Andrew Lessman's "Cure All" Chicken Stock
1 large, whole, organic chicken (4 1/2 to 5 lbs.), divided into parts
1 medium onion, chopped into 4 pieces
1 bag (1 lb.) mini carrots
4 celery stalks, quartered
3 leeks, washed and cubed
4 sprigs fresh dill
4 sprigs parsley
2 bay leaves
3 sprigs fesh thyme
Pinch of Kosher Salt
1/2 tsp black peppercorn
1 tomato, halved
Pureed Beets
1 large, whole, organic chicken (4 1/2 to 5 lbs.), divided into parts
1 medium onion, chopped into 4 pieces
1 bag (1 lb.) mini carrots
4 celery stalks, quartered
3 leeks, washed and cubed
4 sprigs fresh dill
4 sprigs parsley
2 bay leaves
3 sprigs fesh thyme
Pinch of Kosher Salt
1/2 tsp black peppercorn
1 tomato, halved
In 8-quart stock pot, combine chicken parts,onion, carrots, celery and leeks. Add water until everything is covered by 2 inches. Heat over medium heat for approximately 1 hour. Skim the top.
Add dill, parsley, thyme, bay leaves, salt, black peppercorn and tomato. Cover and simmer on low 2 to 3 hours (or longer). Strain and degrease. Remove the herbs. Then you can remove or leave the veggies and chicken. Depending on your tolerance levels.
1 Fresh Beet
1 TBS brown sugar
Peel fresh beet and chop into small pieces. Place in a sauce pan and fill with enough water to completely immerse beet pieces. Bring to a boil and reduce heat. Cook until beet is tender when pierced with a fork. Let cool. Puree beet with 1 TBS brown sugar. I use my Baby Bullet to puree and it works perfectly.
Roasted Potatoes and Carrots
1 Sweet Potato
2 Red Potatoes
1/2-1 cup peeled, chopped carrots
1 TBS Olive Oil
2-3 TBS Brown Sugar
Preheat oven to 420 degrees. Peel sweet potato and red potatoes and chop into pieces. Toss potatoes and carrots with Olive Oil. Place in a baking dish and sprinkle with Brown Sugar. Cover and Bake for 40 minutes or until tender. Stir halfway through cooking time.
* This recipe is also great made on the grill. Just put it in a foil dish and cover with foil.
* This recipe is also great made on the grill. Just put it in a foil dish and cover with foil.
Baked Chicken
1 Chicken Tender
1 tsp Olive Oil
Chicken Seasoning
(My favorite is McCormick Perfect Pinch Rotisserie Chicken)
Preheat oven to 400 degrees. Drizzle Olive Oil on a sheet of aluminum foil (large enough to wrap chicken in). Roll chicken in Olive Oil then season to taste with Chicken Seasoning. Wrap chicken up in the foil piece. Bake for 30-35 minutes.
(You can also bake it at 350 degrees for 60 minutes.)
* This recipe is also great made on the grill.
Candied Carrots
1 cup carrots, peeled and sliced
1 TBS Butter
1-2 TBS Brown Sugar
Boil peeled and sliced carrots in a saucepan for 30 minutes. Drain water. Add butter and brown sugar and cook over low heat stirring constantly until butter and sugar are melted.
Chicken Over Biscuits
1 lb chicken breast tenders
Cream of Chicken soup
1/2 cup carrots, peeled and sliced
Ready to Bake Biscuits, frozen
Preheat oven to 350 degrees. Place chicken tenders in baking dish and cover with Cream of chicken soup and one soup can full of water. Bake for 30 minutes, add carrots and bake for 30 more minutes. Turn oven up to 375 degrees and bake desired amount of biscuits according to package directions. In the mean time pull the chicken pieces out and shred. Then return shredded chicken to baking dish. Stir well and place back in oven to keep hot until biscuits are done.
(My favorite is McCormick Perfect Pinch Rotisserie Chicken)
Preheat oven to 400 degrees. Drizzle Olive Oil on a sheet of aluminum foil (large enough to wrap chicken in). Roll chicken in Olive Oil then season to taste with Chicken Seasoning. Wrap chicken up in the foil piece. Bake for 30-35 minutes.
(You can also bake it at 350 degrees for 60 minutes.)
* This recipe is also great made on the grill.
Candied Carrots
1 cup carrots, peeled and sliced
1 TBS Butter
1-2 TBS Brown Sugar
Boil peeled and sliced carrots in a saucepan for 30 minutes. Drain water. Add butter and brown sugar and cook over low heat stirring constantly until butter and sugar are melted.
Chicken Over Biscuits
1 lb chicken breast tenders
Cream of Chicken soup
1/2 cup carrots, peeled and sliced
Ready to Bake Biscuits, frozen
Preheat oven to 350 degrees. Place chicken tenders in baking dish and cover with Cream of chicken soup and one soup can full of water. Bake for 30 minutes, add carrots and bake for 30 more minutes. Turn oven up to 375 degrees and bake desired amount of biscuits according to package directions. In the mean time pull the chicken pieces out and shred. Then return shredded chicken to baking dish. Stir well and place back in oven to keep hot until biscuits are done.
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