Best way to cook up all this chicken to use in recipes?

I have a large package of chicken (thigh/legs )and a small whole chicken. I'd like to cook it up to use in recipes that call for cooked chicken. Which way is the best way to cook it? I'd rather not bake it. So should I....





Boil it or put it in the crock pot? For how long? and what should I add to it? Do I remove the skin first?Best way to cook up all this chicken to use in recipes?
put it in a large stock pot (skin and all) boil until done .when cool, remove chicken, deskin and debone. refrigerate broth,when coll, remove fat. this way you have a good starter for soup too. just add your veggies. store meat in freezer bags and broth in bowlsBest way to cook up all this chicken to use in recipes?
When cooking chicken to use in other dishes, always remove the skin.
boil it...skin on and make chicken and dumplings... and then make some chicken noodle soup,


fry it... bake it and put spaghetti sauce and mozzarella cheese on top once its done... OR.... ( i did this last week) once the chicken is cooked and cooled, cut it off the bone and take bell peppers, spices, tomatoes, and saute' them and then take a flour tortilla and roll up all the sauteed' items in it and top it off with sour cream and shredded cheese. (or.... take two flour tortillas,...put one in a skillet, but the sauteed' items on top, place another flour tortilla on top and cook it and then flip it over and cook the other side.)
baking is the most flavorful way and the easier way to go but if not boil in a stock leave the skin on the chicken will be more dry and less flavorful than if you roasted the chicken i really suggest baking the chicken pieces.
Crockpot Chicken Stroganoff





Ingredients





(4 servings)





6 Boneless Chicken Breasts


16 oz Sour cream


1 cn Cream of Mushroom soup


1 pk Onion Soup mix, Lipton's








Instructions





Mix all together and put into crockpot. Cook on low for 4 -6 hours. Or until chicken is tender. Serve over cooked noodles or rice.
Try this delicious hungarian chicken recipe:





Chicken Paprikasch





(Serves 4 persons)





2 chicken legs (脿 350 g)


1 chicken breast with bone (650 g)


2 tsp caraway seeds


1 tsp salt


4 cloves garlic, to be crushed


Zest of 1 lemon


4 tsp spicy paprika powder


2 tsp sweet paprika powder


400 g red capsicum (peppers)


200 g big onions


2 tbsp oil


150 g Cr猫me fraiche


200g joghurtcream


1 tbsp tomato puree


1 tbsp flour





Method:





1. Skin the chicken meat. Separate the chicken thighs and legs. Cut the chicken breast along the bone into two and halve both pieces again.





2. Pound the caraway seeds, garlic and salt coarsely. Mix the mixture with zest and both types of paprika powders. Add 1 tbsp of water and mix to form a paste. Marinate the chicken pieces with the paste and store in the fridge for about 20 minutes.





3. In the meantime, quarter, peel and cut the red capsicums into bite pieces. Peel and cut the onions into fine cubes.





4. Heat oil in a large roasting pan and add in the chicken pieces. Stir-fry until lightly browned all over. Remove the chicken pieces from pan.





5. Add the cubed onions into pan and stir-fry until golden brown. Add in the chicken along with 250 ml of water. Bring gravy to boil and place the pan in a preheated oven at 200潞 C on second rack from bottom (fan oven is not recommended). Cook with no lid on for 30 minutes.





6. Mix cr猫me fraiche, joghurtcream, tomaten puree and flour together making sure that there are no lumps. Add in 250 ml of water and stir well.





7. Turn over the chicken pieces and pour the mixed mixture over the chicken. Cook for a further 15 minutes. Then, turn over the chicken pieces again and add the capsicum pieces. Cook for a further of 15 minutes. Season with salt to taste and serve with noodles.