Category: Chicken

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Chicken Carcass Soup

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Chicken Carcass Soup

Cold and flu season is here yay! No need to worry we’ve got your back with a chicken soup recipe. This recipe uses the leftover carcass of a chicken to create a flavorful broth and a hearty soup. Once you make this soup you will never throw away an unused chicken carcass again!

Ingredients

  • 1 – 2 whole chicken carcass
  • 6 celery sticks
  • 6 carrots
  • 1 white onion
  • 3 cloves garlic
  • 6 sprigs thyme
  • 4 sprigs rosemary
  • 4 sprigs sage
  • 12 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can navy beans
  • 1/4 cup white rice

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Directions

The first step is to make a broth. You can do this days in advance and store the broth in a refrigerated or a frozen jar. Or you can take a nice lazy weekend and create the broth and soup at the same time. If you choose this path we recommend that you chop all the vegetables for the broth and soup at the same time.


For the broth, rough chop 3 celery sticks, 3 carrots, 1/2 white onion, and 1 garlic clove. You can add the tops of celery with the leaves to the broth. Add 2 whole sprigs of rosemary, thyme and sage. For the soup, finely chop 3 celery sticks, 3 carrots, 1 yellow onion, and 2 garlic cloves. Chop 2 sprigs of rosemary, thyme and 2 sprigs of sage.


Feel free to experiment and add more celery, carrots and onion to both the broth and soup mixtures.


Next, add the broth veggies and the chicken carcass to a large pot or dutch oven. Include any giblets, neck, and backbone that you may have from the chicken. As a side note, it’s worth saving and freezing the backbones, necks and giblets from any whole chickens that you spatchcock and cook. No need to throw that stuff away, turn it into soup! Next submerge the chicken and veggies in water (approximately 12 cups of water). Set the burner heat on high until the contents starts to boil. Then reduce the heat to low and simmer for 2 hours stirring occasionally. Then turn off the heat and allow the broth to cool down. Using a slotted spoon, remove all chicken from the soup and place on a cutting board to cool off. Pour the liquid contents through a sieve into another pot to filter out all the vegetables from the broth liquid. Next pull the chicken meat off the bones and add it to the filtered broth liquid. Next add your soup veggies and herbs to the meat and broth mixture. Place the soup pot back on the stove and cook for 1 hour on medium low. Add the rice and navy beans and cook for another hour.

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Roasted Butter Herb Chicken

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Roasted Butter Herb Chicken

Ready to step up your basic roasted chicken dinner? Try this super easy butter herb roasted chicken recipe the next time you make a chicken dinner. This is guaranteed to become a new favorite of yours and your family. You’re welcome!

Ingredients

  • 1 whole chicken (5 lb)
  • 2 sticks butter (16 tablespoons)
  • 3 sprigs rosemary (2 teaspoons)
  • 8 sprigs thyme (2 teaspoons)
  • 8 leaves of sage (2 teaspoons)
  • 4 garlic cloves
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 lemon

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Directions

First, remove the chicken backbone, with a chef knife or kitchen scissors. Next, fold the chicken along the breast and snap the breastbone. Trim any excess fat and then wash the chicken. Pat the skin dry, then salt the skin with kosher salt. Place in the refrigerator for 4 hours. Bring 2 sticks of butter up to room temperature. Mince the herbs and garlic, then add this to a mixing bowl. Add the butter and half of the salt and half of the pepper to the mixing bowl. Squeeze 1/2 of a lemon into the bowl and mix the ingredients together. Preheat the oven to 400 degrees. Place the chicken on a cooling rack, then place the rack on a foil covered cookie sheet. This will keep the chicken elevated and allow it to cook on all sides. Starting from the top of the breasts, slide your fingers under the chicken skin to start loosening it from the meat. Load a spoon full of herbed butter and slide it under the skin. Use your fingers on top of the skin to hold the butter in place and slice out the spoon. Use your fingers to spread the butter around evenly under the skin. Repeat these steps for the thighs. When finished, rub the outer skin with the remaining butter, then add salt, pepper and any remaining herbs. Squeeze more lemon juice over the outer skin. Place the chicken in the oven when heated and cook for at least 1 hour. Be sure to check the chicken temperatures and cook to at least 165F. Remove the chicken from the oven and allow to rest 5 minutes. Carve and enjoy!

