Heart Healthy Chicken Broth Yummy Bonus Chicken Recipes

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HEART-HEALTHY CHICKEN BROTH (& YUMMY BONUS CHICKEN)



Heart-Healthy Chicken Broth (& Yummy Bonus Chicken) image

This virtually fat-free broth has been a staple in our home for years because of my allergies and David's heart. It freezes very well and is great to have on hand. We like to use it in other recipes as a substitute for butter to reduce the fat content and for water to kick up the flavor. It's also wonderful as a home remedy when loved ones get sick. Because I can't use OTC medications, I add a dash of cayenne whenever I have congestion or a head cold. The "bonus chicken" comes from picking the meat from the bones. It comes out very tender and juicy, falls right off the bones, and is ready to add to any dish. I also make sandwiches out of it or freeze it for later use. It takes a little extra effort with the second boil, but it's well worth it. Enjoy! *Adapted from Emeril Lagasse's Louisian Real & Rustic Chicken Broth, p. 11. BAM!:)

Provided by Heather3271

Categories     Stocks

Time 3h45m

Yield 5 quarts, 20 serving(s)

Number Of Ingredients 15

2 (3 -4 lb) whole chickens (I buy natural and avoid broth-injected)
8 quarts water (approximate)
2 cups carrots, coarsely chopped (baby carrots are okay)
2 cups celery, coarsely chopped (tops too)
2 large onions, peeled and quartered
8 garlic cloves (minced works fine too)
5 bay leaves
2 teaspoons black pepper
1 teaspoon salt (or to taste)
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried tarragon (a must!)
1 dash cayenne pepper (optional)

Steps:

  • Place water into large stock pot, leaving approximately 3" between water level and top of pot. (I begin heating the water on high heat immediately as my 20-quart stock pot takes about 30 mins to start boiling liquids. BE CAREFUL not to burn yourself when adding remaining ingredients!).
  • Remove chickens from pkg and wash thoroughly inside and out; add to stock pot.
  • Add remaining ingredients, being careful not to burn yourself.
  • Heat to a rolling boil, then simmer over medium heat for 90 minutes.
  • Remove from heat and cool approximately 1 hour.
  • Remove chickens from broth. Remove skin and meat from bones; discard skin. Refrigerate or freeze meat for later use.
  • Return bones to broth. Place broth into container(s) and refrigerate for 8 hrs or overnight.
  • Remove as much of the fat that has congealed on top as possible. (You could save this "schmaltz" and use it as an oil substitute.).
  • Put broth and bones into large stock pot; bring to boil and simmer over medium heat for 1 hour. Remove from heat and cool.
  • Strain broth; discard bones. Veggies may be discarded or used in another dish. (I give the carrots and celery to my dog as a treat.).
  • Broth may be used immediately or placed into appropriate containers for refrigerator or freezer.
  • NOTES: Don't be alarmed by the fat content per the Nutrition Facts. Remember, you skim off the fat. The tarragon adds an essential flavor and makes a big difference if left out. I also like to use Vidalia onions for a little sweeter flavor. I wonder how red onion would work out? Hmmm -- :-).

Nutrition Facts : Calories 205.3, Fat 14, SaturatedFat 4, Cholesterol 64.2, Sodium 200.2, Carbohydrate 3.6, Fiber 0.9, Sugar 1.3, Protein 15.5

SIMPLE ROAST CHICKEN WITH GREENS (AND BONUS STOCK)



Simple Roast Chicken With Greens (and Bonus Stock) image

This thrifty dinner is a a crisp-skinned treat that leaves leftovers for lunch, and, if you like, a 2-quart container of golden broth. Reserve the bones, and let them simmer in salted water with a few simple aromatics, while you answer emails, check the news or drink some wine. The chicken here is first roasted in a skillet, so even the drippings don't go to waste, used to sauté some hearty greens as a side. But you can use any pan you like, as long as it has a rim to catch the juices. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

1 (3- to 4-pound) chicken
Kosher salt and black pepper
Grated garlic, lemon zest, cumin or garam masala, chopped thyme or rosemary (optional)
Sturdy, woody herbs (sage, thyme, rosemary, bay leaf) (optional)
Oil or butter
2 leeks, white and light green parts, thinly sliced, tops reserved for stock (or use a large sliced onion)
2 to 3 garlic cloves, thinly sliced
1 bunch kale, Swiss chard or other greens, stems removed, leaves torn into bite-size pieces
Kosher salt
Onion or other alliums
Reserved leek tops
1 carrot (optional)
Herbs, such as 2 bay leaves, some parsley stems, a few tarragon and thyme sprigs
1 teaspoon black peppercorns
2 celery stalks, preferably with the leaves still attached

Steps:

