Turkey or Chicken Stock: A Great Base for Gravy
Turkey or Chicken Stock ~great base for gravy~ INGREDIENTS 2 pounds Chix/Turkey Wings or other parts 8 C. Water 2 Celery Stalks – cut into pieces 1 Yellow Onion – quartered 1 Bay Leaf 2 – 3 Fresh Thyme Sprigs or 1/2 t. crushed dried thyme 3 large Fresh Parsley Sprigs 2 Lemon Peel Strips, […]
Thanksgiving Turkey Tips: Picking, Brining and Carving
Turkey Tips: What Size of turkey is best for us? When buying a Fresh Bird, allow 1.5 pounds, uncooked weight, per person How do I do Brining? Use any one of our outstanding Brining Blends. Wet or Dry: Brine for at least 24 hours and up to 48 hours. Remove any giblets before brining. Dry […]
Excellent and Easy Roasted Fresh Thanksgiving Turkey
~Cook stuffing separately… not in Turkey Cavity~ * *add 15 to 30 min. to cooking time if you do stuff turkey. Stuffing must reach 165 degrees Tips: Oven: @ 325 degrees Timing: Average 16 minutes per pound UNstuffed Average 21 minutes per pound Stuffed Pull from Oven: at 165 degrees Test Temperature: w/ […]
White Chicken Enchilada Casserole
Serves 6 Ingredients: 3 T. Butter 3 T. All-purpose Four 2 C. Chicken Stock 1 (4 oz.) can chopped Green Chilies 1/2 t. ground Cumin 1 C. Sour Cream or Plain Greek Yogurt 24 Soft Flour Tortillas – halved 2 C. Cooked Chicken – shredded 2 (14 oz.) cans White Northern Beans – rinsed and […]
Turkey Dumpling Stew
Pull the Turkey Carcass apart into smaller sections allowing it to fit into a stock pot. Place Carcass into a large deep stock pot and add Cold Water to cover – approx. 4 to 5 quarts. Add the Onion, Celery, 3-quartered Carrots and Bay Leaf. Tie the Parsley and Thyme together w/ twine and add to the pot. Cover and bring to a simmer over medium heat. Uncover, reduce the heat to medium low and cook 3 to 4 hours. Remove the bones and vegetables w/ a skimmer and discard. Strain the Stock through a fine-mesh strainer. Return the Stock to the pot and simmer over medium-high heat until reduced by half, 30 to 40 minutes more.
Lehr’s Prime Chicken Cordon Bleu
Preheat Oven to 400 Degrees
Prepare Grill w/ Coals on One Side to allow for Direct & Indirect Grilling
Remove Plastic Wrap (Leave CCB in Small Oval Tin)
Place in Preheated Oven Or Over Indirect Heat on the Grill
Close Grill Lid
Chicken Cordon Bleu (CCB) should stay in it’s Oval container AND be placed directly on a cooking Sheet w/ Sides (Oven) on Tinfoil Tray w/ Sides (Grill)
Cook until Thermometer Probe placed in the center of the CCB reads 165 De-grees, approximately 30 minutes
BUT… 165 Degree Temperature is the most important measure.
Timing will vary depending upon size of CCB AND natural oven/grill variances
Rest for 5 Minutes uncovered before serving or cutting.
