Sentences with phrase «used poached chicken»

If you make the chicken bone broth, use the poached chicken breast from that recipe here.

Not exact matches

To make meat stock, use meaty, bone - in cuts of meat like whole chickens (read how to make a poached chicken for meat stock here), chicken thighs, drumsticks, and wings, whole wild - caught fish, and steaks or roasts.

I often use leftover chicken for this sandwich but if you do not have any then you could poach or roast some chicken, either whole or just the breast etc..

Poached chicken can be shredded and used in salads or pastas.

Five Spice Apple Braised Whole Chicken (inspired by Fit Daffy's Chinese Poached Chicken recipe) Ingredients: 1 whole chicken - skinned and trimmed excess fat as much as possible without tearing the meat 1 Tbsp avocado oil or coconut oil (or any high heat cooking oil of your choice — just don't use vegetable / seedChicken (inspired by Fit Daffy's Chinese Poached Chicken recipe) Ingredients: 1 whole chicken - skinned and trimmed excess fat as much as possible without tearing the meat 1 Tbsp avocado oil or coconut oil (or any high heat cooking oil of your choice — just don't use vegetable / seedChicken recipe) Ingredients: 1 whole chicken - skinned and trimmed excess fat as much as possible without tearing the meat 1 Tbsp avocado oil or coconut oil (or any high heat cooking oil of your choice — just don't use vegetable / seedchicken - skinned and trimmed excess fat as much as possible without tearing the meat 1 Tbsp avocado oil or coconut oil (or any high heat cooking oil of your choice — just don't use vegetable / seed oils!)

Then you can pull out when ever you need - toss it with veggies & pasta, pour it over chicken breast, use it for another batch of the mushrooms (you can check out the egg poached recipe too if that appeals to you - it's linked in this post).

You'll Need — 8 ounces cream cheese — 1/2 cup blue cheese dressing — 1/2 cup red hot sauce — 8 ounces cooked chicken breasts, shredded (You can use rotisserie, grilled, or poached)-- 1 cup shredded mozzarella (or Monterey jack, blue cheese, or any of your favorite cheeses)

You can also use rotisserie chicken instead of poaching your own.

Course I could have figured it out — growing up my mom used to poach chicken and dress with a sweet - soy - ginger sauce.

Traditionally, this dish is made with poached chicken, but you can save time by using store - bought rotisserie chickens.

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

I keep poached chicken in the fridge also and used that in the soup.

[Note: If you're using leftover barbecue chicken or rotisserie chicken, skip to Step 4] Meanwhile, poach raw chicken breast by putting chicken in a large sauce pan and then add enough water to cover the chicken.

You can poach or grill chicken breasts for this recipe, or use a rotisserie chicken as I did, reserving the rest for another day.

2 cups chopped or shredded cooked chicken (I used leftover roasted chicken, but you can also used poached)

Poach the chicken: add the chicken thighs, the carrot, onion, the roughly chopped celery, 1 teaspoon salt, and parsley if using to a medium pot with a lid.

Salad Ingredients: 1 cup freekeh / 1 large chicken breast, poached or roasted and shredded / Lots of chopped fresh herbs — I used chives, sorrel and parsley / Salt & pepper.

What a mess this recipe was... * sigh * I have enjoyed oil - poaching other things like Salmon and Halibut, and recently discovered the pure joy of Duck Confit... but this was just a disgusting mess of oily chicken and a poor use of good quality olive oil.

Pick up a rotisserie chicken on the way home from work and use instead of poached chicken!

* You can poach the chicken, bake the chicken, pick it off a store bought chicken or use left over shredded chicken.

He starts by simmering a whole chicken in stock, then using the poaching liquid to thin out some of his nam prik pao for a potent gravy (aim for three parts liquid to one part pao).

So I decided I would cook the chicken by poaching it and use the cooking liquid (with bullion cubes and other spices) to make gravy.

For the chicken, I typically utilize one of three go - to options: 1) The easiest option is to use any leftover Baked Barbecue Chicken; 2) Poach and shred chicken breast; or 3) Pick up a rotisserie chicken from the store and shchicken, I typically utilize one of three go - to options: 1) The easiest option is to use any leftover Baked Barbecue Chicken; 2) Poach and shred chicken breast; or 3) Pick up a rotisserie chicken from the store and shChicken; 2) Poach and shred chicken breast; or 3) Pick up a rotisserie chicken from the store and shchicken breast; or 3) Pick up a rotisserie chicken from the store and shchicken from the store and shred it.

Turn leftover roasted, grilled or poached chicken into soups, salads, pot pies, enchiladas, chili, and other delicious healthy meals using these 40 + Healthy Recipes Using Leftover Cchicken into soups, salads, pot pies, enchiladas, chili, and other delicious healthy meals using these 40 + Healthy Recipes Using Leftover Chiusing these 40 + Healthy Recipes Using Leftover ChiUsing Leftover ChickenChicken.

Ingredients: 2 boneless, skinless chicken breasts 4 cups chicken stock or water (for poaching chicken)(You could also use about 4 cups diced rotisserie chicken.)

Of course, chicken bones can be used for stock (wings and necks are ideal), but a whole bird doubles the payoff: It yields very flavorful broth, along with tender poached meat that can be added to the finished dish.

While the chicken is poaching use a julienne peeler to cut the cucumber and radish into strips and chop the lettuce.

It's not a bad idea to cook up a batch of boneless, skinless chicken breasts (using your favorite cooking method — grilling, poaching, baking, sautéing, pan-frying, steaming, etc.) and then freeze them to have on hand for recipes calling for cooked chicken, such as this one.