Chicken Zucchini Meatballs

1 pound ground chicken
1 medium zucchini, grated on a box grater (no need to press out excess moisture)
1/2 cup panko breadcrumbs
1/2 cup crumbled feta cheese
1/3 cup minced yellow onion
2 tablespoons finely chopped fresh dill (or parsley)
2 tablespoons minced fresh jalapeño
1 teaspoon lemon zest
3/4 teaspoon kosher salt
3/4 teaspoon garlic powder
1/2 teaspoon black pepper

Extra-virgin olive oil for cooking
 
Cucumber-Avocado Salad
1 English cucumber, diced
1 large avocado, cut into chunks
2 tablespoon chopped fresh basil, dill, or mint
1 to 2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper to taste

White rice and tzatziki for serving 

 
Combine all meatball ingredients (ground chicken through black pepper) in a large bowl. Use your hands to thoroughly mix and mash the mixture together. Scoop and roll into 24 mini meatballs. (If the meatballs are sticking while rolling, moisten your hands with a little water or olive oil.)
 
Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Add half of meatballs and cook until golden, rotating to brown all sides, about 6 to 8 minutes. Transfer to a plate and repeat with second batch, adding more oil as needed.
 
Meanwhile, prepare Cucumber-Avocado Salad by combining all ingredients in a large bowl; mix well.
 
Serve meatballs over white rice with Cucumber-Avocado Salad and a big scoop of tzatziki. Drizzle components with a little olive oil and garnish with extra fresh dill (optional) and cracked black pepper.
 
Alternatives:
To bake the meatballs, place on a greased baking sheet and bake at 425°F for 10 to 15 minutes.
 
To air fry the meatballs, lightly coat meatballs and tray with cooking spray, and air fry at 400ºF for 12 to 14 minutes.
 
You can mix the meatball mixture and form it into balls up to 24 hours in advance. Just keep covered and refrigerated until ready to bake.
 
Serves 4.
 
From Dishing Out Health blog

Corn and Chicken Enchiladas

1 pound boneless chicken thighs, breasts, or tenders
2 tablespoons extra virgin olive oil
Kosher salt and black pepper
3 ears corn
1 bell or poblano pepper
1 yellow onion, quartered
2 whole garlic cloves, peeled
2 1/2 cups salsa or salsa verde
1/2 cup fresh cilantro, chopped, plus more for serving
10-12 corn or flour tortillas
1 cup shredded cheddar cheese
Avocado, yogurt/sour cream, crumbled cotija/feta, and limes, for serving
 
Heat the oven to 400 F.
 
If using chicken thighs or large chicken breasts, cut them into smaller pieces for faster cooking.  On a baking sheet, toss the chicken with 1 tablespoon olive oil and a pinch each of salt and pepper. Arrange the corn, pepper, onions, and garlic around the chicken. Drizzle with olive oil and season with salt and pepper. Transfer to the oven and bake for 15 minutes, until the chicken is cooked through. Remove the chicken from the baking sheet. Switch the oven to broil. Broil the vegetables until lightly charred, 1-2 minutes. Watch closely, then remove everything from the oven.
 
Shred the chicken with two forks. Remove the corn kernels from the cob, de-seed the pepper and cut into slices, and chop the onions and garlic.  Toss with 1/2 cup salsa, 1/2 cup cheese, and the cilantro.
 
Pour 1 cup of the salsa onto the bottom of a 9x13 inch baking dish. Spoon the chicken mixture down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the baking dish. Pour the remaining salsa over top of the enchiladas. Top with the remaining cheese. Transfer to the oven and bake for 10-15 minutes, until the cheese has melted. Top as desired and enjoy warm!
 
Serves 6.
 
From Half-Baked Harvest blog (as “Sheet Pan Chipotle Cheddar Corn Chicken Enchiladas”) with minor changes

Lemon Herb Chicken, Orzo, and Mozzarella Salad

Dressing:
1/4 cup extra virgin olive oil
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1 tablespoon chopped rosemary 
1 tablespoon chopped oregano or thyme
1 tablespoon minced onion
1 garlic clove, grated, or 1/4 teaspoon garlic powder
Kosher salt, black pepper, red pepper flakes to taste

Salad:

4 boneless, skinless chicken thighs, cut into strips

1 pound dry orzo pasta

4 tomatoes, thinly sliced, or 1 cup cherry tomatoes, halved

1-2 roasted red bell peppers, chopped

8 ounces mozzarella pearls

1 cup basil leaves, coarsely chopped or torn

Heat oven to 350 F.

