Chicken Recipe Queen

Anaximander Directory

Ingredients

11 poached chicken breasts (bones removed), cooled, sliced in 1/2 inch strips about 2 inches long

10 ripe mangoes, seeded and diced

20 naval oranges, peeled and segmented

8 bunches of watercress, stems trimmed

10 bunches arugula, stems removed

10 heads of butter lettuce, chopped

3 tablespoons chopped fresh rosemary leaves

1-1/2 tablespoons salt, or to taste

1 tablespoon black pepper, or to taste

2-3/4 cups extra-virgin olive oil

1-1/4 cups raspberry balsamic vinegar

Directions

This can be done the day before the party.

Use a large roasting pan to prepare the salad.

 Put the diced mangoes into the roasting pan.

 Cut the orange segments into threes. Catch the juices and save them for the salad. Add the oranges and juices to the roasting pan.

 Rinse and dry the greens. Tear greens into small pieces. Add the greens, rosemary, and chicken to the roaster. Cover the roaster and refrigerate.

This is done just before serving.

 Season the chicken mixture in the roaster with salt and pepper.

Mix the oil and vinegar together. Drizzle the mixture over the chicken mixture. Mix well.

 Let stand a few minutes and put mixture into large serving bowls for a buffet.

40 servings

1 teaspoon dark sesame oil

2 Tablespoons finely chopped green onions

2 Tablespoons finely chopped carrot

2 Tablespoons finely chopped celery

1/2 teaspoon minced peeled ginger root

2 garlic cloves, minced

1 cup cooked long-grain rice

1/4 cup water chestnuts

2 Tablespoons soy sauce

1 to 2 Tablespoons Szechwan hot & spicy sauce

1 pound ground chicken or turkey

Sesame seeds

Directions

Heat oil in small non-stick skillet over medium-high heat. Add green onions, carrots, celery, ginger root and garlic.

Combine green onion mixture, rice, water chestnuts, soy sauce, and Szechwan sauce in large bowl; stir well. Crumble chicken over green onion mixture, and stir until just blended.

Preheat over to 350 degrees F.

Pack mixture into an 8 x 4-inch loaf pan coated with cooking spray; sprinkle sesame seeds over top of meatloaf. Bake at 350 degrees F for 50 minutes or until meat loaf registers 160 degrees F. Let loaf stand in pan 10 minutes.

Remove loaf from pan; cut into 12 slices.

12 servings

Serving Suggestions

Chinese rice noodles

Stir fried asparagus

Hot mustared

10 gallons of water.

6 hens cut up and seasoned (marinate over night) - see note below

5 lbs. Chaurice (not chorizo) or fresh pork sausage.

5 tbs. another type of sausage (your choice, fresh or smoked)

2 lbs. pork Tasso

3 lbs Andouille

6 lbs. onions chopped

4 bunches celery chopped

6 bell peppers chopped

2 cups green onion tops chopped

1 cup parsley chopped

3 pints dark roux (Savoie's or other in jar)

Have the following seasonings handy

Louisiana Hot Sauce

Salt

Black pepper

Thyme or poultry seasoning

Paprika

Cooked Rice [1/2 cup raw rice minimum for each person]

Note: If you deal with a meat market they'll usually cut the hens up for you for a slightly higher cost. Hens are tough to cut. You can also use regular chickens, but, they are not as flavorful.

Day 1 - Preparation

In a 375ºF oven bake chicken until slightly brown (about 1 to 1 1/2 hours). Turn as needed.

Let cool and refrigerate. See note below.

Note: if you want to minimize tiny pieces of bone in the gumbo; take all the back sections out and boil them in a stock pot until tender enough to debone. Throw the bones away, reserve the meat and refrigerate. It's a good idea to do this anyway because it will tell you how long you're going to have to boil the remaining pieces to get them tender.

Lower fire to 350ºF and bake all fresh sausages about 40 minutes. Let cool, cut and refrigerate.

