CHICKEN IN THE POT

For 6 person (s)

INGREDIENTS:

• 1 chicken
• its giblets: neck, feet, gizzard (300 to 400 grams if)
• a calf's foot, cut in two by the butcher
• 1 beef bone
• 3 liters of cold water
• 1 bouquet garni
• 1 celery stalk
• 2 leeks (green only)
• 1 onion stuck with 2 cloves
• 3 cloves of garlic lightly crushed
• 2 carrots
• 2 turnips
• 1 lemon
• 2 teaspoons salt
• 10 turns of the pepper mill

The next day:

• 1 liter of defatted broth
• 8 carrots
• 8 turnips
• 8 leeks
• 3 stalks celery



For 6 people:

• 5 eggs
• 3 teaspoons mustard
• 1 bottle of peanut oil
• 2 tablespoons wine vinegar
• 3 tablespoons chopped herbs
• 2 teaspoons salt
• 5 or 6 turns of the pepper mill

PREPARATION
1

The day before:
The previous day, season, wrap the chicken in plastic wrap and refrigerate overnight.
2
The next day:
Place the chicken in a pot, giblets, the calf's foot and the bone of beef, cover with cold water.
The broth will reduce and focus, no need to load salt, prefer the seasoning just before the service.
Bring to a boil, and after 5 minutes, pour half a glass of cold water to make up the impurities; foam.
Add the vegetables peeled, washed, cut into 4, bouquet garni, onion studded with garlic.

3

Upon resumption of the boil, cover half, leave kettle over low heat for 2 h00, skimming every 30 minutes.
Remove the chicken, drain, cool.
Wrap it in plastic wrap or aluminum foil, refrigerate.
Strain the broth through a chinois or a fine sieve.
The calf's foot is eaten with a dressing, with onions or shallots.
4
The next day:
Peel, wash and peel the carrots and turnips cut into 4.
Remove the fiber of celery, cut into lengths of 6 to 7 cm.
Peel the leeks, split them to two-thirds, wash them, tie them into a single bundle.
Wear defatted broth to a boil, add the carrots and turnips.
5
After 15 min, plunge the bunch of leeks and celery, continue cooking for another 20 min.
Cut the chicken into pieces - thighs, breasts and fillets.
Drain the vegetables thoroughly.
Serve the chicken cold, warm vegetables with sauce gribiche.
6
Gibriche Sauce:
Cook 4 eggs hard, shells them under cool water, separate yolks from whites.
In a bowl resting on a folded towel to ensure its stability, finely mash the yolks of hard boiled eggs.
Add the yolk of the last raw egg, mix thoroughly, pour the oil slowly to mount the sauce as a gribiche.
Top with mustard, salt, pepper, pickles, capers, chopped herbs, and at the last moment, the white of boiled eggs cut into small dice.

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CHICKEN CUTLET PARMESAN RECIPE

       Ingredients

2 traditional Italian Tomato
6 lgBoneless skinless chicken
1 pnCoarse salt
4 tbUnsalted butter
1/2 lbFresh mozzarella cheese;
2 cmilk
1/2 cExtra-Virgin Olive Oil
6 lgEggs; beaten
6 cUnseasoned dry bread crumbs  
4 cAll-purpose flour; sifted 
Prepare Chicken Cutlet Parmesan

Using a meat tenderizer or a heavy skillet, pound the chicken breasts between two sheets of plastic wrap until flat, about a 1/4-inch thickness. Place the milk, flour, eggs, and bread crumbs in separate shallow baking dishes. Season the eggs with a pinch of salt. Dip each breast in the following order; milk, flour (shake off excess), eggs, and bread crumbs (press down firmly while coating with bread crumbs). In a large skillet, melt the butter with the olive oil over medium-high heat until sizzling. Arrange the chicken breasts in the pan without crowding, cooking in batches if necessary. Reduce the heat, and cook the chicken until golden brown and the juices run clear when poked with a sharp fork, 3 to 5 minutes per side. Remove to a baking sheet lined with paper towels; pat off excess oil. Place 1/2 cup of the warm tomato sauce in the bottom of a 9- by 13- by 2-inch baking dish. Add 3 of the cooked breasts to the baking dish; cover with 1/2 cup of the warm tomato sauce and half the sliced mozzarella. Repeat with the remaining chicken breasts and sauce, and top with mozzarella. Transfer to broiler and broil until the cheese is melted and golden brown, about 5 minutes. Remove and serve immediately. Serves 6 to 8. Cuisine: "Italian" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 776 Calories (kcal); 35g Total Fat; (41% calories from fat); 44g Protein; 68g Carbohydrate; 287mg Cholesterol; 194mg Sodium Food Exchanges: 4 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Recipe by: Recipe from Mark Strausman, Owner and chef; Campagna, 24 Eas Converted by MM_Buster v2.0n.

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CHICKEN RICE BOWL RECIPE

Ingredients

• 1 cup uncooked instant rice
• 1 cup chicken broth
• 1/2 cup chopped frozen green pepper, thawed
• 1/4 cup chopped onion
• 2 teaspoons olive oil
• 1 package (9 ounces) ready-to-use grilled chicken breast strips
• 1/2 cup frozen corn, thawed
• 1/2 cup frozen peas, thawed
• 1 teaspoon dried basil
• 1 teaspoon rubbed sage
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions

• Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper. Yield: 4 servings      
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CHICKEN SCAMPI RECIPE

Ingredients

• 1/2 cup butter
• 1/4 cup olive oil
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 3 cloves garlic, minced
• 3/4 teaspoon salt
• 1 tablespoon lemon juice
• 4 boneless chicken breast halves, sliced lengthwise into thirds

Directions

1. In a skillet heat the butter or margarine and oil over medium high until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.
2. Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter/margarine can be added if needed.

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LEMON CHICKEN AND RICE WITH SPINACH RECIPE

 materials (2 servings)
 

• 150 grams chicken breast
• 150 grams of spinach
• 150 ml lemon juice freskosteimmeno
• 1 tablespoon soy sauce
• 2 tablespoons chopped herbs
• 1 tablespoon cornstarch
• 1 / 2 cup basmati rice
• 1 / 2 onion
• 1 / 2 tablespoon olive oil
• 1 pinch of nutmeg
• Salt and pepper
 

preparation
 

In a saucepan heat the olive oil and saute the rice. Clean half the onion and put in saucepan with rice. Add to saucepan one cup of water, close with a lid and cook the rice until the rice absorb all the water. Blanch the spinach and cook as directed, if frozen. Sprinkle with salt, pepper and a pinch of nutmeg. Stir the rice with spinach.
Add the lemon juice with soy sauce. Put the cornstarch in a bowl and add the mixture of lemon juice slowly, stirring. Cut chicken breasts into cubes and place in a bowl. Pour the chicken with the lemon mixture, cover with plastic wrap and refrigerate for 15 minutes. Then, put the chicken in a pot that you heat and cook for 10 minutes, stirring. The chicken should be cooked thoroughly. Serve with rice and sprinkle with herbs.

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