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Author Topic: Favorite Chicken Recipes  (Read 4728 times)
Efsane 66
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« on: February 11, 2009, 07:46:38 PM »

Mary's Beer Can Chicken (Spice Blend will be in a thread for spices)

Sister Mary’s – Recipes



Ingredients

1 3-5 pound hen
1 recipe Mary’s Roasted chicken spice blend ( this should be more than enough for 1 hen)
1 can beer (any kind)
2 sprigs fresh rosemary (about 4-5 inches long)
2 sprigs fresh thyme
1 medium onion, slice half into 1 inch slices, set the other half aside
1 large clove garlic, crushed
Olive oil
1 32 ounce container chicken stock
1-2 teaspoons chicken base
1/8 to ¼ cup cornstarch
Enough water to make a slurry



Directions

1. Preheat oven to 375 F. Rinse chicken and pat dry. Set aside. Open beer can pour half out. Place beer can into holder. Add 1 inch slices of onion, rosemary thyme and garlic clove. Set on baking sheet or in roasting pan. Set aside.


2. Drizzle enough olive oil over the chicken to lightly cover the skin. Season inside and out with plenty of the roasted chicken spice blend, and set on beer can holder.

3. Open the top of the chicken and look at the opening in the neck. Cut the other half of the onion to fit that hole and push it down into the hole to plug it. Pull the skin back over top of the onion. This will keep the steam and seasonings into the cavity. Put chicken into oven. After 1st hour turn oven down to 350 F. and cook an additional 1 to 1 ½ hours.

4. Remove beer can from chicken; remove chicken from roasting pan to a plate. Set aside to rest.

5. Scrape drippings from roasting pan into a saucepan. Over medium high heat add about ½ of the chicken stock into the pan. Add seasonings and chicken base to taste. Bring to a boil. Stirring constantly slowly add cornstarch and water mixture a little at a time until chicken mixture is as thick as you like. (if you don’t want gravy omit step 5)

Notes
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Efsane 66
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« Reply #1 on: February 11, 2009, 07:48:02 PM »

Chicken Alfredo Pot Pie

Servings 6


Ingredients

1 can (11 ounces) refrigerated soft bread sticks
1 jar (16 ounces) Alfredo pasta sauce
1/3 cup milk
1 pound frozen broccoli, cauliflower and carrots, thawed and drained
2 cups cut up cooked chicken
2 tablespoons grated Parmesan cheese
1 teaspoon Italian dressing



Directions

1. Heat oven to 375 F. Unroll bread stick dough; separate at perforations to form 12 strips and set aside.

2. Mix pasta sauce, milk, vegetables and chicken in 3-quart saucepan. Heat to boiling, stirring occasionally. Spoon into ungreased rectangular pan, 13 X 9 X 2 inches.

3. Twist each dough strip; arrange crosswise over hot chicken mixture, gently stretching strips if necessary to fit. Sprinkle with cheese and Italian seasoning.

4. Bake uncovered 20 to 30 minutes or until breadsticks are deep golden brown.



Notes
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Efsane 66
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« Reply #2 on: February 11, 2009, 07:48:50 PM »

Grilled Chicken with Chili Beer Baste


Servings 15


Ingredients

2 tablespoons vegetable oil
1 small onion, chopped
1 clove garlic, minced
½ cup ketchup
2 tablespoons brown sugar
2 teaspoons chili powder
2 chipotle peppers in adobo sauce, minced
1 teaspoon dry mustard
½ teaspoon salt
½ teaspoon black pepper
3 bottles (12 ounces each) pilsner beer
½ cup tomato juice
¼ cup Worcestershire sauce
1 tablespoon lemon juice
2 whole chickens (about 3 ½ pounds each) cut up




Directions

1. Make chili beer baste. Heat oil in 2 quart saucepan over medium heat. Add onion and garlic; cook until onion is tender. Combine ketchup, brown sugar, chili powder, chipotles, dry mustard, salt and pepper in medium bowl. Add 1 bottle of beer, tomato juice, Worcestershire sauce and lemon juice; whisk until well blended. Pour into saucepan with onion and garlic. Bring to a simmer and cook.

2. Place chicken pieces into 2 large self sealing plastic food storage bags. Pour remaining beer over chicken in each bag; seal bags. Refrigerate 8 hours or overnight.

3. Preheat grill to medium heat. Remove chickens from beer marinade and drain well. Place chicken leg and thigh quarters over hottest part of grill; place breast pieces on cooler edges of grill. Cook, turning occasionally, 25 to 30 minutes.

4. Remove chili beer baste from refrigerator, and reserve one cup for table service. Begin basting the chicken on the grill. Brush chicken generously with the chili beer basting sauce during the last 10 minutes of cooking. Internal temperature should reach 175 F. When thermometer is inserted near leg joint. Serve chicken with warmed, reserved sauce.



Notes This is spicy but Very Tasty
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Efsane 66
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« Reply #3 on: February 11, 2009, 07:49:28 PM »

Creamy Swiss Chicken


Servings 4


Ingredients

4 boneless, skinless chicken breast halves
1 (10 ¾ ounce) can condensed cream of chicken with herbs soup
¼ cup half and half
¼ cup plain bread crumbs
1 tablespoon butter, melted
4 (1 oz.) slices Gruyere cheese



Directions

1. Heat oven to 375 F. Spray 12 X 8 inch (2 quart) baking dish with nonstick cooking spray. Place chicken in sprayed baking dish.

2. In small bowl, combine soup and half and half; mix well. Pour over chicken. Bake at 375 F. For 30 minutes.

3. Meanwhile, in another small bowl, combine bread crumbs and melted butter; mix well.

4. Remove chicken from oven. Top each with cheese slice; sprinkle crumb mixture over cheese. Return to oven; bake an additional 10 minutes or until chicken is fork tender and juices run clear.



Notes
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« Reply #4 on: February 11, 2009, 07:50:15 PM »

Feta Topped Chicken

Serves 4




Ingredients

¼ cup purchased creamy Caesar Salad Dressing
2 tablespoons chopped fresh oregano
½ teaspoon lemon pepper seasoning
4 boneless skinless chicken breast halves
¾ cup crumbled feta cheese




Directions

1. Heat oven to 400 F. Line shallow baking pan with foil. In small bowl, combine dressing, 1 tablespoon of the oregano and the lemon pepper seasoning; mix well.

2. Place chicken breast halves in foil lined pan. Brush dressing mixture over chicken.

3. Bake at 400 F. For 25 minutes. Sprinkle cheese over chicken; press in lightly. Bake an additional 10 to 15 minutes or until chicken is fork tender and juices run clear, and feta has begun to brown. Sprinkle remaining tablespoon oregano over chicken before serving.



Notes Just a bit bland.
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