Cut smoked sausage in bite sized pieces, and, tasso in 1/4" pieces.

Chop all vegetables.

Refrigerate everything (an ice chest or two works well for this)

Note: You can skip the hen baking part if you're time limited. This adds flavor from the browning.

Day 2 - Cooking

Bring 10 gallons of water to a boil. Dump roux in and boil hard (rolling boil) about 1 hour. Be sure to stir so none of the undissolved roux sticks to the bottom and burns. Add vegetables except green onions and parsley, sausages and tasso and boil another 30 minutes.

Add whole pieces of chicken and boil until tender (that means you'll have to check them to see when they are tender enough)

Note: The time till tender will depend on the age of the birds. This could be as long as 3 hours. If you boil the backs separately the day before you'll have a good indication of how long it will take the chicken pieces to tenderize.

3/4 way through the tenderizing process add green onions.

Add parsley 15 minutes before the tenderizing is completed.

Lower to a simmer, taste and add seasonings as needed. Since sausages and tasso have their own seasonings it's difficult to estimate the exact amount of additional seasonings needed. Salt will almost surely be needed.

tablespoon Butter

1 teaspoon Dried Thyme

2 tablespoon Olive Oil

2 teaspoons Salt

6 pounds Chicken Pieces

1/2 teaspoon Black Pepper -- freshly ground

80 cloves Garlic -- unpeeled

4 tablespoons Lemon Juice

In a large Dutch oven, melt 4 tablespoons of butter in the olive oil. Add the chicken

pieces and cook until golden on all sides (approximately 5 to 10 minutes). Remove all

but 2 tablespoons of the fat. Add the garlic and stir until it is coated. Sprinkle

garlic/chicken mixture with the remaining ingredients and add ½ cup of water. Cover

tightly and bake for 1½ hours.

12 servings

Serving Suggestions

Macaroni and cheese

Green beans cooked with bacon

Corn bread

12 skinless, boneless chicken breast halves

1 1/4 cups cranberry sauce

1 packet dry onion soup mix

1/2 cup French-style salad dressing

1 teaspoon white sugar

1 pinch ground black pepper

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C).

Arrange chicken in an 11x17 inch baking dish. In a medium bowl, combine the cranberry sauce, soup mix, salad dressing, sugar and ground black pepper. Mix well and spoon mixture over chicken.

Cover dish and bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

12 servings

Serving suggestions

Stove top stuffing

Brussels sprouts

Hot rolls

24 chicken drumsticks

marinade

16tbsp tomato ketchup

16tblsp Worcester sauce

9tbsp. clear honey

One and a half pounds soft dark brown sugar

Half a pint (285ml) red wine vinegar

2 tsp. Tobassco sauce

Salt and ground black pepper

Directions

Place the drumsticks in a large shallow dish # Mix together all the marinade ingredients and pour over the drumsticks # Place the dish in the fridge and marinate for 12 hours # Cook on a hot barbecue or under the grill for 20 minutes basting occasionally with the remaining marinade

12 servings

Serving Suggestions

Baked Beans

zesty cole slaw

onion bread 

Chicken and Pastina Soup

2 lb boneless skinless chicken breasts

2 cartons (32 oz each) Progresso® chicken broth

1 tablespoon olive oil

1/2       cup chopped onion (1 medium)

1/2       cup diced carrot (1 medium)

1/2       cup diced celery (1 medium stalk)

1          cup Progresso® crushed tomatoes (from 28-oz can)

1/2            teaspoon gray salt or sea salt

1/4            teaspoon freshly ground black pepper

1          dried bay leaf

1          cup uncooked acini di pepe pasta or other small round pasta (8 oz)

2          cups chopped, lightly packed mustard greens, spinach, Swiss chard or other greens

1/3       cup shredded Parmesan cheese

Directions

Place chicken in 12-inch skillet. Add 1 carton of the broth. Heat to boiling. Reduce heat; cover and simmer 20 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

Meanwhile, in 5-quart stockpot, heat oil over medium heat. Add onion, carrot and celery; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.

