Homemade Chicken Stock. Photo courtesy of istockphoto.com.

The following is a standard recipe for making chicken stock.

Ingredients

2 tablespoons olive or vegetable oil
3 lb (1.5 kg) mixed chicken parts (backs, wings & necks)
1 large onion, chopped
1 leek, chopped
1 large carrot, chopped
1 celery stalk, chopped
2 whole cloves garlic, peeled
3 to 4 flat leaf parsley
3 to 4 fresh thyme sprigs
2 bay leaf
3 to 4 peppercorns
6 cups (48 fl oz) water

Directions

Preheat oven to 400°F (200°C). Using a large roasting pan, add the chicken parts and brown for about 20 minutes, stiring occasionally. Remove from oven.

In a large stockpot, heat the olive oil. Add the chicken parts and all the remaining ingredients expect for the water and saute for 1 -2 minutes. Add the water and bring to a boil. Reduce heat to medium low and simmer uncovered at least 3 hours, occasionally skimming off the foam that comes to the surface. Add water as needed to keep bones and vegetables submerged.

Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Place in refrigerator overnight. Remove solidified fat from surface of liquid. Store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months.

Prior to use, bring to boil for 2 minutes.

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This is one of my favorite chicken recipes.  It has a great tangy and sweet taste.  Best of all, quick and easy to prepare!

Ingredients

4 boneless, skinless chicken breasts
1/2 cup all-natural honey
1/2 cup prepared mustard
1 teaspoon paprika
1 tablespoon fresh chopped basil
1 tablespoon fresh chopped parsley
salt and pepper to taste

Directions

Preheat oven to 350F (180C) and grease a small baking dish.  Add the chicken breasts to it.  Set aside.

In a small bowl, add honey, mustard, and paprika.  Mix all ingredients until combined.

Pour about half of the mixture over the chicken breasts.  Bake for 30 minutes.

Turn chicken over and add the remaining 1/2 of the mixture as well as the basil and parsley.  Bake for an additional 10 to 15 minutes or until chicken is thoroughly cooked.

Season with salt and pepper.

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Honey Glazed Sweet Potatoes

This dish makes a fantastic side for any entrée that might need a bit of sweetness to it.

Serves 4.

Ingredients

4 red-skinned sweet potatoes
2 tablespoons olive oil
2 tablespoons pure natural honey
1 teaspoon fresh lemon juice squeezed
salt to taste

Directions

Preheat oven to 350F (180C).

Peel and cut the sweet potatoes into 1-inch square pieces. Place potatoes into a large baking dish.  If you don’t have a large baking dish, you can use a standard baking sheet lined with parchment paper.

In a small bowl, whisk together olive oil, honey, and lemon juice.  Pour mixture over potatoes evenly. Season with salt and bake while stirring occasionally for about 45 minutes. 

Bake until potatoes are tender and soft.  Remove from oven and serve warm.

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