I hereby declare today the first day I have attempted to cook a whole animal. In my case, a very small Cornish Hen. She was beautiful. I made her in my countertop rotisserie oven, which I love. I did, however, undercook her because I did not realize where her thigh was and determined her temperature at her calf (drumstick). She is now in the oven getting fully cooked and her carcass is in a pot (hopefully) making stock for use with the dressing at Thanksgiving. I will have to post the recipe of the rub I used on my chicken soon, but wanted to document this momentous occasion.
P.S. Her hip joint is (was) super cool looking!
P.P.S. You may be suprised that I have not previously done the frugal thing of cooking a whole animal, but seriously... chicken breasts were 90cents per pound last week...
Use the following ratios (I don't measure): 2 parts - Chicken (I prefer not to used canned), cut into small pieces 2 parts - Apples, cut into small pieces 2 parts - Grapes, halved 1 part - Craisins 1 part - Pecans, chopped
Coat with equal parts plain yogurt & mayo (or miracle whip).
So, I was inspired by Holly's Cream Cheese Chicken. Here is exactly how I made it. It was too salty for my taste, but I'm not sure which ingredient was the culprit since I used homemade versions of some ingredients and it was my first time doing so.
Ingredients: 3-4 Chicken Breasts cut into small pieces (Italian Dressing Mix) 8 oz Cream Cheese 1 'can' Cream of Chicken Soup 2 Broccoli Crowns, cut into bite size pieces 4 oz. Sundried tomatoes in oil, drained (I think I'd do the non-oil kind if I put tomatoes in again. They sure did give it a nice color!)
Directions: Gently cook the chicken on the stovetop with Butter & Italian Dressing Mix. Add remaining ingredients and slowly simmer until broccoli is tender. Serve over rice.
Note: I'm exploring the Cream of Chicken Soup mix (see link above). I will definitely let you know if it works for all applications because it was EXTREMELY cost effective compared to buying it. I am mostly concerned about time & consistency. I think I should have used half the amt of water to make it more 'condensed'. I forgot that the recipe's end result was supposed to be the actual soup and not the 'condensed' version.
Note: I made this again recently in the crock pot as suggested by Holly & it worked even better than sauteeing. However, I think 1 block of cream cheese is too much unless you have at least 4 breasts. Adding broccoli when you add the cream cheese works out great, you just have to leave the lid on!!