| Ingredients | Quantity |
|---|---|
| butter | 1 tbsp |
| diced carrot | 1/2 cup |
| salt | 1 pinch |
| melted chicken fat | 2 tbsp |
| roasted chicken broth | 2 quarts |
| wide egg noodles | 4 ounces |
| cooked boneless chicken breast halves | 2 |
| salt & pepper | 1 pinch |
Step 1: Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
Step 2:Stir in roasted chicken broth and bring to a boil.
Step 3:Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
Step 4:Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste.
| Ingredients | Quantity |
|---|---|
| olive oil | 2 tsp |
| boneless chuck roast | 4 pounds |
| onion, chopped | 1 |
| cloves garlic, minced | 2 |
| bay leaves | 2 |
| salt | 1 tsp |
| pepper | 1/2 tsp |
Step 1: Preheat oven to 325 degrees F (165 degrees C).
Step 2: Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
Step 3: Preheat oven to 325 degrees F (165 degrees C).
| Ingredients | Quantity |
|---|---|
| milk | 1/2 cup |
| egg, beaten | 1 |
| all-purpose flour | 1 cup |
| garlic salt | 2 tsp |
| paprika | 1 tsp |
| ground black pepper | 1 tsp |
| poultry seasoning | 1/4 tsp |
| whole chicken, cut into pieces | 1 |
| vegetable oil | 3 cups |
| chicken broth | 1 cup |
Step 1: In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
Step 2: In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
Step 2: Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.
Source: Some recipes websites