Chicken Recipes for the Bird in Your Pot
Chicken Pot Pie and Other Recipes to Use the Whole Chicken
Sep 30, 2009
Fried chicken is always a favorite. The healing properties of chicken soup are legendary. Whole roasted chickens are now a fast food staple in some grocery stores. When FDR famously talked about a chicken in every pot, chicken was an expensive, rare treat, more expensive than beef. It's possible to eat chicken in some form almost every day without repetition. Here are recipes for using some of the parts.
Simply The Best Chicken Pot Pie Recipe
What makes this pot pie so good is that it uses raw chicken, rather than precooked chicken. The chicken juices add more chicken flavor to the pie. It can be made with 2 crusts, or just a top crust.
- 1 or 2 pre-made pie crusts
- 9" pie pan
- 1 boneless, skinless chicken breast, cut into 1/4" pieces
- 2 TBS butter
- 2 TBS olive oil
- 1 small onion, diced
- 2 carrots, finely chopped
- 1 stalk celery, finely chopped
- 1/2 cup flour
- 1/2 cup milk or chicken stock
- 1 cup plain yogurt or sour cream
- 1/2 cup grated mild white cheese, such as mozzarella
- 3/4 cup frozen peas
- 1 tsp salt
- 1 tsp pepper
- If using a bottom crust, place the crust in the pie pan. Butter the pan if not using a bottom crust.
- Saute the onion, garlic, carrots and celery in the olive oil & butter until softened.
- Stir the flour in a little at a time , making sure the flour is absorbed by the oil & butter. If necessary, add more butter in order to absorb all the flour.
- Stir in the milk and yogurt, mix well and bring to a gentle simmer. Stir and cook until the flour taste is gone, about 15 minutes.
- Stir in the cheese until melted. Salt and pepper to taste. The mixture needs to be very thick. The chicken juices & moisture from the peas will thin it out. Let it cool a little.
- Stir in the frozen peas and the raw chicken, and spoon into the pie crust or the buttered pie pan.
- Place top crust over pie, cut slits in the crust, and bake at 350 degrees about 45 minutes.
- Chicken thighs
- Oregano
- Juice from 1/2 lemon
- 1 tsp Hawaiian Kine spicy rub, or 1/4 tsp cayenne pepper
- salt & pepper
Place the chicken thighs, skin side up in an ovenproof dish. Sprinkle with oregano, lemon juice, spicy rub,salt and pepper. Bake at 375 degrees for 45 minutes to an hour, until the skin is nice and crispy.
Chicken Livers Wrapped in Bacon
- 1 lb. chicken livers, where available, Bell & Evans brand is both healthier & tastier
- Bacon slices, cut in half
- Sherry
- toothpicks
Wrap each liver in a half piece of bacon and secure with a toothpick. Place in an ovenproof dish and sprinkle with sherry. Bake at 375 degrees about 45 minutes.
Making Chicken Stock vs Commercial Chicken Stock
To get every last drop of flavor from a chicken, the bones can be boiled with a carrot, celery and piece of onion. Skim the fat off the top and strain. Homemade chicken stock tastes great, but has a very short shelf life. A first rate commercial stock is made by Pacific Natural Foods.
Chicken, it's everywhere, and not just for frying, chicken salad, or wings. Explore the hundreds of ways to prepare chicken. There's Chinese lemon chicken, chicken stir fry, Korean chicken soup that has an whole tiny chicken in it, Sam Choy's Moki Moki chicken, braise it, curry it, barbecue it, roast it, stuff it, grind it, use it as stuffing, pound it thin, skewer it, or stew it. Just don't call it boring.
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