Serves 4

Directions:

1. Cook noodles or pasta.
2. Skin the chicken, cut into pieces.
3. Wash broccoli and break into small stalks.
4. Combine salt, browning (corn flour), and sherry in a bowl, mix well.
5. Heat oil in wok, add ginger, stir fry 1 minute.
6. Add chicken, stir fry 1 minute.
7. Add sauce mixture and broccoli, bring to boil, stirring, reduce heat, cover and simmer 3-4 minutes, adding more stock if necessary.
8. Add nuts, serve on noodles or pasta.

Per Serving (excluding unknown items):

277 Calories; 14g Fat (44.1% calories from fat); 28g Protein; 10g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 587mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.

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• KFC Original Recipe Chicken
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Chicken is routinely eaten at evening mealtime in American households. We each have our favorite ways of preparing it. When cooking a whole chicken, you can do wonders with what you don’t eat for dinner. Here are some ways to make that roasted chicken appealing to the family.

Learn to slice a whole chicken. Slicing one properly makes it easier to remove the rest of the meat from the bone. The skeleton can be used to create broth. Boil it in some water until the rest of the meat falls off.

You can season the broth with herbs and spices. After it cools, pour it into jars for storage. You’ll be able to keep the broth for a few weeks. Use it to flavor soups and casseroles.

Do your kids carry their lunches to school? Instead of buying lunch meat, slice leftover chicken breast for sandwiches. It will be a nice change from the usual lunch fare.

On the weekends, instead of ordering a pizza or going to McDonald’s, use that chicken. Cube a few pieces to toss on top of a salad with some cheese and croutons. Combine with peppers and onions in a skillet to make filling for fajitas or soft tacos.

Does your family like chicken pot pie? Add some of that chicken, along with vegetables (canned or frozen) and a can of creamed soup to a pie crust and you’ve got an instant dinner that takes less than an hour to prepare. It is a quick meal idea perfect for busy families. A salad on the side will make a complete and healthy dinner.

Chicken based casseroles can be made and frozen for future meals. The family may be all chickened out for the week, but that doesn’t mean you can’t make the most of the chicken you have left for future weeks.

Do you still have more chicken? Well lets keep going with more ideas. Hey, our mothers and grandmothers learned to use chicken in many ways and so can we. What tastes the best when you have a cold and are feeling under the weather? Why, chicken noodle soup of course.

Don’t settle for canned soup with small noodles. Make your own soup with juicy chicken pieces and wide egg noodles. That broth you jarred up will serve as a nice base and best of all it is already seasoned.

Add wide egg noodles and sliced vegetables like carrots, celery, and onions to your soup. When the noodles are tender, add the chicken. Since it is already cooked it just needs to warn up. Ladle up a bowl for the sick and the healthy as a light weekend lunch.

What are you doing with your chicken after dinner tonight? Try some of these ideas to make that chicken do double and triple duty to save on your family’s grocery bill. The best part is that the new meals are just as tasty as the original dish.

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This recipe (by Cathy Wilkey of Seattle) took the first place $25,000 prize at the 1993, 27th World’s Chili Championship in Reno, Nevada.

3 lb tri-tip beef, or other tough/tasty cut in small pieces (or coarse ground)
2 t oil
1 sm yellow onion
14 1/2 oz can beef broth
3 1/2 T cumin, ground
1/2 t oregano
6 cl garlic, finely chopped
3 T gebhardt chili powder
1 T New Mexico mild chili powder
6 T california chili powder
8 oz tomato sauce
1 New Mexico chili, Dried
1 pepper, boiled and pureed
3 california chili, Dried
1 peppers, boiled and pureed
14 1/2 oz can chicken broth
1 t Tabasco pepper sauce
1 t brown sugar
lime, juice of
salt to taste

Brown meat in oil over medium heat. Add onion and enough beef broth to cover meat. Bring to a boil and cook for 15 min.

Add 1 Tb cumin and 1/2 ts oregano.

Reduce heat to light boil and add 1/2 of the garlic. Add 1/2 of the chili powder and cook for 10 min.

Add tomato sauce with the pulp from the dried peppers and remaining garlic. Add any remaining beef broth and chicken broth for desired consistency.

Cook for 1 hr on medium heat stirring occasionally.

Add remaining chili powders and cumin.

