Archive for Chicken

Chicken Paprika Soup

May 19, 2011 · Filed under Chicken, Soups

~ 2lb chicken (I use chicken thighs and bone in split chicken breast)

3 Tbs vegetable oil

S/P

2 boxes chicken stock

3 Tbs dill weed

3 Tbs dill seed

3 carrots diced

3 celery stalks diced

2 onions diced

3 Tbs paprika

1 cup sour cream

1 pkg of wide egg noodles

Heat oil over medium to high heat in stock pot.  Sprinkle S/P over chicken and brown on all sides.  Add chicken stock (enough to cover the chicken).  Add dill weed and dill seed.  Bring soup to a rapid boil and turn down to simmer for about two hours or until chicken falls off the bone.  Remove bones from chicken and put chicken back into the pot along with the carrots, onions, and celery and simmer for about another  45 minutes. In the meantime make your egg noodles.   When the veggies are tender – mix paprika and sour cream in a bowl and stir the mixture into the soup.  You can add more sour cream and paprika to your liking.  When you are ready to eat put some egg noodles in your soup bowl and  pour soup over it.  Serve with a piece of crusty Italian bread.  Enjoy!

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Lemony-Herb Whole Roasted Chicken

July 15, 2010 · Filed under Chicken, Vegetables

Ingredients

1- 3.5-4lb whole chicken (giblets removed, rinse chicken with cold water inside and out, pat dry with paper towels

2-medium onion

4- whole carrots

4- celery stalks

4-medium russet potatoes

4-cloves of garlic

1-lemon

A bunch of Sage leaves

3 tablespoons Fresh Rosemary

3 tablespoons Fresh Thyme

1/2 stick of unsalted butter

EVOO

Salt/Pepper

Chicken Broth (optional)

Set oven to 475

In your dutch oven place your rough chopped ONIONS, CARROTS, CELERY, and POTATOES.  Drizzle EVOO and generously sprinkle SALT and PEPPER.

In your food processor put in THYME LEAVES, ROSEMARY, SAGE, GARLIC, BUTTER, and drizzle EVOO.  Blend ingredients until pureed.

Generously Salt and Pepper your chicken

Take herb mixure and rub over chicken and under the skin

Cut lemon in half and take one half and squeeze over chicken.   Take other half of the lemon and halve it again.  Squeeze both halves and over the veggies and leave the halve lemon in the pot.

Put chicken in the oven and LOWER OVEN TEMPERATURE TO 400 DEGREES.  Cook for 1.5hrs or until chicken registers to 175. 

During cooking time put some broth over the chicken and on the veggies to add more flavor and to keep chicken moist.

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