between2worlds

It's my turn to cook tonight. And it's chicken's turn to be the evening meat.

So... anyone got any good ideas on chicken quarters (leg/thigh/back)?

We've had fried, baked, smothered in mushroom soup and caccitore to the point of ho-hum!!

Neither my wife nor the PCA can have spicey so things like chicken chili and chicken enchiladas are out as options.

Ideas anyone?

cougar

This site may not help a lot if you've eaten so many chicken recipes but I use it sometimes.

http://www.landolakes.com/mealideas/chicken-recipes.cfm

Maybe you can find something you might like on there.

Mato Winyan

Chiggen...........mmmmmmmmm.

How bout boilt chiggen........ you can make noodles and smashed taters. Or you could do creamed and bytchkits.

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"We see it as a desecration not only of a mountain but of our way of life. This is a genocidal issue to us. If they kill this mountain, they kill our way of life." ~Debra White Plume

Mato Winyan

Chiggen and rice?

Chiggen pop pie?

Chiggen kabopps?

Sweet and sour Chiggen?

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"We see it as a desecration not only of a mountain but of our way of life. This is a genocidal issue to us. If they kill this mountain, they kill our way of life." ~Debra White Plume

*Brown Eyed Gurl*

i luff chicken boobs the bestest....ya well i wasnt breastfed My fav is lemon pepper chickn and brown rice cooked in chicken broth with diced veggies..plain and simple but everyone in my house lays on the compliments....then again they will eat their own fingernails j/k

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Mato Winyan

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"We see it as a desecration not only of a mountain but of our way of life. This is a genocidal issue to us. If they kill this mountain, they kill our way of life." ~Debra White Plume

Joe G

Go BEG!
Ever try stuffing the chicken w/ popcorn?? once it blows up, it's easier to serve lololol nice and tender,and there's popcorn souffle!

between2worlds

The creamed sounded good. So here's what I did:

Took my 2 gallon stock pot, put a gallon of water and 5 chicken quarters in it. Boiled it until the water was half gone, removed the chicken to the fridge to cool. Boiled the stock until there was a quart left, strained the broth and put that in the fridge too.

I skimmed the fat off the cooled broth (about 1/4 c.) and made a roux with it (heated the chicken fat, added 1/4 C. flour, salt and seasonings, cooked and stirred until the flour was transluscent).

I added back in the broth to the rioux, added a couple of cups of milk too. Next I skinned and deboned the chicken quarters and added the meat. Finally a couple of random cans of veggies, drained were stirred in. Stir occassionally until the right amount of thickness is reached.

Served over choice of smashed taters or toast.

It was a welcome change :-)

However... since the grocery store had chicken quarters for 39 cents/pound, the problem will be back in about 3 days.

What do ya do that is different with chicken?!

Pvt Butter

Chicken and Dumplin' Soup
Rachael Ray
Servings: 4 to 6

INGREDIENTS


• 1 lb. boneless, skinless chicken, breasts or tenders
• 2 tablespoons extra virgin olive oil, once around the pan
• 3 ribs of celery from the heart of stalk, finely chopped
• 1 medium white onion, chopped
• 2 white skinned potatoes, peeled and diced
• 3 carrots, peeled and diced
• 1 bay leaf, fresh or dried
• 2 quarts, 32 oz. each, low sodium, no fat, chicken broth
• Coarse salt and black pepper, to taste
• 1 box Jiffy biscuit mix, prepared to directions on box
• A handful of fresh flat leaf parsley, chopped
• 1 /2 cup, a couple of handfuls, frozen green peas, optional
DIRECTIONS
Cut chicken up into bite-size chunks. Spill a handful or two of flour onto a shallow dish. Add salt, pepper and poultry seasoning to the flour. Coat the chicken bits by tossing them all through the flour and rolling them around a bit. Discard the extra flour and wash hands.

Heat 2 tablespoons olive oil in a large, deep pot over medium high heat. Place chicken pieces into hot pan and lightly brown for 3 or 4 minutes on each side. Add the chopped veggies and bay leaf; cover pot and cook for 5 minutes, stirring occasionally. While veggies cook, mix up one box of Jiffy biscuit mix according to directions on the box, adding a handful of parsley to the batter. Add chicken broth to pot. Bring broth to a boil. Drop in teaspoons of batter. Cover the pot tightly and simmer 8 minutes. Uncover pan, add peas and cook an additional minute. Adjust salt and pepper to your taste. Leftovers get only better tasting — don’t be afraid of making a whole batch even if you live alone.

wyo_rose

I like the chicken boobs...uh..breastesses best myself. Chicken alfredo sounds good to me, or stir fry, or boilt with rice. Or BBQ'd or fried.

BTW, my chicken enchiladas are very mild.

Joe's Dad

Homemade chicken soup with all kinds of veggies and cabbage and rice thrown in. i make a wicked shicken soup!

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TKMJ Productions