Fresh Chicken/Turkey/Poultry recipes

[chief_cook2]

Fake and Bake "Fried" Chicken
[Lowfat_Cuisine_Cooking_Club]


1 (3-1/2 to 4 lb.) chicken, cut up into 8 pieces, skin removed
1 cup Ranch dressing
2 cups instant potato flakes

Heat oven to 450° F.

Coat a baking sheet with vegetable cooking spray. Lightly brush the chicken pieces with the dressing, then roll in the potato flakes.

Arrange on the baking sheet and place in oven. Turn down oven to 350° F., and bake 25 minutes or until the juices run clear when the chicken is pierced with a fork.

[chief_cook2]

BAKED CHICKEN THAT MAKES ITS OWN GRAVY
(from Carnation Evaporated Milk Cookbook)

3 to 3-1/2 pounds frying chicken pieces
1/4 cup flour
1/4 cup melted butter
2/3 cup (small can) undiluted Carnation Evaporated Milk
10-1/2 oz. can cream mushroom soup
1 cup grated process American cheese
1/2 tsp. salt
1/8 tsp. pepper
2 cups (l lb.) drained whole onions
1/4 pound sliced mushrooms
Dash paprika

Coat chicken with flour. Arrange in single layer with skins down in melted butter in 13 x 9 x 2 inch baking dish. Bake uncovered in moderately hot oven (425 degrees) for 30 minutes. Turn chicken, bake until brown, 15 to 20 minutes longer or until tender. Remove from oven; reduce temperature to 325 degrees. Pour off excess fat. Add onions and mushrooms to chicken. Combine Carnation milk, soup, cheese, salt and pepper. Pour over chicken. Sprinkle with paprika. Cover with foil. Return to oven; continue baking 15-20 minutes.

Serves 6.

[Note: I always use chicken breasts, cut up in chunks for easier eating; substitute fat-free Carnation Milk and oftentimes use imitation cheese and fat-free mushroom soup to save on calories and waistline]. ***When you make this for the first time, follow the recipe to the letter except I would still use cut up chicken breasts(then you can decide on how you want to substitute in the future if you are watching your weight).

[chief_cook2]

Southern Sunday Chicken

1/2 cup all-purpose flour
1 teaspoon paprika
1/4 to 1/2-teaspoon dried thyme
1/4 teaspoon celery seed
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 boneless skinless chicken breast halves
2 teaspoons butter or margarine
1/4 cup onion, chopped
1/4 cup celery, chopped
3 fresh mushrooms, sliced
1 can (14.5 ounce) chicken broth
3 tablespoons all-purpose flour
1 cup evaporated milk
Hot cooked noodles

In a large re-sealable bag, combine the first six ingredients. Cut the
chicken pieces into thirds, place in the bag and shake to coat. In a
large nonstick skillet, melt the butter. Brown the chicken on all sides,
remove and keep warm. Add the onion, celery, and mushrooms; cook until
tender. Return the chicken to the skillet; add the broth. Cover and
simmer for 15 mins. In a small bowl, whisk the flour and milk until
smooth. Add to the pan; cook and stir for 2 mins or until thickened and
bubbly. Serve over hot cooked noodles.

[chief_cook2]

Texas Ranch Chicken

2 teaspoons olive oil
1 1/2 pounds skinless, boneless chicken parts
1 1/2 cups Ranch-style salad dressing
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees. Spread the olive oil in a 9x13 inch
baking dish. Arrange chicken in the dish, and cover with the
dressing. Bake for 20 minutes in the preheated oven. Remove from
heat, top with mozzarella cheese, and return to the oven. Continue
cooking for about 15 minutes, until the cheese is melted and lightly
browned and the chicken is no longer pink and juices run clear.

[chief_cook2]

Pineapple and Apricot Skillet Chicken
4 servings

2 fresh apricots, pitted and diced
1 (8 ounce) can crushed pineapple, with juice
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
1 tablespoon lemon juice
1 tablespoon butter
1 teaspoon orange zest
1/2 cup dark rum
1/4 cup brown sugar
1 tablespoon onion powder
1/2 teaspoon ground ginger
1 pinch ground white pepper
salt to taste
1 yellow bell pepper, chopped
1 red bell pepper, chopped

Place the pineapple and its juice and the apricots into a blender or
food processor, and puree until smooth.Heat olive oil in a large skillet
over medium heat. Place the chicken into the skillet, and sprinkle with
lemon juice. Cook until lightly browned on both sides, about 10
mins.Stir the butter and orange zest into the skillet, then when the
butter is melted, pour in the rum. Carefully light with a match, and let
the mixture burn until the flame goes out. Stir in the blended pineapple
and apricot mixture, brown sugar, onion powder, ginger, salt and pepper.
Reduce heat to low, and simmer for 5 mins. Add the red and yellow bell
peppers, and simmer until the peppers are hot, but still crisp. Remove
from heat, and serve.

