RESEP CHICKEN SAUTE MORENGO

Bahan Chicken Saute Morengo

 350 ge Dada Ayam

 Lada sck
 Garam sck
 2 sdm tepung terigu
 2 sdm Margarine
 1 butir Telur

Bahan Morenggo Sauce

 150 gr Tomato Councase

 150 gr Mushrom
 10 gr garlic
 20 gr Shallot
 4 dl Brown Stock

Cara Membuat Chicken Saute Morengo

1. Taburi dengan tepung terigu daging ayam yang telah di marinade lada garam.
2. Saute dengan Margarine

Morenggo Sauce

1. Saute garlich, shallots, masukkan tomato councase, mushroom dan browen stock.

Penyajian

1. Letakan daging ayam dalam dinner plate, tuang saus morenggo.

 Chicken and Cashews

Ingredients :

3 tablespoons low-sodium soy sauce, divided

• 2 tablespoons dry sherry

• 4 teaspoons cornstarch, divided

• 1 pound skinless, boneless chicken breast, cut into bite-sized pieces $

• 1/2 cup fat-free, less-sodium chicken broth

• 2 tablespoons oyster sauce

• 1 tablespoon honey

• 2 teaspoons sesame oil, divided

• 3/4 cup chopped onion

• 1/2 cup chopped celery

• 1/2 cup chopped red bell pepper $

• 1 tablespoon grated peeled fresh ginger

• 2 garlic cloves, minced

• 1/2 cup chopped green onions (about 3 green onions)

• 1/4 cup chopped unsalted dry-roasted cashews

Preparation

1. 1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large
bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2
teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
2. 2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken
mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan.
Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1
minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a
boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions
and cashews.
3. Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add
1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2
minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a
boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from
heat; stir in 2 tablespoons chopped fresh cilantro.
 Chicken Breasts with Tomatoes and Olives

Ingredients

 The 5 ingredients:
 4 (6-ounce) skinless, boneless chicken breast halves $
 1 cup multicolored cherry or grape tomatoes, halved
 3 tablespoons oil and vinegar dressing, divided
 20 olives, halved
 1/2 cup (2 ounces) crumbled feta cheese

Preparation

1. Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4
teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking
spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine
tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat,
and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated,
stirring occasionally. Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each
chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato
mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

General Tsao's Chicken II

Ingredients

4 cups vegetable oil for frying

1 egg

1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes

1 teaspoon salt

1 teaspoon white sugar


 1 pinch white pepper

1 cup cornstarch

  

2 tablespoons vegetable oil

3 tablespoons chopped green onion

1 clove garlic, minced

6 dried whole red chilies

1 strip orange zest

1/2 cup white sugar

1/4 teaspoon ground ginger

 

3 tablespoons chicken broth

1 tablespoon rice vinegar

1/4 cup soy sauce

2 teaspoons sesame oil

2 tablespoons peanut oil

  

2 teaspoons cornstarch

1/4 cup water

Directions

1. Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees
C).
 2. Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon
sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until
the chicken cubes are well coated.
3. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until
they turns golden brown and begin to float, about 3 minutes. Remove the chicken and
allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the
chicken, starting with the batch that was cooked first. Cook until the chicken turns deep
golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
4. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green
onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic
has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth,
vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
5. Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return
to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch,
about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a
few minutes until the chicken absorbs some of the sauce.

Braised Balsamic Chicken

Ingredients

6 skinless, boneless chicken breast halves


 ground black pepper to taste

1 teaspoon garlic salt

2 tablespoons olive oil

1 onion, thinly sliced

1/2 cup balsamic vinegar

1 (14.5 ounce) can diced tomatoes

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried rosemary

 

1/2 teaspoon dried thyme

Directions

1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium
skillet, and brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and
thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Restaurant-Style Buffalo Chicken Wings

Ingredients

1/2 cup all-purpose flour


 1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

10 chicken wings

oil for deep frying

1/4 cup butter

1/4 cup hot sauce

1 dash ground black pepper

1 dash garlic powder

Directions

1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken
wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until
they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
2. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough
to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and
garlic powder in a small saucepan over low heat. Stir together and heat until butter is
melted and mixture is well blended. Remove from heat and reserve for serving.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn
brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir
together. Serve.

