Category Archives: Chicken/Poultry

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American Cuisine, Chicken/Poultry, Lower Carb Recipe, Main Course, Pork, Seafood

Cajun Gumbo

Cajun gumbo
Cajun gumbo

Cajun gumbo Ingredients:
4 stalks celery, sliced
1 med onion, diced
1 red bell pepper, diced
2 TBLS veggie oil
2 TBLS Chef Paul’s Magic salt free all purpose seasoning, a short blue can in the spice aisle
1 14.5oz can stewed tomatoes, chopped
1 bay leaf
2 12oz-14oz cans chicken broth, low sodium is best
1 LB pkg frozen sliced okra
2 halves boneless chicken breasts, cubed
2 links Cajun style andouille sausage, sliced, it’s usually near the hot dogs and bacon in your supermarket
12oz pkg frozen crawfish tail meat (if not available use fresh lump crab meat)
1 LB raw shrimp, peeled and deveined, tails can be left on

Directions:
Saute the celery, onion and pepper in the oil in a large frying pan. Add the Chef Paul’s seasoning and stir. Add the tomatoes, chicken broth, bay leaf and okra. Bring it to a simmer. Add the chicken and sausage. Continue to simmer for about 10 minutes. Add the crawfish meat and shrimp and simmer for 4-5 minutes. Serve in a bowl alone for a lower carb option or over the rice of your choice.

American Cuisine, Chicken/Poultry, Lower Carb Recipe, Main Course

Roasted Garlic and Lemon Chicken

Roasted chicken
Roasted chicken

This Roasted Garlic and Lemon Chicken recipe is soooo gooood. The oven temp sounds high but the bacon protects the chicken from over browning and sears in the juices. Using fresh herbs is essential for the full flavor.

Ingredients:

1 (5 to 6-pound) roasting chicken
ground black pepper
6 or more springs of fresh thyme, a good hand full
4-6 fresh sage leaves
2-3 fresh rosemary springs
1 lemon, halved
1 head of garlic, cut in 1/2 crosswise
4 slices of thick sliced bacon (can be turkey bacon)
1 cup dry white wine
1/2 cup chicken stock

Directions:
Preheat the oven to 425.
Remove the chicken parts from inside the chicken. Wash the chicken with cold water and salt. Trim any excess fat. Place the chicken in a large roasting pan. Sprinkle with pepper. Stuff the cavity with the rosemary, thyme, sage, ½ a lemon and ½ a head of garlic. Place the bacon on the top of the breast and legs. Place the remaining lemon and garlic in the roasting pan cut side down.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Place on a platter and cover with aluminum foil while you prepare the gravy.
Spoon off the fat from the bottom of the pan leaving the chicken juices and only about 2 tablespoons of the fat. Pour the drippings into a sauce pan and add the wine, ½ cup chicken stock and squeeze the garlic from its husk, bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, lemon and herbs. Serve with the gravy.

Chicken/Poultry, Crock Pot Friendly, Health Friendly, Soups & Stews

Chicken Soup

Chicken soup
Chicken soup

This Chicken soup recipe is warming to the bones and so good for the soul.. AKA Jewish Penicillin !
It’s important to use a whole chicken; fat, skin and bones makes the flavor. If you are concerned about the fat. Make it a day ahead then chill it. All the fat comes to the surface and you can skim it off.
You can also strain it to save/freeze as chicken stock.
Make a large pot, it freezes very well!!

Ingredients:
1 whole chicken, gizzards and liver too
3 leeks, washed & sliced fine (trim off all but the light green part and about 2 inches of the darker green)
2 bay leaves
6 carrots, sliced
3 stalks of celery, sliced thin
One parsnip, cut into thirds
One small turnip, cut in half
2 TBLS parsley, chopped
2 TBLS dill, chopped
Salt & pepper to taste
Serve with cooked rice, egg noodles, my Matzo balls recipe or small size pasta

Directions:
Salt and rinse the chicken, keep the organs (liver, grizzard) if you like them. Place in a large stock pot. Cover with water and bring to a boil. Skim off any foam. Add all ingredients. Simmer covered for about 3 hours. Bone the chicken and cut up and shred the meat. Return the meat to the pot. Spoon into bowls and add your favorite starch.

Chicken/Poultry, Italian, Main Course

Mary’s Sunday Chicken Dinner

roasted chicken and potatoes
roasted chicken and potatoes

My Mother made this roasted chicken and potatoes recipe many a Sunday when I was a child. Simple flavors and finger licking good!!

1 chicken cut up into 8 pieces
1/2 cup virgin olive oil
2 large onions, cut into wedges
4 Rosemary branches
1 TSP dried oregano
4 sprigs of fresh Thyme
4 LBS potatoes, peeled and cut into large wedges
4 carrots, peeled and cut into 3 inch pieces
juice of one whole lemon

Salt & pepper to taste

Directions:
Preheat oven to 375.
Toss everything together and place in a large roasting pan covered with a lid or foil. Bake for 45 minutes. Uncover and raise the oven temp to 425 and bake another 20 minutes, until golden brown.