colleenmomof2
Well-known member
The carton of Trader Joe's low sodium vegetable stock may be the secret ingredient - yum!
Skin, defat and debone the birds (warm is easiest - we save the meat to top salads and for sandwiches), break apart the wings. Add remains to a large stockpot with 6-8 cups of cold water (microwaving some of it lightly in the bottom of the trays the chicken came in to capture jelled juices), 2 cans of Swanson low sodium chicken broth, 1 carton of Trader Joe's low sodium vegetable stock, 4-5 skinned carrots cut into 1/2"x3" pieces, 2-3 stalks of celery cut into 1/2"x3" pieces, 1 med/large onion diced fine and 1 med/large onion diced coarse, 2-3 bay leaves, 5-10 peppercorns, dash or two of cayenne pepper, 1/2-1 tsp dry thyme leaves, couple of grinds of garlic salt (or add a minced clove). Bring to a low boil and let simmer covered for 2 hours, stirring on occasion. Toss in several chicken breasts to poach in the simmering stock near the end of the 2 hours (for use in soups, casseroles or salads). Strain stock - pick out the chicken breasts, carrots and celery. Taste stock and add garlic or sea salt, if needed.
To all/part of the stock, add cooked dumpling noodles, pulled poached chicken chunks (not the rotisserie chicken), and cooked carrot (celery) chunks. Check for salt - add bouillon, garlic or sea salt to taste. Serve over mashed potato mounds or straight up!
OR mix in a can or two of coconut milk to some (or all) of the stock along with Thai red or green curry paste or sauce, grated fresh ginger, lime juice, fish sauce, pulled chicken, green onions, chopped greens (spinach, kale, collards) and a 24 oz bag of PictSweet seasoned frozen Stir-Fry Chinese Veggies (or their Szechwan or Teriyaki blends). Adjust the salt and also spice level with Sriracha/cayenne to taste. Colleen
Skin, defat and debone the birds (warm is easiest - we save the meat to top salads and for sandwiches), break apart the wings. Add remains to a large stockpot with 6-8 cups of cold water (microwaving some of it lightly in the bottom of the trays the chicken came in to capture jelled juices), 2 cans of Swanson low sodium chicken broth, 1 carton of Trader Joe's low sodium vegetable stock, 4-5 skinned carrots cut into 1/2"x3" pieces, 2-3 stalks of celery cut into 1/2"x3" pieces, 1 med/large onion diced fine and 1 med/large onion diced coarse, 2-3 bay leaves, 5-10 peppercorns, dash or two of cayenne pepper, 1/2-1 tsp dry thyme leaves, couple of grinds of garlic salt (or add a minced clove). Bring to a low boil and let simmer covered for 2 hours, stirring on occasion. Toss in several chicken breasts to poach in the simmering stock near the end of the 2 hours (for use in soups, casseroles or salads). Strain stock - pick out the chicken breasts, carrots and celery. Taste stock and add garlic or sea salt, if needed.
To all/part of the stock, add cooked dumpling noodles, pulled poached chicken chunks (not the rotisserie chicken), and cooked carrot (celery) chunks. Check for salt - add bouillon, garlic or sea salt to taste. Serve over mashed potato mounds or straight up!
OR mix in a can or two of coconut milk to some (or all) of the stock along with Thai red or green curry paste or sauce, grated fresh ginger, lime juice, fish sauce, pulled chicken, green onions, chopped greens (spinach, kale, collards) and a 24 oz bag of PictSweet seasoned frozen Stir-Fry Chinese Veggies (or their Szechwan or Teriyaki blends). Adjust the salt and also spice level with Sriracha/cayenne to taste. Colleen