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Grilled Chicken Tomato Artichoke Alfredo

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Grilled Chicken Tomato Artichoke Alfredo

Grilled chicken pasta dishes are delicious and easy to make at home. Combining other elements on the grill such as onion, tomato, and artichoke takes chicken pasta to the next level. This recipe is very tasty as is, but you can customize it in many ways to bring out incredible flavor.

Ingredients

  • 1 pound chicken tenderloins
  • 1 pack cherry tomatoes
  • 1 can whole artichokes
  • 1 white onion
  • 1 – 2 jars Alfredo sauce
  • 1 package linguine or fettuccine
  • 2 sprigs rosemary
  • 6 sage leaves
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper

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Directions

First, mince the rosemary and sage and set aside. In a small mixing bowl, add the chicken tenderloins and coat them lightly with olive oil. Add desired level of salt and pepper. Add about ¼ of the minced rosemary and sage. Mix the chicken until evenly covered with seasoning and herbs. Next peel and slice a white onion into ¼ inch slices. Coat both sides of the onion slices with olive oil. Add salt, rosemary and sage on both sides. Next wash and add the cherry tomatoes to a bowl. Coat with olive oil, salt, pepper, rosemary and sage. Mix the tomatoes until evenly covered with seasoning and herbs. Slide each tomato onto a metal skewer. Next drain 1 can of whole unseasoned artichokes. Cut each in half, then wrap one half at a time in a paper towel and squeeze. This will release any excess liquid stored in the artichoke. Add the artichokes to a bowl and season with olive oil, salt, pepper, and the remaining rosemary and sage. Slide each artichoke onto a metal skewer. Preheat your grill on low and if available, use pecan smoke chips. Once your grill is to temp (400 – 500) add the onion slices, tomatoes and chicken to the bottom rack. Add the artichokes and place them on the top rack. Cook for 7 minutes. Next start a pot of boiling water for the fettuccine. Add a dash of salt to the water and when it reaches a boil, reduce the heat to medium high and add the fettuccine. It is suggested to cook the full box of fettuccine but cook as much as desired. Next, flip the chicken, onion and tomatoes. Cook for another 7 minutes or until the chicken reaches 165 F. Once ready, pull from the grill and chop the chicken, onion, and artichokes into small bits. Cut the tomatoes in half. When the fettuccine is ready (10 minutes or so) drain and let cool. In a large pan, add the chopped chicken, onion, tomato, artichoke, and alfredo sauce. Heat on a medium temperature for about 5 minutes. When ready, add a serving of fettuccine to a plate and top with your desired amount of sauce.

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Slow Cooker Whole Chicken and Wild Rice Soup

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Slow Cooker Whole Chicken and Wild Rice Soup

Winter is a cold one this year but you can warm things up with a hearty chicken soup. This stick to your ribs recipe is easy to make and it’s easy on the paycheck too. Best of all the flavor is amazing. Nothing beats fresh home made chicken soup!

Ingredients

  • 1 whole chicken
  • 3 stalks of celery
  • 4 carrots
  • 1 white onion
  • 4 cups vegetable broth
  • 4 cups water
  • 1 cup wild rice
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 3 sprigs rosemary
  • 10 sage leaves

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Directions

First, chop the celery, carrots, and onion into small bite size bits. Add the chopped veggies to the slow cooker. Next, finely chop the rosemary and sage and add to the slow cooker. Rinse the wild rice and add to the slow cooker. Next, add the vegetable broth and water. Add the dry seasonings to a small bowl and stir it together thoroughly. Next wash the chicken, then cut it in half and removing excess fat. Pat the chicken dry with paper towels, then rub olive oil over the surface of the chicken. Next rub the seasoning mix over the surface of the chicken. Place the chicken in slow cooker skin side up. Cook the soup on low for 8 hours, then pull chicken and place it on baking sheet. Using 2 forks separate the meat from the bones and add the meat back to the slow cooker. Continue cooking the soup on low for another 30 minutes. Serve and enjoy!.

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