Thursday, October 1, 2009

Two More Recipes for Use with the Six Meals from One Chicken Recipe

The last two chicken recipes for use with the Six Meals from One Chicken recipe require either biscuit dough or cornbread. I have included recipes for both biscuits and cornbread below. These are great for family meals or for quick meals when unexpected guests arrive. Serve either of these meals with salad and iced tea for a true southern experience.

Homemade Chicken and Dumplings

1 container of chicken from six meals from one chicken recipe, thawed
1 tsp. pepper
1 tbsp. minced garlic
1 tsp. salt
3 containers of chicken broth from six meals from one chicken recipe, thawed
1/2 tsp. tarragon
1 quart water, or as required to have your soup pot 3/4 full of liquid

Biscuit (Dumpling) Dough:
3 cups flour
1 1/2 tsp. salt
4 tsp. baking powder
1/3 cup oil
1 cup and 1 tbsp. milk

In a large stockpot, bring chicken, pepper, garlic, salt, tarragon, broth, and water to a boil.

Stir together the dry ingredients to the dough. Add oil to the center of the dry ingredients, then pour milk onto oil. Stir until dough forms a ball. Drop by 1/4 cupfuls into boiling chicken mixture, tapping each to force it to submerge. It will float back up--this is ok. Once all dumplings are in the pan, bring pan back to boiling, then reduce heat. Cover loosely and allow to simmer for 20 minutes. Serves 4 to 6.

Chicken and Dressing Casserole

2 pans of cornbread, baked, cooled, and crumbled (recipe below)
3 boiled eggs, sliced
1 cup chopped celery
1/2 tsp. poultry seasoning
1 tsp. pepper
1/2 loaf of bread, stale or day old bread is best, toasted
1 medium onion, chopped
1 tbsp. sage
1 tsp. sea salt
3 containers of chicken broth from six meals from one chicken recipe
1 container of chicken with liver and heart from six meals from one chicken recipe, thawed
1 can chicken broth, if needed--everything is cooked, so it is safe to taste to determine if you need more broth or seasonings

Mix all ingredients. Add a little water if too stiff to pour into pan. Pour into a large baking dish, and bake for 1 hour at 350 degrees. Cover for the first 30 minutes.

Homemade Cornbread

2 cups yellow cornmeal
1 cup flour
2 tbsp. baking powder
1 tsp. salt
2 eggs, beaten
1/4 cup oil
Milk--enough to make a medium consistency dough (usually about 1 1/2 cups--depends on the weather)

Mix all dry ingredients in a large mixing bowl. Pour oil and eggs into the dry mixture and stir until it forms small pea sized clumps of dough. Add 1 cup of milk and stir. If needed add 1/2 cup more milk. Do not over stir. Pour into well greased pan (works best in a cast iron skillet), and bake for 20 minutes at 420 degrees. Serve with beans or soup, or freeze for dressing casserole. Left over pieces can be frozen to add to other recipes, too.

Additional recipes for homecooked meals can be found at Moms Red Kitchen and Around Moms Kitchen Table Blog.

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