Three Meals and a Chicken
A satisfying dinner tale
Serves: 2 to 3
One chicken, three meals — no problem, says PCC demo cook Janet McIntosh. Janet shares a fresh, economical way to prepare three tasty meals — enough for two adults and possibly two small children — using a slow-roasted, free-range chicken from our delis.
- 1 whole deli-roasted chicken Add to list
- 1 large leek Add to list
- 1 bunch of celery Add to list
- 1 parsnip Add to list
- 3 large carrots Add to list
- 1 red onion Add to list
- 1 large potato Add to list
- 1 bunch each cilantro and parsley Add to list
- Fresh or dried herbs (thyme, lemon thyme, sage, dill, marjoram) Add to list
- 12 corn tortillas Add to list
- 1 package (6 to 8 ounces) Mexican grated cheese Add to list
- 1 can (14-ounce) green enchilada sauce Add to list
- 1 cup each frozen corn and peas Add to list
You will use this broth in all three recipes.
While the chicken is still warm (making it much easier to disassemble) begin by removing the lid from the deli container and pouring the juices into a 3-quart pot. Then remove the skin and any fat from the chicken and place in the pot. Remove the meat from the legs, thighs, wings and back, placing the meat in a bowl and everything else in the pot. Remove the breast meat last, leaving as whole as possible. Place all bones in the pot.
Cut the top from the leek, rinse and place in the pot along with the rinsed trimmings from the celery, parsnip and carrots, and the stems of the parsley. Dice the vegetables and reserve.
Add water to the top of the 3-quart pot, bring to a boil and simmer for 1/2 hour. Turn off the heat and let stand 15 minutes. Pour through a colander into a bowl. Discard all the solids, transfer the broth to containers and refrigerate or freeze.
Chicken Vegetable Dumpling Soup
Dumplings are magic — they change clear broth into a thick hearty soup.
1 cup sliced leeks (or onions)
1/2 cup each carrots, celery and parsnips, chopped
1 tablespoon chopped fresh herbs (thyme, sage, dill, marjoram, parsley) or 2 teaspoons dried 1 quart chicken broth
Small pieces of chicken from deli chicken (from wings, back and legs)
Heat a little oil in a 3-quart saucepan over medium heat. Sauté leeks, herbs, carrots, celery and parsnips until the vegetables are soft. Add 1 quart chicken broth, cover and continue simmering for 15 minutes. Add the chicken, salt and pepper to taste, cover and bring back to a simmer.
1 cup flour
1 1/2 teaspoons baking powder
2 tablespoons chopped parsley
Salt and pepper to taste
2 tablespoons shortening
1/3 cup milk
Combine the flour, baking powder, parsley, salt and pepper. Cut in the shortening with your fingers, then quickly stir in the milk.
Remove the lid and drop spoonfuls of dumpling dough onto the surface of the soup. It will almost cover the surface. Replace the lid and continue simmering, without peeking, for 20 minutes. Serve immediately.
Make this simple recipe the same day you make the chicken vegetable dumpling soup so tomorrow's meal is ready to go.
1 small can green enchilada sauce
2 tablespoons oil
12 corn tortillas
Thigh and leg meat from the deli chicken
1 red onion, finely diced
1 package (6 to 8 ounces) grated Mexican cheese, reserve 1/2 cup
1 bunch cilantro, chopped
Pour 1/3 of the green sauce into a 9x13 baking pan. Heat a medium sauté pan with 2 tablespoons oil. Soften (not fry) the first tortilla on both sides and lay it on the green sauce in the baking pan. Place a little chicken meat down the center of the tortilla, top with a little onion and cheese and roll the tortilla up. Move it to the end of the pan. Repeat, dividing the chicken, cheese and onion to make 10 to 12 enchiladas. Pour the rest of the green sauce over the rolled tortillas, scatter chopped cilantro over all, and top with the reserved cheese. Bake immediately uncovered at 350° F for 20 minutes, or, if refrigerated, covered for 30 minutes.
Chicken Pot Pie
Use leftover vegetables from the Chicken Vegetable Dumpling Soup recipe, adding potato, corn and peas for an old-fashioned treat.
From the soup recipe use any remaining:
Diced carrots, celery, parsnip and leeks Chicken breast meat, diced
1 large potato, diced (peel if desired)
2 cups chicken broth
2 tablespoons flour
1 cup each frozen corn and peas
1 to 2 teaspoons herbs (lemon thyme, parsley, dill and sage)
Salt and pepper
In a medium saucepan, heat 2 tablespoons olive oil. Sauté the carrots, celery, leeks, parsnips and potatoes until the vegetables are soft, adding a little of the broth if the pan dries out. Scatter the flour over the vegetables and cook, stirring, for 3 minutes. Slowly add the rest of the broth, and then the corn and peas. Let this mixture simmer slowly while you prepare the crust. Add the herbs after 10 minutes simmering. Add salt and pepper to taste.
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup shortening, including a tablespoon of butter or, for a very rich crust, use all butter
4 tablespoons cold water
Combine the flour and salt in a bowl; cut in the shortening with a pastry blender or your fingers until evenly incorporated. Add 4 tablespoons water, using a fork to quickly combine. Gather the dough with your hands and pat into a ball. Roll out on a lightly floured board a little larger than your pie or cake pan. Roll the edges of the dough inward, creating a rim. Pour the filling into your pan, top with crust and bake at 350° F until top browns.
Recipe by, PCC Demo Cook
Source: Sound Consumer March 2004