Homemade Chicken and Dumplings

Homemade Chicken and Dumplings

  • 2 tbsp. Oil
  • 3-4 lbs. Whole Chicken or Chopped Bone In Chicken Pieces
  • 1 tbsp. Salt
  • 1 tsp. Pepper
  • 1 Onion, chopped
  • 4 Celery, chopped
  • 4 Carrots, chopped
  • 2 Potatoes, chopped
  • 2 qts. Chicken Stock, unsalted
  • 2 C Water or White Wine (For Adults Only)
  • 4 Bay Leaf
  • 2 tsp. Thyme, dried
  • ¼ C Flour
  • Pre heat the oven to 325 F. Heat a large oven safe pot or Dutch oven over medium heat; then add the oil to the pot. Season the chicken with the salt and pepper; place the chicken in the pot then brown on all sides. Add the next 8 ingredients to the pot, then cover and cook in the oven at 325 F for 90 minutes.

    Remove the pot from the oven and carefully remove the lid. Remove the chicken from the pot, place on a baking sheet and let cool for 20 minutes. Place the pot on the stovetop and simmer on low heat. To thicken the stock, place the flour into a large bowl and whisk in 2 cups of the chicken stock until smooth. Slowly whisk this mixture back into the pot and continue to simmer.

    Carefully separate the chicken meat from the bones and fat then stir it back into the pot. Season the stew with salt, pepper and thyme.

  • 1 C Milk
  • 1 tbsp. Vinegar
  • 2 C Flour
  • ¼ tsp. Baking Soda
  • 1 tbsp. Baking Powder
  • 1 tsp. Salt
  • 6 tbsp. Butter, melted
  • Mix the milk and vinegar in a small bowl and let sit for 5 minutes to create the buttermilk. Place the flour, soda, powder and salt into a bowl and whisk to combine. Stir in the butter and buttermilk until a very thick dough has formed.

    Place 1/3 cup, scoops of the batter, about 10-12 onto the top of the chicken stew. Make sure to leave some room in between the dumplings so they cook properly. Place the lid on the top of the pot and simmer on low heat for 13-15 minutes or until the dumplings have cooked through.

    The Best Oven Roasted Chicken

    The Best Oven Roasted Chicken

  • 1 Chicken, 4-5 lbs.
  • 3 tbsp. Butter, melted
  • 2 tbsp. Kosher Salt
  • 2 tsp. Black Pepper, ground
  • 15 Garlic Cloves, whole
  • Pre heat the oven to 450 F. Place the chicken in a oven safe baking dish, roasting pan or a large cast iron pan. Dry the chicken well with paper towels. Remove the giblets from the inside of the chicken and then place the garlic cloves inside. Drizzle the butter on the inside and outside of the whole chicken then season with the salt and pepper. Place the chicken in the oven and cook for 20 minutes. Very carefully, open the oven and baste the chicken with the melted butter at the bottom of the pan. Drop the heat to 425 F and cook for 60 minutes, basting with the butter every 15 minutes. The chicken is done when the internal temperature reaches 165 F at the thickest part of the breast not touching any bones, or the juices run clear.

    It is a great idea to use a simple and inexpensive meat thermometer to check the internal temp. of your chicken. This will ensure your chicken is cooked perfectly every time.

    Check out this link for a thermometer info


    Rotisserie Chicken Noodle Soup

    Rotisserie Chicken Noodle Soup

  • 1 Rotisserie Chicken
  • 1 tbsp. Oil or Butter
  • 1 Onion, diced, about 2 cups
  • 4 Celery Stalks, diced, about 2 cups
  • 4 Carrots, diced, about 2 cups
  • 1 lb. Frozen Mixed Vegetables
  • 2 qts. Prepared Chicken Stock, low or no salt version
  • 2 C Water
  • 1 tsp. Sugar
  • 1-2 tsp. Salt
  • ¼ tsp. Pepper
  • 2 tsp. Dried Herbs
  • 2 C Egg Noodles
  • Take the skin off of the chicken and throw away. Remove all of the meat from the chicken, saving the meat, bones and juices.