Combine all dressing ingredients in a glass jar and whisk or shake until smooth.  Taste and adjust the salt and pepper.

In a baking or roasting pan, toss the chicken strips with half of the dressing.  Roast in oven for 30 minutes, stirring once after about 15 minutes.

Bring a large pot of salted water to a boil.  Boil the orzo to al dente according to the package directions.  Drain.  Allow to cool a bit.  

Combine cooked chicken and pasta, tomatoes, peppers, mozzarella, and basil, with remaining dressing.  Season with salt and pepper to taste.  Serve warm or cold.

Serves 4.

Adapted from Half-Baked Harvest blog recipe

Freeform Chicken Meatballs with Carrots and Yogurt Sauce

1 1/2 pounds small carrots, scrubbed, tops trimmed to about 1/2", halved lengthwise
1/2 teaspoon crushed red pepper flakes
5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
2 1/4 teaspoons kosher salt, divided
1 pound ground chicken or ground turkey
6 scallions, white and pale-green parts finely chopped
1 large egg, beaten to blend
2 tablespoons plain breadcrumbs
3 teaspoons finely grated lemon zest
2 teaspoons garam masala
1 cup plain Greek-style yogurt, preferably full-fat
2 tablespoons fresh lemon juice, plus more for serving
2 cups baby arugula or watercress
Flaky sea salt
 
Arrange racks in upper and lower thirds of oven; heat to 425°F.
 
Toss carrots, red pepper flakes, 2 tablespoons oil, and 1/2 teaspoon kosher salt on a rimmed baking sheet.  Roast on lower rack, tossing once halfway through, until carrots are nicely browned and fork-tender, 20–25 minutes.
 
Meanwhile, mix ground chicken, scallions, egg, breadcrumbs, lemon zest, garam masala, 2 tablespoons oil, and 1 1/2 teaspoon kosher salt in a large bowl until just combined.
 
Rub another rimmed baking sheet with 1 tablespoon oil.  Using your hands, scatter chicken mixture in small mounds (about 2") on baking sheet.  Roast on upper rack, turning pieces once halfway through with a spatula, until browned, crispy-edged, and cooked through, 15–20 minutes.
 
Meanwhile, whisk yogurt, 2 tablespoons lemon juice, and remaining 1/4 teaspoon kosher salt in a small bowl.  Spoon sauce over a platter or divide among plates, swooshing with the back of a spoon.  Transfer carrots to baking sheet with meatballs and toss to combine.  Arrange over yogurt sauce, then top with arugula.  Drizzle with oil and lemon juice; season with sea salt.
 
Serves 4.
 
From Epicurious

French-Style Chicken and Potatoes

Condensed Cream of Chicken Soup:
20 grams unsalted butter
2 tablespoons plain flour
2 tablespoons milk
1/2 cup chicken stock
Large pinch of onion powder
Large pinch of garlic powder
Large pinch of dried thyme
Large pinch of salt
 
French-Style Chicken and Potatoes:
2 teaspoons extra virgin olive oil
4 chicken thigh cutlets (with skin)
2 garlic cloves, crushed
1 onion, sliced
1 cup dry white wine (or substitute additional chicken stock)
1 cup chicken stock
1/4 cup dijon mustard
2 teaspoons sugar
3 carrots, cut into thick batons
500 grams baby potatoes, halved
2 sprigs fresh rosemary (or 1/2 teaspoon dried rosemary)
2 sprigs fresh thyme (or 1/2 teaspoon dried thyme), plus extra to serve
 

Make condensed chicken soup: 

Melt butter in a small saucepan over medium heat.  Add flour.  Stir to create a paste.  Cook for 1 minute.  Whisk in milk until mixture forms a smooth and thick paste.  Gradually whisk in stock, onion powder, garlic powder, thyme and salt until mixture is smooth.  Cook, whisking constantly, for 2 to 3 minutes or until mixture thickens.  Remove from heat.  Set aside to cool for 10 minutes.

