Broaster Pulled Chicken Recipes

The following recipes are perfect for using your leftover Broaster Chicken.  Use as a additional menu selection and promote on a daily or weekly basis.

Consider placing the pulled chicken on a bun, in a tortilla wrap, or over your favorite starch, such as rice or pasta.

Pulled Chicken with a Mushroom Sauce

Ingredients

• 1 can of cream of mushroom soup (10-1/2 oz.)

• 1 cup or 8 oz. container of sour cream

• 1 lb. of pulled chicken meat

Instructions

• Mix the cream of mushroom soup and sour cream in a sauce pan and heat over medium high heat.

• Stir the sauce frequently to preven scorching.

• After sauce is heated to a slight boil, add pulled chicken meat and stir continuously to heat mixture completely.

• When temperature of mixture is 165º F or higher, place mixture on bread or bun as an open face sandwich, or serve over mashed potatoes or pasta.

• Makes approximately five 4-5 oz. servings.

Pulled Chicken with Broaster Chicken Gravy

Ingredients

• 1/4 cup or 4 oz. of Broaster Chicken Gravy Mix

• 4 cups of boiling hot water

• 1 lb. of pulled chicken meat

Instructions

• Mix boiling hot water and Broaster Chicken Gravy Mix into a sauce pan and whisk constantly over medium high heat.

• Stir until mixture thickens and becomes gravy-like in consistency.

• After sauce is heated to a slight boil, add pulled chicken meat and stir continuously to heat mixture completely.

• When temperature of mixture is 165º F or higher, place mixture on bread or bun as an open face sandwich, or serve over mashed potatoes or pasta.

• Makes approximately eight 4-5 oz. servings.

Pulled Chicken with Broaster Country Gravy

Ingredients

• 1/4 cup or 4 oz. of Broaster Country Gravy Mix

• 4 cups of boiling hot water

• 2 lbs. of pulled chicken meat

Instructions

• Mix boiling hot water and Broaster Country Gravy Mix into a sauce pan and whisk constantly over medium high heat.

• Stir until mixture thickens and becomes gravy-like in consistency.

• After sauce is heated to a slight boil, add pulled chicken meat and stir continuously to heat mixture completely.

• When temperature of mixture is 165º F or higher, place mixture on bread or bun as an open face sandwich, or serve over mashed potatoes or pasta.

• Makes approximately eight 4-5 oz. servings.

Pulled Chicken with Broaster BBQ Seasoning

Ingredients

• 1 cup of chicken broth or 1 bouillon cube and water

• 1 lb. of pulled chicken meat

• 2 tablespoons of Broaster BBQ Seasoning (note: when using this seasoning, add in small bits at a time to prevent flavor from becoming overwhelming)

Instructions

• Place pulled chicken meat and chicken broth in a sauce pan and cook until heated through.

• Add BBQ Seasoning a little bit at a time until desired flavor is reached.

• When temperature of mixture is 165º F or higher, place mixture on bread or bun as an open face sandwich, or place in a tortilla wrap.

• Makes approximately four 4-5 oz. servings.

Diced Chicken with Pesto Sauce

Ingredients

• 1/2 cup of your favorite retail pesto sauce (note: see recipe for pesto sauce below if you'd like to make your own)

• 2 tablespoons of olive oil

• 1 tablespoon of chopped garlic

• 2 tablespoons of grated Paresan or Romano cheese

• 1 cup of diced chicken

Instructions

• Sauté garlic in olive oil.

• Add pesto sauce, cheese, and diced chicken.

• Heat mixture to 165º F or higher, then serve over your favorite pasta.

Pesto Sauce Recipe

Ingredients

• 3 large cloves of garlic

• 1/2 cup of pine nuts

• 2 oz. of Parmesan cheese coarsely grated (2/3 cup)

• 1 teaspoon of salt

• 1/2 teaspoon of black pepper

• 3 cups of loosely packed fresh basil

• 2/3 cup of extra-virgin olive oil

Instructions

• With food processor running, drop in garlic and finely chop.

• Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped.

• With motor running, add oil and blend until incorporated.

• Makes about 1-1/3 cups.  Pesto will keep up to one week if covered tightly and refrigerated.

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