[chief_cook2]

Maple Citrus Watermelon Glazed Chicken

For Glaze
2 cups watermelon puree
Juice from 3 fresh lemons
1 tablespoon lemon zest
½ cup maple syrup
½ teaspoon cinnamon

Simmer ingredients together in a heavy saucepan for 20 minutes or until sauce is thick. Keep warm. Makes 2 cups.
For Glazed Chicken
8 skinless boneless chicken breast splits
2 cups pineapple juice
½ cup soy sauce
1 tablespoon minced fresh ginger
3 cloves minced fresh garlic
1 recipe Glaze

Place the chicken in a large zipper lock bag with the rest of the ingredients and seal tightly. Allow to marinate at least 2 hours or up to 12 hours. Grill until cooked and arrange on a warm platter. Pour the glaze over the chicken and serve immediately. Serves 8.
(To puree watermelon: Cut into chunks and place in a food processor fitted with a steel blade. Process until pureed. You may also mash it with the back of a fork before pureeing in a blender.)

[chief_cook2]

Balsamic BBQ Chicken

6 boneless, skinless chicken breasts
Salt and pepper to taste
1 tablespoon olive oil
3 garlic cloves, chopped
1 (6 ounce) can tomato paste
1 (14.5 ounce) can reduced sodium chicken broth
2/3 cup balsamic vinegar
2 tablespoons honey
4 green onions

Wash and slice green onions, separating green tops from white bottoms. Heat oil over medium-high heat in a large nonstick skillet. Salt and pepper chicken to taste. Add chicken to skillet and brown chicken for 1-2 minutes per side to seal in flavor. Remove chicken and keep warm. Lower heat to medium low and allow skillet to cool slightly.

Add garlic and white parts of green onion to skillet and saute for 2 minutes. Stir in tomato paste and chicken broth and mix well. Increase heat to medium-high; add vinegar and honey and cook to boil. Reduce heat to low, return chicken to skillet, cover partially and simmer about 30 minutes or until sauce thickens and chicken is no longer pink in the center.

Makes 6 Servings
Serving Size: 1 chicken breast

[chief_cook2]

Tangerine Smoked Chicken

Many smoked chickens you buy ready cooked have never seen real smoke,
the flavour is provided by chemicals. You can make your own "real"
smoked chicken very easily. Although this dish uses Chinese
ingredients the taste is not strongly Oriental. Good hot or cold and
excellent for sandwiches.

To make dried tangerine peel, wash and peel a tangerine, scrape of as
much of the inner white pith as possible (the edge of a sharp teaspoon
makes a good tool), cut into approximately 1" squares and dry in the
sun or a very low oven till crisp.

1 (3 lb) roasting chicken
1 tbsp light soy sauce
2 spring onions, sliced
1" piece of fresh ginger, crushed
1 tsp salt
1 tsp white sugar
1 tbsp white port (actually, any port would work fine)
4 pieces dried tangerine peel
1 whole star anise (baht goh) or half if it's a very large one
3 tbsp brown sugar
1 tbsp tea leaves (any type but not a scented one like Earl Grey)
Honey to glaze


Thaw the chicken if frozen, wash and dry thoroughly. Mix soy sauce,
port, salt and sugar and rub all over the chicken inside and out.
Truss the chicken and leave to marinate for at least an hour.

Steam the chicken: Place about 3 inches of water in a wok, add the
spring onions and ginger and place the chicken over it on a rack.
Cover with a lid and bring to the boil and then steam for 20 minutes.
While this is going on crush the tangerine peel and star anise to a
powder in a pestle and mortar – it helps to toast them in a dry pan
for a minute first – and mix with the brown sugar and tea leaves.

Remove the chicken on its rack from the wok keep warm. It will now be
full of juice so be careful not to pierce the skin and lose all the
lovely flavour.

Discard the steaming liquid and wash out the wok and line it with
slightly wrinkled heavy duty foil. The wrinkles are to stop the
smoking mixture collecting in one pile at the bottom. Sprinkle evenly
with the smoking mixture and place the rack with the chicken over it.
Make a big tent of heavy duty foil to go over the top of the chicken,
place the wok lid on top and then fold the excess foil down tightly
over the edge of the wok.

Place over high heat till you see smoke starting to escape from under
the foil, then turn the heat down and smoke for 30 minutes. If you do
this in the kitchen open all the windows and have your extractor fan
going full belt. If you have a portable gas burner (like they use for
sukiyaki in Japanese restaurants) the best bet is to do it outdoors.
(These burners are not expensive and you can use them to show off at
picnics!) It's important to keep the heat as low as possible.

When cooking time is up, remove the chicken to a roasting pan (again
being careful not to pierce the skin). It will be a gorgeous mahogany
brown by this time. Brush over with a little melted honey and roast in
a hot oven for about 10 minutes to glaze the skin.

