Chicken Stock Using Carcass
A good way to make stock from a left-over chicken carcass if you’ve diced it up for other cuts but some meat is remaining.
Herbed Lemon Chicken in a Crock Pot / Slow Cooker
This is a lemon herb garlic chicken dish which is made in a slow cooker to contain it’s natural flavours. When we served it the meat fell away from the bone. If you wish to increase the celery and carrot you may do so without dramatically change the flavour of the dish. I normally remove the skin off the drumstick, which I recommended with this dish but feel free to leave it on. Everyone enjoyed it in our house hold, hope you will enjoy it.
Chicken Thighs With Lemon Garlic
Don’t be put off with large amount of garlic, this recipe is really full of flavour and has excellent sauce. I used on the bone chicken thigh cutlets because I think the chicken has much more flavour if it’s kept on the bone and it is much tender. The original recipe comes from ‘Taste of the Sun’ by Jacqueline Clark & Joanna Farrow but I twinkled with it to suit our family. If you don’t like a lot of salt in your diet you could use salt reduce liquid chicken stock but this will alter the flavour.
Grilled Chicken Breast With Barbecue Glaze
Make and share this Grilled Chicken Breast With Barbecue Glaze recipe from Food.com.
Armenian Herb Marinade
This is a flavorful marinade that I have used mostly with beef recipes for the grill. Cooking time = marinating time & is approximate.
