|
Thai LemonGrass Chicken
1 (2 1/2 to 3lb) whole chicken, cleaned & patted dry
1 c water
1 small onion, minced fine
2 T red pepper flakes
10 6" pieces of lemon grass stalk (available at oriental markets, or a weed if you grow it!) salt & pepper to taste
1/2 c heavy cream
1 lb fresh mushrooms of choice, sliced thin
Stuff half the lemongrass shoots into the chicken cavity. Put the chicken in the crockpot. Dump the rest in, and cook on low for 4-6 hrs until the chicken is fork tender. Note: If you like spicy food, use more than 2 T red pepper flakes -- to taste, really. I like hot food, so I've added up to 5 T. Season also with salt and black pepper to taste. Serve the chicken with rice and veggies. Save the stock for soup. If you prefer a creamier soup, you can add sour cream to get the desired consistency, or if you like more authenticity, try coconut milk.
****************************************************************
Crockpot Apricot Chicken
Chicken thighs, *skinned*
- (I use about 6-7 pcs)
1 lb Mushrooms, cleaned,
- halved vertically
1 lg Spanish onion, cut
- into large chunks
2 lg Carrots, sliced
1 Celery rib (with
- leaves), sliced
Apricots, dried (I use
- about a dozen)
1 pk Onion Soup
Apricot nectar (to cover)
Place chicken pieces on bottom of crock pot; sprinkle with the dried soup, cover chicken with the nectar. Place veggies on top. (If you cover the veggies with the nectar, there will be too much liquid.) Cook for 6-7 hours on low, bone the chicken (and remove gristle/connective tissue). If you refrigerate it, you can de-fat the stuff.
notes: * Use 1 envelope of soup mix -- French onion was in original recipe, but I just use regular Lipton onion soup mix (like for dip). * Be sure you SKIN the chicken, or it's way too fatty!
****************************************************************
Try this... A few chicken pieces, legs and thighs work pretty well... 1 packet of French Onion Soup, 1 can Apricot Nectar, maybe a few dried apricots as well. Chopped onion, celery (you get the idea); mix it all up and place in crockpot. cook on low heat for 6-8 hours... Dee-lishus! (call it whatever you want) Bon appetit!
****************************************************************
Low-Fat Glazed Chicken in Crockpot
6 ounces orange juice, frozen concentrate -- thaw
3 chicken breasts -- split
1/2 teaspoon marjoram
1 dash ground nutmeg
1 dash garlic powder
1/4 cup water
2 tablespoons cornstarch
* Garlic is optional.
1. Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg. Split the chicken breasts to make 6 serving sizes. Dip each piece into the orange juice to coat completely. Place in crockpot. Pour the remaining orange juice mixture over the chicken.
2. Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you wish. Precise cooking time is not important in crockpot cooking.
3. When chicken is done, remove to serving platter. Pour the sauce that remains in crockpot into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken, Serving Ideas : Serve with brown or white rice.
NOTES : Takes less than 10 minutes to prepare this in the mornings and have it ready when you come home in the evening. For an even healthier variation, use boneless skinless chicken breasts.
****************************************************************
ORANGE CINNAMON CHICKEN
3-4lbs (more or less) chicken pieces 1/4lb butter
1 cup chicken broth (Campbell's) 2 cups orange juice
1 cup raisins (I like sultanas better) 1/4 tsp cinnamon
1 Tbs flour salt & pepper to taste
Heat butter in a large skillet, and brown chicken. Remove chicken to cooker as they brown. Combine all other ingredients, except flour, in skillet. Mix well and pour over chicken. Cover pot, turn on LOW and cook 4-6 hrs, or until chicken is tender. Remove one cup of sauce from the pot and combine with flour, mixing well. Return sauce flour mixture to the pot. Turn pot on HIGH, and cook an additional half hour. Serves 4-6
****************************************************************
|
|