Leave to stand for at least 10 minutes before eating hot so that the
juices are absorbed back into the flesh. If you want to eat it cold,
let it cool completely and wrap and store in the fridge. Bring to room
temperature before eating.

[chief_cook2]

Kung Pao Chicken

3/4 lb. boned chicken
1 egg white
2 tsp. cornstarch
2 Tbl. brown bean sauce or black bean sauce
1 Tbl. hoisin sauce
1 tsp. sugar
2 tsp. dry sherry
1 Tbl. white rice wine vinegar
2 Tbl. water
1 tsp. minced garlic
1 Cup peanut oil
1-1/2 tsp. red pepper flakes
1/2 Cup roasted peanuts


Cut chicken into 1/2" squares. In a bowl combine the chicken with the
egg white and cornstarch.

In another bowl mash the bean sauce and add the hoisin sauce, sugar,
sherry, vinegar, water and garlic. Assemble the remaining ingredients
by the stove.

Heat a wok or skillet over high heat until a drop of water immediately
sizzles into steam. Maintain high heat throughout the cooking process.
Add oil. Just before the oil begins to smoke, add chicken and stir for
45 seconds or until chicken turns light brown. Remove chicken.

Drain off all but 2Tbl. of the oil. Reheat pan. Just before the oil
begins to smoke, add the red pepper and stir 20 seconds or until the
pepper darkens.

Return the chicken to pan along with the bean sauce mixture and
peanuts. Stir for 1 minute or until done.

Yield: 2-4 servings.

[chief_cook2]

Chicken Fingers



1.Cut 4 chicken breasts in 1" strips and marinate in 1 cup whole organic milk over night (or dip in mixture of 1 beaten egg and 2/3 cup water just before frying).



2. Mix 1 cup cornmeal, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon salt in a plastic bag. Fine, dry bread crumbs may be used as coating or mixed with cornmeal, half and half.



3. Shake strips in cornmeal and fry in a little oil.



Dip in a mixture of 1/2 cup fruit preserves or honey and 2 tablespoons mustard. Good jams to use are: plum, currant, and apricot.

[chief_cook2]

Triple Dipped Fried Chicken

Servings: 6

Ingredients:
3 cups all-purpose flour
1 1/2 tablespoons garlic salt
1 tablespoon ground black pepper
1 tablespoon paprika
1/2 teaspoon poultry seasoning

1 1/3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
2 egg yolks, beaten
1 1/2 cups beer or water

1 quart vegetable oil for frying
1 (3 pound) whole chicken, cut into pieces

Directions:
1. In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
2. Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
3. Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

[chief_cook2]

Sunshine Chicken Serves 4

1 pound boneless skinless chicken breast halves cut in strips
2 tablespoons butter or margarine
1 teaspoon salt optional
1/8 teaspoon pepper
1/8 teaspoon ground ginger
2 cups sliced carrots
1 small onion sliced into rings
1 tablespoon cornstarch
2/3 cup orange juice
1/3 cup orange marmalade
3 to 4 tbsp brown sugar
1 tablespoon lemon juice

In a skillet,saute chicken in butter for 4-5 mins or until lightly
browned.Sprinkle with salt if desired,pepper and ginger.Stir in carrots
and onion.In a small bowl,combine cornstarch and orange juice until
smooth.Stir in marmalade, brown sugar and lemon juice;add to skillet and
simmer for 10 -15 mins or until vegetables are tender.

One serving (prepared with reduced-fat maragarine, spreadable fruit
orange
marmalade and artificial sweetener equivalent to 4 tablespoons sugar and
without salt) equals 280 cals, 151 mg sod, 73 mg chol, 32 g carb, 28 gm
protein, 7 gm fat

Diabetic Exchange: 4 very lean meat,1 1/2 fruit, 1 vegetable

[carnation037]

from WhisperingPass
« Thread Started on Aug 17, 2005, 2:31am »

Baked Wings

2 pounds chicken wings or drumettes
2 eggs
1 cup milk
2-1/2 cups cracker meal
3 cups bread crumbs
1 teaspoon of salt
1 teaspoon of Tony Chachere's seasoning
1 tablespoon oil

Preheat oven to 350 F. Remove wing tips. Mix eggs and milk together add salt and seasoning. Combine wings and egg batter together in large bowl. Mix well. In separate large bowl, add cracker meal and bread crumbs, mixing well. Coat wings well in meal crumb mixture. Place wings in glass baking pan lightly coated with oil and bake until a crispy golden brown.

[carnation037]

from cuteascountry_Shortcake
« Thread Started on Jun 24, 2005, 6:14pm »
Chicken Livers Recipes


The key to mild-tasting chicken livers is to soak them in milk or evaporated milk for 1-3 hours.

