HEAVENLY CHICKEN STARTER
by Lynn Nelson (all comments are from Lynn)
4 - 5 cup cubed cooked chicken
4 oz butter
8 TBSP flour
4 cups chicken stock
1 tsp onion powder
1 tsp black pepper
1 tsp salt
1/2 tsp rosemary -- crushed
1/2 tsp thyme
1/2 tsp sage
1 medium pinch saffron (opt)
In a large saucepan melt butter over medium heat until bubbling but not browning. Whisk in flour and cook for 5 minutes, stirring continuously.
Slowly stir in chicken stock until well blended. Add spices and cook until mixture thickens, stirring constantly. Stir in chicken. Ladle mixture into freezer bags and seal. Freeze.
TO MAKE -
CHICKEN POT PIE:
Add diced carrots and peas, bake under pastry crust. (Or cut canned biscuits in quarters and place on top.)
CHICKEN AND DUMPLINGS:
Add carrots and peas, simmer, drop on dumpling dough, cover and cook.
CHICKEN A LA KING:
Add sliced mushrooms, simmer. Serve over toast or in puff pastry shells.
SCHIZO CHICKEN CASSEROLE:
Add a vegetable, a starch, a crunchy topping and bake.
TETRAZZINI:
Mix with cooked spaghetti or linguine, top with shredded cheese and bake.
OTHER IDEAS:
Use in crepes, pastry pockets, over rice, etc.The following is a recipe I cherish because it's delicious and versatile. To
make it even easier, I usually cook a whole chicken in my crock pot, then add water and some chicken bouillon to get the right amount of chicken stock.
Also, I normally go ahead and add peas and carrots before freezing.