Drain chicken, reserving broth; set chicken aside. Strain broth; add to vegetables. Stir remaining carton of broth, the tomatoes, salt, pepper and bay leaf into stockpot. Heat to boiling. Stir in pasta. Reduce heat; cover and simmer 15 minutes.

Shred or cut chicken into bite-size pieces; add to soup. Stir in greens just until wilted. Remove bay leaf. Serve with a sprinkle of additional freshly ground pepper and the cheese.

10 servings

Serving Suggestions

Cheese toast points

Lemon Pepperpot Asparagus Chicken Soup

    1 cooked, rotisserie chicken

    4 quarts chicken broth

    1 Tablespoon lemon pepper (spice)

    1 Tablespoon sugar

    2 Tablespoons butter

    1 cup dry small shell macaroni

    1 yellow bell pepper, seeds removed and chopped

    1 red bell pepper, seeds removed and chopped

    1 box (10 ounces) frozen asparagus cuts

    1 cup frozen or fresh cut corn kernels

    2 Tablespoons freshly squeezed lemon juice

    1/2 cup grated parmesan cheese

Directions

In large stock pot bring chicken broth to a boil over medium high heat. 2. Reduce heat to medium and stir in red and yellow pepper, frozen asparagus, and corn. Continue to cook until asparagus is tender (about 10 minutes) 3. Remove skin and bones from rotisserie chicken. Cut chicken into bite size pieces and stir into pot. 4. Add lemon pepper and sugar and butter. Stir in dry shell macaroni. Cover and bring to boil, then remove cover and continue heating until pasta shells are tender (10 to 15 minutes). 5. Remove from heat and stir in lemon juice. Serve immediately with garnish of grated parmesan cheese.

12 servings

Serving Suggestion

Crispy green salad

Cheese bread

Fig and Lemon Chicken

1 le1 lemon, juiced

1/4 cup brown sugar

1/4 cup white vinegar

1/4 cup water

1 1/2 pounds dried figs

1 lemon, sliced

12 chicken thighs

salt to taste

1 tablespoon chopped fresh parsley

1 teaspoon dried parsley

Directions

Preheat oven to 400 degrees F (200 degrees C).In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.Place figs and lemon slices in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste. Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.

12 servings

Serving Suggestions

Seasoned rice

Broccoli with sautéed lemon and garlic

Whole wheat rolls

Homemade Chicken Spaghetti

Notes: This recipe is great for potlucks or family get togethers. Super quick and easy.

    1 boneless chicken

    1 large can of cream of mushroom soup

    1 tablespoon dried onion flakes

    1 can mild or hot Rotel tomatoes

    1/2 pound of Velveeta cheese

    1 package of thin spaghetti

    Salt and pepper to taste

Directions

Simmer the chicken until fully done; remove, reserving the cooking water. Using the water from the chicken, boil pasta until done; drain. Remove meat from chicken, discarding skin and bones; set aside. Cut Velveeta cheese into cubes and put into separate saucepan. Add onion, rotel tomatoes, and mushroom soup; heat until all ingredients are melted together and well-blended; add chicken and stir in pasta.

10-12 servings

Serving Suggestions

Garden salad

Hot biscuits

Chicken Tetrazinni ll

1  purchased roasted chicken

8  oz. dried spaghetti or linguine, broken in half

12  oz. fresh asparagus, trimmed and cut into 1-inch pieces

8  oz. small whole fresh mushrooms

3  medium red and/or yellow sweet peppers, seeded and cut into 1-inch pieces

2  Tbsp. butter

1/4  cup all-purpose flour

1/8  tsp. black pepper

1  14-oz. can chicken broth

3/4  cup milk

1/2  cup shredded Swiss cheese (2 oz.)

