bone in chicken breasts

Paleo Chicken Soup

This is definitely soup weather in case any of you were confused on that subject. I am craving Chicken Soup. I opted to make mine with “carrot” spirals in place of noodles. If you want noodles, just substitute noodles for the “carrot” spirals. We carry Vida Noodles and they are delicious home made egg noodles. We make it very easy for you to make home made chicken noodle or noodleless soup.

Paleo Chicken Soup

2 Bone-in Chicken Breasts (available at your local meat market)

1 Large Sweet Onion (peeled and diced)

2 Tablespoons Butter

3 Large Carrots, spiraled for “noodles”

4 Teaspoons Low Sodium Chicken Flavored Soup Base (available at your local butcher shop)

20 oz. boiling water

2 teaspoons Vegeta (available at your local meat market)

Place Chicken Breasts in a 4 quart pan. Cover the breasts with water, cook over medium heat until water is boiling. Reduce heat, simmer approximately 1 hour until the chicken is thoroughly cooked. Remove from heat and allow to cool. In a skillet place the 2 Tablespoons of butter and heat over medium heat. Add the onions and cook for approximately 10 minutes.

Pull the skin off the cooked chicken. Remove the chicken meat from the bones. Return to the 4 quart pan. Keep the broth in the pan that you used to cook the chicken. Add the cooked onions to the broth. Dissolve the Chicken Flavored Soup Base in the 20 oz. of boiling water. Put the Chicken Flavored Soup Base in the pot. Add the Vegeta and stir well.

Add Carrot noodles and cook for another 45 minutes. If you are using egg noodles, add the noodles and cook according to the directions on the noodle package (approximately 20 minutes).

Enjoy your soup. Stay safe and warm. That’s all for now, until next time…From our Butcher Block to your Table.

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Oven Fried Chicken

This is one of my “go to” meals.  In fact, I share this recipe on a regular basis at our store.  We celebrated our son’s Birthday last weekend.  The weather was a little iffy so we opted for cooking inside.  You can’t help but feel the love when you share this meal with family.  You can make baked potatoes and salad or pair with your favorite Herold’s Salad for a wonderful summer meal.  Enjoy!

Ingredients

4 Whole Chicken Breasts with skin and bones (split so you have 8 breasts) (available at your local meat market)
1 cup of Runion’s Mix (available at your local butcher shop)
2 TBLS Rotisserie Chicken BBQ Rub (available at your local meat market)
2 TBLS Butter

Preheat oven to 425 degrees

Moisten chicken breasts and shake off excess water
Combine Runion’s Mix, and BBQ Rub in a Ziplock bag and shake
Add chicken one piece at a time and coat with the Runion/Seasoning mixture

Put butter on a cookie sheet (with at least 1 inch edge), place in preheated oven and melt the butter.
After butter is melted, place chicken (fat side down) on the cookie sheet
Bake for 35 minutes, turn and bake for additional 20 minutes

For boneless, skinless chicken breasts decrease cooking time to 20 minutes per side.

Be sure to pick up your very own copy of this recipe the next time you are in the store.

Until next time…From our Butcher Block to your Table.

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Barbecued Chicken Breasts

The weather has been so gorgeous. We have been grilling out about every night. Those of you that know me know Mauri-1that I am a Weber girl. I love my Weber charcoal grill.  My current model is at least 10 years old and it still works great. I am partial to charcoal grilling but I understand the arguments for gas grills. I am not trying to convert you I am just going to encourage you to grill out and enjoy  these beautiful Summer afternoons and evenings.

If you do use a charcoal grill, make sure you allow 30 minutes for your coals to get ready. You can either use a chimney to heat the charcoal or you can stack the charcoal in a pyramid in the grill and use lighter fluid to light the charcoal. You can also mix in some lump charcoal with the charcoal to give you a nice flavor and increased cooking time.weber grille

My favorite grilled meat is chicken breasts. I am going to use that as my recipe today.

Grilled Chicken Breasts

8 individual chicken breasts (bone in, skin on) available at your local meat market
3 Tablespoons (or more) Chicken Rotisserie BBQ Rub(available at your local butcher shop)
Barbecue Sauce of your choice

Liberally rub the chicken breasts with the BBQ Rub. Place the Meat side down on the grill and cook for approximately 7 minutes. Make sure the other side of the breasts are sprinkled with the barbecue rub before you flip the breasts. Cook for approximately 7 minutes. Flip the breasts back to the original side. The breasts will get blackened. Make sure there are no open flames under the breasts. Keep a spray bottle of water to douse the flames. Cook for at least 45 minutes until the thickest part of the breast meat is done.Chicken on the Grill

Take a serving dish and pour a bottle of barbecue sauce in the dish. Cover the cooked chicken breasts with the sauce. This is absolutely delicious. Leftovers can be refrigerated in the serving dish. If the dish is oven-proof the leftovers can be heated at 200 degrees for about 20 minutes and served for another meal.

Enjoy–nothing says summer like grilling out! Until next time…From our Butcher Block to your Table.

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Oven Fried Chicken

This is such a gloomy day in May. I am feeling the need for some comfort food. I don’t have to go too far to feel the “love” when I make oven fried chicken. Put potatoes in the oven, make a salad and you have a meal fit for a king–or at least a Butcher and his wife.

Ingredients

4 Whole Chicken Breasts with skin and bones (split so you have 8 breasts)
1 cup of Runion’s Mix
2 TBLS Rotisserie Chicken BBQ Rub
2 TBLS Butter

Preheat oven to 425 degrees

Moisten chicken breasts and shake off excess water
Combine Runion’s Mix, and BBQ Rub in a Ziplock bag and shake
Add chicken one piece at a time and coat with the Runion/Seasoning mixture

Put butter on a cookie sheet (with at least 1 inch edge), place in preheated oven and melt the butter.
After butter is melted, place chicken (fat side down) on the cookie sheet
Bake for 35 minutes, turn and bake for additional 20 minutes

For boneless, skinless chicken breasts decrease cooking time to 20 minutes per side.

Be sure to pick up your very own copy of this recipe the next time you are in the store.

Until next time…From our Butcher Block to your Table.

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