INJECTING A CHICKEN RECIPES
CHICKEN STEW WITH DUMPLINGS RECIPE | ALLRECIPES
I've been dying to do a chicken and dumpling dish for a while. Could there be a better time than winter for a true comfort dish?
Provided by 2ND COURSE
Categories Chicken Stew
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 18
Steps:
- De-bone chicken and cut into chunks or shred. Set aside.
- Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
- Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.
Nutrition Facts : Calories 463.8 calories, CarbohydrateContent 37.9 g, CholesterolContent 95.9 mg, FatContent 21.3 g, FiberContent 4.2 g, ProteinContent 29.7 g, SaturatedFatContent 8.5 g, SodiumContent 1161.2 mg, SugarContent 3.4 g
BAKED CHICKEN THIGHS/LEG QUARTERS RECIPE - FOOD.COM
When I was first married we used to go to a Chinese restaurant that had the tastiest chicken -- spoiled by a greasy breading. After some trial and error I duplicated the flavor in this easy, economical dish. The long cooking that would dry out white meat gets the grease out of this dark meat and gives the skin a delicious crunch. It's quick to make, converts to any quantity, and is a great favorite with kids and adults both. It also holds well and the leftovers are good cold. Note: I've noticed in the last couple years that if you're not VERY CAREFUL about reading the fine print you'll end up with chicken pieces that have been "enhanced" by injecting it with some kind of "flavoring solution." Not only does this injected chicken make my DH ill from a reaction to the "flavoring solution," but it also seems to make it impossible for the chicken to pick up the flavorings you add. No matter what I do to it, "enhanced" chicken always tastes the same. So beware what you're buying. :)
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Arrange chicken thighs/leg quarters skin side up in a shallow baking dish.
- Sprinkle with garlic powder.
- Drizzle about 1/2 teaspoon soy sauce on each piece.
- Bake at 350 degrees Fahrenheit for 45 minutes to an hour, until the skin is crisp and brown and the meat is ready to fall off the bones.
Nutrition Facts : Calories 200.1, FatContent 14.3, SaturatedFatContent 4, CholesterolContent 79, SodiumContent 239, CarbohydrateContent 0.2, FiberContent 0, SugarContent 0.1, ProteinContent 16.6
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