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Recipe for Chicken and Broccoli bake?

  • 17-01-2011 11:07am
    #1
    ElleEm
    Closed Accounts Posts: 3,981 ✭✭✭


    I have some chicken stock left from a roast chicken yesterday and I'm wondering could I use it in a chicken and broccoli bake? I have never used homemade stock so am slightly clueless as to how to use it.
    I was gonna make a casserole with it but I have a goo on me for yummy broccoli and chicken.

    Any recipe suggestions?


Comments

  • #2
    Nevyn
    Closed Accounts Posts: 43,045 ✭✭✭✭Nevyn


    Quick and easy is to crease your dish put the shredded chicken in the bottom, broccoli on top and cover with bread crumbs. Add to 1pint of chicken stock 2 tbls of mayo, 1 tbls of curry powder and 2 tsp of corn flour, pour over everything in the dish and put in the oven.


  • #3
    curly from cork
    Registered Users, Registered Users 2 Posts: 1,550 ✭✭✭curly from cork


    i use a similar recipe but with a can of campbells ( now erin) condensed mushroom soup, or you could use chicken soup or even chicken and mushroom soup ! i dont dilute the soup. just mix it with the mayo and curry powder. i dont use any stock. also i poach the chicken (or used left over cooked chicken) and blanch the brocoil. 10 mins head first in a bowl of boiling water.


  • #4
    emaleth
    Registered Users, Registered Users 2 Posts: 142 ✭✭emaleth


    If you have home-made stock then make your sauce from it like so:

    Melt an ounce of butter (about a woman's finger-width off a one pound block) over a medium heat in a saucepan that will take the full amount of stock. Add an ounce of flour (a tablespoon, roughly), stir together (use a wooden spoon) and cook for two or three minutes, stirring all the time. It'll look like a paste. Pour in your hot stock (I'm assuming about a pint), stirring well as you go. Season well, let bubble slowly and gently for 10 to 15 minutes. Add cheese if so inclined, off the heat, and stir until melted.

    Mix chicken and broccoli into the sauce, pour into a baking dish, top with breadcrumbs and more cheese and bake.


  • #5
    Fly High
    Registered Users, Registered Users 2 Posts: 227 ✭✭Fly High


    This is practically the same as the one I use, it means making your own stock and is a little work but is sooo worth it, absoutely devine... I make it often so if you've any questions fire away :)

    http://arteculinaria.wordpress.com/2007/02/19/chicken-and-brocolli-gratin/


    Ooops missed that you had your stock, you're half way there!


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