Class Recipes!

If you’re looking for the recipes from our class on how to stretch a whole chicken then you’re in the right spot! Remember you can cut up the chicken into pieces and cook it throughly in the oven or slow cooker to save time. However, the recipes listed below do provide cooking instructions if you choose not to cook them in advance.

We hope you love these recipes as much as we do!

*Feel free to change or add to these recipes what your family likes to eat. As you will see some things are optional. What works for us, may not always work for you and that’s ok.

Chicken Pot Pie

Ingredients:

  • 1 whole chicken breast
  • 1 can of cream of chicken soup
  • 1 can of water
  • Fresh or frozen mixed vegetables (we like to use carrots, corn, peas, and green beans)
  • 2 deep dish pie crusts
  • 2 pie crust tops
  • Salt and pepper to taste

Directions:

  • Remove pie tops from package and let rest on counter
  • Split chicken lengthwise and cut into bit sized portions
  • Cook until throughly done
  • In a separate pot add cream of chicken and water
  • Stir in mixed vegetables and chicken
  • Allow this to simmer until vegetables are tender
  • Once done, split mixture between the two pie crusts
  • Roll pie crusts tops over each one and use a fork to seal down the edges
  • Cut off excess dough
  • Cut 4-5 slits in the pie top to allow steam to vent
  • Cook in the oven at 350° until golden brown
  • Allow to cool once done and enjoy

Chicken Tacos

Ingredients:

  • 1 whole chicken breast
  • 2 cans of black beans
  • 2 cups of diced tomatoes or one large can
  • 1 whole green pepper chopped
  • A small to medium onion chopped
  • Water
  • Lettuce
  • Sour cream
  • Cumin (We use this in place of taco seasoning)
  • Chili powder
  • Salt and pepper to taste
  • Fresh cilantro (optional)
  • Cheddar cheese
  • Taco/burrito shells

Directions:

  • Season chicken breast with cumin and chili powder in a covered skillet with water on low to medium until meat is cooked throughly and soft enough to be shredded
  • Once done, shred meat
  • Add black beans, diced tomatoes, chopped peppers, and onions to the pot
  • Season with more cumin and chili powder to taste
  • Add water and allow to simmer on low until vegetables are soft
  • Once done add mixture to the shell of your choice
  • Top with lettuce, sour cream, and fresh cilantro

Curry Chicken Salad

Ingredients:

  • 2 chicken thighs
  • A cup of dried cranberries (We like to use the organic ones that are sweetened with apple juice)
  • 1 red onion diced (optional)
  • 1 whole pink lady apple roughly chopped
  • 1-2 stalks of celery diced
  • 2 Tablespoons (or less-really to taste) of mayonnaise
  • Curry powder to taste
  • Salt and pepper
  • Bread of your choice

Directions:

  • Bake chicken in the oven until cooked all the way through
  • Once done, allow to cool, and remove meat from bones
  • Place meat in a bowl, add all other ingredients, and mix well
  • Use bread to make sandwiches and enjoy

Barbecue Chicken

Ingredients:

  • 2 chicken legs
  • 2 whole wings
  • Mesquite seasoning
  • Salt and pepper
  • Barbecue sauce of your choice

Directions:

  • Season meat with mesquite seasoning, salt, pepper, and place on preheated grill
  • Cook throughly
  • Once done, brush with barbecue sauce and enjoy

This meal is great paired with some grilled potatoes, asparagus, and a side salad of your choice

Chicken Soup

Ingredients:

  • Chicken back
  • Olive oil
  • 3 -4 celery stalks chopped
  • 2-3 Carrots chopped
  • Garlic
  • A whole medium onion chopped
  • Cold water
  • 1/2 cup of rice
  • Salt and pepper to taste

Directions:

  • Add olive oil to a large stockpot along with garlic, onions, and celery
  • Cooked until vegetables have softened
  • Add entire chicken back to the pot
  • You will later remove bones which can be saved for broth, or you can pick the meat beforehand
  • Add carrots
  • Cover with cold water and season with salt and pepper to taste
  • Simmer on low until meat is throughly cooked and falls off the bone
  • If meat is cooked beforehand- simmer for 30 minutes in low
  • Add rice and cook until just about done (add more water if needed)

Bone Broth

With all the craze of bone broth we wanted to add a recipe here that has been used time and time again for broth, stocks, and soups. This one is made from chicken feet.

Now before you turn up your nose and click away, allow me to provide a few facts. Chicken feet is packed with so many nutrients that our bodies need and crave. One of those nutrients is collagen. So many suffer from inflammation and one health benefit of collagen is that it reduces inflammation. In addition chicken feet contain protein, calcium for strong bones, and so many other minerals.

I told a story not too long ago in the Market at Dothan newsletter about my Great Grandmother that I would also like to share with you here. Her name was Mrs. Albirta James and she lived to be 105. We affectionately called her Mama, as did everyone else who came to know her. I have fond memories of her cooking chicken feet, thinking to myself why would she ever do that. The thing was that she was hardly ever sick! She knew what was good for her and made sure she got it.

Mama would cook her chicken feet low and slow, eat the feet, and save the broth. She made all types of dishes with this broth. So if anyone thought they didn’t like chicken feet and ate at Mama’s house, they were wrong! I wish I could tell you that the recipe listed below is hers, but it’s not. I was young and didn’t appreciate chicken feet then, but I do now. It is my sincere hope that this post will move someone else who still has their Grandmother to pick her brain, cherish her knowledge, and write down those recipes!

Chicken Feet Bone Broth:

1-2 chopped onions (medium sized)

Couple of celery stalks chopped

Minced garlic to taste (this can be left out if you’re not a fan. (We like a lot)

2-3 carrots chopped

Salt and pepper to taste

About 2 Tablespoons of Apple Cider Vinegar (We use Bragg’s organic)

4 chicken feet declawed and peeled

If you purchase chicken feet from us, they have already been cleaned. Use a pair of scissors to snip the claws and then blanch feet in boiling water for 15-30 seconds to peel skin.

There are a lot of recipes where you can add other herbs like thyme and parsley, depending on what you’re using it for. Around here we love rosemary so we add a few sprigs of that as well.

Add enough cold water to cover everything and cook on low heat in a slow cooker or on the stovetop for 6-8 hours. More water may be added during the cooking process. During the cooking process, there will be fat that floats to the surface. This should be skimmed off. Once done, strain everything and there you have made your very own bone broth. Enjoy!