Chicken Livers with Olives
4 slices bacon, quartered
2 T. each chopped onion & green pepper
12 chicken livers, halved ( about 3/4 lb.)
1/4 c. flour
Salt & pepper to taste
1/3 c. red wine
1/3 c. sliced pitted ripe olives
Cooked rice

In skillet saute bacon until crisp; remove & set aside. Add onion & green pepper to drippings & saute until tender but not browned. Coat livers w/flour seasoned w/salt & pepper. Add to skillet & brown quickly. Stir in wine & olives, cover & cook over medium heat 2 min. or until livers are of desired doneness. Top w/bacon & serve on rice.
4 servings.

Chicken Livers in Sour Cream
Cook 1 sliced onion w/ 2 t. bottled gravy sauce in 1/4 c. margarine 5 min. Add 1 lb. chicken livers; season w/salt, pepper & a pinch of crumbled rosemary. Brown. Stir in liquid from 1 (8 oz) can peas blended w/ 1 t. cornstarch. Cook, stirring, until thickened. Add peas & 1 c. dairy cream; heat.

Those Chicken Livers
1/2 c. flour
1 t. flavor enhancer (optional)
1/2 t. garlic salt
1 lb. broiler chicken livers
1/4 c. corn oil
3/4 c. white wine, divided
3/4 c. soy sauce

Mix together flour, flavor enhancer, and garlic salt. Add livers & coat well. Heat corn oil in fry pan over medium heat. Add livers all at one time. Cook 5 min. Add 1/4 c. wine & soy sauce. Turn livers & cook an additional 5 min. or until fork can be inserted w/ ease. Remove livers. To make sauce, pour remaining wine in fry pan. Cook until reduced about 1/2. Serve liver w/sauce on rice. Serves 4.
(Glenda Knight Clayton, Columbia, SC)

Chicken Liver Kabobs
1 lb. livers
msg
8 small white onions, cut in half
1/2 lb. fresh small mushrooms
12 - 16 cherry tomatoes
4 12 in. skewers or 8 6 in. skewers
1/4 c. Italian salad dressing
1 pkg (6 oz) chicken-flavored rice, cooked
1 can (6 oz) water chestnuts drained & coarsely chopped
Cut livers in half & sprinkle w/ msg; set aside while preparing
vegetables.
Thread food on skewers in this order: liver, vegetable, liver,
vegetable, etc. until skewer is filled.
Broil 3-6 in. from heat in gas broiler or 8-9 in from heat in electric broiler. Broil 7-10 min on each side, basting with salad dressing.
Meanwhile, combine hot cooked chicken flavored rice with water chestnuts.
Serve on top of rice mixture in serving dish. 4 servings.

Note! Rumaki is, of course, another way to prepare chicken livers and those recipes have been sent in previously. Attention should also be called to the fact that many people are allergic to the msg listed in the previous recipe. It is also known as Accent. I am sure there are various seasonings which could be substituted.

Submitted by Athena in Delaware
Printed in Nancy's Kitchen Newsletter 6/23/05

[carnation037]

from cuteascountry_Shortcake
« Thread Started on Jun 24, 2005, 6:50pm »
re: Recipes for Chicken Livers


This is in response to Candy's request in 6/22/05 newsletter for chicken liver recipe. Mine is not for anyone watching their cholesterol.

Fry up some bacon in a good sized pan..When crisped to your liking, remove bacon slices and set aside.
Place some flour in a zipper plastic bag. Add spices to taste, from mild to HOT. Put a few chicken livers in at a time and shake to coat well.
Fry in bacon fat until done - 6 to 8 minutes.
Remove livers and use remaining seasoned flour to make a roux with remaining fat in pan. Add broth or milk to make sauce. Serve with noodles.
Enjoy.

Submitted by Mary K in Upstate NY
Printed in Nancy's Kitchen Newsletter 6/23/05

[carnation037]

from WhisperingPass
« Thread Started on Jun 27, 2005, 2:03am »

Chicken Liver Mushroom Pate

1 lb. mushrooms
1 lb. chicken livers
1 tsp. each garlic salt and paprika
1/3 c. finely chopped onions (top also)
3/4 c. unsalted butter
1/3 c. dry white wine
1/4 tsp. dill weed
3 drops Tabasco sauce
Salt to taste

In medium sized frying pan simmer mushrooms, livers, garlic salt, paprika and onion in 1/4 cup of the butter for 5 minutes.
Add wine, dill weed and hot pepper seasoning. Cover and simmer slowly 5 to 10 minutes, until livers are just firm. Cool slightly and pour into blender. Whirl smooth. Add remaining 1/2 cup butter and salt to taste. Pour into three cups or containers from which the pate can later be served. Chill thoroughly. (This will keep in refrigerator for a week or more, if tightly covered. In fact, it gets better with age!) Serve to spread on crackers.

