Hey, Deb! Thanks! I'm not sure yet. Still thinking about it but if it doesn't start looking "right" soon I'm going back!
Ended Official BYC Contest - Chicken and Egg Recipes - Win a BYC Cookbook!
- Thread starter sumi
- Start date
Hey, Deb! Thanks! I'm not sure yet. Still thinking about it but if it doesn't start looking "right" soon I'm going back!
Well, there's always cereal!
Okay, written up yesterday. As soon as I get the edits done and the photos added, I'll post the link!
I did it!! Took me almost as long to transfer the photos from my phone to the computer and get them posted than it did to make the chicken! I detest Windows 10. <sigh>
https://www.backyardchickens.com/a/grammas-no-time-to-cook-chicken-chicken
https://www.backyardchickens.com/a/grammas-no-time-to-cook-chicken-chicken
Good job Blooie!
P.S. I got distracted by your nifty slow cooker model. Looks like a good one that can do a lot more than my simple one. I love slow cookers, so nice to just put things in, walk away and come back to dinner.
P.P.S. re: Windows 10
Thanks! and yep, Win10 is living proof that what Microsoft wants, Microsoft gets, and the heck with the bugs and glitches. <sigh>
I love that cooker. It's my second one...I managed to hose the first one. It browns, pressure cooks at either high or low pressure, and slow cooks, and when the cooking is done it switches to "warm". It also has a delay start, but I have never tried to use that function.
I love that cooker. It's my second one...I managed to hose the first one. It browns, pressure cooks at either high or low pressure, and slow cooks, and when the cooking is done it switches to "warm". It also has a delay start, but I have never tried to use that function.
Chicken Pot Pie/Stew
You can also do this with left over turkey from Thanksgiving. Sorry this will be a bit imprecise, I kind of cook by feel sometimes.
1 onion
1/2 bunch celery
3-4 med carrots
6-8 gold potatoes peeled or unpeeled
1/2 stick butter
leftover rotisserie or baked chicken or Turkey
1/2 puff pastry sheet or pie crust
flour 1/4 - 1/2 cup
chicken broth or stock 4-8 cups depending on the amount of leftover chicken you have
pressure cooker
Thaw pastry sheet or pie crust 40 min
Chop onion, celery, and carrots and sauté a few min in the open pressure cooker.
cut up potatoes into bite size pieces and add to pressure cooker
Add 1/2 of the chicken broth and close up the pressure cooker
Bring up to temp and leave for ~ 10 min let cool down for 10 min then depressurize.
Prepare pastry sheet while veggies are cooking. Cut pastry sheet or pie crust into squares or other shapes and bake as directed
Cut chicken into bite size pieces
When pot is depressured, remove lid and add cut up chicken.
Add remaining broth or stock and stir together. Let the heat from the pot and veggies warm the broth and chicken. This method of heating the meat (pre cooked) prevent the meat from getting tough or rubbery.
Add flour while stirring to thicken.
Salt and pepper to taste
Laddle into a bowl or onto a deep plate. Add pastry to the top and serve.
You can also add a little cream, garlic, different veggies or pasta. To adjust to your liking.
The picture is with the pie crust. I actually prefer the pastry sheets, but didn't have a pic of that one. My husband just prefers bread on the side. Enjoy.
You can also do this with left over turkey from Thanksgiving. Sorry this will be a bit imprecise, I kind of cook by feel sometimes.
1 onion
1/2 bunch celery
3-4 med carrots
6-8 gold potatoes peeled or unpeeled
1/2 stick butter
leftover rotisserie or baked chicken or Turkey
1/2 puff pastry sheet or pie crust
flour 1/4 - 1/2 cup
chicken broth or stock 4-8 cups depending on the amount of leftover chicken you have
pressure cooker
Thaw pastry sheet or pie crust 40 min
Chop onion, celery, and carrots and sauté a few min in the open pressure cooker.
cut up potatoes into bite size pieces and add to pressure cooker
Add 1/2 of the chicken broth and close up the pressure cooker
Bring up to temp and leave for ~ 10 min let cool down for 10 min then depressurize.
Prepare pastry sheet while veggies are cooking. Cut pastry sheet or pie crust into squares or other shapes and bake as directed
Cut chicken into bite size pieces
When pot is depressured, remove lid and add cut up chicken.
Add remaining broth or stock and stir together. Let the heat from the pot and veggies warm the broth and chicken. This method of heating the meat (pre cooked) prevent the meat from getting tough or rubbery.
Add flour while stirring to thicken.
Salt and pepper to taste
Laddle into a bowl or onto a deep plate. Add pastry to the top and serve.
You can also add a little cream, garlic, different veggies or pasta. To adjust to your liking.
The picture is with the pie crust. I actually prefer the pastry sheets, but didn't have a pic of that one. My husband just prefers bread on the side. Enjoy.
Well, goodness me! Look at that....@knwisdom is a neighbor! Well, kinda sorta anyway....around these parts anyone within 100 miles is a neighbor, and Billings is definitely that close! Your recipe sounds really good. But if you want to enter it in the contest, you have to post it in the recipes section and then post a link here. And rather than type it all again, you can just highlight and click "copy".
Then go to this page, https://www.backyardchickens.com/atype/4/Recipes and where it says "Add a Recipe" click there. This wonderfully pre-formatted page comes up and you just click in a blank spot, hit "paste" and PRESTO your recipe will be there. You can either fancy it up by just moving your stuff around to the spots already there for them, like "ingredients", "directions", etc, or you can just put the whole recipe and photo in just as you have it here. When you get it all done and saved, right click on it's address up in the top address box, hit "copy" come back here and post your link. You can always go back and edit it, too, if you think you want to.
It's another one of those deals where the dreading is actually worse than the doing. When I first posted my Rockin' Deviled Eggs, I had to do it just the way I've explained. Now I can just go to the recipe page link, click add a recipe, and start typing. But then I ain't always the brightest crayon in the box, as anyone here can tell you!
Then go to this page, https://www.backyardchickens.com/atype/4/Recipes and where it says "Add a Recipe" click there. This wonderfully pre-formatted page comes up and you just click in a blank spot, hit "paste" and PRESTO your recipe will be there. You can either fancy it up by just moving your stuff around to the spots already there for them, like "ingredients", "directions", etc, or you can just put the whole recipe and photo in just as you have it here. When you get it all done and saved, right click on it's address up in the top address box, hit "copy" come back here and post your link. You can always go back and edit it, too, if you think you want to.
It's another one of those deals where the dreading is actually worse than the doing. When I first posted my Rockin' Deviled Eggs, I had to do it just the way I've explained. Now I can just go to the recipe page link, click add a recipe, and start typing. But then I ain't always the brightest crayon in the box, as anyone here can tell you!
X2 @Blooie I luv your recipe...but am enthralled by your Presto cooker. Have never seen or heard of anything like that --- and now I want one
And would have to use your recipe to break it in
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