  • Season your chicken all over (including the cavity) with about 2 teaspoons kosher salt and a lot of black pepper. If you like, add the grated garlic clove or two, some lemon zest, some spices like cumin or garam masala, or chopped thyme or rosemary.
  • If time permits, let the chicken rest uncovered in the fridge for a few hours to dry out the skin. Stuff the woody herbs, if using, in the cavity either before or after resting.
  • When ready to roast, heat the oven to 425 degrees, and, at the same time, heat a skillet on your stovetop for a few minutes. Coat the pan with a little oil or butter, and add the bird so it's lying on its back. Let it cook for about 5 minutes, then move it to the oven.
  • Roast the bird until it's burnished all over and the wing tips - if your chicken still has them attached - are a little singed, about 45 minutes for a small bird, and up to 75 minutes for a larger bird. The juices should run clear if you prick the thigh with a fork. (An instant-read thermometer inserted in the thickest part of the thigh should read 165 degrees.) Move the bird to a cutting board and let it rest for 10 minutes.
  • Return the same pan to the stove and set it over medium heat until the drippings sizzle. Add the leeks and garlic and sauté until tender and golden, 4 to 5 minutes. Add the kale and a splash of water and cook until the leaves are very tender and the water evaporates. If the kale is still tough and the pan is dry, add another splash of water. Season with salt and serve with the chicken. Pick any remaining meat off the carcass and save it for another meal.
  • Make the optional stock: Put the chicken bones in a medium pot. Add a teaspoon of salt and whatever aromatics you have around: an onion or other alliums, leftover leek tops, a carrot, a bay leaf, herbs or herb stems, peppercorns, a celery stalk or the tops.
  • Cover with cold water and let it all simmer for 2 or 3 hours. Or use an electric pressure cooker and let it cook at high pressure for 1 hour, or a slow cooker for 3 to 6 hours. Strain it after it cools, if you like. Stock will keep in the freezer for up to 6 months.

HEART-HEALTHY CHICKEN TENDERS



Heart-Healthy Chicken Tenders image

David made these for Father's Day one year, and it has been a family favorite ever since! Nonfat yogurt, oven-baking, and hot sauce makes them a delicious and healthful treat. Don't be scared off by the quantity of hot sauce as the yogurt thoroughly tames the spice. Please note that removing the chicken fat and using nonfat yogurt makes this dish virtually fat-free. (For maximum safety, David HIGHLY recommends his triple-washing method.) Prep time does not include chilling time.

Provided by Heather3271

Categories     Lunch/Snacks

Time 1h36m

Yield 60 tenders, 20 serving(s)

Number Of Ingredients 7

6 lbs boneless skinless chicken breasts, fresh, not frozen
32 ounces plain nonfat yogurt
1/2 cup hot sauce (like Frank's Red Hot)
1 tablespoon poultry seasoning, blend (like Mrs. Dash Grilling Seasoning for Chicken)
1 tablespoon onion powder
1/2 tablespoon garlic powder (like McCormick California Style Garlic Powder with Parsley)
1 (21 ounce) box corn flake crumbs

Steps:

  • To Triple-Wash Chicken: Remove chicken breasts from pkg and place in colander. While rinsing chicken in colander with cold water, trim fat from each chicken breast with kitchen scissors. Place trimmed breast into separate bowl; do not return to colander! (Reserve trimmings for making chicken broth, if desired.) Once all breasts have been trimmed of fat, wash colander and kitchen scissors. Then return breasts to colander and rinse with cold water again. While rinsing, use kitchen scissors to cut breasts into strips or chunks (more kid-friendly), placing pieces into separate bowl. Do not return to colander! Once all breasts have been cut into pieces, wash colander. Return pieces to colander and rinse chicken one more time; drain well.
  • Place yogurt, hot sauce, and seasonings into gallon-sized Ziploc Freezer bag. Mix well. Place chicken pieces into bag and mix well, making sure pieces are covered. Refrigerate in the coldest part of fridge at least 4 hrs or overnight. The colder the chicken, the better the results.
  • Preheat oven to 450 degrees F. Line large baking sheet with Reynolds Release Foil. Lightly coat foil with canola oil or spray with non-stick cooking spray.
  • Place 1/3 box of Corn Flake Crumbs into gallon-sized Ziploc Freezer bag. Put approximately 10 chicken pieces into bag and shake to coat. Remove pieces from bag and place on baking sheet (about 20-25 pieces/sheet). NOTE: After coating 20-25 pieces, discard Corn Flake Crumbs and put another 1/3 box into bag. Repeat as necessary.
  • Bake 12 minutes; do not turn pieces over! Chicken will be golden brown on top. Do not overcook or chicken will be tough.
  • Serve with your favorite dipping sauces and raw veggies. Also great on buns and in wraps topped with your favorite greens, tomatoes, (red &/or green) onion, and other veggies. For condiments, we like light ranch dressing and flavored mayos and mustards. BBQ sauce would be great, too!
  • NOTES: In order for coating to adhere properly, chicken mixture must be very cold. To make spicier, add cayenne pepper or use a hotter hot sauce or chili sauce. Use different seasoning blends such as poultry seasoning, other kinds of Mrs. Dash, or Paul Prodhomme's (love these!).

Nutrition Facts : Calories 288.8, Fat 2, SaturatedFat 0.6, Cholesterol 80, Sodium 492.5, Carbohydrate 30.6, Fiber 0.8, Sugar 7.2, Protein 36.4

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