Heat oven to 400 F.

Make chicken:

Meanwhile, heat oil in a large heavy-based flameproof ovenproof dish over high heat.  Add chicken, skin-side down.  Cook for 3 minutes or until skin is light golden.  Turn.  Cook for 2 minutes.  Transfer to a plate.

Carefully drain any excess fat from dish.  Return to heat.  Add garlic and onion.  Cook, stirring, for 2 minutes.  Add wine.  Simmer, stirring, for 3 minutes.  Add Condensed Chicken Soup, ½ cup of water, stock, mustard and sugar.  Stir to dissolve mustard.  Add carrot, potato, rosemary and thyme.  Stir to combine.

Return chicken to pan.  Cover.  Transfer to oven.  Bake for 30 minutes.  Remove lid.  Bake for a further 20 minutes or until chicken is dark brown and cooked through.  Stand 5 minutes.  Serve sprinkled with extra thyme

Serves 4.

From Taste.com.au

Pot Roast Chicken with Apples and Cider (and optional cabbage)

2 tablespoons butter, divided
3 1/2 to 4 pound chicken
7 ounces (200 grams) bacon, cut into 3/4-inch chunks
2 onions, cut in half-moon slices

1/2 green cabbage, cut into ribbons (optional)
1 cup cider
Salt and pepper
4 sprigs fresh rosemary
3 apples, peeled, cored, and cut into wedges
A little granulated sugar
2/3 cup heavy cream
2 1/2 teaspoons Dijon mustard

Heat the oven to 325 F.

Melt half the butter over medium heat in a Dutch oven or other heavy, oven-safe pot into which the chicken will fit snugly.  Season the chicken and brown it gently on all sides, turning it with two big wooden spoons to keep from piercing the skin.

Carefully remove the chicken from the pot and set it aside.  In the same pot, cook the bacon until golden on all sides, then add the onions and cook for a few minutes more, just to get them nice and buttery.  Add cabbage, if using, and cook for another few minutes.

Put the chicken back in the pot on top of the bacon mixture and add the cider.  Bring to a boil and then remove from heat.  Season with salt and pepper and add the sprigs of rosemary.  Cover the pot.

Cook chicken in the heated oven for 1 1/2 hours.  When it is cooked, the juices between the leg and the main body of the chicken should run clear when pierced at the thickest part.

While waiting for the bird to finish cooking, quickly sauté the apples in the remaining butter until just tender, sprinkling them with a little sugar to give sweetness and help them color.

When the chicken is cooked, carefully remove it from the pot, cover with tin foil, and keep warm in a low oven.  Bring the juices in the pot to boil and add the cream and mustard.  Boil until you have a sauce that will just coat the back of a spoon.  Check the seasoning, and add the cooked apples.  Serve the chicken, either whole or jointed, with the sauce.

Serves 6-8.

From Roast Figs Sugar Snow by Diana Henry, with a few changes

Make-Ahead Vegetarian Chipotle Gravy

1 tablespoon vegetable oil or butter
1 large onion, peeled, coarsely chopped
1 large carrot, peeled, coarsely chopped
2 celery stalks, coarsely chopped
1 apple, peeled, coarsely chopped
A small handful of rosemary, thyme, and/or bay leaves
1 cup cider or dry white wine
6 cups (or more) vegetable stock (can also use chicken or turkey stock for non-vegetarian gravy)
3 tablespoons unsalted butter
1/4 cup all-purpose flour

2 teaspoons chipotle puree
Kosher salt, freshly ground pepper
 
Heat oil or butter in a large saucepan over medium-high. Cook onion, carrot, celery, and apple, stirring often, until everything in pan is deeply browned, 14–16 minutes. Add herbs and cook, stirring, until fragrant, about 1 minute. Pour in cider or wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of pan. Bring to a boil and cook until liquid is reduced by half, about 5 minutes. Add stock and return to a boil. Reduce heat and simmer, stirring occasionally, until liquid is reduced by a third, 35–40 minutes.
 
Strain fortified stock through a fine-mesh sieve into a heatproof bowl. (You should have about 4 cups. If you don’t, add enough stock or water to get you there.) Discard solids. Keep fortified stock warm while you make your roux.
 
Heat 3 tablespoons unsalted butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking constantly, until roux is golden brown and looks smooth and shiny, about 4 minutes.
 
