Best Chicken Carcass With Brown Bean Sauce Recipes

EASY CHICKEN BROTH

Easy Chicken Broth image

If you love rich and amazing chicken broth, this is so delicious it can be consumed as-is or added to your favorite soup. I always use my leftover rotisserie chicken this way and freeze the broth after. You can cut whole recipe in half if you only have one chicken leftover.

Provided by MissouriChef

Categories Broth and Stocks

Time 45m

Yield 8

Number Of Ingredients 7

Ingredients

2 medium rotisserie chicken carcasses
8 cups water
2 medium carrots, cut into large chunks
2 large stalks celery, cut into large chunks
1 large onion, cut into large chunks
½ cup fresh spinach
2 teaspoons salt

Steps:

Put chicken carcasses, water, carrots, celery, onion, spinach, and salt into a large pot; bring to a boil. Reduce heat and simmer for 25 minutes.
Strain broth and discard solids.

Nutrition Facts : Calories 16.7 calories, Carbohydrate 3.8 g, Fat 0.1 g, Fiber 1 g, Protein 0.5 g, Sodium 614 mg, Sugar 1.8 g

BLACK BEAN CHICKEN WITH RICE

Black Bean Chicken with Rice image

This spicy family favorite calls for just a few basic ingredients, so it's quick and easy to stir up in your skillet on a weeknight. -Molly Newman, Portland, Oregon

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 cup salsa
2 cups hot cooked brown rice

Steps:

In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.

Nutrition Facts : Calories 400 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 670mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 8g fiber), Protein 32g protein.

CHICKEN CARCASS WITH BROWN BEAN SAUCE

Chicken Carcass With Brown Bean Sauce image

Provided by Robert Farrar Capon

Categories dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 raw chicken carcasses (or 6 backs)
2 tablespoons light soy sauce
2 tablespoons sake or dry sherry
1 teaspoon peanut oil
1/2 teaspoon sugar
1/4 teaspoon black pepper
Cornstarch
Peanut oil for frying
2 cloves garlic, minced
1 slice fresh ginger, minced
10 dried Chinese black mushrooms, soaked in hot water 15 minutes
1/2 cup diced bamboo shoots and quartered (see note)
1 large green pepper, diced
1 cup hot chicken stock
1 tablespoon brown bean sauce, or to taste (see note)
2 tablespoons cornstarch dissolved in 4 tablespoons cold water
Hot sesame oil to taste (see note)

Steps:

Chop carcasses or backs into inch squares and place in bowl. Add soy sauce, sake, peanut oil, sugar and black pepper and mix well. Add cornstarch little at a time, mixing well, until pieces are uniformly coated. (Coating should have consistency of very heavy cream.) Drop pieces one at a time into hot (375-degree) oil and deep-fry until a golden brown. Remove, drain and reserve.
Add 2 tablespoons peanut oil to hot wok and heat until almost smoking. Add mushrooms, bamboo and green pepper and stir-fry 30 seconds. Add stock and brown bean sauce, cover and boil a minute.
Thicken mixture discreetly with some cornstarch solution. Add reserved chicken pieces and heat through. Turn off heat, add hot sesame oil, stir well and serve with plain boiled rice.