Fix, Freeze, Feast - Kati Neville [22]
1 mango, peeled and chopped
OPTIONAL TOPPINGS
Salsa, guacamole, sliced black olives, chopped tomatoes, or chopped green or red bell peppers
1. Place one tostada crown on each of four plates. Spread ½ cup chicken filling on the bottom of each crown; then layer with ½ cup black beans, 1½ cups lettuce, ½ cup rice, cup cheese, 2 tablespoons salsa, and ¼ of the mango pieces.
2. Pass additional toppings at the table, if desired.
My version of this popular dish is made from scratch and is something I like to pull out when only comfort food will do. This versatile dish is equally tasty over mashed potatoes, rice, noodles, or biscuits. —LT
CHICKEN À LA KING
MAKES 4 ENTRÉES, 6 SERVINGS EACH
1 TWO-PACK (8–10 POUNDS TOTAL WEIGHT) WHOLE CHICKENS
1 cup (2 sticks) butter
1 pound fresh white mushrooms, cleaned and sliced
1 cup all-purpose flour
6 cups half-and-half (or light cream)
3 cups water
2 tablespoons chicken bouillon granules
1 teaspoon black pepper
4 green bell peppers, cut into 1-inch pieces
4 one-gallon freezer bags, labeled
1. Clean and cook both chickens (see Cooking Methods, page 65).
2. Cool and pull meat from bones. Discard skin and bones. Cut chicken into bite-size pieces. (A whole chicken will yield about 1 cup of meat per pound.) Divide chicken evenly among freezer bags.
3. Melt butter in a large saucepan over medium heat. Add mushrooms; cook, stirring, until soft. Add flour; cook, stirring, for 2 minutes. Mixture will be lumpy. Gradually add half-and-half, then water, stirring constantly until sauce thickens. Whisk to make a smooth sauce. Stir in bouillon and black pepper. Cool sauce.
4. Divide cooled sauce evenly over the chicken. Divide bell peppers evenly among the bags of chicken.
5. Seal and freeze.
TO COOK ONE ENTRÉE
1. Completely thaw one entrée in the refrigerator.
2. Simmer the chicken and sauce in a large skillet over medium heat until warmed through. Do not boil.
TWO COOKING METHODS FOR WHOLE CHICKENS
We recommend you use one of two methods for cooking two whole chickens at once—slow cooking or oven roasting. You will need a 6-quart slow cooker or an oven roasting pan with a lid (or a deep pan and some foil to cover). It makes no difference what the chickens look like when they are cooked since you will be pulling them apart, so if you have to turn them any which way to fit them in the slow cooker or you decide to roast them breast side down to retain moisture in the white meat, you may do so. Each of these cooking methods has its advantages. Slow cooking produces a more flavorful broth while oven roasting is much faster.
SLOW COOKING
Rinse chickens under cool running water. Remove neck and giblets from cavity and discard. Place both chickens in a 6-quart slow cooker with one cup water and two bay leaves; cook on low for 8 to 10 hours, or overnight. Drain and reserve juices. Discard bay leaves. Refrigerate juices. Cool chicken until it is no longer too hot to handle. Pull meat from bones and cut it into bite-size pieces. Discard skin and bones. Remove fat from the top of the reserved chicken juices. Use the broth to replace the broth or bouillon in any of the chicken recipes.
OVEN ROASTING
Rinse chickens under cool running water. Remove neck and giblets from cavity and discard. Place both chickens in a large roasting pan with two cups water and two bay leaves; bake covered at 350°F for 2 hours. Drain and reserve juices. Discard bay leaves. Refrigerate juices. Cool chicken until it is no longer too hot to handle. Pull meat from bones and cut it into bite-size pieces. Discard skin and bones. Remove fat from the top of the reserved chicken juices. Use the broth to replace the broth or bouillon in any of the chicken recipes.
Our colleague Shawnee writes of her recipe: “If you’re looking for a ‘wow’ meal, this is it. Inserting lemon slices under the breast skin turns the humble chicken into a feast for the eyes and the palate. Add a side dish of couscous with pine nuts, make a simple cucumber and yogurt salad, and spread a colorful cloth