Whisking constantly, ladle fortified stock into roux, pouring in gradually and making sure to incorporate each addition before adding more. Simmer, whisking often, until gravy is thickened and reduced to about 3 cups (it should coat a spoon), 8-10 minutes. Whisk in chipotle puree. Season with salt and pepper to taste.
 
Gravy can be made 5 days ahead. Let cool; cover and chill. Reheat over low before serving.
 
Serves 8.
 
From Bon Appetit, with changes

Buttermilk-Brined Roast Chicken

1 chicken, 3 1/2 to 4 pounds
Kosher salt or fine sea salt
1 teaspoon cayenne (optional)
2 cups buttermilk
 
The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock if desired. Season chicken generously with salt and let it sit for 30 minutes.
 
Stir 2 tablespoons kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. (If the chicken won’t fit in a gallon-size bag, double up two plastic produce bags to prevent leakage and tie the bag with a piece of twine.)
 
Seal the bag, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 12 to 24 hours. If you’re so inclined, over the next 24 hours you can turn the bag so every part of the chicken gets marinated, but that’s not essential.
 
Pull the chicken from the fridge an hour before you plan to cook it. Heat the oven to 425°F, with a rack set in the center position.
 
Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs of the chicken with a piece of butcher’s twine. Place the chicken in a 10-inch cast iron skillet or shallow roasting pan.
 
Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven. (The back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.) Pretty soon you should hear the chicken sizzling.
 
After about 20 minutes, when the chicken starts to brown, reduce the heat to 400°F and continue roasting for 10 minutes.
 
Move the pan so the legs are facing the right rear corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. If the skin is getting too brown before the chicken is cooked through, use a foil tent. 
 

When the chicken’s done, remove it to a platter and let it rest for 10 minutes before carving and serving.
 
Serves 4.
 
Recipe by Samin Nosrat via NYT Cooking, with one change

Greek Lemon Chicken Bowls with Sizzled Mint Basil Yogurt Sauce

For chicken:
2 pounds boneless skinless chicken thighs, cut into bite-sized chunks

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

2 teaspoons smoked paprika

2 tablespoons chopped fresh oregano

1 small shallot, chopped

2 cloves garlic, minced or grated

Zest and juice of 1 lemon

1 pinch crushed red pepper flakes

Kosher salt and black pepper

For sizzled mint oil:

1/4 cup extra virgin olive oil

1 tablespoon chopped fresh mint

For basil yogurt sauce:

1 cup plain Greek yogurt

1/2 cup fresh basil or parsley, chopped

Juice from 1 lemon

1 jalapeño, halved and seeded

1 teaspoon cumin

Kosher salt

2-3 cups cooked orzo or couscous, for serving

1 roasted red pepper, sliced

8 ounces feta cheese, cubed or crumbled

Sliced avocado, Persian cucumbers, olives, and basil, for serving

Marinate chicken:
In a gallon size zip top bag, combine the chicken, olive oil, balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper, and a large pinch of salt.  Marinate for 15 minutes or up to overnight in the refrigerator.

Make mint oil:

Heat the olive oil in a small skillet over medium heat.  When the oil shimmers, remove from the heat and stir in the mint, it will sizzle up. Then set aside.

Make basil yogurt sauce:

In the bowl of a food processor, combine the yogurt, basil, lemon juice, jalapeño, cumin, and a pinch of salt.  Process until smooth.

Cook chicken:
Set your grill, grill pan or skillet to medium-high heat.  Thread the chicken pieces on bamboo skewers that have been soaked for 30 minutes.  Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.

Alternately, heat oven to 400 degrees F.  Roast the chicken on a baking pan for 20-30 minutes.

To serve:
Spread the yogurt sauce onto plates and drizzle with the mint oil.  Add the orzo, peppers, feta, avocado, cucumbers, olives, and chicken.  Sprinkle on some greens and herbs. Enjoy!

Serves 6.

