Yankee Chicken Recipes

YANKEE BEANS

Steps:

• Heat oil in a large skillet over medium-high heat. Add onions and bacon, and cook until onions are tender and golden, about 5 minutes. Add garlic, thyme and red pepper flakes to the skillet, and cook for a minute to blend flavors.
• Place the soaked beans in a 3 1/2 quart or larger slow cooker. Stir in the onion and bacon mixture, maple syrup, tomato puree, Worcestershire sauce, and mustard powder. Bury the ham bone in the beans, and fill the slow cooker with enough hot water to cover the beans. Add bay leaves to the top.
• Cover and cook for 5 hours on High, or 10 to 11 hours on Low. Remove bay leaves, and season with vinegar, hot sauce, salt and pepper before serving.

YAKITORI CHICKEN

Steps:

• In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes.
• Preheat your oven's broiler. Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade.
• Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade.

YANKEE CHICKEN

Steps:

• Place chicken in single layer in shallow 6 cup casserole dish.
• Combine soup, sour cream, onion soup mix, & pepper & blend.
• Spread over chicken.
• Sprinkle with noodles.
• Bake 1 hour at 375°F.

YANKEE CHICKEN POT PIE

Steps:

• The crust: add potatoes to the slow cooker and cover with cold water.
• Cover and cook on LOW for about 4 hours, until the potatoes are tender when pierced with a fork.
• Drain off water and increase heat to high; cook for about 30 minutes, until dry.
• Add the sour cream, garlic, salt, and pepper; using a potato masher, mash the potatoes to your desired consistency; transfer potatoes out of slow cooker and refrigerate (clean slow cooker for use with the filling).
• The filling: place a large saucepan over high heat and add 3 tablespoons butter.
• Add in the flour and cook, while stirring constantly, for about 5 minutes, until lightly browned.
• Add in the stock; continue cooking/stirring for 15 minutes, until the mixture thickens enough to coat the back of a spoon.
• Add in nutmeg and salt/pepper.
• Place a saute pan over med-high heat; add in remaining 1 tablespoon butter.
• Add in leeks, carrots, and celery; saute for about 10 minutes, just until soft.
• Transfer to the slow cooker and add the chicken and sauce; gently fold in the peas and fresh tarragon.
• Cover and cook on LOW for about 4 hours, until the vegetables are tender and the chicken is cooked through.
• Spoon the potato crust over the top of the filling; cook for about 1 hour, until the potatoes brown at the edges.
• Garnish with parsley and serve piping hot.

YANKEE CHICKEN RICE PIE

Steps:

• Mix rice, egg, 2 tablespoons butter, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the turmeric.
• Press into 9" pie plate to form a shell and set aside.
• In saucepan over medium heat, blend 2 tablespoons butter with the flour until bubbly.
• Gradually stir in mlk until thickened and smooth.
• Season with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Stir in chicken, tomatoes, celery, onion, and green pepper.
• Pour into rice shell.
• Mix breadcrumbs with remaining butter and sprinkle over pie.
• Bake in preheated 350 oven for 25 minutes or until hot and top is golden brown.

YANKEE GIRL'S SOUTHERN ROAST CHICKEN WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 350.
• Rinse chicken, remove excess fat from around the cavity and pat dry.
• Rub inside and outside of chicken with one teaspoon Old Bay seasoning and set aside.
• Spread corn bread pieces in a single layer on a baking sheet and toast in a 350 degree oven for about 15 minutes, or until they dry out a bit – not much longer than that.
• Combine onion, celery, fresh herbs, pepper, olive oil and 1 teaspoon of the Old Bay seasoning in a mixing bowl.
• When the cornbread crumbs are toasted enough, dump the hot bread into the celery onion mixture and combine.
• Place the chicken in the bottom of a small roasting pan that has a cover.
• Stuff the cavity and the sides of the chicken with the stuffing – you need to separate the skin a bit from the sides to get the stuffing in next to the leg/thigh pieces – also stuff some into the neck cavity.
• Tie the legs together to hold the stuffing in with kitchen twine.
• Drizzle the chicken with oil, sprinkle with salt and a little more Old Bay if you like.
• Cover the pan and roast at 350 for about 1 and 1/2 hours, then uncover, insert a thermometer close to the leg/thigh joint without touching the bone- you're looking for it to read 180 degrees- it will be very close at this point.
• Roast a little longer uncovered until chicken is nicely browned and the thermometer reads 180 degrees.
• Allow the chicken to rest about 10 to 15 minutes before carving- this step keeps it juicy.
• Enjoy.

CROCK POT YANKEE CHICKEN CHILI

Steps:

• Remove all skin from chicken and shred the meat. Place in the bottom of the slow cooker.
• Stir in both envelopes of seasoning mix and chili powder.
• Add the canned ingredients. (You can drain them for a chunkier chili or not drain them for a more soupier version. I usually drain each one halfway).
• Stir everything together and cook on high for 2 hours or low for 4 hours.
• Keep warm on lowest setting and serve with your favorite "toppers" (tortilla chips, sour cream, cheese, etc.).