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Chicken Broth, Chicken Soup...You decide! Sometimes we just need a gentle reminder of the basics. Making chicken broth is easy and economical and you get a bonus...cooked chicken for salad, tacos, casseroles, enchiladas, etc.

Yield 8 cups of chicken broth and 2 pounds of cooked chicken


4 1/2 to 5 pounds (about 6) chicken breasts, bone-in, skin-on
1 onion, cut into 8 wedges
2 carrots, quartered crosswise
2 celery, quartered crosswise
2 dried bay leaves
4-5 black peppercorns
6 sprigs parsley
3 sprigs fresh thyme or 1/4 teaspoon dried
1 tablespoon of chicken bouillon granules or 1 large Knorr's cube

Do not add in any salt to the water.


Place breasts in stock pot and pour water over the breasts to cover by about 1-1/2 to 2 inches.

Add the rest of the ingredients.

Bring to a boil then quickly reduce the heat to low so that the water is only at a bare simmer (do not boil fast it will toughen the chicken).

Simmer partially covered for 10 minutes only (important).

Turn off the heat and allow the chicken to sit in the water for 15-20 minutes (15 minutes for regular-size breasts and 20 minutes for large breasts). If you have a thermometer, the internal temperature of the chicken should be 160 degrees at the meatiest part of the breasts.

Transfer breasts to a rimmed baking sheet in a single layer and let cool.

At this point, you can cook the broth more to concentrate the flavors and serve as chicken soup.

Remove vegetables from pot. Strain broth through a fine mesh sieve lined with a coffee filter or moist paper towels. Measure broth and if you have more than 8 cups, return to pot and reduce on medium heat till you have approximately 8 cups. Cool and refrigerate for up to 2 days or freeze for up to 3 months.

When chicken is cool enough to handle, remove skin and bones and cube or shred for your desired usage. You should have around 2 pounds of chicken. The cooked chicken can be frozen for ups to 3 months.

NOTE: You can use a whole chicken instead of the breasts, but you will need to increase the cooking time from 15 minutes to 30 minutes and the soak time to 30 minutes. Check the temp in the thigh. It needs to be 160 degrees.

Posted by Lucy Coltrane at 9:07 AM 6 comments: Links to this post Labels: Poultry, Soups, Stocks


Taco Pinwheels Recipe courtesy of Kittencal

These makes a wonderful addition to a buffet table and will be enjoyed by everyone! Plan ahead, the tortilla rolls must be chilled for at least 2 hours before slicing…

Serve with your favorite salsa

Servings about 4-1/2 dozen


1 (8-ounce) package cream cheese, softened

1 tablespoons taco seasoning mix (or to taste)


1 (16-ounce) can refried beans

8 (10-inch) flour tortillas (make certain the tortillas are at room temperature for easy rolling)

3 cups shredded head lettuce

2 large Roma tomatoes, finely chopped

2 (4-ounce) cans chopped green chilies

1 cup finely chopped black or green olives (or can use half each)


In a medium bowl combine the soft cream cheese with taco seasoning and garlic powder until well blended.

Stir in the refried beans until thoroughly combined.

Spread about 3-4 tablespoons over each tortilla.

Layer the shredded lettuce, tomatoes, chilies and olives down the center of each tortilla.

Roll up as tightly as possible to about 2-inches in diameter.

Wrap each rolled tortilla in plastic wrap and refrigerate for at least 2 hours.

Slice each rolled tortilla into about 1-inch slices (at this point you may place on a platter cover with plastic wrap then refrigerate until ready to serve).

Posted by Lucy Coltrane at 11:29 AM 2 comments: Links to this post Labels: Appetizer, Mexican, Vegetarian


Shrimp Salad Recipe courtesy of Cook's Illustrated

This recipe can also be prepared with large shrimp (26/30); the cooking time will be 1 to 2 minutes less. The shrimp can be cooked up to 24 hours in advance, but hold off on dressing the salad until ready to serve. The recipe can be easily doubled; cook the shrimp in a 7-quart Dutch oven and increase the cooking time to 12 to 14 minutes. Serve the salad on a bed of greens or on a buttered and grilled bun.


3. Whisk together mayonnaise, shallot, celery, remaining tablespoon lemon juice, minced parsley, and minced tarragon in medium bowl. Cut shrimp in half lengthwise and then each half into thirds; add shrimp to mayonnaise mixture and toss to combine. Adjust seasoning with salt and pepper and serve.
Posted by Lucy Coltrane at 9:38 AM 2 comments: Links to this post Labels: Salads, Seafood


Poop Deck Cocktail 

Start to finish: 5 minutes

Servings: 1

1 cup cracked ice

1 ounce blackberry brandy

1/2 ounce port

1/2 ounce brandy

Posted by Lucy Coltrane at 11:20 AM No comments: Links to this post Labels: Beverages


Vietnamese Shrimp Pops with Peanut Sauce Here's a great recipe from Weber's Way to Grill. As far as technique goes, this is fairly easy, but it tastes like you put a lot of effort into it.

WAY TO GRILL: direct high heat (450° to 550°F)
GRILLING TIME: 4 to 6 minutes
SPECIAL EQUIPMENT: bamboo skewers, soaked in water for at least 30 minutes

1 cup unsweetened coconut milk, stirred
1⁄3 cup old-fashioned peanut butter, stirred
1 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
1 teaspoon hot chili sauce, such as Sriracha
½ teaspoon grated fresh ginger

Shrimp Pops
¾ pound shrimp, peeled and deveined
½ cup coarsely chopped fresh basil
¼ cup panko bread crumbs
2 large garlic cloves
½ teaspoon freshly ground black pepper

¼ cup vegetable oil

3. Prepare the grill for direct cooking over high heat. ©2009 Weber-Stephen Products Co. Recipe from Weber’s Way to Grill™ by Jamie Purviance.
Posted by Lucy Coltrane at 5:55 PM 2 comments: Links to this post Labels: Appetizer, Asian, Grilling, Pork, Seafood


Super Easy-No Machine Chocolate Ice Cream

Recipe and photo compliments of Cook's Illustrated

Makes 1 quart

If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface before freezing. See Notes below.


Follow these steps for chocolate ice cream that’s incredibly easy—and delicious. 1. Skip the double boiler. Start by microwaving the chocolate, coffee, and condensed milk until the chocolate is melted. 2. Skip the ice cream machine. For fluffy texture that mimics churned ice cream, gently fold in whipped cream. 3. Skip the stirring. Simply pour the mixture into a container and freeze for at least six hours.


Posted by Lucy Coltrane at 9:56 AM 1 comment: Links to this post Labels: Dairy, Desserts


Lemon Tea Cookies

3 hours | 1¼ hours prep

Yield: 3 dozen



Posted by Lucy Coltrane at 10:11 AM No comments: Links to this post Volte for Me on Foodbuzz 
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