Friday, December 19, 2008

Heavenly Chicken Starter

Heavenly Chicken Starter

5 cups cubed cooked chicken
4 ounces butter (2 Tbsp.)
8 tablespoons flour (1/2 cup)

4 cups chicken stock
1 teaspoon onion powder
1 teaspoon black pepper (1/2 tsp.)
1 teaspoon salt (omitted)
1/2 teaspoon rosemary -- crushed
1/2 teaspoon thyme
1/2 teaspoon sage
1 medium pinch saffron (opt)

In a large saucepan melt butter over medium heat until bubbling but
not browning. Whisk in flour ( and a small amount of stock. Add remaining stock, stirring contstantly) and cook for 5 minutes, stirring
continuously. Slowly stir in chicken stock until well blended. Add spices and cook until mixture thickens, stirring constantly. Stir in chicken. Ladle mixture into freezer bags and seal. Freeze.

CHICKEN POT PIE: Add diced carrots and peas, bake under pastry crust.
(Or cut canned biscuits in quarters and place on top.)

CHICKEN AND DUMPLINGS: Add carrots and peas, simmer, drop on dumpling
dough, cover and cook.

CHICKEN A LA KING: Add sliced mushrooms, simmer. Serve over toast or
in puff pastry shells.
CHIZO CHICKEN CASSEROLE: Add a vegetable, a starch, a crunchy topping
and bake.

TETRAZZINI: Mix with cooked spaghetti or linguine, top with shredded
cheese and bake.

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