Thursday, February 17, 2011

How to Stretch a Chicken (Part 2)--non-soup recipes involving stock

Well, if you cooked up a chicken after my last How to Stretch a Chicken post, and you have any pieces left (I'm assuming you cooked your chicken stock overnight, so they were separated out on the 14th), you'll need to use them up today or freeze them, since like I mentioned before, if you let them sit in your fridge too long, you'll be inviting Salmonella to dinner too, and she's not very friendly so I wouldn't suggest welcoming her into your home! (Holy run-on sentence, Batman!)  Anyhoo, since I'm sure you have a couple cups of chicken pieces and a lot of stock laying around, I figured I probably should give you some nice recipes to use them in (getting out my great big blue personal cookbook...).  There are no soups in this post because Blogger ate them after I got them typed up, so I took that as a sign I should save them for another day.  Bon appetit!

Chicken Asparagus Stir-fry

This is actually the recipe that the picture of my cookbook is open to in my post about my personal cookbook, so now you don't have to try to figure out how to magnify the tiny picture to swipe the recipe!

1 tbsp vegetable oil
2 lbs fresh asparagus, trimmed and cut into bite sized pieces
1 cup chicken stock
2 tbsp water
4 tbsp soy sauce 
2 tbsp cornstarch
1/2 tsp sugar
1/4 tsp dry mustard
1/4 tsp salt
1-2 cups cooked chicken pieces

Heat the oil in a skillet over medium heat.  Add the asparagus, stirring to coat with the oil.  Cook and stir 5 minutes, until tender but firm.  While the asparagus is cooking, whisk together the chicken stock, water, soy sauce, cornstarch, sugar, mustard, and salt in a small bowl.  Pour the broth mixture over the cooked asparagus and cook for about 3 minutes or until it thickens.  Add the chicken and continue cooking until it is heated through.  Serve over cooked rice.

"Chickenherder's" Pie

I call it this because it is very much like a shepherd's pie, but with chicken.  If you have leftover gravy (also made from your homemade chicken stock, I presume), you can substitute that for the butter, flour, and stock in the recipe.

4 tbsp butter
4 tbsp flour
salt and pepper
2 cups chicken stock
1 cups frozen peas
1 cups frozen sliced carrots
1 cups frozen corn
1 cup chicken pieces
3 cups mashed potatoes
1/2 cup cheddar cheese

Preheat oven to 350 degrees.  Melt butter in a saucepan.  Stir in the flour.  Cook over low heat, stirring constantly until mixture is smooth and bubbly; add salt and pepper to taste.  Stir in chicken stock.  Heat to boiling, stirring constantly; boil and stir one minute or until thickened.  Add vegetables and chicken and heat through.  Pour vegetable mixture into an ungreased 2-quart casserole dish.  Cover with mashed potatoes.  Sprinkle with the cheese.  Bake for 30 minutes.


1/2 lb sausage (I like venison or turkey sausage, to keep it a tad lower fat)
1 onion, diced
1 green bell pepper, diced
2 cups (or one 14.5 oz storebought can) diced tomatoes, undrained
2 cups chicken stock
1 1/2 cups uncooked white rice
1 bay leaf
1/3 tsp white pepper
1 tsp garlic powder
1/3 tsp onion powder
1/3 tsp ground red pepper
1/3 tsp paprika
1/3 tsp black pepper
1-1 1/2 cups cooked chicken

Brown the sausage.  Drain and set aside.  In a large saucepan, combine the onion, bell pepper, tomatoes, broth, rice, and seasonings.  Mix well and bring to a boil over medium heat.  Reduce heat to low and add sausage and chicken.  Cover and simmer until the rice is tender, about 35-40 minutes.