    Place a large 6 quart pot over medium heat. Add the oil to the pot and when it smokes add the onion, celery and carrot. Toss the vegetable until they are soft, about 5 minutes. Add the frozen veggies, chicken meat, bones, juices, stock and water to the pot and simmer, covered on low heat for 45 minutes.

    Carefully remove the lid from the pot and skim off any foam or fat (impurities) that float to the top. Now carefully remove the bones from the pot with a long set of tongs. Season the soup with the sugar, salt, pepper and herbs to taste. Add the pasta to the soup and simmer for 10 minutes. Skim off anymore gunk that rises to the top while cooking.

    Southwest Chicken Thighs

    Southwest Chicken Thighs

  • 2 lbs. Chicken Thighs, boneless, skinless
  • 1 tbsp. Salt
  • 1 tsp. Pepper
  • 1.5 tbsp. Chili Powder
  • 3 tbsp. Garlic, minced
  • 2 tbsp. Olive Oil
  • 2 Limes
  • 1/3 C Cilantro, chopped
  • Place all of the ingredients into a bowl, toss to cover completely and let marinate for 1 hour. Pre heat the broiler to high and place the chicken on a foil lined baking sheet. Broil the chicken on one side until well browned, about 10 minutes. Flip the chicken and repeat. Carefully remove the chicken from the oven and drain off any liquid that remains on the baking sheet. Turn the chicken over and brown for 5 minutes, turn and repeat. The chicken is done when the internal temperature reaches 165 F or until no longer pink inside. Garnish the chicken with fresh lime juice and fresh chopped cilantro to serve.

    You can use this marinade with any cuts of chicken, beef, pork, lamb, goat, seafood or vegetables. If the chicken is on the bone, cook at low temperatures on the grill or in the oven, for longer periods of time (medium heat for at least an hour), to ensure it cooks all the way though.

    Baked Apricot Chicken

    Baked Apricot Chicken

  • 3 lbs. Chicken Legs, Thighs and Wings
  • 1 tbsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Red Chili Flakes
  • 4 oz. Apricot Jam, Jelly or Preserves
  • Pre heat the oven to 450 F. Place the chicken on a greased baking sheet skin side up. Season the chicken on both sides with the salt, pepper and chili flakes. Bake the chicken for 20-25 minutes, turn the chicken over and repeat, chicken should be cooked through and golden brown. Carefully drain off 1/4 cup of the chicken juices into a bowl and mix with the jam to thin out. Turn the chicken back over and baste with the jam mixture. Return the chicken back into the oven for 10 minutes to caramelize the skin, then remove, cover and let cool for 5 minutes before eating.

    Feel free to use any flavor of jam, jelly, preserves and chutneys for this dish. Serve with potatoes, yams, rice, beans, pasta and veggies for a well rounded meal.

    Grilled Garlic and Lemon Whole Chicken

    Grilled Garlic and Lemon Whole Chicken

  • 3-4 lbs. Whole Chicken, cut in half or cut chicken pieces
  • 2 tbsp. Kosher Salt
  • 1 tbsp. Pepper
  • 1/4 C Garlic, minced
  • 3 Lemons, juiced and zested, save 1 for garnish
  • 2 tbsp. Oil
  • Place the chicken and seasonings into a plastic bag and marinate for 4 hours. Pre heat the grill to medium heat, scrape the grill grate well, rinse with a wet rag and then oil lightly. Place the chicken on the grill and, drop the heat to medium low and cook covered for 20 minutes. Flip the chicken and cook for 20 more minutes. Check the temperature of the chicken using a meat thermometer. Continue to cook and flip the chicken every 10 minutes until the internal temperature reaches 165 F, about 60-70 minutes. Remove the chicken from the grill and cover with foil for 10 minutes before cutting. Squeeze half of the lemon over the chicken before serving.

