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Poultry: Heavenly Chicken Starter




Source of Recipe


unknown


List of Ingredients




4 -5 cups cubed cooked chicken
4 oz butter
8 Tbls flour
4 cups chicken stock
1 tsp onion powder
1 tsp black pepper
1 tsp salt
1/2 tsp rosemary - crushed
1/2 tsp thyme
1/2 tsp sage
1 medium pinch saffron (opt)


Recipe



In a large sauce pan melt butter over medium heat until bubbling but not
browning. Whisk in flour and cook for 5 minutes, stirring continuously.
Slowly stir in chicken stock until well blended. Add spices and cook until
mixture thickens, stirring constantly. Stir in chicken. Ladle mixture into
freezer bags and seal. Freeze.

Note: You can cook a whole chicken in your crock pot with some water for 8
hrs
on low. This will give you the cooked chicken and your broth. You may have
to
add water to get 4 cups.

TO MAKE ....

CHICKEN POT PIE
Thaw in fridge. Add diced carrots and peas, bake under pastry crust. (or cut
canned biscuits in quarters and place on top.)

CHICKEN AND DUMPLINGS
Thaw in fridge. Add carrots and peas if desired. Simmer in large pot, drop
dumpling dough in, cover and cook.

CHICKEN A LA KING
Thaw in fridge. Add sliced mushrooms, simmer. Serve over toast or in puff
pastry shells.

SCHIZO CHICKEN CASSEROLE
Thaw in fridge. Add a veggie, a starch, & a crunchy topping and bake.
TETTRAZZINI / SPAGHETTI
Thaw in fridge. Add veggies if you like (carrots, peas, mushrooms, green
peppers, etc.). Mix with cooked spaghetti or linguine, top with shredded
cheese and bake.OTHER IDEAS
Use in crepes, pastry pockets, over rice, etc.