em possible
Region: CA
Sunday 08 November 2026 23:50:39 GMT
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em possible :
Step #2 2. Homemade Chicken Broth Ingredients 1 lb leftover chicken bones and scraps 4 celery stalks 2-4 whole carrots 1 whole head garlic, unpeeled and cut in half 2 bay leaves 1 tsp whole peppercorns 2 tsp coarse kosher salt 1 whole onion 6 cups water 5 sprigs fresh thyme I’m adding my one and only leek because I don’t want it sitting all alone in the fridge, getting depressed, and eventually dying without ever fulfilling its purpose in life. 😂 Instructions Place the leftover chicken bones and scraps in a large pot or Dutch oven. Add the celery, carrots, garlic, bay leaves, peppercorns, salt, onion, and fresh thyme. Pour in the water and bring everything to a boil. Reduce the heat to low and allow the broth to gently simmer for 2–3 hours. Remove from heat and strain the broth through a fine-mesh strainer into a large bowl. Discard the solids. Cool the broth promptly, then skim off any fat that rises to the surface. Set aside 2⅓ cups of broth for the cream of chicken soup and cobbler.
2026-11-08 23:51:51
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Edward :
was this an experiment? haha lol
2026-11-09 02:44:04
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user49249750258204 :
Are you in Canada? I like watching you cook. Great cooking.
2026-11-09 00:06:22
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chrissy :
Yummy yummy
2026-11-09 01:26:44
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robynballantyne1 :
Omg wow 🤯
2026-11-09 01:55:37
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em possible :
Step #1 Chicken Cobbler with Rotisserie-Style Chicken 1. Homemade Rotisserie-Style Chicken Ingredients 1 whole chicken (approximately 4 lbs) 2 tsp salt 1 tsp paprika ½ tsp onion powder ½ tsp dried thyme ½ tsp white pepper ¼ tsp black pepper ¼ tsp cayenne pepper ¼ tsp garlic powder 1 onion, quartered Instructions In a small bowl, combine the salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove the giblets from the chicken, if present. Pat the chicken dry with paper towels. Rub the seasoning mixture all over the chicken, including inside the cavity. Stuff the cavity with the quartered onion. Cover the chicken and refrigerate for at least 4–6 hours, preferably overnight. Preheat the oven to 250°F (120°C). Transfer the chicken to a roasting pan and roast uncovered for approximately 5 hours, or until the thickest part of the breast and thigh reaches 165°F (74°C). Remove from the oven and let rest for 10 minutes. Remove the meat from the bones and shred it into bite-sized pieces. Set aside 4 cups of shredded chicken for the cobbler. Reserve the bones and any leftover scraps for making the broth.
2026-11-08 23:51:38
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em possible :
Step #3 3. Homemade Condensed Cream of Chicken Soup Ingredients 2 tbsp salted butter 2 tbsp all-purpose flour ⅓ cup homemade chicken broth ⅓ cup milk ⅜ tsp garlic salt ⅛ tsp black pepper Instructions Melt the butter in a small saucepan over medium-low heat. Add the flour and whisk continuously for about 1 minute until a smooth paste forms. Slowly add the homemade chicken broth and milk, whisking constantly to prevent lumps. Stir in the garlic salt and black pepper. Bring the mixture to a gentle simmer and cook for 2–3 minutes, stirring frequently, until thick and creamy. Remove from heat. Weigh out 10.5 oz (298 g) for the cobbler. If needed, add a little broth or milk to adjust the amount while maintaining a thick consistency.
2026-11-08 23:52:07
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em possible :
Step #4 4. Chicken Cobbler Ingredients ½ cup butter 4 cups homemade rotisserie-style chicken, shredded 2 medium carrots, peeled and diced 1 cup fresh green beans, trimmed and chopped 1 cup corn kernels 1 cup frozen peas 1 (11.36 oz) package Red Lobster Cheddar Bay Biscuit Mix, including seasoning packet 2 cups milk 10.5 oz homemade condensed cream of chicken soup 2 cups homemade chicken broth 2 tbsp fresh parsley, chopped (optional) Instructions Preheat the oven to 375°F (190°C). Bring a pot of water to a boil. Add the carrots and green beans and cook for 3–4 minutes. Add the corn and peas and continue cooking for another 1–2 minutes. Drain well and set aside. Place the butter in a 9 × 13-inch baking dish and transfer to the oven until completely melted. Spread the shredded rotisserie-style chicken evenly over the melted butter. Add the prepared fresh vegetables, distributing them evenly over the chicken. In a mixing bowl, combine the cheddar garlic biscuit mix, its seasoning packet, and milk. Stir until well combined. Pour the biscuit mixture evenly over the chicken and vegetables. Do not stir. In a separate bowl, whisk together the homemade condensed cream of chicken soup and chicken broth until smooth. Slowly pour the soup mixture over the biscuit layer, spreading it evenly. Do not stir or mix the layers. Bake uncovered for 45–55 minutes, or until the topping is golden brown and the center is set with only a slight jiggle. Remove from the oven and allow to rest for 10 minutes before serving. Garnish with freshly chopped parsley, if desired.
2026-11-08 23:52:25
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Barbiebarbieforever :
🥰🥰🥰
2026-11-09 00:28:21
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