From Half-Baked Harvest blog, with very minor changes

Fluvuary Fiesta Soup! (Chicken and Sweet Potato Chili)

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1-2 sweet potatoes, peeled and chopped into half-inch cubes
1-2 tablespoons chili powder
1 tablespoon dried oregano
1 pound ground chicken
4 cups chicken stock
1 can white or black beans, drained and rinsed
1 cup frozen corn, thawed
1 teaspoon salt, or more to taste
1/2 teaspoon black pepper

Heat oil in a large pot over medium-high heat.  Add the onion, garlic, bell pepper, and sweet potato.  Cook, stirring frequently, until the vegetables are slightly softened, about 10 minutes.  Stir in the chili powder and oregano, and cook, stirring, for 1 more minute.

Add the ground chicken and cook, stirring, until crumbled and combined with the vegetables.  Add the chicken stock and bring to a simmer, then cover and cook for about 15 minutes.

Add the beans, and cook for another 15 minutes uncovered.  

Add the corn, and cook for a few more minutes.  Season with salt and pepper, adding more salt to taste.  

Serve, with any of the following - sour cream, avocado, scallions, cilantro, cheese, and/or cornbread, as desired.

Serves 4 to 6.

Assembled from Eating Well blog (Chicken Chili with Sweet Potatoes) and Goop (Turkey and Sweet Potato Chili) and me!

Spicy Chipotle Chicken Burgers

1 1/2 pounds ground chicken

1/3 cup minced onion

1/3 cup breadcrumbs or panko

1-2 tablespoons pureed chipotle peppers in adobo sauce

Juice from 1/2 lime

1 teaspoon salt

Combine all ingredients in a mixing bowl.  Mix well with a wooden spoon or spatula, until all ingredients are evenly combined.  Form 4 patties.

Cook on a grill or in a pan over medium heat until cooked through, about 5 to 6 minutes per side or until inside reaches 165 F on an instant-read thermometer.

Makes 4 burgers.

From WillCookForSmiles blog with minor changes

Turkey and Black Bean Soup

1 tablespoon vegetable oil

1 yellow or sweet onion, diced

1 bell pepper, diced

1 tablespoon chili powder

1 teaspoon unsweetened cocoa powder

1 teaspoon hot pepper sauce

2 teaspoons oregano

2 teaspoons salt

2 teaspoons black pepper

1 tablespoon maple syrup

1-2 tomatoes, diced

1 can black beans, drained

1 cup frozen corn

1 quart chicken broth

Cooked turkey or chicken, shredded into bite-size pieces

Over moderately low heat, heat vegetable oil in a large saucepan or soup pot.  Add the onion and pepper to the pot and cook, stirring, until the onion is translucent, about 5 minutes. Stir in the chili powder, cocoa powder, hot sauce, oregano, salt, pepper, maple syrup, tomatoes, black beans, corn, and broth. Bring to a boil. Reduce the heat and simmer for 15 minutes.  Add the turkey to the pot, and simmer for 5 minutes.  

Can be served topped with grated cheese, sour cream, and/or chopped cilantro.

Serves 4.

Creamy Chicken and Mushroom Soup

4 to 5 cups chicken stock

8 ounces boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter (or vegetable oil)

3 cloves garlic, minced

8 ounces cremini mushrooms, thinly sliced

1 onion, diced

3 carrots, peeled and diced

2 stalks celery, diced

1/2 teaspoon dried thyme

1/4 cup all-purpose flour

1 bay leaf

1/2 cup half and half, or more, as needed (or 2/3 cup low-fat milk and 1/3 cup heavy cream)

2 tablespoons chopped fresh parsley leaves

1 sprig rosemary

Bring chicken stock to the boil in a pot over medium-high heat.  Add chicken and cook for about 10-15 minutes, until just cooked through.  Remove chicken from the stock and allow it to cool somewhat, then shred it.  Retain chicken stock.

Melt butter in the stockpot or Dutch oven over medium heat.  Add garlic, mushrooms, onion, carrots and celery.  Cook, stirring occasionally, until tender, about 3-4 minutes.  Stir in thyme until fragrant, about 1 minute.  Whisk in flour until lightly browned, about 1 minute.  Whisk in chicken stock and bay leaf and cook, whisking constantly, until slightly thickened, about 4-5 minutes.

Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste.  If the soup is too thick, add more half and half as needed until desired consistency is reached.  Serve immediately, garnished with parsley and rosemary, if desired.

Serves 6.

