Cook Gluten Free


Cooked Chicken for Dumplings

This is the chicken and broth I use to make chicken and dumplings. I make the dumplings on the Bisquick box. I like to divide the chicken and broth into two pots so I can double the recipe for dumplings. Adding the Bisquick dumplings thickens up the broth and makes is creamy.
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Baked Salsa Chicken

This is a quick and easy recipe. It's a nice alternative to the baked chicken dishes that use creamy soups. This is healthier with all fresh ingredients. At my house, we use organic local farm grown veggies and this is a great way to use ripe veggies. We also use grass fed chicken to make it that much healthier! Just make your favorite salsa, spoon it over rice, chicken and broth... Bake... YUMMY!!!
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Basic Chicken Stock

I make this every couple of months to have chicken stock/broth on hand for recipes. I can use the cooked chicken for recipes, and all the sodium and preservatives are eliminated from my chicken stock. The smell in your house while this is cooking will make you hungry! It smells wonderful. For convenience, I freeze the stock into ice cube trays and then put them into freezer bags. 5 to 6 cubes is equal to one cup. The stock will be good in the freezer for about 6 months.
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Asian Chicken Noodle Soup Recipe

Asian Chicken Noodle Soup Recipe

In multicultural Canada, chicken soup is no longer just '50s style. During cold and flu season, keep a pot of this healing soup on the stove, as the steam, spice and lime truly help.Broth2 boneless chicken breasts2 tbsp (25 mL) peanut or canola oil, divided2-inch (5-cm) piece of fresh ginger, sliced2 large garlic cloves, crushed but intact1 onion, thickly sliced2 quarts (2 L) chicken stock or broth½ tsp (2 mL) crushed chili flakes1 stick lemon grass, crushed at white end2 tbsp (25 mL) fish sauceSoupOne 14 oz pkg fresh udon noodles1 1/4tsp (7 mL) dark sesame oil1 lime6-inch (15-cm) piece white radish or 4 large red radishes, julienned1 carrot, julienned4 cups (1 L) baby spinach leaves1 cup (250 mL) sliced snow peas or frozen peas¼ cup (50 mL) each of coarsely chopped fresh mint and Thai or regular fresh basil1 small hot pepper, seeded and very finely minced1 to 2 green onions, very thinly sliced1. To make broth, remove any clinging fat from chicken. Heat 1 tbsp (15 mL) oil in a large pot over medium-high heat. Add chicken; sauté 7 to 8 minutes per side or until golden. Remove; cool chicken on a plate. Reduce heat to medium. Add another tbsp (15 mL) oil to the pot; sauté ginger, garlic and onion for 5 minutes or until somewhat browned and very fragrant.2. Pour stock over ginger and onion; add chili flakes and lemon grass. Bring to a boil. Cover; simmer 20 minutes. Cool; strain through a sieve, discarding solids. Stir in fish sauce. If serving later, cover and refrigerate for up to 3 days or freeze.3. For soup, loosen noodles into a heatproof bowl. Cover with boiling water; soak 2 to 3 minutes. Drain; toss with sesame oil. Thinly slice chicken breasts; cut lime into wedges. Heat broth until boiling; add radishes, carrot, spinach, peas and herbs.4. Choose a deep wide bowl for each portion of soup. Warm bowls in oven or with hot tap water. Put a small amount of hot pepper in each bowl; top with some of chicken and noodles. Pour over piping hot vegetables and broth; sprinkle with green onions. Serve immediately with chopsticks and a soup spoon. Pass remaining hot pepper, lime wedges and additional fish sauce to add to personal taste.Serves 4 to 6
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Chicken or Meat Broth or Stock - Pressure Canned

This recipe works not just for chicken, but for any meat or fowl. I make this whenever I can a bunch of chicken, but I've also made pork broth. You can use the defatted drippings after roasting/baking meat or fowl. If the drippings are already salty, omit the salt. The salt is in this recipe for flavor, not for preservation. When I can broth, I add 1 tsp. salt per quart, but it's not necessary. If you are on a low-sodium diet, just omit it. Make sure and defat the broth (either by chilling and skimming, or use a gravy separator) or the fat in it could cause your jars to not seal properly. Note: A pressure cooker is required for this recipe. They're not hard to use (READ THE MANUAL!!!)...just don't walk away from it and leave it. You hear horror stories about people that have imbedded their pressure-cooker lid in the ceiling. I can tell you without even talking to them that it's because they've walked away from the pressure cooker and let the pressure build up to the point that it literally explodes. I started canning with my mother when I was a kid (30 plus years ago) and have never had or seen that happen. Just understand that you're going to have to babysit the pressure cooker and adjust the hot-plate (heat) accordingly to keep the pressure cooker gauge where it should be. It can be monotonous, but it's worth it. The yield is noted for 1 quart, but it will depend on how much you're making and how many quarts/pints your canner holds.
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