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Need recipes for liquid meals
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<blockquote data-quote="SRL" data-source="post: 33668" data-attributes="member: 701"><p>Below are two favorites from my house. Of course you'd want to do strained broth for the chicken soup.</p><p></p><p>Boiled Chicken</p><p></p><p>1 - 3 to 4 lb. Whole chicken, cut up</p><p>4 carrots, sliced</p><p>2 celery stalks with some leaves, cut into pieces</p><p>onion, recipe calls for 1-1/2 onions but I use about 2 Tablespoons, chopped</p><p>2 teaspoons salt</p><p>½ teaspoon freshly ground black pepper</p><p>½ to 1 teaspoon sweet basil (I use 1 tsp) </p><p></p><p>Place all ingredients in a large kettle and cover with water. Cover the kettle and cook on low until meat and veggies are tender. Remove chicken to platter and cool to a temperature it can be handled. Remove skin and debone. Cut meat into small chunks and refrigerate covered. Pour the broth and veggies through a colander to separate. Cover the broth and the veggies separately and refrigerate everything overnight. </p><p></p><p>The next day the fat will be solidified and can be easily skimmed and removed from the top of the broth. </p><p></p><p>For chicken soup: Cook desired amount of rice or noodles in water. Heat broth and then add in chicken, cut up veggies and rice or noodles. </p><p></p><p>For Creamed Chicken & Biscuits: </p><p></p><p>¾ cup butter</p><p>¾ cup flour</p><p>2 tsp salt (I use less)</p><p>¼ tsp black pepper</p><p></p><p>Melt butter in saucepan. Combine dry ingredients and stir into butter gradually, stirring constantly with a wire whip. Cook on low until smooth and bubbly. Remove from heat.</p><p></p><p>Stir in 2 cups chicken broth and 2 cups milk into the mixture. Return to the heat and bring to a boil, stirring constantly. Boil 1 minute while continuing to stir. Add in chicken meat (and veggies if desired) and serve over baking powder biscuits.</p><p></p><p>For Chicken & Dumplings:</p><p></p><p>If you like a thicker broth with this dish, you can heat it up first then thicken it a little with a cornstarch/water mixture, stirring while you add it to the broth and continually while you bring it to a boil. Then mix 3 cups Bisquick with 1 cup milk and drop it onto the broth. Cook uncovered on low heat for ten minutes. Cover and cook on low for another 10 minutes. </p><p></p><p></p><p></p><p></p><p></p><p>Fruit Slush</p><p></p><p>6 cups boiling water</p><p>3 cups sugar (more or less to taste)</p><p>1 12 ounce can frozen lemonade concentrate</p><p>1 12 ounce can frozen pineapple juice concentrate</p><p>1 12 ounce can frozen orange juice concentrate</p><p>2 - 16 ounces frozen strawberries (may substitute fresh)</p><p>4 bananas</p><p></p><p>Dissolve sugar in boiling water. Puree bananas and strawberries in a blender or food processor (add a little water if needed). Combine sugar water, fruit and concentrates together in large container. Pour in to quart containers and freeze. Take out 30 minutes before serving and mash slush (may need to cut with a knife first). Add ginger ale or lemon-lime soda to desired consistency. Serve with a spoon and a straw.</p></blockquote><p></p>
[QUOTE="SRL, post: 33668, member: 701"] Below are two favorites from my house. Of course you'd want to do strained broth for the chicken soup. Boiled Chicken 1 - 3 to 4 lb. Whole chicken, cut up 4 carrots, sliced 2 celery stalks with some leaves, cut into pieces onion, recipe calls for 1-1/2 onions but I use about 2 Tablespoons, chopped 2 teaspoons salt ½ teaspoon freshly ground black pepper ½ to 1 teaspoon sweet basil (I use 1 tsp) Place all ingredients in a large kettle and cover with water. Cover the kettle and cook on low until meat and veggies are tender. Remove chicken to platter and cool to a temperature it can be handled. Remove skin and debone. Cut meat into small chunks and refrigerate covered. Pour the broth and veggies through a colander to separate. Cover the broth and the veggies separately and refrigerate everything overnight. The next day the fat will be solidified and can be easily skimmed and removed from the top of the broth. For chicken soup: Cook desired amount of rice or noodles in water. Heat broth and then add in chicken, cut up veggies and rice or noodles. For Creamed Chicken & Biscuits: ¾ cup butter ¾ cup flour 2 tsp salt (I use less) ¼ tsp black pepper Melt butter in saucepan. Combine dry ingredients and stir into butter gradually, stirring constantly with a wire whip. Cook on low until smooth and bubbly. Remove from heat. Stir in 2 cups chicken broth and 2 cups milk into the mixture. Return to the heat and bring to a boil, stirring constantly. Boil 1 minute while continuing to stir. Add in chicken meat (and veggies if desired) and serve over baking powder biscuits. For Chicken & Dumplings: If you like a thicker broth with this dish, you can heat it up first then thicken it a little with a cornstarch/water mixture, stirring while you add it to the broth and continually while you bring it to a boil. Then mix 3 cups Bisquick with 1 cup milk and drop it onto the broth. Cook uncovered on low heat for ten minutes. Cover and cook on low for another 10 minutes. Fruit Slush 6 cups boiling water 3 cups sugar (more or less to taste) 1 12 ounce can frozen lemonade concentrate 1 12 ounce can frozen pineapple juice concentrate 1 12 ounce can frozen orange juice concentrate 2 - 16 ounces frozen strawberries (may substitute fresh) 4 bananas Dissolve sugar in boiling water. Puree bananas and strawberries in a blender or food processor (add a little water if needed). Combine sugar water, fruit and concentrates together in large container. Pour in to quart containers and freeze. Take out 30 minutes before serving and mash slush (may need to cut with a knife first). Add ginger ale or lemon-lime soda to desired consistency. Serve with a spoon and a straw. [/QUOTE]
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