Crock Pot Chicken Noodle Soup

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Ingredients:
2 chicken breasts, finely diced into ½-in or smaller cubes
3 - 32 oz cartons of chicken stock (not broth)
3 C sliced carrots (¼-½ in thick, depending on how big the carrots)
2 C sliced celery
1 C diced onions
2-3 cloves garlic, finely minced
2-3 Tbsp kosher salt (or to taste)
1 Tbsp parsley
2 tsp tarragon
1 tsp rubbed sage
1 tsp ground black pepper
1 pkg (12 oz) egg noodles

Directions:
Pour chicken stock into crock pot. Add spices and salt; stir well.

 

 

Add diced chicken breast, carrots, celery, garlic, and onions.  Cover.  Turn crock pot on. Cook 6-7 hours on low, 4-5 hours on high.  An hour before serving, add egg noodles and stir well.  Cover again.  Soup is done when noodles are limp and cooked through.

Makes 8-10 servings (can be frozen up to 6 months in an airtight container)

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GBAdams
02/04/2014

7-Up Can Chicken

I never tried doing a 7-Up can chicken before.  (Conventionally, this is called "Beer Can Chicken" because a beer can is used, but we hardly ever have beer in the house, so I experimented using the soft drink instead.)  I'd always heard that a chicken roasted this way makes it succulent and super-moist, and I was pleasantly surprised to find all the rumors were true.  ;)  I've made it many times, and while the skin is deliciously crispy, the meat practically overflows with juiciness.  Even the breast meat.  I hope you try this and enjoy it as much as we do!  :)

Couple of things to note: It's a good idea to use gloves (vinyl, latex, nitrile, etc.) when rubbing the spices into the chicken, on both the interior & exterior. If you have nails like I do, it will save discoloration of your fingernails from the paprika.  Also, I alternate the sides for this, from roasted-alongside veggies, to Cripsy Smashed Potatoes & Carrots.  They're both excellent & simple-to-make sides with this chicken.  Yum!

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Just a sampling of some of the ingredients needed...

Ingredients:

Dry rub--

½ C brown sugar

2 Tbsp Kosher salt

2 Tbsp garlic powder

1 Tbsp paprika

2 tsp tarragon

1 tsp coarse ground black pepper

Can marinade-- 

½ can 7-Up

¼ C chicken stock

¼ C soy sauce

¼ rice wine vinegar

Directions:
Make chicken rub -- Using an an airtight container, mix all the sugar & spices by pouring into container, sealing, and then shaking. Makes enough rub for 2 whole chickens.  If only roasting one chicken, divide in half and store unused spices in an airtight container.

Preheat oven to 375°F and ensure that wire racks are placed as low as possible.  Empty ½ of the 7-Up so there is room for the other liquids in the can. Pour chicken stock, soy sauce, and rice wine vinegar directly into the can so they're all mixed together.  Generously sprinkle about ⅓ of the spices inside the chicken cavity, rubbing it in as much as possible. Place the now-full 7-Up can in the middle of a shallow pan. Carefully place chicken onto the can by the cavity. Using the remainder of the rub mixture, cover the entire exterior of the chicken (including under the wings!) and massage the spices into the skin, coating evenly.

If desired, baby potatoes and other vegetables can be spread around the base of the pan around the chicken for simultaneous roasting.  Place pan (uncovered) in pre-heated oven on the lowest rack possible.  Roast for 1h 30m.

Let rest for at least 10 minutes after removing from the oven and before serving.  Serve with roasted vegetables, or can also be served with Cripsy Smashed Potatoes & Carrots.  ;)

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GBAdams
09/20/2011

Cripsy Smashed Potatoes & Carrots

Meet my new favorite way of serving potatoes!

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Ingredients:
1 bag baby potatoes (Yukon golds are best, but can use baby reds, no more than 2-in diameter)
3-4 C baby carrots
6 C water
¼ C kosher salt
1 Tbsp garlic powder
1 Tbsp canola oil
2 Tbsp butter

Directions:
In a large pot, add kosher salt and garlic powder to the 6 cups of water.  Bring to a boil. When water is at a rolling boil, add potatoes and carrots.  Boil until potatoes are fork-tender, about 10-15 minutes.  Drain & set aside to cool.  When potatoes are cooled down, smash them by placing a flat-bottomed bowl or small plate over each and pressing down gently. 

You want the potatoes to somewhat retain their shape, but are flattened and have at least one side "cracked." If you smash them to the point that they are in pieces, it will make it challenging to get them crispy and in nice round, shapes. Heat up a large frying pan, on medium-high heat, then add canola oil and pats of butter. (Canola oil will help keep the butter from burning.) When butter has melted, add potatoes and carrots. Fry on each side, 4-5 minutes, or until side has started to brown. Remove from heat and serve with a roasted meat dish, such as 7-Up Can Chicken. ;) Sprinkle with a pinch of kosher salt and sprigs of rosemary, if desired.

Makes about 5-6 servings.

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GBAdams
10/23/2011