From Damn Delicious blog, with minor changes

Chicken Zoodle Soup

8 cups chicken stock
4 boneless, skinless chicken thighs, cut into large chunks
2 tablespoons sesame oil
2 cloves garlic, sliced paper thin
1-inch piece fresh ginger, peeled and finely chopped
4 stalks celery, finely chopped
4 carrots, peeled and finely chopped
1 large onion, thinly sliced
2 zucchini, sliced into long, thin noodle-like strips
Kosher salt to taste
Fresh cilantro, chopped
Green onions, finely sliced
Sesame oil, sesame seeds, soy sauce for garnish

Bring chicken stock to boil in a large saucepan.  Add chicken and boil for about 10 minutes or until cooked through.  Remove chicken pieces from stock and set aside to cool.  Shred the chicken when it is cool enough to handle.

Meanwhile, heat the sesame oil in a large soup pot over medium-low heat.  Add the garlic and ginger, and cook, stirring often, until they are golden and crispy.  Lower the heat as needed to make sure that they do not burn.  Use a slotted spoon to remove the garlic and ginger from the oil, reserving them for later.

Add celery, carrots, and onion to the oil in the soup pot.  Stir and saute over medium heat for about 5 to 10 minutes, until onion is translucent and vegetables are softened and golden.  Add the chicken broth.  Bring to a simmer and add the shredded chicken and zucchini noodles.  Cook until zucchini is softened.  Season to taste with kosher salt.

Serve the soup, topped with cilantro, green onions, and fried ginger and garlic slices.  Drizzle with a bit of sesame oil and sprinkle with sesame seeds.  Add soy sauce to taste.

Serves 4 to 6.

From HeatherChristo.com

Spicy Chicken and Rice Flu Chaser Soup

12 to 20 whole cloves garlic, peeled
1 1/2 cups olive oil
1 large onion, peeled and diced
4 large carrots, peeled and diced
3 ribs celery, diced
8 cups chicken stock
4 skinless chicken thighs
1/2 cup fresh lemon juice
1 tablespoon lemon zest
2 teaspoons dried mint leaves
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
2 bay leaves
3/4 cup uncooked basmati, jasmine, or white rice
2 tablespoons chopped fresh basil
Salt to taste

Heat the oven to 375 F.  Place the garlic cloves in a small, ovenproof casserole.  Pour the olive oil over the garlic to cover.  Bake for 45 minutes, or until the garlic is soft, brown, and caramelized. Strain the oil and set aside for use in other recipes, reserving 2 tablespoons for this recipe.  Mash the garlic cloves and set aside.

In a soup pot, heat 2 tablespoons reserved garlic oil. Add the onion, carrots, and celery, and saute gently over medium heat for about 10 minutes, or until onions are translucent and slightly golden brown. Add the chicken stock, then the chicken thighs.  Bring to a boil over medium-high heat.  Add the mashed, roasted garlic, lemon juice, lemon zest, mint, cinnamon, cayenne, and bay leaves.  Reduce heat to medium and simmer for 30 minutes.  

Remove chicken carefully from the pot.  Set aside to cool.  Meanwhile, add rice to soup and continue cooking for 20 minutes.  

When chicken is cool enough to handle, shred or dice it.  Return the meat to the soup and cook for 5 more minutes.  Taste the soup, adding more lemon juice or salt as needed.  Remove the bay leaves.  Add the chopped basil and serve.

Makes 6 to 8 servings.

From New England Soup Factory Cookbook by Marjorie Druker and Clara Silverstein, with a few changes

Chicken Stock

Yield: About 2 to 3 quarts of stock

Method 1: Leftover Chicken Bones

Leftover bones and skin from a cooked or raw chicken carcass

Celery (especially celery tops)

Onions

Carrot

Parsley

Salt

Pepper

Put the leftover bones and skin from a chicken carcass into a large stock pot.  Add vegetables like celery, onion, carrots, parsley.  Cover with water.  Add salt and pepper, about a teaspoon of salt, 1/4 tsp of pepper. 

Bring to a boil and immediately reduce heat to bring the stock to barely a simmer.  Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface.

Remove the bones and vegetables with a slotted spoon, and strain the stock through a fine mesh sieve.  If making stock for future use in soup, you may want to reduce the stock by simmering an hour or two longer to make it more concentrated and easier to store.