    Arroz con Pollo (Chicken with Rice)

    Arroz con Pollo (Mexican Chicken with Rice)
    Serves 2-3

  • 2 tbsp. Olive Oil
  • 1.5 lbs. Chicken Breast, cut into chunks
  • 1 tbsp. Salt
  • 1/2 tsp. Pepper
  • 1 tbsp. Cumin
  • 1 tsp. Chili Pepper
  • ½ Onion, diced
  • 1/2 Bell Pepper, diced
  • 1/2 Carrot, Diced
  • 1 C Long Grain Rice
  • 5 oz. Tomatoes and Jalapenos, canned
  • 1 can Black Beans, rinsed, unsalted
  • ½ can Peas
  • 2 C Chicken Stock, unsalted
  • ½ tsp. Saffron (Optional)
  • 1/3 C Cilantro, chopped
  • 2 Limes
  • Heat the oil in a large pan or pot over medium heat. Season the chicken with the spices, place in the pan and sauté for 5 minutes. Add the onion, bell pepper and carrots until soft. Add the rice to the pan and cook for 5 minutes, stirring constantly. Add the tomatoes, beans, peas, stock and saffron, bring to a boil then cover, drop the heat to low and simmer for 20 minutes or until the rice is fully cooked. Serve with warmed tortillas and garnish with the fresh cilantro and a squeeze of lime juice.

    Chicken Margherita (with Tomato, Basil and Mozzarella)

    Chicken Scallopini Margherita (with Tomato, Basil and Mozzarella)

  • 4 Chicken Breast
  • 1 tbsp. Salt and Pepper
  • 1 tbsp. Dried Italian Herbs
  • 2 tbsp. Olive Oil
  • 2-3 Tomatoes, sliced
  • 1/4 C Fresh Basil, sliced thin
  • 1 C Mozzarella
  • 1/4 C Parmesan Cheese
  • Pre heat your oven to 425 F then line a baking sheet with foil or parchment paper. Butterfly the chicken breast by slicing it through the middle to reduce the thickness by half. Cover the breast pieces with plastic wrap and pound flat so they are an even thickness. Season the chicken on all sides with the salt, pepper and herbs. Pre heat a large skillet over medium heat, add half of the oil to the pan, when it smokes place 4 pieces of chicken in the pan. Cook the chicken for 3 minutes turn and repeat. Remove the chicken from the pan and place onto the baking sheet Add more oil to the pan and repeat with the rest of the chicken.

    Place the sliced tomato evenly over the chicken, top with basil and cheeses then bake for 15 minutes or until the cheese is golden brown. Garnish the chicken with lemon and more basil.

    College Cooking: Simple Chicken Recipes

    How to Make Fried Rice

    How to Make Fried Rice

  • 2 tbsp. Oil
  • 1 tbsp. Garlic, minced
  • 2 Eggs, whisked
  • 1 C Onion, small dice
  • 2 C Fresh, Canned or Frozen Mixed Veggies
  • 2 C Chicken, cooked, cooled and chopped (Optional) or 1/3 C cooked Bacon, chopped
  • 4 C Rice, cooked and cooled - from 1 C uncooked rice
  • 1/4 C Soy Sauce, low salt version
  • Bring a very large skillet up to medium heat, add 1/3 of the oil to the pan and let it heat up for 30 seconds. Add the garlic and eggs then scramble until cooked through, about 30 seconds, then remove from pan. Add another third of the oil cook the onions over high heat for 2-3 minutes, add the rest of the veggies and cook until browned then remove. Add the rest of the oil to the pan and cook the chicken until browned. Add the rice, egg and veggies to the pans and toss over medium high heat with the soy sauce.

    Garnish with fresh chopped cilantro, green onions or bean sprouts. Feel free to sub the chicken with chopped steak, pork, shrimp, tofu or seitan. You can also add any kind of veggies you like to this dish and it will taste awesome!

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