From the basic Stewed Chicken and Broth Recipe below, a multitude of recipes can be made.
all begin with this simple ‘Stewed Chicken and Broth’ recipe as a base.
Stewed Chicken and Broth
- 1 (3 – 5 pound) chicken
- 4 cups water
- 1 onion quartered
- 3 celery tops
- 3 sprigs of fresh parsley
- 1 bay leaf
- 8 – 10 peppercorns
- 2 – 1/2 teaspoons salt
Place chicken in a stock pot, add water and the remaining ingredients. Heat to boiling and turn down to a simmer for 1 – 1 1/2 hours, until the meat is tender and starts to fall off the bone.
Strain the broth and set aside. Pull the chicken from the bones, removing the skin and bones.
* This is my base recipe for chicken pot pie, homemade ‘chicken and noodles’, chicken and dumplings, chicken rice soup, etc. If I have excess broth, I put it in a freezer bag, lay it flat in the freezer, freeze and use it to flavor rice or use in another recipe.
Chicken Brunswick Stew
(Base Recipe of Stewed Chicken and Broth above)
- 2 (14.5 oz) cans petite diced tomatoes
- 1 cup fresh or frozen corn
- 1 cup ketchup
- 1/2 cup Sweet Baby Ray’s barbecue sauce
- 1 tablespoon liquid smoke
- 1 onion, chopped
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire
- Salt and pepper to taste
In a large pot, place the chicken pieces and 2 cups of the saved broth.
Add and stir remaining ingredients. Bring to a boil, cover, and simmer for 30 minutes.
If the stew is too thick, add some of the extra broth from the chicken.
Serve over a bed of white rice.
Chicken and Rice Casserole
Preheat oven to 350°
4 Tblsp. Butter
3 Tblsp. Flour
1/2 tsp. Thyme
1 cup Chicken Broth
1 cup Milk
8 cooked and sliced cooked Chicken Tenders*
1/2 cup Slivered Almonds
2 cups cooked Rice
1 cup frozen Peas
1 cup sliced Carrots – (Cooked in a tablespoon of butter and a tablespoon of water until crisp-tender. Cover with a lid when it comes to a boil.)
1/2 cup soft Bread Crumbs (1 slice of bread, processed)
1/2 cup shredded Cheddar Cheese
*Cooked Chicken Tenders
Season 8 Chicken Tenders with salt, pepper, and seasoning salt on one side. (I use “Tastefully Simple” Seasoned Salt.)
Heat 1 Tablespoon of olive oil in a skillet, add the meat, seasoned side down, sear on one side, and allow to cook half way through.
Season the top side and turn over. Lower the heat and cook through. This will only take a few minutes.
Remove the chicken to a plate.
Melt the butter in the same skillet used to cook the tenderloins, leaving the drippings from cooking. Add the flour and thyme. Cook, stirring for 1 minute.
Gradually whisk in the chicken broth and the milk.
Continue cooking and stirring until the sauce is thickened and smooth.
Stir in the chicken pieces.
Spread the cooked rice in a 2-quart casserole dish, which has been sprayed with non-stick spray.
Layer the peas and the sautéed carrots evenly over the rice. Sprinkle the slivered almonds on top of the carrots.
Spread the chicken mixture over the vegetables.
Sprinkle the shredded cheese over the top of the chicken mixture.
Melt 1 tablespoon of butter and toss with the bread crumbs.
Sprinkle the buttered bread crumbs over the cheese.
Bake for 20-25 minutes at 350°.