Spring Vegetable Broth With Shredded Chicken Recipes

SPRING VEGETABLE BROTH WITH SHREDDED CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat 1 tsp of the oil in a pan, brown the chicken, then remove. Bring the stock to the boil in the same pan, add the chicken and cook for 5 mins. Turn off the heat, cover with a lid and leave to stand for 30 mins.
• Put the bread cubes on a baking tray. Drizzle with the remaining oil, some salt and the Parmesan. Bake for 6 mins until crunchy and golden. Remove and scrape off the tray onto a plate.
• Remove the chicken from the pan and slice it. Bring the stock to the boil again and add the greens, asparagus and peas. Cook for 1 min, then add the beans and chicken. Heat everything through, then pour into bowls and top with the Parmesan toast to serve.

CHICKEN WITH SPRING VEGETABLES

Steps:

• Preheat the oven to 450˚ F. Toss the carrots and fennel with 2 tablespoons olive oil on a rimmed baking sheet. Spread in a single layer and season with salt and pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes. Add the asparagus, season with salt and roast until bright green and crisp-tender, 5 to 8 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until well browned on the bottom, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Carefully add the vermouth to the skillet and transfer the skillet to the oven. Roast until the chicken is just cooked through, 15 to 20 minutes.
• Remove the chicken to a cutting board to rest, about 5 minutes. Return the skillet to medium-high heat. Add the heavy cream and mustard to the pan juices, scraping up any bits from the bottom of the pan. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper and stir in the parsley and vinegar.
• Divide the vegetables among plates. Slice the chicken and add to the plates; spoon the pan sauce on top.

ROAST CHICKEN WITH SPRING VEGETABLE GRAVY

Steps:

• Let the chicken sit at room temperature 30 minutes. Meanwhile, preheat the oven to 425˚. Remove 4 strips zest from the lemon with a vegetable peeler. Cut the lemon in half and set aside. Toss the sliced fennel, garlic, onion and lemon zest with 1 tablespoon vegetable oil in a roasting pan; set a rack on top. Place the chicken breast-side up on the rack. Squeeze 1/2 lemon over the chicken, then rub with the remaining 1 tablespoon vegetable oil; season inside and out with 2 teaspoons salt and 1/2 teaspoon pepper, then place the squeezed lemon half and fennel tops (breaking to fit) in the cavity. Tie the legs together with kitchen twine.
• Transfer the chicken to the oven and roast 45 minutes. Mix the broth and vermouth in a measuring cup. Spoon a few tablespoons over the chicken and into the pan. Continue roasting, basting every 15 minutes with the broth mixture, until the juices run clear and a thermometer inserted into the thickest part of the thigh (not touching the bone) registers 165˚, 45 minutes to 1 hour 15 minutes (halfway through, tip the cavity juices into the pan). You should have about 1/2 cup of the broth mixture left.
• Let the chicken rest 10 minutes in the pan. Tip the cavity juices into the pan again, then transfer the chicken to a cutting board; let rest 30 minutes. Meanwhile, remove the rack from the pan and pour in any remaining broth mixture, scraping up any browned bits; gently smash the vegetables. Pour the broth and vegetables into a fine-mesh sieve set over a medium saucepan; press to release the juices (discard the solids).
• Bring the juices to a simmer over medium heat; season with salt and pepper. Remove from the heat, add the butter and swirl to melt. Add 1 teaspoon lemon juice from the remaining 1/2 lemon. Carve the chicken and serve with the gravy.

SIMMERED CABBAGE, CELERY, ONIONS, CARROTS IN BROTH/BASE

Steps:

• Note: You may use chicken bouillon cubes or vegetable broth or liquid chicken broth in place of chicken base and water.
• In large deep frying pan, pile the vegetables, dried onion and lemon pepper.
• Put the chicken base in water and microwave to dissolve or but all on top of veggies.
• Add olive oil on top and salt if desired. Put a lid on the pan and simmer on low heat. Mix with a spatula a few times. Cook for 15 minutes.
• Serve as a side dish.
• Options:.
• •Add 3 cups cooked rice or noodles and mix. Add margarine before adding.
• •Add 2 cups couscous and mix.
• •Add more chicken broth and add 2 tbsps cornstarch in 1/2 cup cold water and thicken and serve over hard Chinese noodles or mashed potatoes.
• •Add 3-4 cups cooked ham chunks or leftover ham.
• •Add canned corned beef cubes or leftover corned beef.
• •Add cooked turkey or chicken.
• •Add cooked shrimp or crab meat with the addition of 1/2 tsp dry mustard mixed.
• •Add cashew nuts and sliced pimentos before serving.
• •Dissolve 2 tbsps flour in 1 cup milk with 1 teaspoons margarine by whisking. Add and heat. Serve white sauce vegetable mixture over toast points.
• •Add 8 oz can of tomato sauce to base; add cooked drained hamburger or sausage (I add a little splenda if making this addition.