Sometimes “cooking” is that last thing on my lesion-riddled brain. This simple cooking technique is quick and the resulting chicken is not only some of the best chicken you’ll ever taste, it affords chicken and flavorful stock for infinite uses.
- 1 3-4lb Whole chicken
- 2 cups chopped onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 2 each bay leaves
- 6 each black pepper corns
- 1 Tbs Chicken base (Optional)
- Place chicken into a large pot. Fill with enough cold water to cover by about 2 inches.
- Heat water to near boiling. Using a ladle, remove any “scum” that rises.
- Bring all the way to a boil. Turn off heat. Cover. Set timer for 1 hour.
- Carefully remove chicken from pot and let cool about 10 minutes.
- Add vegetables, aromatics and chicken base (if using) to pot. Return to a simmer.
- Pick meat from chicken (reserve for recipes). Return bones, meat, etc to pot.
- Simmer for 2 hours on low heat. Strain, cool and reserve for various uses.
“Avocado chicken salad”
Shared with me as part of The Caring Kitchen program, this is Chef Brian Kelly’s take on a summer classic. WARNING: you just may have uncontrollable cravings for Brian’s salad!
Yield = 32oz
- 1 lb cooked chicken breast (pulled or shredded)
- 2 each avocado, pitted, peeled and chopped
- 1 each tomato, seeded & chopped
- ¼ cup green onion, sliced
- 1 small lime, juiced
- 1 Tbs olive oil (extra virgin)
- 2 Tbs cilantro, chopped
- salt & pepper
- Mash avocado with a fork in a medium mixing bowl. Stir in olive oil, lime juice to make a “dressing”. Fold in cilantro, tomato and green onion.
- Add chicken and fold together. Season with salt & pepper & mix.
- Chill fully before serving
- Variations, add:
- ¼ cup pumpkin seeds or ¼ cup sunflower seeds
- ¼ cup sliced almonds & ½ cup sliced grapes
- ½ cup frozen corn & 1 can of drained black beans
- ½ tsp cumin and ½ tsp chili powder
“Chicken Green Chili w/ White Beans”
Here is an example of what can be done when time and energy have fled and all you’re left with is a well-stocked pantry. With a few basic ingredients you can create a tasty supper. Serve as is or as filling for tacos, enchiladas, tortas or find your own uses.
Yield = 1 gallon
- 1 ½ – 2 lb chicken, cooked and chopped or pulled
- 1 Tbs vegetable oil
- 1 cup sweet bell peppers, seeded & chopped
- 2 cups onion, chopped
- 2 cloves garlic, peeled & minced (or pressed)
- 1 can roasted green chili
- 1 Tbs ground cumin
- 1 ½ tsp ground coriander
- 1 Tbs oregano
- 2 cans green chili enchilada sauce
- 1 qt chicken stock/broth
- 1 15oz can Hominy (white or yellow) drained & rinsed
- 2 cans cannelli beans, drained & rinsed
- ¼ cup lime juice (from 2-3 limes)
- ¼ cup cilantro, minced
- 4 each scallions, sliced
- Heat oil in a dutch oven over med-hi heat until shimmering.
- Add peppers, onions, garlic and about 1tsp salt. Turn down to med-low & cover. Stir often until vegies are softened (about 12 minutes).
- Remove lid and add roasted chilies and spices. Stir to mix & increase heat to med-hi.
- Add enchilada sauce and stock/broth & bring to a simmer.
- Add beans and hominy and bring to a boil.
- Remove from heat and stir in lime juice and Cilantro.
- Correct salt and pepper.
- Garnish with sliced green onion.