Easy but elegant, you're family will love this dish!

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How to Make Easy Chicken Stock

Ingredients:

Bones from 1 chicken or 3-4 lbs. of chicken necks or feet
1 large onion

2 carrots
2 stalks of celery
3 to 4 garlic cloves
1 leek (optional)
Spices

Directions:

1. Place the chicken feet or bones into a  large pot.

2. Cut the onion into quarters and the carrots and celery into approximately  1-inch pieces.  Peel the cloves of garlic. If you have a leek on hand, it can add extra flavor  to your stock. Clean it thoroughly and then cut it into  chunks.

3 Add the peeled garlic cloves and the chopped onion, carrots, celery and leek  to the pot containing the chicken. Add spices of your choice. Typically, these  spices include whole black peppercorns, bay leaves, parsley or thyme; however  you can vary the selection based on what you have on hand and your personal  flavor preferences.

4 Fill the pot with enough water to completely cover the chicken and all the  other ingredients. Bring the water to a rolling boil, and then skim the liquid.  Reduce the heat to bring the mixture to a simmer.

5. Simmer the broth for approximately 90 minutes. Skim it frequently during this  time. When it is done, strain the stock.

Notes: 

1. The pieces of chicken from the necks make an excellent chicken salad, chicken & noodles, stir fry, etc.

2. The stock can be pressure canned for use at a later time.  We put up several pints each year to enjoy all Winter.

3. We DO NOT sell chicken broth or stock.  We DO sell amazing pastured poultry that make wonderful chicken stock and broth. ~Cherie

  

 

You'll Need:

1 egg

1/2 cup plain panko-style crispy bread crumbs or cracker crumbs

1 tablespoon ancho chile powder

1 teaspoon grated lime peel

1/2 teaspoon garlic salt

1 lb. uncooked free-range chicken tenders (not breaded)

1 carton (6 oz) Greek Fat Free Key lime yogurt

Lime slices, if desired

Directions: 

• Heat oven to 400°F. Spray large cookie sheet with cooking spray.

• In shallow bowl, beat egg. In large resealable food-storage plastic bag, mix bread crumbs, chile powder, lime peel and garlic salt. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.

• Bake 15 to 20 minutes, turning once, until chicken is no longer pink and bread crumbs are golden brown. Serve with yogurt and lime slices.

• Adapted from Betty Crocker

Courtesy of Tammy L.                                        Serves 4-6

 

Ingredients:

1 (2 to 3 pound) butternut squash, peeled and seeded           2 Ripe Apples

3 slices of bacon, chopped or 1/2 c. Bacon Ends                    2 T unsalted butter

1 medium onion, chopped                                                       6 cups chicken stock

2 tsp. Nutmeg                                                                          Salt & ground black pepper

 

Directions: Cut squash into 1-inch chunks. In large pot fry 3 strips of bacon, set aside to drain. In the same pot add the butter to melt into the bacon drippings. Add onion and cook until translucent, about 7 minutes. Add squash, apples and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Chop the cooled bacon into bits. Remove the solid chunks with slotted spoon and place in a blender and puree. Return blended mixture to the pot. Stir and season with nutmeg, salt, and pepper. Serve, with a dollop of plain Greek yogurt, croutons, and tsp, of crispy bacon bits.

 

Sweet & Spicy Free-Range Chicken Thighs

 

You'll need:

1-2 lbs. Chicken Thighs

1 med. chopped onion

3 chipotle peppers in adobo sauce, chopped (more if you love heat!)

1/4 C Worchestershire sauce

3/4 C Apple Butter

3 T minced or crushed garlic

 

*A splash of bourbon in the marinade is a wonderful addition too.

 

Place everything in a sealed container or baggie and refrigerate for at least two hours.  Line a cassarole dish with foil, then spray it with non-stick spray or rub it generously with olive oil or butter.  Place thighs on the foil skin side up, then cover with the marinade.  Cover the dish with foil and bake 30-45 minutes at 425 degrees, taking the foil off the last 10 minutes to crisp the skin.

Note: Free-range chicken is MUCH leaner (& healthier) than traditional, store bought chicken.  It must be cooked with the skin on to retain it's moisture or it will become dry & tough.

 

This recipe is wonderful served warm or cold on a picnic!