Simmer for 25 min on medium-low, stirring occasionally.

Turn up heat to medium and add remaining ingredients. Simmer until ready.

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1 cup water
1 cup granulated sugar
1 (12-ounce) package Ocean Spray® Fresh OR Frozen Cranberries
2 tablespoons chopped canned jalapeno peppers
1 teaspoon dried cilantro
1/4 teaspoon ground cumin
1 green onion, white and green parts, sliced
1 teaspoon fresh lime juice

1. Combine water and sugar in a medium saucepan. Bring to a boil over medium heat. Add cranberries; return to a boil. Gently boil cranberries for 10 minutes without stirring. Pour into a medium glass mixing bowl. Gently stir in remaining ingredients.
2. Place a piece of plastic wrap directly on salsa. Cool at room temperature and refrigerate. Best if served at room temperature.

Makes about 2 1/2 cups. (20 servings)

Nutritional Facts Per Serving: (2 TABLESPOONS): Calories 47(2%DV), Sodium 13mg(1%DV), Pot. 17mg(<1%DV), Total Carb. 12grams(4%DV), Dietary Fiber 1gram(3%DV), Sugars 10grams, Vit. A 21 IU(<1%DV), Vit. C 2mg(4%DV), Calcium 1mg(<1%DV), Dietary Exchange: Fruit 1

Recipe and photograph provided courtesy of Ocean Spray Cranberries, Inc.

• 3/4 c. diced husked tomatillos* (about 8 med.)
• 1/4 c. diced red bell pepper
• 1/4 c. diced red onion
• 2 tbsp. orange juice
• 3 tbsp. white wine vinegar
• 2 tbsp. fresh lime juice
• 2 tbsp. fresh lemon juice
• 1 tbsp. sugar
• 1/2 tsp. minced seeded jalapeno chili

Puree 1/4 cup tomatillos in processor. Pour into medium bowl. Mix in remaining tomatillos and all ingredients. Cover and refrigerate at least 30 minutes. (Can be prepared 1 day ahead.)

*A tomatillo resembles a green tomato with a paper-thin husk. Available at Latin American markets, specialty food stores and many supermarkets.

A sugar-and-salt-spiked whole-milk brine makes this chicken sweet and juicy; a mixture of buttermilk, flour, baking powder and baking soda yields an extra crisp crust.

• ACTIVE: 1 HR 15 MIN
• TOTAL TIME: 3 HRS 30 MIN
• SERVINGS: 6 to 8

Ingredients

1. 1 quart whole milk
2. Kosher salt
3. 1/2 cup sugar
4. Two 4-pound chickens, each cut into 8 pieces
5. 2 cups buttermilk
6. 2 large eggs, lightly beaten
7. 1 teaspoon sweet paprika
8. 1 teaspoon hot sauce
9. 1/2 teaspoon freshly ground pepper
10. 2 teaspoons baking powder
11. 1 1/2 teaspoons baking soda
12. About 5 cups all-purpose flour
13. 1 quart vegetable oil, for frying

Directions

1. In a small saucepan, combine 1 cup of the milk with 3/4 cup of kosher salt and the sugar and stir over moderate heat just until the sugar and salt dissolve, about 2 minutes. Transfer to a large, deep bowl and add the remaining 3 cups of milk. Add the chicken pieces and refrigerate for 4 hours. Drain the chicken and pat thoroughly dry.
2. In a bowl, mix the buttermilk, eggs, 2 tablespoons of salt, the paprika, hot sauce and pepper. Whisk in the baking powder and baking soda. Put half of the flour in a large bowl. Working with a few pieces at a time, dredge the chicken in the flour, tapping off any excess. Dip the chicken in the buttermilk, letting the excess drip off; return the chicken to the flour and turn to coat. Transfer to a rack. Repeat with the remaining chicken, adding more flour as needed. If the flour becomes too lumpy, sift it.
3. Heat the oil in 2 large, deep skillets until shimmering. Working in batches, add the chicken to the skillets in a single layer, without crowding, and fry over moderate heat, turning occasionally, until deep golden and cooked through, 18 to 20 minutes; an instant-read thermometer inserted near the bone should register 160°. Drain the chicken on wire racks lined with paper towels and fry the remaining pieces. Serve hot or warm.

Make Ahead

The chicken can be fried up to 4 hours ahead and reheated.