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Low Fat Chicken Tostadas
Chicken breasts make a fine change of pace for tostada filling, along with tomatoes, lettuce and bell pepper. A garnish of salsa with fat-free sour cream and Cheddar or jack cheese keep this dish a healthy one.
chicken breast, romaine lettuce, green bell pepper, tomatoes, flour tortillas, sour cream, salsa, cheddar cheese
cooking.nytimes.com
Chicken Soup From Scratch Recipe
Chicken soup is one of the most painless and pleasing recipes a home cook can master This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for A whole bird provides the right combination of fat, salt and flavor
chicken, celery, carrots, yellow onions, parsnip, parsley, black peppercorns, bay leaves, salt, chicken fat, leeks
cooking.nytimes.com
Crisp Smashed Potatoes With Fried Onions and Parsley Recipe
Some of you may be thinking, âDoes the world need another crisp smashed potato recipe?â At least some of you are saying, âYes, we do!â So here you go Regular olive oil works if you don't have chicken fat around, but this recipe is so good, it's worth roasting a chicken A few tips: Donât over-steam the potatoes or they will fall apart, but donât under-steam or youâll never be able to crush them
potatoes, chicken fat, butter, yellow onion, red pepper flakes, parsley
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Fat Doug Burger
Get Fat Doug Burger Recipe from Food Network
napa cabbage, garlic, red onion, jalapeno pepper, champagne vinegar, dijon mustard, mayonnaise, sugar, salt, worcestershire sauce, sauce, sirloin, brisket, short rib, pastrami, swiss cheese, butter, brioche, banana peppers, cloves, yellow mustard, white wine vinegar, flour
cooking.nytimes.com
Braised and Roasted Chicken With Vegetables Recipe
The idea behind this recipe was to create a contemporary American chicken dinner The result is a whole-bird meal that takes a bit more time and effort than a simple roast chicken but offers an outcome that is just short of mind-blowing, with a variety of tastes and textures the classic cannot touch You can make this dish with chicken parts and water or canned stock, but it’s more efficient — and far tastier — to begin with a three-to-four-pound chicken and go through the whole process
chicken fat, chicken, chicken breast, leeks, carrots, celery ribs, mushrooms, rosemary
