Reheating Cooked Chicken : Chewy Oatmeal Raisin Cookies Recipe : Carrot Cookie Recipes.
Chicken Pot Pie
Chicken Pot Pie Serves 2 IngredientsAmount Boneless Chicken Thighs, diced* // ? lb Yellow Onion, diced // ? cup Celery, diced // ? cup Carrot, diced // ? cup Garlic, minced // 3 cloves Bay Leaves // 2 each Thyme* // ? tsp Chicken Stock // 2 cups Dry White Wine // ? cup Flour // 2 ounces Oil // 2 ounces Puff Pastry Dough, thawed* // 2 sheets Salt and pepper // To Taste Method of Preparation 1.Preheat oven to 400°F 2.Heat Chicken stock to boiling and reduce to simmer 3.While the chicken stock is heating, mix oil and flour to make a roux and cook for 5 minutes 4.Add chicken stock to roux, constantly whisking, until the sauce is smooth 5.Gently reheat to boiling then turn down to a simmer 6.While the sauce is simmering, saute the chicken until cooked and set aside in a bowl 7.In the same pan, add the remaining vegetables and herbs and saute until they are just starting to get soft 8.Deglaze vegetables with white wine, reduce for about 2 minutes, then add to chicken 9.Place puff pastry sheet over a greased ramekin/pot/oven safe bowl that is smaller than the overall size of the puff pastry sheet 10.Gently press the puff pastry sheet down so it sits on the bottom and sides of the dish as much as possible 11.Add chicken and vegetable mixture then top off with enough sauce to completely cover contents 12.Fold over Corners of puff pastry sheet to cover contents 13.Bake for about 20 minutes or until puff pastry is golden brown *Substitutions 1.Chicken breast can be used instead of thighs 2.If using dried thyme leaves, cut back to 1/8 teaspoon 3.Pyhllo Dough may be used in place of puff pastry sheetsChicken Soup
Chicken Soup Recipe Heat in a large soup pot over medium-low heat: 3 tbsp. butter Add and cook, stirring, until the vegetables are tender but not browned, 5-10 minutes: 1 medium carrot, peeled and diced 1 medium celery rib, diced 1 large onion, diced Stir in: 3 cups shredded cooked chicken, picked off a whole roasted or rotisserie chicken 1 parsnip, washed but unpeeled and cut into large chunks 2 celery ribs, sliced into medium pieces 2 carrots, washed but unpeeled and sliced into medium pieces 10 cups chicken stock, preferably homemade Bring to boil, reduce the heat and simmer with the lid on for 35 minutes. Stir in: 1 whole bunch of curly parsley (not the flat leaf Italian variety), long stems removed 2 tsp. salt 1 tsp. pepper Return lid and simmer until parsley is wilted, about 10 minutes. Serve piping hot. This soup is excellent as leftovers. Just reheat and serve again and again.
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