Easy Bistro Chicken

Ingredients

 2 tablespoons olive oil, divided $

 4 (6-ounce) chicken breast halves, skinned $
 4 chicken thighs (about 1 pound), skinned $
 4 chicken drumsticks (about1 pound), skinned $
 2 cups chopped onion
 4 garlic cloves, minced
  1 cup chopped celery
 1/2 cup chopped fresh basil $
 1/2 cup chopped fresh flat-leaf parsley
 1/2 cup red wine vinegar
 1/4 cup sliced green olives
 1/4 cup capers
 1 tablespoon sugar
 Dash of ground red pepper
 2 bay leaves
 1 (28-ounce) can Italian-style tomatoes, undrained and chopped $
 8 cups hot cooked macaroni or cavatappi
 Parsley sprigs (optional)

Preparation

1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken
breast halves to pan; sauté 2 minutes on each side or until lightly browned. Remove from
pan. Add 1 1/2 teaspoons oil and remaining chicken pieces; sauté 2 minutes on each side
or until lightly browned. Remove chicken from pan.
2. Heat 1 tablespoon oil in pan. Add onion and garlic; sauté 5 minutes. Add celery; sauté 5
minutes. Add basil and next 8 ingredients (basil through tomatoes). Return chicken to
pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
3. Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve
with pasta. Garnish with parsley sprigs, if desired.

Chicken Shawarma

Ingredients

 Chicken:$
 2 tablespoons fresh lemon juice
 1 teaspoon curry powder
  2 teaspoons extravirgin olive oil $
 3/4 teaspoon salt
 1/2 teaspoon ground cumin
 3 garlic cloves, minced
 1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips $
 Sauce:
 1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)
 2 tablespoons tahini
 2 teaspoons fresh lemon juice
 1/4 teaspoon salt
 1 garlic clove, minced
 Remaining ingredients:
 Cooking spray
 4 (6-inch) pitas
 1 cup chopped romaine lettuce
 8 (1/4-inch-thick) tomato slices $

Preparation

1. Preheat grill to medium-high heat.

2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to

bowl; toss well to coat. Let stand at room temperature 20 minutes.

3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove),
stirring with a whisk.

4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack
coated with cooking spray; grill 4 minutes on each side or until done.

5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita
on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each
serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.
 Chicken Skewers with Soy-Mirin Marinade

Ingredients

 1/3 cup mirin (sweet rice wine)

 1/3 cup low-sodium soy sauce
 1 teaspoon dark sesame oil
 1 1/2 pounds skinless, boneless chicken breast halves, cut lengthwise into 1-inch strips $
 1 large red bell pepper, cut into 8 pieces $
 1 large green bell pepper, cut into 8 pieces $
 Cooking spray
 2 tablespoons sesame seeds, toasted
 3 cups hot cooked rice

Preparation

1. Combine first 3 ingredients in a large bowl; add chicken to bowl, and toss to coat. Let
stand 15 minutes, turning chicken occasionally.
2. Prepare grill.
3. Remove chicken from bag, reserving marinade. Place marinade in a small saucepan;
bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes). Thread chicken and bell
 peppers on 8 (12-inch) wooden skewers. Brush skewers with marinade. Place skewers on
grill rack coated with cooking spray. Grill 4 minutes on each side or until done, brushing
occasionally with remaining marinade. Remove from grill; sprinkle with sesame seeds.
Serve with rice.

Balsamic Poached Chicken

Ingredients

 1 pound new potatoes, halved or quartered

 3 tablespoons olive oil
 1 teaspoon kosher salt
 1/4 teaspoon black pepper
 1 pound asparagus, trimmed
 1 14.5-ounce can low-sodium chicken broth
 1 cup balsamic vinegar
 1 1/2 pounds boneless, skinless chicken breasts

Directions

1. Heat oven to 400° F. Place the potatoes in a roasting pan. Drizzle with the oil. Season
with 3/4 teaspoon of the salt and the pepper, and toss. Roast for 30 minutes, shaking the
pan once.
 2. Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss.
Roast until the asparagus is tender, 12 to 15 minutes.
3. Meanwhile, in a saucepan, bring the broth and vinegar to a boil. Add the chicken and, if
necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute. Cover, remove
from heat, and set aside until cooked through, about 15 minutes.
4. Transfer the chicken to a cutting board. Return the liquid to medium-high heat and
simmer until reduced to about 1/3 cup, about 10 minutes.
5. Thickly slice the chicken. Divide the ingredients among individual plates. Drizzle with
the balsamic mixture.