[carnation037]

from WhisperingPass
« Reply #1 on Jun 27, 2005, 2:11am »

Spaghetti with Chicken Liver Sauce

2 tbsp. butter
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1 clove garlic, minced
1 can (1 lb. 12 oz.) tomatoes in puree
1/4 c. chopped parsley
1/4 tsp. dried marjoram
1/4 tsp. crushed rosemary
1/4 tsp. crushed basil
1/4 tsp. crushed thyme
1 tsp. iodized salt
1/4 tsp. red pepper sauce
1 can (6 to 8 oz.) sliced mushrooms or stems and pieces, drained
1 lb. chicken livers, cut in halves
8 oz. spaghetti or linguini
1/2 c. grated Parmesan cheese

Melt butter in large saucepan. In it cook the onion, celery and garlic until tender. Add tomatoes, parsley, marjoram, rosemary, basil, thyme, salt and red pepper sauce.
Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes. Add drained mushrooms and halved chicken livers and simmer 15 minutes longer or until done and sauce is thick.

Cook spaghetti according to package instructions; drain and place on serving platter or on individual serving plates. Cover with sauce and sprinkle with grated Parmesan cheese. Serve with extra cheese, if desired. Makes 4 servings.

[carnation037]

from chief_cook2
« Thread Started on Jul 30, 2005, 1:21pm »

Think out of the box -this cutting-edge business
philosophy is also good for barbecue. Sweet
tea (heavily sweetened iced tea) is so popular at
barbecue joints in Texas and the South, I thought,
why not use iced tea mix in a barbecue rub and grill
the chicken on a can of iced tea?

It sounds outrageous. It is outrageous.

But being outrageous should be one of
the goals of a grill master. And,
besides, you'll be surprised how well
the tea flavor marries with smoke and
spice in this chicken.


Iced Sweet-tea Chicken w/ Iced Tea Barbecue Sauce

For the rub:

* 1 tablespoon powdered iced tea mix
* 1 tablespoon paprika
* 2 teaspoons ground coriander seed
* 1 teaspoon sugar
* 1 teaspoon coarse salt (kosher or sea)
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon garlic powder
* 1/4 teaspoon celery seed

* 1 can (12 ounces) iced tea
* 1 chicken (31/2 to 4 pounds)
* 2 teaspoons vegetable oil

* Iced Tea Barbecue Sauce (recipe follows)

You'll also need:

2 cups wood chips or chunks (preferably
hickory or cherry), soaked for 1 hour in
water to cover, then drained Vertical
chicken roaster (optional)



Make the rub: Put the iced tea mix, paprika,
coriander, sugar, salt, pepper, garlic powder,
and celery seed in a small bowl and stir to mix.

Pop the tab off the iced tea can.

Pour half the tea (3/4 cup) into a measuring
cup and set aside for the sauce.

If cooking the chicken on the can, using
a church key-style can opener, make 2 additional
holes in its top.

Set the can aside.

Remove the packet of giblets from the body cavity
of the chicken and set aside for another use.

Remove and discard the fat just inside the body
and neck cavities.

Rinse the chicken, inside and out, under cold
running water and then drain and blot dry, inside
and out, with paper towels.

Sprinkle 1 teaspoon of the rub inside the body
cavity and 1/2 teaspoon inside the neck cavity
of the chicken.

Drizzle the oil over the outside of the bird and
rub or brush it all over the skin.

Sprinkle the outside of the bird with 1 tablespoon
of the rub and rub it all over the skin.

Spoon the remaining rub into the iced tea through
a hole in the top of the can.

If cooking on a can: Hold the bird upright, with
the opening of the body cavity at the bottom, and
lower it onto the can so the can fits into the
cavity.

Pull the chicken legs forward to form a sort
of tripod, so the bird stands upright.

The rear leg of the tripod is the can.

~~~ If cooking on a roaster:

Fill it with the iced tea mixture and position
the chicken on top, following the manufacturer's
instructions.

Tuck the tips of the wings behind the chicken's back.

Set up the grill for indirect grilling (see page 9
for both charcoal and gas) and preheat to medium.

If using a charcoal grill, place a large drip pan
in the center.

If using a gas grill, place all the wood chips or
chunks in the smoker box or in a smoker pouch and
preheat on high until you see smoke, then reduce
the heat to medium.

When ready to cook, if using a charcoal grill, toss
all of the wood chips or chunks on the coals.

Stand the chicken up in the center of the hot grate,
over the drip pan and away from the heat.

Cover the grill and cook the chicken until the skin
is a dark golden brown and very crisp and the meat
is cooked through (about 180°F on an instant-read meat
thermometer inserted in the thickest part of a thigh,
but not touching the bone), 1 1/4 to 1 1/2 hours.

If using a charcoal grill, you'll need to add 12 fresh
coals per side after 1 hour.

If the chicken skin starts to brown too much, loosely
tent the bird with aluminum foil.

If cooking on a can: Using tongs, hold the bird by the
can and carefully transfer it in an upright position
to a platter.

~~~ If cooking on a roaster:

Use oven mitts or pot holders to remove the bird from
the grill while it's still on the vertical roaster.

Present the bird to your guests.

Let the chicken rest for 5 minutes, then carefully
lift it off the support.

