Down Home Chicken Recipes

Steps:

• 1. In large stock pot, stew chicken in 2 quarts of water, adding two stalks of celery and the chopped onion along with a teaspoon of salt to the water for flavor. Cook for about an hour, until the chicken is falling off the bone. Remove the chicken from the pot to cool and save the stock. After the chicken has cooled, remove and discard bones, fat and skin. Cut chicken into bite sized pieces.
• 2. Combine flour, baking powder, and remaining 1/2 teaspoon of salt in a mixing bowl. Cut the shortening into the flour using a fork or pastry blender until the mixture forms coarse crumbs. Add the remaining 1/4 cup of cold water, a little at a time, working from the center, using your hands to work the mixture into dough. Roll the dough out on a solid surface, about 1/8" thick and cut into strips, 1" to 2" long.
• 3. Over medium-high heat, bring the chicken broth back to a slow boil. Do not boil rapidly. With floured hands drop the strips of dough into the slowly boiling broth. Gently stir the broth after adding several pieces of dough. Repeat until all the slicky noodles have been used and stir very gently.
• 4. Add the chicken, the butter and the pepper to the dumplings and continue to stir gently. Turn heat to low simmering for about 10 minutes.
• 5. Enjoy this down-home Southern treat!

Steps:

• Place chicken in a slow cooker; sprinkle with salt and pepper. Top with both cans of soup. Cover and cook on low setting for 6 hours or until chicken is tender. Remove chicken from slow cooker and shred (I left the chicken breasts whole.) Return chicken to slow cooker; add broth and cooked noodles. Mix well. Cover and cook on low setting for an additional 30 minutes or until heated through. Sometimes I just throw in some leftover vegetables at this point, if I have any - like peas and/or carrots. Sometimes I add a little thyme, because I like the flavor.

Steps:

• preheat oven to 350 degrees
• thaw phyllo dough in frig overnight
• in 6 quart stock pot heat olive oil
• add flour brown for about 3 minutes add onion garlic and leek.
• add carrot celery potato and turnips
• add chicken and herbs
• stirring constantly so everything is covered but doesnt burn
• add chicken stock and stir like crazy
• bring to a boil stirring constantly
• turn down to a simmer
• cover
• simmer for 7 minutes until it becomes thick and chicken is done
• remove from heat
• brush the 6 sheets of phyllo with butter stacking one on another
• take the bay leaf and thyme from gravy
• pour into a 9 x9 cake pan
• top with dough
• press down firmly with your hands
• place pan on baking sheet
• bake for 30 minutes
• turning tray around half way through the baking process
• remove
• let cool 10 minutes
• cut in 6 squares
• serve.

Steps:

• In a large pot, bring broth to a simmer over medium-high. Meanwhile, in a medium bowl, mix together flour, cornmeal, baking powder, and salt. With a fork, stir in buttermilk and spinach to form a dough.
• Drop dough by rounded tablespoonfuls on top of simmering broth. Cover and cook until dumplings are cooked through, 7 to 10 minutes. Gently stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes. Serve with lemon wedges.

Steps:

• Combine 1 cup potato, turnips, and 1 can of broth in a small saucepan. Bring to a boil, reduce heat, and simmer 8 minutes.
• Combine potato mixture and milk in blender or food processor and blend until smooth.
• Heat butter in large heavy saucepan over medium-low heat. Add leek, thyme and garlic. Cook 12 minutes until leek is tender.
• Add 1 cup of potato, 1 can of broth, and carrot. Cover and simmer 8 minutes.
• Stir in greens and chicken. Cover and simmer another 12 minutes until chicken is cooked through.
• Stir in potato puree, vinegar, pepper sauce, salt, and pepper. Simmer, uncovered, a further 6 minutes.

Steps:

• 1. cook chicken in water or broth with the 1 tablespoon of salt and 1 teaspoon of pepper until tender. Remove from stove and let cool. Remove meat from bones and cut into 2-3 inch pieces. Save stock.
• 2. mix 3 cups flour, baking powder, salt and shortening together, add milk,water and egg. this will make a sticky paste. turn out on remaining 3 cups of flour on a board until it becomes a large ball. Roll out to 1/8 inch thickness. cut into strips 3 inches long then tear each strip into pieces.Heat stock to a rolling boil and drop dough pieces into stock. cover for 25 minutes. Add chicken pieces to pot. Do not Stir, but shake the pot.

Steps:

• To make the brine, whisk together the first four ingredients in a dish shallow enough to hold the chicken in a single layer. Add the chicken pieces, cover and refrigerate for at least 3 hours. Turn the chicken once while marinating. Pour the chicken into a colander and allow the brine to drain. Place the flour, thyme, marjoram, onion powder, garlic powder, cayenne, salt and black pepper in a resealable bag. Put two to three pieces of chicken in the bag, close and shake well to coat. Remove the chicken from the flour and shake off any excess. Repeat with the remaining chicken. Place chicken on a wire rack while heating the oil. Heat 2 to 2½ inches of oil in a heavy duty cast iron skillet or other large skillet. The skillet should be large enough to hold the chicken in a single layer without touching. Add the chicken to the hot oil and cook for 7 to 9 minutes. Using tongs turn the chicken and cook for another 7 to 9 minutes. Remove the chicken and drain on paper towels. Let the chicken rest 5 to 10 minutes before serving.

Steps:

• 1. Stir bouillon into 1 cup of boiling water and stir to dissolve. Add pepper and poultry seasoning to liquid. Simmer chicken in broth and bouillon for about 30 minutes. Add celery, onion, and carrots. Continue to simmer until chicken and vegetables are cooked. In a small bowl, mix together 1/4 cup corn starch and enough water to form a thin paste. Stir into cooking broth to thicken it into a light gravy. If you need like more thickening repeat with second 1/4 cup cornstarch. Bring up heat a bit so stew is bubbling lightly. Taste and add salt and pepper as necessary to your liking.
• 2. Stir together dumpling ingredients just until moistened. Do not mix too much or dumplings will be tough. Drop by tablespoons full onto top of bubbling chicken stew. Sprinkle with parsley. Cover imediately. Cook for 15 minutes without removing cover of kettle. Serve immediately.

Steps:

• Place chicken in large pot and add water.
• Bring to a boil, then cover, reduce heat and let simmer for one hour.
• Remove chicken from pot and let cool slightly.
• Remove meat from bones, cutting meat into bite-sized pieces: set aside.
• Skim any excess foam and fat from the top of chicken stock.
• Bring stock back to a boil and add pepper, garlic, onion powder, sprigs of thyme, and sage leaves.
• Combine dry ingredients and then cut in shortening until mixture resembles course meal.
• Add buttermilk, stirring with fork until dry ingredients are moistened.
• Turn out dough onto well-floured surface and knead lightly four or five times.
• Flatten dough to half inch thickness.
• Pinch off dough in 1 1/2 inch pieces and drop into boiling stock.
• Reduce heat to medium-low and cook 8-10 minutes or to desired consistency.
• Stir in chicken and enjoy.

Steps:

• Place chicken in the slow cooker; sprinkle with salt and pepper.Top with both cans of soup. Cover and cook on low for 6 hours or until the chicken falls apart. Remove chicken from slow cooker and shred. Return chicken to the slow cooker, add the broth and the noodles. Mix well. Cover and cook on low setting for an additional 30 min or untill heated through.