Does any one have a recipe for chicken?

soup (broth) that is not high in sodium or sugar,but is still tasty.





(love bouillon but it has too much sodium)


thanks for your timeDoes any one have a recipe for chicken?
Here you go:





http://hubpages.com/hub/Easy-Peasy-Chick鈥?/a>Does any one have a recipe for chicken?
Chicken Broth in a Slow Cooker --








';This is the recipe I use to make chicken broth for use in other recipes. Because it's done in the slow cooker, you don't need to fuss with it. I like to use breasts and wings, but any bone in pieces will make a nice broth.';














INGREDIENTS


2 1/2 pounds bone-in chicken pieces


6 cups water


2 stalks celery, chopped


2 carrots, chopped


1 onion, quartered


1 tablespoon dried basil











DIRECTIONS


Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.


Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.








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~ You can also do this in a Huge Pot, just add everything and simmer about 2 hours (maybe 3) ~
You could boil a chicken with a chopped onion, a few ribs of celery chopped and a few carrots chopped. In your pot, add the chicken and all the vegetables with enough water to cover. To this, add about 1 T. of Kosher salt and 1/2 t. poultry seasoning. Bring your pot to a boil, reduce the heat to medium low, cover and let simmer for about an hour -- hour and half.





Remove the chicken to cool and later deboning -- very good to use in casseroles and can be frozen. Discard the vegetables, strain the broth, put in the refrigerator to cool. Once cool, you can peel off the layer of fat that will congeal on the top and you are left with some lovely tasty chicken broth.





I pour the broth into mason jars and freeze for later use. You can also freeze in ice cube trays for single serving uses. Freeze in the ice cubes, then pop them out and place in zip lock bags. Works like a charm.
2 Skinless boneless chicken breast halves - cut in 1-inch cubes





Marinade


1/4 teaspoon 1.3ml Sugar


1/2 teaspoon 2.5ml Potato or corn starch


1/2 teaspoon 2.5ml Soy sauce


1/2 teaspoon 2.5ml Dry sherry


1/2 teaspoon 2.5ml Sesame oil


1 teaspoon 5ml Water





Sauce


1 tablespoon 15ml Vegetable oil


2 Garlic cloves - chopped fine


1 tablespoon 15ml Fresh ginger root - chopped fine


1 teaspoon 5ml Fermented black beans - coarsely chopped - * see note


Grated zest of medium lemon


2 teaspoons 10ml Hot bean sauce - * see note





Seasoning Liquid


3 tablespoons 45ml Sugar


3 tablespoons 45ml Fresh lemon juice


3/4 cup 177ml Pineapple juice, unsweetened


1/2 teaspoon 2.5ml Sesame oil


Thickener


2 tablespoons 30ml Potato starch


4 tablespoons 60ml Water





Batter


1/2 cup 31g / 1.1oz All-purpose flour


1/4 cup 15g / 0.5oz Cornstarch


1 teaspoon 5ml Baking powder


1/2 teaspoon 2.5ml Baking soda


1/8 teaspoon 0.6ml Salt - or to taste


1/2 cup 118ml Water


1 tablespoon 15ml Vegetable oil - hot


Misc


2 cups Vegetable oil - for deep frying


4 Lemon slices or lemon zest for garnish - optional





Recipe Instructions


* Note: Available in Asian or Oriental markets.





Combine chicken and marinade in bowl; marinate for 1 hour or up to 24 hours, covered in the refrigerator.





Combine together in a bowl the seasoning liquid ingredients. Set aside.





Combine together in another small bowl the thickener ingredients. Set aside.





Heat 1 tablespoon oil in small, non-aluminum saucepan. When hot, add garlic ginger, black beans and grated zest. Cook, stirring, for about 30 seconds; add hot bean sauce. Stir in seasoning liquid; bring to a boil.





Re-stir thickener; pour into sauce, stirring constantly until thickened.





Sauce may be done a few hours ahead and set aside.





When ready to complete dish, mix batter dry ingredients in medium bowl.





Add water; stir with chopsticks until combined but do not over-mix. It will be a thick batter. Add chicken to batter; stir to mix.





Heat wok on high heat. Add 2 cups oil; heat to 375 degrees. Add 1 tablespoon of hot oil to batter; stir.





Using a tablespoon, spoon out batter-covered chicken pieces; deep fry in two batches for 3 minutes or until golden brown, reheating oil to 375 degrees before adding the next batch. Remove to paper-towel-lined plate to drain. Transfer chicken to a platter; place in a preheated 400 degree oven for 3 minutes -- this ensures a crisp batter.





Drizzle sauce over chicken, garnish platter with lemon slices or top with zest if using, and serve.






I boil chicken parts (legs,thighs etc.) in enough water to cover and I add garlic,onions,carrots,celery . Bring to a boil and then simmer for about a hour( chicken can be skinless,less fat) and then sometimes I throw in a lemon cut in half and some orzo and if I have any spinach or escarole I throw that in. I have also used leftover rice and or pasta. I add some pepper and maybe some parsley and there you go . If you do leave the skin on the chicken you can remove the fat by putting in some ice cubes the fat will harden the grease and you can just spoon it out.
You can just rub it with olive oil; and sprinkle with garlic powder, oregano, basil %26amp; grounnd pepper. Put a fresh rosemary sprig on top ......Or make a dry rub of garlic powder, paprika, chili powder, cumin, and pepper .....Try using Sea salt or Kosher salt, which have a better flavor and 1/2 the sodium of regular table salt.......
try the mrs. dash seasonings