172638 basic golden chicken with potatoes Recipes

whole chickens, cut in serving pieces, salt & freshly ground black pepper, butter or 3 tbsp combination and olive oil, shallots or 1 tbsp onion, minced, dry white wine, chicken broth

gold creamer potatoes (like yukon gold), about 1 lb, olive oil, salt

yukon gold potatoes, peeled and cubed, sweet potatoes, peeled and cubed, carrots , cut into 2-inch pieces, garlic cloves, minced, dried tarragon, shredded cheddar cheese, divided, milk, eggs, cider vinegar, butter, salt, dried parsley flakes, pepper

extra virgin olive oil, bone-in chicken breast halves with skin, kosher salt, freshly ground black pepper

whole chickens, without giblets, kosher salt, fresh ground black pepper, extra virgin olive oil

whole frying chicken, rinsed and patted dry, salt and pepper, water

meaty chicken pieces (breasts, thighs, and drumsticks), wax paper

whole free-range chicken, lemon, garlic cloves, peeled and smashed, sea salt, cracked black pepper, organic canola oil or 1 tsp melted butter, yellow onion, sliced (medium)

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

water, whole chickens, stalks celery (sliced ), parsnips (peeled and sliced ), sweet potato (peeled and cut into pieces), salt, fresh coarse ground black pepper, matzo ball mix

boneless skinless chicken breast, kosher salt, olive oil, butter, garlic, onion, diced, mushroom, sliced, chicken broth, lemon juice

water ; to cover chicken, whole chicken hen, onion; peeled and quartered, celery stalks; cut in pieces, carrot; cut in pieces, salt, whole black peppercorns, poultry seasoning

yukon gold potatoes, peeled and cubed, sweet potatoes, peeled and cubed, carrots , cut into 2-inch pieces, garlic cloves, minced, dried tarragon, shredded cheddar cheese, divided, milk, eggs, cider vinegar, butter, salt (to taste), dried parsley flakes, pepper

all-purpose flour, salt, dried thyme, fresh ground pepper, whole milk, sweet potato, peeled and thinly sliced, bay leaf, yukon gold potatoes, peeled and thinly sliced, crumb topping, freshly grated parmesan cheese, fresh breadcrumbs, melted butter, garlic cloves, minced, chopped fresh parsley

two 4-to-5 lb chickens (organic and free range if possible), kosher salt and freshly cracked black pepper, fresh thyme, garlic, bay leaves, onion, sliced, lemon, quartered

celery ribs with tops , cut into 4-inch pieces, carrots, sliced, onions, sliced, bone-in chicken breasts (about 4 lb), salt, pepper

black peppercorns, boneless, skinlesss chicken breast halves (about 8 oz each), stalk celery, cut into thirds, coarse salt, garlic, peeled, lemon, sliced (optional), carrot, cut into thirds, yellow onion, halved, thyme or parsley