Pour off all but 1
Tablespoon of the chicken fat in the pan, then add the butter and onion.
Not exact matches
Or try the old standbys - bacon grease or melted
chicken fat... though I doubt you really need 8
tablespoons of grease.
FOR THE
CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh
CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless
chicken breasts, trimmed of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh
chicken breasts, trimmed
of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used
fat free) 2
tablespoons vegetable oil 2 medium garlic cloves, minced 1
tablespoon grated fresh ginger
chicken, quartered, skinned, and most
of the
fat removed (I used a combination
of chicken thighs and drumsticks; I left the skin on and removed it after cooking the stew) * 1
tablespoon sea salt for seasoning, plus extra to taste * 2 - 3 quarts
chicken stock (I used homemade turkey stock) * 2 bay leaves * 2 large celery stalks * 2 lbs.
Pour off the excess
fat and add the
chicken broth and the remaining 1
tablespoon of butter.
Pour all but one
Tablespoon of oil / rendered
fat from the pan and then scatter the
chicken with the rosemary and thyme.
· 2,2 pounds (1 kg) boneless skinless
chicken breasts, trimmed
of any excess
fat and cut into large bite - sized pieces · 1 teaspoon dried marjoram · 1 teaspoon dried rosemary · 1
tablespoon mustard · olive oil · 8 wooden skewers · 6
tablespoons of sesame seeds
3 1/2 — 4 pound pork shoulder (Boston butt), most
of fat removed, cut to 1 1/2 - inch cubes 1
tablespoon olive oil 1 large onion, diced 1/2 teaspoon ground cumin 3/4 pound tomatillos, rough chop 2 cups reserved Tomatillo Sofrito 1 cup
chicken broth, low sodium 2 teaspoons Mexican oregano, rubbed
bottle
of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2
tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1
tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package
chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4
of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate
Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
ingredients CAULIFLOWER POTATO PUREE: 1 head garlic 3
tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced -
fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2
tablespoons olive oil 1 pound ground
chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1
tablespoon tomato paste 2
tablespoons rice flour 1 cup low sodium
chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste)
ingredients PORK MEDALLIONS: 3
tablespoons olive oil 2 pounds pork tenderloin (trimmed
of excess
fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage leaves 1 clove garlic (peeled, smashed) 2
tablespoons unsalted butter 1/2 cup
chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2
tablespoons sherry vinegar (divided) 1
tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2
tablespoons tarragon leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6
tablespoons unsalted butter 1 cup
chicken stock Kosher salt and freshly ground black pepper (to taste)
of fresh wild mushrooms 1/2 onion, Julienned 1 clove garlic, finely chopped 1 chile chipotle or deArbol 1
tablespoon of cooking oil 1 quart
of chicken stock,
fat removed 1 sprig
of cilantro
1 teaspoon vegetable oil 1 pound
chicken breasts, bone - in, skin - on, trimmed
of excess
fat and skin salt and pepper 4
tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)
1/2 cup farro perlato 2 cups water or
chicken stock 1/4 cup finely chopped parsley 1 teaspoon orange zest 1
tablespoon butter (or you can use some
of the
chicken fat from the roasting pan) salt & pepper to taste.