Take care not to spill the hot iced tea or otherwise
burn yourself.

Halve, quarter, or carve the chicken and serve with
Iced Tea Barbecue Sauce.

Serves 2 to 4

Iced Tea Barbecue Sauce

The annals of barbecue have seen
some pretty strange sauces.

This one may seem over-the-top, and
yet, canned iced tea has a lot in
common with the flavor profile of
a good barbecue sauce.

It's sweet. It's tart.
It's earthy and aromatic.

What more could you ask for?

Think of the bragging you'll get to
do the next time someone admires this
sauce and asks you what's in it.

* 3/4 cup canned iced tea (reserved from Iced Tea Chicken)
* 3/4 cup ketchup
* 2 tablespoons Worcestershire sauce
* 2 tablespoons A.1. steak sauce
* 2 tablespoons brown sugar, or more to taste
* 1 tablespoon fresh lemon juice, or more to taste
* 1/2 teaspoon liquid smoke
* 1/2 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon freshly ground black pepper

Combine the iced tea, ketchup, Worcestershire
sauce, steak sauce, brown sugar, lemon juice,
liquid smoke, onion and garlic powders, and
pepper in a heavy saucepan with 1/4 cup of water
and gradually bring to a boil over medium-high heat.

Reduce the heat to medium to obtain a gentle simmer.

Let the sauce simmer gently until slightly reduced,
thick, and richly flavored, 6 to 8 minutes.

Taste for seasoning, adding brown sugar or lemon
juice as necessary; the sauce should be highly seasoned.

If sauce is too thick or intense, thin with a little
more water.

Transfer the sauce to a bowl or clean jar and let
cool to room temperature before serving.

Any leftover sauce (in the unlikely event that you
have it) will keep in the refrigerator, covered,
for several weeks. Let return to room temperature
before serving.

Makes about 2 cups.

[carnation037]

from Chris in NM
« Thread Started on Aug 6, 2005, 8:24am »
The other night I fixed hot wings for us for dinner.
They were so good! Below is what I did:

Chris's Hot Wings

1 pkg. drummies
1/3 c. butter
1/4 c. hot pepper sauce (Louisiana Hot Sauce) OR to taste
little garlic powder
2 - 3 dashes Tabasco sauce
1/2 tsp. liquid smoke
1 - 2 small shakes salt

Melt butter in a small saucepan and add sauces and spices. Mix well and then cool. In a zip lok, combine wings with the sauce mixture, tossing to coat evenly. Bake wings on foil-lined baking sheet for 1 hr. at 425º F untill fully cooked and crispy.

If you wish, you may grill wings with coating on on the grill at med. high heat with the lid closed for 30 - 35 min. or until no pink remains and the juices run clesr, turning occasionally. You may also deep-fry wings, with sauce on, in hot oil, 400º F for 12 min. and drain. If you choose to grill these, I would use one of those basket thingies so those little drummies don't fall through the grates! Enjoy! I serve these with fries and cole slaw - my own recipe.

[carnation037]

from Jay
« Thread Started on Aug 6, 2005, 10:46pm »

Southern Fried Chicken

3 frying chickens, cut into pieces.
3 tsp. salt
2 tsp. freshly ground black pepper
2 C all purpose flour
1 tsp. cayenne pepper
1/2 tsp. ground sage
1/4 tsp. garlic powder
1 C buttermilk

Combine dry ingredients in a plastic zip loc bag.

Pour buttermilk in a shallow dish.

Wash chicken and pat dry. Roll each piece in buttermilk and
then drop into bag. Shake about 3 pieces at a time in the
dry ingredients. In a skillet on top of stove or an electric
skillet, heat 2 C Crisco to temperature of 365-370 degres.
Fry chicken 15 minutes on each side. Drain on paper towels
and serve hot, at room temperature, or cold.

[carnation037]

from Chris in NM
« Thread Started on Aug 14, 2005, 8:37am »

A tasty alternative to your run-of-the-mill fried chicken. Buttermilky, spud coated fried chicken. Yeehaw! Makes 6 to 8 servings. Printed from Allrecipes, Submitted by Kathy

Buttermilk Potato Fried Chicken

1 (3 pound) whole chicken, cut into pieces or 1 pkg. chicken tenders
2 cups buttermilk
1 cup dry potato flakes
1 cup all-purpose flour
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup olive oil (½ butter)
½ tsp. garlic powder
1 tsp. paprika

1 Rinse chicken pieces and pat dry. In a shallow dish or bowl, pour buttermilk and add chicken pieces. Place in refrigerator and marinate chicken in buttermilk overnight or several hours. (I use a gallon zip-lok.)

2 When ready to prepare, mix potato flakes, flour, poultry seasoning, salt, and pepper in a medium bowl. Dredge marinated chicken in potato/flour mixture to coat.

3 In a large skillet, heat oil until hot. Fry chicken slowly over medium heat until golden brown and juices run clear. (Make sure the oil is sizzling before you put the chicken in!)

