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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Ken Adams who wrote (20093)	9/1/2007 2:30:22 PM
From: Ish	Respond to of 25073

You can to make it lower in fat but I like the flavor.

To: Ken Adams who wrote (20093)	9/1/2007 6:16:01 PM
From: Ish	Read Replies (2) \| Respond to of 25073

I did a little more thinking about the skin on the thighs thing. If you're worried about fat, do skinless chicken breasts. Ok Shootie, chicken breasts, not chick's breasts. I first had that crockpot recipe using boneless duck breasts. You can use whatever cream of soup in the crockpot. If I'm doing chicken I like to shake on some poultry seasoning and some paprika.No need to add water. Another good one dish meal, brown a couple of pork chops. Butter a dish and add 1/2 cup of rice. Put a bullion cube in about a cup and 1/2 of boiling water. When it's dissolved pour it onto the rice, add the chops on top and bake at 350. When the water is gone, it's ready.

To: Ken Adams who wrote (20093)	9/2/2007 5:44:29 AM
From: Bill Ulrich	Respond to of 25073

You'll get more flavour using skin-on thighs, brown them first skin side down for 5 minutes, in pot w/ maybe 1 tsp oil, then flip for another 5. Pull them onto plate, to cool. Pour out all but 1 TBS oil, do the rest of your stuff into the pot per normal. De-skinning chicken thiighs much easier after browned ... pull the crispy off with tongs and/or fingers is one easy step. Throw de-skinned thighs back into mix. Cook, then eat and enjoy as directed. "Do you pull the skin off first?"