Classic Chicken Salad:

Ingredients

• 2 cups cooked chicken chopped (I use the breast and white meat)
• 1/2 cup mayonnaise
• 1 stalk celery chopped
• 1 green onion diced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon seasoning salt
• pepper to taste

I like to add one peeled red apple, a handful of grapes cut in half. And a ½ cup of slivered almonds.

Instructions

1. Combine all ingredients in a small bowl and mix well.
2. Season with salt and pepper to taste.
3. Serve as a sandwich or over salad.

I also like to serve fruit with my chicken salad.

Make sure to save all your chicken bones for stock.

Homemade Chicken Soup

Ingredients

• Dark chicken meat from the chicken carcass
• 4 carrots, chopped in bite size pieces
• 4 stalks of celery chopped in bite size pieces
• 1 large onion cut in large pieces
• Enough water to fill ¾ of pot
• Salt and pepper to taste
• 1 teaspoon of chicken bouillon / one bouillon cube
• Wide egg noodles

Directions

1. Put the chicken, carrots, celery and onion in a large soup pot and cover with cold water.
2. Season the broth with salt, pepper and chicken bouillon to taste, if desired.
3. Heat to boiling and add wide egg noodles. Let boil for 8-10 minutes then turn heat down to simmer.
4. Stir and serve.

Make sure to save all your chicken bones for stock.

Roasted Chicken

Ingredients:

• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to taste
• 1 tablespoon onion powder, or to taste
• ½ cup margarine, divided
• 1 stalk celery, leaves removed

Directions:

Step 1: Preheat oven to 350 degrees F (175 degrees C).

Step 2: Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken’s exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.

Step 3: Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F. Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

One Dish Chicken & Rice Bake

Ingredients:

·         1 can (10 1/2 ounces) Condensed Cream of Mushroom soup

·         1 cup water

·         3/4 cup uncooked long grain white rice

·         1/4 teaspoon paprika

·         1/4 teaspoon ground black pepper

·         1 1/4 pounds chicken that you get from the chicken you baked. I usually use the dark meat for this recipe.

Directions:

Step 1: Stir the soup, water, rice, paprika and black pepper in an 11x8x2-inch baking dish. Season the chicken as desired.  Top with the chicken. Cover the baking dish.

Step 2: Bake at 375°F. for 45 minutes or until the rice is tender.  Let stand for 10 minutes.  Stir the rice before serving.

Chicken Bone Broth

Ingredients for Chicken Stock (Chicken Bone Broth):

All the chicken bones that you have
1 tsp salt
1 medium onion, peeled and halved
2 ribs/sticks of celery (cut into thirds, with leaves attached)
2 medium carrots, peeled and halved
2 smashed garlic cloves
1 bay leaf, optional, but nice
Water: Fill stock pot up to the top. Make sure all chicken bones are covered.

Directions:

Turn the stove on bring water to a boil then turn temp down to simmer. I put the lid on turn it to low and let it simmer for the afternoon, it requires a little babysitting but so worth it! The liquid does evaporate so keep checking and keep filled to top. Let cool.

Take the onion, celery and carrots out. Strain liquid a couple of times. I use cheesecloth for final straining. Put in baggies to store for short term use. You can also can the broth for your pantry.