Yummy-today's submissions look great!
From Ian at The Gallumphing Gourmand
Chicken with Spicy Corn Stuffing – Two Ways
1 whole chicken – 3-4 lbs.
1 C flour
1/2 tbsp baking powder
1/4 tsp salt
2 tbsp sugar
1 egg, beaten
1/2 C milk
2 tbsp melted butter
3/4 C frozen, thawed or fresh whole kernel corn
1/2 C condensed tomato soup
2 tsp red pepper flakes
1 tsp garlic powder
onions, carrots, mushrooms – roughly chopped
1/2 C chicken broth or red wine
First, prepare the stuffing.
Sift flour, baking powder, salt and sugar.
Combine eggs, milk and the 2 tbsp of melted butter.
Fold in dry ingredients and add the corn last.
Drop by tablespoons into hot vegetable oil and deep fry
about 5 minutes or until golden brown.
Place all of the fritters into a bowl and break up with a
wooden spoon. Add the tomato soup, the pepper flakes
and the garlic, and stir to combine. Refrigerate until ready to use.
Preheat the oven to 350F.
Now, we take apart the chicken.
Start by cutting off the ends of the wings, leaving the
drumettes attached to the breasts.
Remove the legs by cutting the connecting skin, t
hen popping the leg joint from the body and cutting around it.
Now, score along the top of the bird, and run the knife down
along the ribcage, separating the breasts, and remembering
to keep the drumettes attached. Keep the carcass for stock
or soup. Leave the skin on the parts. It will be removed
before serving, but it will add flavour while cooking.
Take each chicken breast and chop the knobby end off
the drumette bone, then push the chicken meat down
slightly, exposing the bone. Take a sharp knife, and slit the
side of each breast, creating a pocket big enough to hold
about 2-3 tbsp of stuffing.
Carefully de-bone the chicken legs, and pound flat by
placing a piece of cling wrap on your cutting board,
then the chicken, then another piece of cling wrap.
Use the flat side of the meat mallet, working from the inside
to the outside of the piece of chicken.
Chicken breasts (Chicken Supreme):
Spoon 2-3 tbsp of stuffing into each breast and place
in a large lightly greased baking dish.
Chicken legs (Chicken Ballantine):
Fold a piece of aluminum foil in half lengthwise a couple of
times so that it is about 12” x 1½”. Spread some butter on
one side of the foil. Place a small handful of the stuffing
into the centre of each leg cutlet.
Wrap the chicken around it, forming a round ball.
Placing the open side down, wrap the foil around the
sides of each package, securing it with twine.
Place the packages into the baking dish with the breasts.
Cut up some onions, carrots, mushrooms, whatever,
and place them around the chicken pieces.
Pour the broth or wine over the top.
Bake for about 20-25 minutes, or until the Ballantines
have started to firm up. Remove the foil, and continue
to bake another 20-25 minutes until the
chicken is cooked through.
If you like, you can remove the skin before serving.
From Krista at Going Gluten-Free:
Chicken Enchilada Stew
1 Whole Chicken (3-4 lbs)
1 can cream of tomato soup (condensed)
1 can's worth fresh chicken broth
1 large onion, sliced
2 large carrots, sliced
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
2 4 oz cans green chiles (or jalapenos if you want hotter)
2 cups crushed tortilla chips
1 16 oz bag frozen corn, thawed and drained.
2 Tbs chili Powder
1 tsp cumin Powder
2 bay leaves
1 tsp dried oregano
1 tsp dried cilantro
dash red pepper
Salt to taste
The Day BEFORE:
Cut chicken into quarters. Place in a LARGE stock pot.
Cover with cold water. Bring to a boil.
Allow to simmer for 2 hours. Remove Chicken and cool,
refrigerate. Allow stock to continue simmering,
uncovered so that it reduces by half.
(this step can be eliminated if you use a store bought
rotisserie chicken and can of broth to replace the
chicken and the fresh broth. This step IS worth it, though).
To prepare the stew:
Pick chicken off the bone and chop to bite sized pieces.
In a large pot, combine the rest of the ingredients and
bring to a boil. Add chicken. Reduce heat and simmer
for 30 minutes on very low heat, covered if you can.
This can also be made in a crock pot and set on low
to cook for 8-10 hours.
Remember to remove bay leaves before serving! ENJOY!!!
Barbecued Chicken Sandwiches on Corn Fritters
Cook chicken in water to cover with bay leaf, garlic, onion, peppercorns and salt. When tender, cool and shred all available meat. Add shredded chicken to Barbecue Sauce and keep warm.
1 can (10 3/4 ounces) condensed tomato soup
2 Tbsp vinegar
1/2 cup light brown sugar, packed
1 small clove garlic, minced
2 teaspoons seasoned salt
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon pepper
2 Tbsp prepared bbq sauce
Combine all ingredients in a medium saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 to 20 minutes.
(this recipe was doubled to use up the 1 lb bag of corn)
1t. baking powder
1/2 t. salt
1/2 t. Worcestershire
dash hot sauce
milk as needed (usually 1/4 to 1/2 c.)
Mix all ingredients well until you have a batter the consistency of a thick pancake batter.
Fold in: 1 1/2 c. vegetable-cooked and drained
3/4 c. shredded cheese (Monterey Jack goes well with the corn)
Heat a large pan on medium-high heat. Coat with cooking spray or oil, it's your choice. Add the batter by 1/4 cup and spread to a 3-4" size. Turn when bubbly on top and cook until well done in the center (about 5 minutes total).
Serve with the Barbecued Chicken between two fritters. Add sour cream and green onion. My kids liked this with the chicken separate and with salsa on their fritters.