The Rosemary Chicken version was shared with me by my sister quite a while ago and was the basis for the other two. I believe the original recipe came from "Taste of Home" magazine but I've eliminated a few steps and don't seem to miss them.
Rosemary Chicken (my way)
2 full chicken breasts or 8 chicken thighs (bone-in, skin-on has more flavor)
1/4 c. butter
1/2 t. oregano
1/2 t. rosemary, crushed
1/2 t. sage
1/4 t. salt
1/4 t. black pepper
Preheat oven to 350 degrees. Arrange chicken in a 13"x 9" glass baking dish. Slice butter into tablespoon portions and place sliced butter on chicken. Sprinkle remaining ingredients evenly over chicken. Bake at 350 degrees for 30-50 minutes, or until juices run clear. If using chicken with the skin on and a crispy skin is desired, broil for 2 minutes or until desired crispness is obtained (watch closely to avoid burning).
Italian variation:
Omit rosemary and sage. Add 1 t. dried basil. Sprinkle with optional Parmesan cheese when chicken is removed from oven.
Seasoned variation:
Omit oregano, rosemary, and sage. Sprinkle liberally with an unsalted seasoning of your choice (I love Costco's Kirkland brand Organic No-Salt Seasoning).
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Wednesday, June 18, 2014
Saturday, August 17, 2013
Chicken and Beef Stock
STOCK
2 whole chickens with gizzards, etc., thawed, rinsed OR
6 lbs. beef knuckle and marrow bones
1 jumbo onion, peeled and cut into eighths
2-4 carrots, washed, peeled and ends trimmed
2-4 celery ribs, washed and ends trimmed (if they're fresh and clean you can include ends)
10 cloves garlic, peeled and ends trimmed
water
Dump all ingredients into 20 quart stainless steel stock pot. Fill to the top with water. Bring to a boil.
(SKIP FOLLOWING IF MAKING BEEF STOCK)
Boil chicken until meat is tender (approximately one hour). Remove from stock pot and remove meat from bones. Divide meat into 14 sandwich bags. Place sandwich bags filled with chicken meat into a gallon size freezer bag. Return bones, skin, innards and everything not in sandwich bags to the stock pot.
(FOR CHICKEN AND BEEF STOCK BOTH)
Cook at a slow boil for 24-72 hours. Remove bones and gristle only. To increase nutrition, break open marrow bones and add marrow back to stock pot. Blend skin, fat, and vegetables (remove celery before blending if in GAPS Introduction Diet Stage 1). Add blended skin, fat, and vegetables to stock pot and stir. Fill quart size freezer bags with stock. Lay filled freezer bags flat on a cookie sheet to freeze. When frozen they'll stack better.
To thaw: Place frozen quart ziploc bag of stock in a bowl. Cover bag with HOT water until bag can be easily removed. Place partially frozen stock into pot and pour any already thawed stock in also. Squeeze stock fat from the ziploc back into the pot. Turn on low heat until stock is thawed.
OR:
Place frozen stock in bag in a container in the refrigerator over night.
2 whole chickens with gizzards, etc., thawed, rinsed OR
6 lbs. beef knuckle and marrow bones
1 jumbo onion, peeled and cut into eighths
2-4 carrots, washed, peeled and ends trimmed
2-4 celery ribs, washed and ends trimmed (if they're fresh and clean you can include ends)
10 cloves garlic, peeled and ends trimmed
water
Dump all ingredients into 20 quart stainless steel stock pot. Fill to the top with water. Bring to a boil.
(SKIP FOLLOWING IF MAKING BEEF STOCK)
Boil chicken until meat is tender (approximately one hour). Remove from stock pot and remove meat from bones. Divide meat into 14 sandwich bags. Place sandwich bags filled with chicken meat into a gallon size freezer bag. Return bones, skin, innards and everything not in sandwich bags to the stock pot.
(FOR CHICKEN AND BEEF STOCK BOTH)
Cook at a slow boil for 24-72 hours. Remove bones and gristle only. To increase nutrition, break open marrow bones and add marrow back to stock pot. Blend skin, fat, and vegetables (remove celery before blending if in GAPS Introduction Diet Stage 1). Add blended skin, fat, and vegetables to stock pot and stir. Fill quart size freezer bags with stock. Lay filled freezer bags flat on a cookie sheet to freeze. When frozen they'll stack better.
To thaw: Place frozen quart ziploc bag of stock in a bowl. Cover bag with HOT water until bag can be easily removed. Place partially frozen stock into pot and pour any already thawed stock in also. Squeeze stock fat from the ziploc back into the pot. Turn on low heat until stock is thawed.
OR:
Place frozen stock in bag in a container in the refrigerator over night.
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