Shallow-Fried Chicken with Shallots, Honey and Thyme

Ingredients:

 4 boneless, skinless chicken breast halves

 1 egg
 1-1/2 tablespoons milk
 1 cup dry breadcrumbs
 Vegetable oil
 1 large shallot, finely chopped
 1-1/2 tablespoons honey
 1-1/2 tablespoons fresh thyme leaves, chopped (more or less to taste)
 3 tablespoons cream or half-and-half
 Salt and freshly ground black pepper

Preparation:
If necessary, remove the tenderloins from the chicken breasts and reserve for another use. Place
the breasts between 2 sheets of plastic wrap and gently pound them to a uniform thickness of
1/2-inch. Season on both sides with salt and pepper.

In a shallow dish (a pie plate works well), beat the egg together with the milk. Spread the
breadcrumbs on a sheet of wax paper. Dip the chicken in the egg, allow the excess to drain off,
then coat with breadcrumbs. Firmly press the chicken into the crumbs to be sure they adhere well
and set the pieces aside.

Heat about 1/4-inch of vegetable oil in a large pan over medium-high heat. Add the chicken in a
single layer and fry until golden-brown and cooked through, 3 to 4 minutes per side. Transfer to
a platter and set aside.

Discard the remaining vegetable oil in the pan, but don't wipe it clean. Reduce the heat to
medium and add the shallots. Sauté until soft and fragrant, 2 minutes, then add the honey and
thyme and combine well. Slowly drizzle in the cream and continue cooking until the mixture is
well blended. Return the chicken to the pan and turn the pieces several times until the
breadcrumb coating is lightly glazed and has absorbed the sauce. Note: Be gentle when turning
the chicken so that you don't scrape off the crumbs (a silicone spatula works well for this).
 Coconut-Curry Chicken Soup

Ingredients

 4 cups water
 3 cups fresh spinach leaves $
 1/2 pound snow peas, trimmed and cut in half crosswise
 1 (5 3/4-ounce) package pad thai noodles (wide rice stick noodles)
 1 tablespoon canola oil
 1/4 cup thinly sliced shallots
 2 teaspoons red curry paste
 1 1/2 teaspoons curry powder
 1/2 teaspoon ground turmeric
 1/2 teaspoon ground coriander
 2 garlic cloves, minced
 6 cups fat-free, less-sodium chicken broth
 1 (13.5-ounce) can light coconut milk
 2 1/2 cups shredded cooked chicken breast (about 1 pound) $
 1/2 cup chopped green onions
 2 tablespoons sugar
 2 tablespoons fish sauce
 1/2 cup chopped fresh cilantro $
 4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
 7 lime wedges $
Preparation

1. 1. Bring 4 cups water to a boil in a large saucepan. Add spinach and peas to pan; cook for
30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add
noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.
2. 2. Heat canola oil in pan over medium-high heat. Add shallots and the next 5 ingredients
(through garlic) to pan; sauté 1 minute, stirring constantly. Add chicken broth to pan, and
bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add
chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes. Pour chicken mixture
over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges.
 Grilled Chicken with Lemon and Oregano

Ingredients

 1 tablespoon(s) grated lemon zest

 1/3 cup(s) freshly squeezed lemon juice (from 2 lemons)
 1/4 cup(s) finely chopped fresh oregano (or 1 tablespoon dried)
 2 tablespoon(s) olive oil, plus more for grates
 Coarse salt and ground pepper
 4 (1 1/2 pounds each) chicken halves or 2 whole chickens, split
 4 lemons, halved crosswise
 Oregano sprigs (optional)

Directions

1. Make marinade: In a small bowl, whisk together lemon zest and juice, oregano, oil, 2
teaspoons coarse salt, and 1 teaspoon pepper. Divide marinade between 2 large resealable
plastic bags. Place 2 chicken halves in each bag; shake to coat. Let marinate at room
temperature 30 minutes, turning bags occasionally.
2. Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry
with paper towels. Place chicken, skin side up, on grill. Cover and cook, until lightly
browned and cooked through, about 20 minutes. Turn chicken over; cover and cook until
well browned, 10 to 15 minutes (an instant-read thermometer should register 175
degrees.when inserted into thickest part of meat, avoiding bone). If chicken is browning
too quickly, move to cooler parts of grill or turn grill to low heat.
3. Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place
lemon halves on grill, cut side down; cook until slightly charred, 8 to 10 minutes. Cut
chicken pieces in half; serve with grilled lemon halves, and, if desired, garnish with
oregano sprigs.
 Roast lemon chicken

Ingredients

 2 large lemons
 3 garlic cloves, crushed
 2 tablespoons olive oil
 1kg chicken nibbles (see note)
 600g pontiac potatoes, scrubbed, cut into wedges
 3 sprigs rosemary, leaves removed
 400g steamed green beans, to serve

Directions :

1.Preheat oven to 200°C. Juice 1 lemon. Cut remaining lemon into wedges. Combine 1/4 cup
lemon juice, garlic, oil, chicken, potatoes and salt and pepper in a large bowl. Toss to combine.
Arrange in a roasting pan.

