Post by carnation037 on Mar 21, 2004 14:57:26 GMT -6
from tastebud New Member « Reply #1 on: Aug 23rd, 2003, 9:45pm » <br> replyin to my own thread is not bad at all
Rotisserie Herb Chicken
4 medium chicken breasts, rinsed well with skin still attached 4 whole cloves of garlic 1 tsp. chopped fresh rosemary 1 tsp. chopped fresh sage poultry seasoning black pepper seasoned salt 2 T. melted butter
Place the chicken in the small metal basket that comes with the rotisserie. Loosen the skin on each breast and insert one clove of garlic. Divide the chopped rosemary and chopped sage between the four chicken breasts. Place the herbs under the skin along with the garlic. Baste the chicken breasts with the melted butter. Sprinkle with black pepper, seasoned salt, and poultry seasoning. Cook for 40-45 minutes or until chicken is done. Give this a try!
1 (2-1/2 to 3 lbs.) chicken, cut-up Salt to taste Pepper to taste 1 cup thinly sliced onions 3/4 cup tomato sauce 1/4 cup honey 1/4 cup vinegar 2 Tbs Worcestershire sauce 1 tsp paprika 1/4 tsp bottled hot pepper sauce
1 Place chicken, skin side down, in a large baking dish. 2 Sprinkle with salt and pepper. Combine remaining ingredients; mix well. 3 Pour mixture over chicken. 4 Bake, uncovered, at 375°F for 30 minutes. 5 Turn pieces and bake 20 minutes longer or until chicken is glazed and no longer pink.
If men are so competent, how come you always see signs reading "DANGER - MEN WORKING"?
Post by carnation037 on Mar 13, 2007 19:48:21 GMT -6
from chief_cook2 « Thread Started on Mar 4, 2007, 6:11pm »
Grilled Cornish Hens
2 Cornish game hens, split 1/4 cup Olive oil 1/4 cup White wine 1/2 teaspoon Thyme 1/2 teaspoon Rosemary 1 teaspoon Parsley, chopped 1/8 teaspoon Pepper 1/8 teaspoon Salt
Place all ingredients in a large plastic freezer bag. Place in the refrigerator for 2 hours (turning several times). Prepare the coals. Place the hens on the grill and add the hood cover. Cook for 40-50 minutes while turning and basting (using the marinade) several times. Serve warm.