Method 2: Chicken Stock with Raw Chicken Backs, Wings, and/or Legs

1 tablespoon olive oil

4 to 5 pounds of chicken backs, wings, and/or legs, skin-on, trimmed of excess fat, hacked with a cleaver into 2-inch pieces

1 large yellow onion, quartered (no need to peel)

1 large carrot, cut into 2-inch segments

Celery tops and 1 large celery rib, cut into 2-inch segments

1 bunch of parsley

Leek or green onion greens (optional)

1 bay leaf

6 quarts of cold water

1 tablespoon salt

Coat the bottom of a large stock pot (12 quart), with olive oil.  Place half of the chicken pieces, skin side down, in the bottom of the pot.  Heat on medium high, and let cook until the chicken is browned.  Add the rest of the chicken pieces and cook, stirring occasionally, until the chicken is no longer pink.

Add the onion, carrot, celery, parsley, leek greens (if using), and bay leaf to the pot.  Cover with 6 quarts of cold water.  Bring to a boil on high heat and reduce to a low simmer.  If scum rises to the surface of the pot (this usually happens in the first half hour of cooking), skim off with a large metal spoon. Let cook at a low simmer, uncovered, for 4 to 6 hours.

Use a large metal spoon with holes in it to ladle out the cooked chicken and vegetables and discard. (These aren't really good to eat because, after 4 hours of cooking, all of the nutritional value has been cooked out of them.)

Use a large sieve lined with dampened cheesecloth or a dampened paper towel (or, if using a very fine mesh sieve, no need to line), and place over a large bowl or another large pot. Pour the stock through the sieve into the bowl or pot to strain out any remaining solids.  Either pour into jars at this point or, if saving for later use, boil the stock on high heat for 1 hour, to reduce it by about half.

If you are freezing, you may want to ladle off some of the excess fat on the surface (the fat helps preserve the stock in the fridge, but doesn't help it in the freezer).   If freezing, leave at least 1-inch head space, allowing enough room for the liquid stock to expand as it freezes solid.

Let the stock cool in the sealed jars completely before freezing.  Stock should last a week or so in the fridge, and several months in the freezer.

Method 3: Quick Chicken Stock

Olive oil

1 large yellow onion, chopped

4 pounds of chicken backs, wings, and/or legs, hacked with a cleaver into 2-inch pieces

2 quarts of boiling water

2 teaspoons of salt

2 bay leaves

Heat 1 tablespoon of olive oil in a large stock pot.  Add chopped onion.  Sauté until softened and slightly colored, 2 to 3 minutes.  Transfer to a large bowl.

Add half of the chicken pieces to the pot.  Sauté until no longer pink, about 4 to 5 minutes.  Transfer cooked chicken to bowl with onions.  Sauté the rest of the chicken the same way.  Return onion and chicken pieces to the pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.

While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, and bring to a boil.

After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, salt, and bay leaves.  Return to a low simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon, then cover and barely simmer for about 20 minutes.

Strain stock through cheesecloth or paper towel-lined large sieve, and discard solids (it helps to remove the big pieces of bone with a slotted spoon first).  Pour into jars and let cool, before putting into the refrigerator.  Stock will last a week or so in the refrigerator or frozen for several months.

From SimplyRecipes.com

Chicken Noodle Soup

12 cups chicken stock
2 to 3 pounds skinless chicken thighs

3 tablespoons butter
2 cups chopped onions
1 cup diced peeled carrots
2 large garlic cloves, minced
4 ounces dried wide egg noodles, orzo, or homemade noodles (pasta dough)
2 tablespoons minced fresh parsley

Combine broth and chicken thighs in a large pot.  Bring to boil.  Reduce heat; cover partially and simmer until chicken is cooked through, about 20 minutes.  Using tongs, remove chicken from broth.  Cool slightly.  Tear or cut chicken into bite-size pieces.

Melt butter in large pan over medium heat.  Add onions and carrots.  Cook until vegetables soften, stirring occasionally, about 10 minutes.  Add garlic and cook 2 minutes more.  Add vegetables to broth in large pot and bring to boil.  Reduce heat; simmer until vegetables are almost tender, about 15 minutes.  Add noodles and simmer for 5 minutes.  Add chicken; simmer 5 more minutes.  Add parsley.  Season with salt and pepper.