2.Place lemon wedges over chicken and potatoes. Sprinkle with rosemary.

3.Roast for 45 minutes or until chicken is golden and lemons slightly charred. Serve with
steamed beans.

Roast chicken with pistachio and cranberry stuffing

Ingredients :

 2 (about 1.5kg each) whole fresh chickens

 2 tsp olive oil
 Sea salt & freshly ground black pepper
 1 bunch fresh continental parsley

Pistachio & cranberry stuffing

 1 1/2 tbs olive oil

 2 small brown onions, halved, finely chopped
 75g (1/2 cup) Craisins (dried cranberries), finely chopped
 55g (1/3 cup) unsalted pistachio kernels, finely chopped
 2 garlic cloves, crushed
 245g (3 1/2 cups) fresh breadcrumbs (made from day-old bread)
 2 eggs, lightly whisked
 1/3 cup finely chopped fresh continental parsley

Directions :

1.To make the stuffing, heat the oil in a large non-stick frying pan over medium heat. Add the
onion, Craisins, pistachio and garlic and cook, stirring, for 8-10 minutes or until onion softens.
Set aside for 5 minutes to cool slightly. Place the pistachio mixture in a bowl. Add the
breadcrumbs, egg and parsley and stir to combine. Season with salt and pepper.

2.Preheat oven to 190°C. Rinse chicken cavities under cold running water. Pat dry with paper
towel inside and out.

3.Spoon the pistachio mixture among chicken cavities. Close cavity openings with toothpicks.
Tie the legs together with unwaxed white kitchen string.

4.Line a large roasting pan with non-stick baking paper. Place chickens in pan and brush with
oil. Season with sea salt and pepper.

5.Roast for 1 hour 15 minutes or until juices run clear when a skewer is inserted into the thighs.
Cover with foil and set aside for 10 minutes to rest. Place chickens on serving platters and serve
with pistachio stuffing and parsley.
 Roast chicken with herbed tomato rice

Ingredients :

 4 chicken thighs, skin on, bone in

 1 tablespoon olive oil
 1 red onion, diced
 8 sprigs thyme
 1/4 cup flat-leaf parsley leaves, chopped
 2 tablespoons basil leaves, chopped
 2 cups long-grain rice, well rinsed
 2 cups tomato puree
  4 cups chicken stock
 steamed vegetables, to serve

Directions :

1. Step 1

Preheat oven to 200°C. Season chicken with salt and pepper. Heat oil in a deep, heavy-
based frying pan over high heat. Add chicken and cook, skin side down, for 5 to 6
minutes or until skin is golden. Turn and cook for a further 3 minutes. Transfer to a plate.

2. Step 2

Add onion and thyme to frying pan. Cook, stirring occasionally, for 2 to 3 minutes or
until soft. Add parsley, basil, rice, tomato puree and stock. Bring to the boil. Remove
from heat. Transfer mixture to an ovenproof dish.

3. Step 3

Place chicken, skin side up, on rice mixture and season with salt and pepper. Roast,
uncovered, for 35 minutes or until rice is tender and chicken is cooked through. Serve
with steamed vegetables.

Chicken Tortilla Soup

Ingredients
2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

Directions
In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the
onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken
broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer
and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked
remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh
cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken
and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

Chicken Noodle Soup

Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped

Directions
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery,
thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not
browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer
for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of
minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before
serving.

Chicken Stock:
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold
water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay
leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low
and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks,
skim any impurities that rise to the surface; add a little more water if necessary to keep the
chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the
skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids.
Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and
stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
 A Good Easy Garlic Chicken

Ingredients

3 tablespoons butter
 

4 skinless, boneless chicken breast halves

2 teaspoons garlic powder

1 teaspoon seasoning salt

1 teaspoon onion powder

Directions

1. Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic
powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until
chicken is cooked through and juices run clear.