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3 to 3 1/2 lbs. chicken
1 onion cut in half
2 celery ribs chunked
2 carrots cut in 3 inch pieces
Place the chicken in a 5-6 qt. pan and cover with water. Add vegetables. Cook about 30 minutes over medium heat until chicken is done. Remove chicken from pot and cool chicken. When chicken can be handled take the meat from the bones and add bones back to pot and cook 1/2 more over medium heat. Chill chicken pieces.
Set Aside:
2 celery ribs, diced
3 carrots, diced
Dice the chicken into bite size pieces. Strain stock and return to pan. Add 2 cups of water, chicken and prepared vegetables. Cook another 20-25 minutes until vegetables are cooked. Add 4 ounces noodles to the soup and cook 10 minutes. Taste and adjust for salt and pepper.
Barbecued Chicken
8 chicken breast halves
1 cup Dijon mustard
6 tbsp vinegar
8 tsp Worcestershire sauce
2 tsp snipped fresh thyme or 1/2 tsp dried thyme, crushed
4 tbsp light-flavored molasses
Remove skin from chicken. Rinse chicken and pat dry with paper towels. Place chicken in a plastic bag in a shallow dish; set aside.
Combine mustard, vinegar, Worcestershire sauce, and thyme until smooth. Pour marinade over the chicken. Seal the bag and turn to coat the chicken with marinade. Chill for 4 to 24 hours, turning the bag occasionally. Drain the chicken, reserving marinade. Measure 1/3 cup marinade; set aside
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Place the chicken pieces, bone side down, on the grill. Cover and grill for 50 to 60 minutes, brushing occasionally with remaining marinade. (Do not add more marinade during the last 5 minutes of grilling.)
In a small saucepan, combine the 1/3 cup reserved marinade and molasses. Heat to boiling; reduce heat. Simmer, covered, for 5 minutes. Serve sauce in separate bowl.
More Recipes from Smoky Mountain Cookbook
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Chocolate Cream Pie
3/4 cup sugar
1/3 cup cornstarch
2 squares unsweetened baking chocolate, cut in small pieces
1/2 tsp salt
2-1/2 cups milk
3 egg yolks, beaten
1/2 tsp vanilla extract
1 pastry shell, 9-inch, baked
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Topping
1 cup heavy cream
2 tbsp confectioners' sugar
1/2 tsp vanilla extract
In top of double boiler, combine sugar, cornstarch, chocolate, and salt. Stir in milk. Cook mixture over boiling water, stirring constantly, about 10 minutes, or until chocolate mixture has thickened. Continue to cook for about 10 minutes, stirring occasionally.
Gradually stir half of hot chocolate mixture into beaten egg yolks; return egg mixture to double boiler, stirring well. Cook over boiling water, stirring occasionally, for 5 minutes. Remove from heat; stir in 1/2 teaspoon vanilla extract. Pour filling into a baked pie shell.
Chill chocolate cream pie thoroughly in refrigerator, 3 to 4 hours. In a mixing bowl, beat cream with confectioners' sugar and 1/2 teaspoon vanilla extract until stiff. Spread over chocolate cream pie and return to refrigerator until serving time. Store leftover chocolate cream pie in refrigerator.
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