Tones Chicken Base Paste Recipes

CHICKEN SOUP BASE

Chicken Soup Base image

This is the base for the ultimate comfort food in wintertime... or any time you might be feeling sick.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h15m

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
2 pounds chicken parts, such as necks and backs
1 whole chicken (3 1/2 to 4 pounds), rinsed
4 medium carrots, cut into pieces
3 celery stalks, cut into pieces
1 large yellow onion, quartered
2 teaspoons black peppercorns
5 stems parsley

Steps:

In a 10- or 12-quart stockpot, heat oil over high. Add chicken parts and cook, turning frequently, until browned on all sides, 15 minutes.
Pour out fat. Add whole chicken, carrots, celery, onion, peppercorns, parsley, and enough cold water to cover ingredients by 1/2 inch (about 12 cups).
Bring to a boil over high. Reduce heat and simmer until chicken is cooked through, 40 minutes, skimming fat and foam and flipping chicken once.
Transfer whole chicken to rimmed baking sheet and let cool, about 10 minutes.
Pour liquid through a paper-towel-lined sieve into a large bowl (you should have 10 cups broth). Discard vegetables and chicken parts.
Shred chicken into bite-size pieces, discarding skin and bones (you should have 4 cups meat).

Nutrition Facts : Calories 216 g, Fat 7 g, Fiber 2 g, Protein 29 g, SaturatedFat 2 g

CHICKEN SOUP BASE

Chicken Soup Base image

I keep plenty of this delicious soup base on hand for my father. He can serve it as is, or dress it up with some easy variations.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 14 servings (6-1/2 pints soup base).

Number Of Ingredients 9

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds)
3 quarts water
1 cup frozen chopped broccoli
1 cup shredded carrots
1 cup frozen peas
1 small onion, chopped
1/2 cup chopped celery
1/4 cup chicken bouillon granules
1 tablespoon chopped fresh parsley

Steps:

Place chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer for 2 hours or until chicken is tender. Remove chicken; allow to cool. Add enough water to broth to measure 3 quarts. , Remove chicken from bones; cut into bite-size pieces and return to pan. Add remaining ingredients; cover and simmer for 10 minutes or until vegetables are tender. If desired, pour cooled soup into 1-pint freezer containers and freeze for future use., For Chicken Potato Soup: In a saucepan, combine 1 pint thawed soup base, 1/2 cup cubed peeled potatoes, and salt and pepper to taste. Cover and cook over medium heat until potatoes are tender. , For Cream of Chicken Soup: In a saucepan, combine 1/4 cup all-purpose flour and 1 cup milk; mix until smooth. Stir in 1 pint thawed soup base. Bring to a boil; boil for 2 minutes, stirring constantly. Add 1/2 teaspoon chicken bouillon granules and salt and pepper to taste.

Nutrition Facts : Calories 145 calories, Fat 7g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 779mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

CHICKEN PASTE OR CHICKEN TEA SANDWICH FILLING

Chicken Paste or Chicken Tea Sandwich Filling image

This is a receipt my late Mother used to make for tea sandwiches or her famous Sandwich Loaf, which honestly I could never dare attempt, as her's were 'Perfect'! As far as I can make out this sort of filling has gone out of fashion, but is as close to the Victorian style tea sandwiches as one might find since WW2. I hope you enjoy this!

Provided by Ernani

Categories Lunch/Snacks

Time 1h45m

Yield 12 small sandwiches, 6 serving(s)

Number Of Ingredients 9

Ingredients

6 large boneless skinless chicken breasts
mayonnaise (I use Hellman's)
1 teaspoon Dijon mustard
1 small white onion (optional)
1 stalk celery (optional)
fresh ground pepper
celery salt
celery seed
2 tablespoons melted butter

Steps:

In a large pot of water, place the chicken breasts. Add bay leaf, pepper corns and salt and even a stalk of celery and a carrot if handy. Bring to a boil and simer for about 45 minutes until chicken is cooked but not rubber. Drain, rinse and cool.
If you are fortunate enough to have a splendid Kitchen Aid, use the meat grinder attachment. An old fashoind meat grinder works just as well and adds 'character' to your work. LOL Break the cooled chicken into pieces and run through the meat grinder. Put the onion and celery through as well (optional). Mix evenly. It should be very crumbley. Add enough mayonaise to bind and mix well, you want the paste to be moist but not wet. Add the rest of the ingredients to taste. Chill and enjoy on your choice of bread. Add a little more mayonaise and perhaps some cripsy bacon if you want to use it as spread for crackers. Enjoy!

Nutrition Facts : Calories 169, Fat 6.9, SaturatedFat 3.1, Cholesterol 85.7, Sodium 180.1, Carbohydrate 0.1, Protein 25.1

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