[carnation037]

from chief_cook2
« Thread Started on Aug 16, 2005, 9:49am »

Honey Citrus Game Hens

4-6 Cornish game hens
1-2 oranges, unpeeled, cut into wedges
2 lemons, unpeeled, cut into wedges
1/2 cup (125 ml) honey
1 Tbs (15 ml) grated orange zest
1 Tbs (15 ml) grated lemon zest
1 Tbs (15 ml) lemon juice
1 Tbs (15 ml) Dijon mustard
1 tsp (5 ml) ground ginger
1/2 tsp (2 ml) cayenne pepper, or to taste (optional)
Salt and freshly ground pepper to taste

Stuff the game hens with the orange and lemon wedges and place in
a roasting pan. Combine the remaining ingredients in a small bowl and
brush the game hens with the mixture. Bake in a preheated 350F (180C)
oven until cooked through, about 45 minutes, basting with the honey
mixture once or twice during the cooking. Serves 4 to 6.

[carnation037]

from chief_cook2
« Thread Started on Aug 16, 2005, 12:20pm »

Caribbean Island Chicken

1 bottle (16 oz.) KC Masterpiece® Spiced Caribbean Jerk Marinade, divided
1/3 cup frozen pineapple juice concentrate*, diluted with 1/3 cup water
4-6 boneless, skinless chicken breast halves
3 cups cooked rice
1 can (15 oz.) black beans, drained and rinsed
1 can (11 oz.) corn, drained
1 red bell pepper, diced
1/2 cup cucumber, peeled, seeded, and diced

Combine 1/3 cup marinade with pineapple juice mixture; reserve. Combine chicken with remaining marinade for 30 minutes, up to 24 hours. Discard excess marinade and broil both sides of chicken until meat reaches 160°F. Combine rice, black beans, corn, bell pepper, and cucumber. Simmer reserved marinade mixture 2 minutes. Do not boil. Slice chicken diagonally into thin strips. Place overlapping strips on top of rice mixture; drizzle warm sauce over chicken and rice.
Serves 4-6.

*May substitute frozen orange juice concentrate

[chief_cook2]

Southern Fried Chicken

2 fryer chickens, cut into 8 pieces each, whole breast into 2 pieces

1 quart buttermilk

1 teaspoon salt

12 ounces all-purpose flour

2 teaspoons paprika

Salt and pepper to taste

Vegetable or peanut oil as needed


Soak chicken in buttermilk and salt at least 30 minutes in refrigerator. For extra juicy chicken, soak overnight.

Combine flour, paprika, salt and pepper.

Remove chicken from buttermilk and liberally coat with flour. Let chicken rest in refrigeration until flour is pasty.

Preheat oil in a heavy-bottomed skillet or deep-fat fryer to 350 degrees.

Fry chicken 25-30 minutes.

Turn once, when chicken is crispy and brown on one side, roughly after 10 minutes.

Remove and place on an absorbent paper towel.

Cool well before packing into cooler.

[chief_cook2]

Crunchy Chicken Dinner

These ingredients can be easily kept on hand so you can dazzle your
family in minutes!

Prep: 10 min - Bake: 25 min

1 package Betty Crocker® sour cream & chives mashed potatoes
3 tablespoons margarine or butter
1/4 cup grated Parmesan cheese
1 cup shredded Cheddar cheese (4 ounces)
2 packages (9 ounces each) frozen boneless, skinless cooked diced
chicken, thawed, or 4 cups cut-up cooked chicken
1 can (14 1/2 ounces) chicken broth
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 can (4 ounces) mushroom stems and pieces, drained
Salt and pepper to taste


Heat oven to 350 F. Grease rectangular baking dish, 13x9x2 inches.

Stir together both packets Potatoes and both packets Seasoning Mix in
medium bowl. Measure 1 cup of the potato mixture (dry) into small
bowl; stir in margarine and Parmesan cheese until crumbly; set aside.

Stir remaining ingredients into remaining potato mixture in medium
bowl; spread in pan. Sprinkle with Parmesan cheese mixture.

Bake uncovered 25 to 30 minutes or until light golden brown.

Makes 8 to 10 servings

[chief_cook2]

Crockpot Chicken



Boneless skinless chicken breasts (about 1 lb.)

1 can condensed cream of celery soup

1 can condensed cream of chicken soup

dried minced onion (about 2-3 TBSP)

chopped celery ( about 2 stalks)

poultry seasoning (about 1/2 tsp.)



Put all ingredients into crockpot and cook on LOW all day.

I served this with rice and a green veggie.

You can throw in extra breasts because it makes a chicken salad to die for!!...shred the chicken, ladle in some of the soup...just a bit...and add a smidge of mayo. YUM!!

