(a traditional Scottish recipe)
Makes 6 - 8 servings
3-pound whole chicken, rinsed and quartered
2 quarts chicken stock
1 bay leaf
10 peppercorns
4 whole cloves
5 cups chopped leeks
1 cup chopped carrots
1/2 cup pearl barley
3 Tbsp chopped parsley
Salt and pepper
Place chicken in large pot with 1 quart water; add stock, bay leaf, peppercorns, and cloves. Bring to low boil, skimming as needed. Reduce to low simmer and cook about 1 1/2 hours, skimming as needed. Remove chicken; let cool. Remove any fat floating on stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out soup pot and return stock to it. Add leeks and carrots, bring to boil, and add barley. Simmer until barley is cooked, about 35 minutes. Meanwhile, remove skin and bones from chicken; shred the meat. When barley is cooked, stir in chicken and parsley. Heat through. Season to taste.
From Asparagus to Zucchini
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Stuffed Zucchini
(This recipe works with any type of sausage)
Halve two large zucchinis (the long way) and scoop out the insides. Dice up the insides and set aside.
Combine one cup bread crumbs, 1/2 cup parmesan cheese, and the meat of 3-4 chicken sausages (casings removed), plus the scooped out portion of zucchini with two eggs and mix.
Restuff zucchini boats with mixture.
Place stuffed zucchinis in a greased pan and bake at 350 degrees for 25-30 minutes, or until the tops are sufficiently browned.
Can add grated mozzarella to top and return to oven until melted.
Submitted by Careyanne Davis
Halve two large zucchinis (the long way) and scoop out the insides. Dice up the insides and set aside.
Combine one cup bread crumbs, 1/2 cup parmesan cheese, and the meat of 3-4 chicken sausages (casings removed), plus the scooped out portion of zucchini with two eggs and mix.
Restuff zucchini boats with mixture.
Place stuffed zucchinis in a greased pan and bake at 350 degrees for 25-30 minutes, or until the tops are sufficiently browned.
Can add grated mozzarella to top and return to oven until melted.
Submitted by Careyanne Davis
Chicken With Garlic Scapes
Serves 4
2 whole skinless boneless chicken breasts, halved
4 Tbs. unsalted butter
2 Tbs. vegetable oil
4 Tbs. dry white wine
2 Tbs. lemon juice
4 chopped garlic scapes
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 2 Tbs. of butter and the oil over medium high heat. Sauté until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Salt & pepper to taste. Spoon the sauce over chicken.
2 whole skinless boneless chicken breasts, halved
4 Tbs. unsalted butter
2 Tbs. vegetable oil
4 Tbs. dry white wine
2 Tbs. lemon juice
4 chopped garlic scapes
Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 2 Tbs. of butter and the oil over medium high heat. Sauté until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Salt & pepper to taste. Spoon the sauce over chicken.
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