Serves 4.

Moroccan Chicken Kebabs with Apricots and Lemons

4-6 boneless skinless chicken thighs

6 tablespoons olive oil

Small bunch coriander

2 tablespoons sumac  

1 tablespoon cumin seeds

1 tablespoon fennel seeds

2 teaspoons chili flakes

2 garlic cloves

Zest and juice of 2 lemons

4 tablespoons pomegranate molasses

Salt and ground black pepper

12 dried apricots

2 lemons, cut into eighths

Cut the chicken thighs into approximately 1 1/2-inch cubes.

Put the olive oil, coriander, sumac, cumin, fennel, chili, garlic, lemon zest and juice, pomegranate molasses and some salt and ground black pepper, into a food processor or blender, and whizz to a paste.  Place paste in a large ziploc bag, add the chicken, then squeeze out the air and seal before giving everything a good squelch to coat thoroughly.  Marinate for 4-6 hours in the fridge, turning and squishing every so often.  

Soak 6 to 8 skewers in water. 

Heat oven to 400°F. 

Bring a saucepan of water to the boil.  Blanch the apricots and lemon pieces for a minute or two, then refresh them in cold water.  Drain.

Lift the chicken pieces out of the marinade.  Thread lemon pieces, apricots, and chicken pieces onto skewers.  Roast on a baking sheet in the oven for 15-18 minutes, until cooked through.

Serves 4.

From BBC Good Food, with changes

Cream of Chicken Soup

4 tablespoons unsalted butter
1 to 2 leeks (white part only), sliced very finely
1 1/4 cups chicken stock
1 1/4 cups milk
2 bay leaves
1 garlic clove, peeled
1/2 pound chicken breast or thigh meat, sliced
1 tablespoon flour
Pinch of salt
Pinch of ground mace
1 egg yolk
3-4 tablespoons heavy cream

Put 2 tablespoons of the butter in a heavy-bottomed saucepan, melt it, and in it cook the leeks gently until soft.  Meanwhile, put the stock and milk in another saucepan with the bay leaves, garlic, and chicken.  Bring to the boil, turn down the heat, and simmer until the chicken is just tender.  

When the leeks are soft, stir the flour into the leek mixture and cook on low heat, stirring, for a few minutes.  Remove the chicken from the saucepan and set aside.  Pour the milk mixture onto the floury leeks, stirring.  Bring to just below the boil, stirring occasionally.  Meanwhile, shred or finely chop the chicken.  Add the chicken to the leek and milk mixture, and then add salt and mace.  Continue cooking over low heat, stirring occasionally, for 5 minutes.  Add the remaining 2 tablespoons butter and continue cooking for another 5 minutes.  If the soup appears to be getting too thick, add additional milk as necessary to thin.  

Using a blender or hand blender, puree the soup.  Rinse out the saucepan, then push the pureed soup through a strainer back into the pan.  Put back on the heat, stirring until hot.  Mix the egg yolk and cream together, and, with the pan off the heat, stir into the soup.


Serves 2.

From How to Eat by Nigella Lawson

Sausage-Stuffed Acorn Squash

2 small acorn squash, cut in half lengthwise, seeds and center fiber scooped out

2 tablespoons butter

1 red bell pepper, diced

1 large onion, diced

1 pound chicken sausage, diced

1 cup fresh white breadcrumbs

1/2 cup chicken or vegetable broth

1/2 teaspoon pepper

1/2 teaspoon salt

1/4 cup molasses or maple syrup

Heat oven to 375°F.  Melt 1 tablespoon butter and brush on insides of squash halves.  Place squash cut-sides-up on a baking sheet.  Cover the squash with foil and bake for 45 minutes. 

Meanwhile, melt remaining tablespoon butter in cast iron skillet over medium heat. Add bell pepper and onions; sauté until tender, about 5 minutes. Add sausage and cook until lightly browned. Mix in breadcrumbs, broth, pepper and salt.  Add additional seasoning to taste.

Remove squash halves from oven, and mound sausage mixture in center of each.  Brush sausage mixture and squash with molasses or maple syrup. Replace in oven and bake for 15 minutes, or until squash is cooked through.

Serves 4.

From Bon Appetit, with many changes