[chief_cook2]

Roast Sticky Chicken-Rotisserie Style



"Ever wish you could get that restaurant style rotisserie chicken at home?
Well, with minimal preparation and about 5 hours cooking time (great for the
weekends!) you can! I don't bother to baste the bird, though some like to for
the first hour. The pan juices always caramelize at the bottom, and the
chicken will turn golden brown...fall-off-the-bone good!" Original recipe yield: 2
whole (4 pound) chickens.



INGREDIENTS:
* 4 teaspoons salt
* 2 teaspoons paprika
* 1 teaspoon onion powder
* 1 teaspoon dried thyme
* 1 teaspoon white pepper
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon black pepper
* 1/2 teaspoon garlic powder
* 2 onions, quartered
* 2 (4 pound) whole chickens

[chief_cook2]

Herb and Cheese Stuffed Chicken Thighs

If you cannot find boneless thighs with the skin left on you can ask the butcher to debone them for you. Otherwise you can bone them yourself from the underside leaving the skin intact. The thighs can be assembled up to a day ahead of time and kept in the refrigerator until you are ready to pop them in the oven.

3/4 cup fresh breadcrumbs from a crusty bakery loaf
1/2 cup freshly grated Parmesan cheese
1/3 cup asiago or provolone cheese
1/4 cup flat leaf Italian parsley, coarsely chopped
1 tablespoon fresh rosemary, chopped fine
1 tablespoon fresh thyme, chopped fine
1 teaspoon finely grated lemon zest (optional)
1 large egg
1/4 teaspoon salt plus additional salt for finishing the thighs
Freshly ground black pepper to taste
8 boneless skin-on chicken thighs (about 4-5 ounces each)

Heat the oven to 450 degrees and adjust a rack to the center position. In a medium bowl combine the breadcrumbs, Parmesan, asiago, parsley, rosemary, thyme, optional zest, egg, salt and pepper and mix with your hands until well combined.

Place a chicken thigh skin side down on a work surface. Grab approximately1/4 cup stuffing and gently squeeze in the palm of your hand to form a cohesive cigar-shaped lump and place in the center of the thigh. Pull up the meat of either side and fasten with either a couple of lengths of kitchen string or a wooden skewer that has been cut in half. You should assemble the thighs so the elongated stuffing lump fits in the same general direction and space as the removed bone. Repeat with the remaining thighs and stuffing.

Place the stuffed thighs skin side up on a rimmed baking sheet and season with salt and freshly ground black pepper. Roast until the thighs are crisp and golden brown and a thermometer inserted into the thickest part reaches 165 degrees, 30 to 35 minutes.

If you have made the thighs ahead and are roasting them directly from the refrigerator you may need to allow for an extra five minutes or so. Let cool for five minutes, cut away the kitchen string or remove the skewers and serve immediately.

Serves 4 to 6.

[chief_cook2]

Honeyed Chicken Breasts


Ingredients:

* 1 tablespoon vegetable oil
* 2 tablespoons butter
* 4 chicken breasts, boned
* 1 garlic clove, crushed
* 2 leeks, sliced
* 1 red pepper, cut into strips
* 50g / 2 oz baby corn cobs, halved lengthways
* 2 tablespoons soft brown sugar
* 4 tablespoons honey
* 250ml / 8 fl oz chicken stock
* 2 tablespoons light soy sauce
* 3 pieces bottled stem ginger, sliced
* 2 tablespoons syrup from bottled ginger
* 2 tablespoons garlic wine vinegar
* 2 tablespoons cornflour

Serves 4

This honey and ginger sauce has a wonderful taste and aroma, and
complements the poultry perfectly. Try using turkey as a substitute
for chicken for an equally delicious dish.
Directions

Heat the oil and butter in a frying pan or wok until the butter has
melted. Add the chicken and cook for 5 minutes, turning. Add the
garlic and leeks and cook for a further 3 minutes. Stir in the red
pepper, baby corn, sugar, honey, stock, soy sauce, stem ginger,
ginger syrup and vinegar.

Reduce the heat to a simmer and cook until the chicken is cooked well
through, about 20 minutes. Blend the cornflour with 4 tablespoons of
cold water and stir into the pan. Bring to the boil and cook until
the sauce is thickened and clear. Cook for a further 2 minutes and
serve.

[chief_cook2]

Poppy Seed Chicken

1 lb. Chicken Breast, boiled and cubed
8 oz. container Sour Cream
2 cans Cream of Mushroom Soup
3 Tbsp. Poppy Seeds
1 sleeve of Ritz Crackers, crushed
1 stick of Butter or Margarine, melted

Combine chicken, sour cream, soup and poppy seeds together. Mix well,
place in greased baking dish. Bake at 350° F for 35-45 minutes (until
hot and bubbly). Crush crackers and mix with the melted butter. Place
on top and cook for an additional 7 minutes or until browned. Serve
over cooked rice or egg noodles. (Will serve approx. 4) This recipe
maybe doubled. I usually use the family size of soup and 2 containers
of sour cream with 2-4 lbs. of chicken. (Will serve 6-8)