8 Medium Sized
Chicken Thighs, Skinned & Trimmed
Of Any Fat 1/3 Cup Olive Oil Zest & Juice From 1 Large Lemon 1 Tablespoon Minced Fresh Ginger 2 Garlic Cloves, Peeled & Minced Salt & Pepper 1/4 Cup Finely Chopped Parsley For The Salsa: 3 Large or 4 Medium Sized Ripe Peaches 1 Small Red Bell Pepper, Cored & Seeded 1/3 Cup Finely Chopped Red Onion 1/4 Cup Finely Chopped Fresh Parsley 2 Tablespoons Lemon Juice 2 Tablespoons Olive Oil Pinch of Salt 1 Small Hot Red Chili Pepper, Minced (Optiona
Of Any
Fat 1/3 Cup Olive Oil Zest & Juice From 1 Large Lemon 1
Tablespoon Minced Fresh Ginger 2 Garlic Cloves, Peeled & Minced Salt & Pepper 1/4 Cup Finely Chopped Parsley For The Salsa: 3 Large or 4 Medium Sized Ripe Peaches 1 Small Red Bell Pepper, Cored & Seeded 1/3 Cup Finely Chopped Red Onion 1/4 Cup Finely Chopped Fresh Parsley 2
Tablespoons Lemon Juice 2
Tablespoons Olive Oil Pinch
of Salt 1 Small Hot Red Chili Pepper, Minced (Optiona
of Salt 1 Small Hot Red Chili Pepper, Minced (Optional)
4 small
chicken breasts, skin removed 2 cups
chicken stock 2
tablespoons dry sherry or white wine (optional) 1 bay leaf or bouquet garni sachet 700g mixed vegetables
of choice (carrots, cauliflower, leeks, cabbage, asparagus, baby corn, peas) 2 teaspoons cornflour 2
tablespoons low -
fat milk 2
tablespoons chopped mixed herbs (parsley, thyme, oregano, marjoram) or 1 teaspoon dried mixed herbs Freshly ground or cracked black pepper, to taste 6 sheets filo pastry Olive or canola oil spray
Skinny
Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package dire
Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless
chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package dire
chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2
tablespoons extra virgin olive oil 2 teaspoons minced garlic 2
tablespoons flour 1 cup
fat - free, low sodium
chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package dire
chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot
of boiling, salted water, cook the pasta according to package directions.
2 - 3
tablespoons stable cooking
fat (coconut, ghee,
chicken schmaltz) 2 red bell peppers, diced 1 small onion, diced 1 clove garlic, minced 1 large potato, diced 1 celery spear, chopped 1 carrot, diced 1 inch fresh ginger, peeled / minced 2 cups
chicken stock, plus water if desired 1/2 bunch fresh cilantro, stems removed and chopped fine 1/2 teaspoon each
of fennel seed and cumin 1/4 teaspoon each
of turmeric and cayenne juice
of 1/2 fresh lime salt / pepper to taste plain yogurt for topping
Save Print Thai Curry Soup Recipe type: Soup Serves: 3 servings Ingredients 1 onion, chopped 1 clove
of garlic, minced 4 stalks celery, thinly sliced 1/2 red pepper, chopped 1/2 green pepper, chopped 4 cups low sodium
chicken stock 12 ounces winter squash, cooked and pureed 1/2 cup fresh cilantro, chopped 3 boneless skinless
chicken breasts, thinly sliced 1
tablespoon Fat Flush Curry seasoning (
Fat Flush Cookbook, pg.
Pour all but one
Tablespoon of oil / rendered
fat from the pan and then scatter the
chicken with the rosemary and thyme.
2 lbs
of chicken breast or thighs, skinless & boneless cut into 1» pieces 1 lb
of romanesco, chopped into 1» pieces 6 medium onions, thinly sliced 2 cups sweet potato, chopped into 1» pieces 2 1/2 cups
of fresh or canned whole tomatoes, chopped 1
tablespoon olive oil 2» piece
of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2
tablespoons full -
fat coconut milk 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 1/2 teaspoon salt, divided 1/2 teaspoon ground turmeric 1/2 teaspoon black pepper 2 bay leaves 1/4 teaspoon ground cloves 2
tablespoons fresh cilantro leaves, finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth.
Ingredients: 1 large onion, chopped 2 - 3 cloves garlic, chopped 3
Tablespoons coconut oil, olive oil, butter, or lard 2 rounded
Tablespoons coriander seeds 1 inch
of ginger, finely chopped 1 1/2 teaspoons thyme 1 teaspoon oregano 1 teaspoon basil 1/4 teaspoon cayenne pepper 2 cups roasted pumpkin 1 small yam, roasted 1 - 14.5 ounce can whole
fat coconut milk (get it here) * 2 - 4 cups
chicken or vegetable broth Unrefined sea salt and pepper to taste
Transfer the
chicken to a large plate and pour off all but 1
tablespoon of the
fat, leaving it in the pan.
Feed your foster dog plain white rice with a little warm
chicken broth and a
tablespoon of organic canned pumpkin mixed in and small pieces
of boiled
chicken breast with no
fat until his stool firms up.