven to 350 degrees F.

    Rinse the chicken thighs, then pat dry.  Sprinkle with as much as you want: Savory, Salt, and Pepper.  Wrap each thigh with two pieces of bacon, ensuring the entire thigh is covered.  Place the racks on the cookie sheets then place the bacon wrapped chicken thighs on the racks.  Bake for about an hour, until the bacon is crispy and the juices of the chicken thighs runs clear.

Keywords: Atkins, bacon, carb, chicken, dinner, level 1, low, keto,

That’s it!  I will serve these tonight with homemade rice-a-roni and steamed veggies.  I figure it will make everyone feel better if there is at least one healthy item on the menu!  LOL!