1  Tbsp. finely shredded lemon peel

2  slices sourdough bread, cut into cubes (about 1-1/2 cups)

1  Tbsp. olive oil

2  Tbsp. snipped fresh parsley

Directions

Preheat oven to 350 degrees F. Remove meat from chicken; discard bones. Cut chicken pieces in chunks to equal 3 cups. Save remaining chicken for another use.

In Dutch oven cook spaghetti according to package directions. Add asparagus the last 1 minute of cooking. Drain. Return to pan. Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper until well combined. Add broth and milk all at once. Cook and stir until thickened and bubbly.

Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture in Dutch oven. Toss gently to coat. Spoon pasta mixture into 3-quart rectangular baking dish.

In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel. Spread bread cube mixture on pasta mixture. Bake, uncovered, for 15 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with parsley before serving.

10 (1-cup) servings.

Serving Suggestions

Caesar salad

Sour dough bread

Da Kine Hana Hou Chicken

5 lbs Chicken pieces

1/3 C Catchup

1/3 C Soy Sauce

1/2 C Brown sugar    3 Tbsp Sherry

1 piece Ginger root, crushed

1 clove Garlic, crushed

Directions

Arrange chicken, skin side up on rack of broiler pan. Broil 6-8 inches from unit in electric oven for 10 minutes on each side. Combine remaining ingredients; baste chicken and continue broiling for 10 more minutes on each side. Basting frequently with sauce.

8-10 servings

Serving Suggestions

Steamed rice

Buttered kale

Flat bread

CHICKEN AND BROCCOLI ROMANO     

1 qt. extra virgin olive oil (1/2 qt.)

2-3 shallots, clean & dice finely (1 1/2)

6 oz. garlic, minced (3 oz.)

2 lb. ribbed ziti (1 lb.)

4 lb. chicken, skinned, cleaned & diced (2 lb.)

2 red peppers, chopped & med. pieces (1)

3 heads broccoli, chopped heads only (1 1/2)

Salt & pepper to taste

1 bottle Masciarelli white wine (1/2 bottle)

Directions

In a warm pan heat oil and fry shallots until tender (or clear) for 3-4 minutes. Add the freshly chopped garlic with a dash of pepper to taste and stir. Lower heat and simmer garlic until it is a golden light brown.

Add the full bottle of white wine and cook until the alcohol cooks off (approximately 10 minutes). Stir constantly. Turn up heat slightly and add the chicken and stir until chicken is cooked and golden. Remove the chicken from the pan.

Boil water and cook the ziti al dente, drain and add to oil mixture; toss gently to coat the ziti well. Add salt and pepper to taste. Remove the ziti. Add the broccoli and peppers to the pan and stir; keep stirring until tender. Add the chicken to the vegetables and toss until coated and hot.

Be sure the ziti is hot and place it in the bottom of a lasagna type pan. Put the chicken, pepper and broccoli combination on top of the ziti.

16 servings

serving Suggestion

hot rolls

Chickenetti

10 c. chopped turkey or chicken

5 small cans sliced mushrooms

1 (46 oz.) can cream of mushroom soup

3 lb. grated sharp cheese (save 1/2 of cheese to mix with crumbs for topping)

1 1/2 c. red bell pepper, chopped

1 1/2 c. green bell pepper, chopped

2 1/2 c. chopped onion

2 or 3 c. broth

salt and pepper to taste

8 c. vermicelli, uncooked and broken into 2 1/2 in. lengths

1 lb. ritz crackers, crushed into crumbs

Directions

Cook 8 cups of  broken vermicelli, about 8 minutes. (Always put pasta in boiling water.)

Drain well and mix with the ingredients, except for reserved cheese and crumbs.

Pour into 2 steam table pans, sprayed with nonstick (Pam) and cover with ritz type crackers

and cheese mixed together for a topping. Sprinkle over the top.

Bake at 350 degrees for about 45 minutes This freezes well.

Serves 50

Serving Suggestions

Buttered green beans

Garden salad

Hot rolls