3 lb broiler-fryer chicken
Rub skin of chicken with 1/2 teaspoon salt amd 1/8 teaspoon pepper.
Fold wings across back with lips touching; tie drumsticks to tail.
Melt 2 tablespoons butter in Dutch oven. Brown chicken in butter over
medium heat about 30 minutes. Place 2 strips salt pork over breast and
strip lengthwise over each drumstick.
Heat oven to 325 . Melt 2 tablespoons butter in 10-inch skillet. Toss
half of the carrots and turnips or onions in butter; place in Dutch
oven around chicken. Toss remaining vegetables in butter; place
around chicken. Pour broth over chicken and vegetables; sprinkle with
1/2 teaspoon salt and 1/8 teaspoon pepper. Cover and bake until
thickest pieces of chicken are done, about 1 3/4 hours.
Remove chicken and vegetables to warm platter; remove saly pork
strips and string from chicken. Keep chicken warm while preparing
Stir wine into chicken broth. Heat to boiling, stirring constantly.
Boil and stir 3 minutes. Mix sornstarch and water; stir into wine
broth. Heat to boiling, stirring constantly. Boil and stir 3 minutes;
skim off fat. Serve sauce with chicken.
Also see ...
Filling: Stir together all filling ingredients. Divide in four equal portions. Freeze portions at least 30 minutes. Heat oven to 350~. Flatten each chicken breast to about 1/4". Place 1 portion of the butter onto each flattened breast. Roll and tuck in edges of chicken; br (Upload by user)
Mix flour and paprika. Coat chicken thighs with flour mixture. In a 12 inch skillet melt margarine. Add chicken and potatoes. Cook chicken thighs about 4 minutes on each side or until chicken is lightly browned. Add cabbage to skillet, placing cabbage around chicken pieces. (Upload by user)
Combine couscous, onion, salt, 1/4 tsp paprika, cinnamon, and black pepper in a saucepan. Add boiling water. Cover and let stand 5 minutes. Combine sour cream, lemon juice, 1/2 tsp paprika in a large bowl. Add tomato, green pepper, chicken, and couscous. Serve cold or at roo (Upload by user)
1 c plain yogurt 1 tomato seeded and : chopped 2 TB chives chopped and : divided : salt and pepper 1 jar (170 ml) artichokes : (marinated) quartered, : drained 2 TB vegetable oil divided 1 md onion chopped 2 cloves garlic chopped (Upload by user)
Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter until tender. Remove from heat; add 3T wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, p (Upload by user)
* 6 med (1 1 1/4 lbs) boned skinless chicken breast halves Sliced green onion For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise, parsley, and mustard. Place 1 piece of chicken, boned side up, between clear plastic wrap. Pound with meat mallet till 1/ (Upload by user)
Preheat oven to 350ø. Combine cranberries, apples and walnuts in a medium glass bowl. Place breasts in a 13x9" baking pan. Top each breast with 1/3 cup filling. Bake for 30 minutes, or until chicken is no longer pink inside. Top each breast with 1/4 cup cheese. Bake (Upload by user)
Place chicken wings in shallow glass dish. Mix remaining ingredients in 1 quart saucepan. Heat over low Heat over low heat, stirring constantly, until smooth; pour over chicken. Cover and refrigerate at least 1 hour. Remove chicken from marinade; reserve marinade. Cover and (Upload by user)
Shake chicken pieces in a bag with seasoned flour. Heat oil in skillet, saute chicken turning once to browwn. Combine remaining ingredients and pour over chicken. Cover and cook slowly 40 to 45 minutes or until chicken is tender. From "Make It Better with CRANBERRIES&q (Upload by user)
In small saucepan, over medium heat, cook and stir cranberry sauce, mustard and orange peel until blended and smooth; cool completely. Grill or broil chicken 6" from heat source for 25 to 30 minutes, turning occasionally and brushing with sauce during last 10 minutes. (Upload by user)
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When about ready to serve, heat milk, broth and cream to boiling point, then add rivels. Cook a few minutes, add rice and small piece of butter. Season to taste. Source: Mrs. Char. Lawrence, Valley College Grange, Wayne County, OH stron (Upload by user)
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Place the chickeo, veal knuckle and butter in a large soup kettle. Lightly brown the outside of the chicken in the butter and the fat that wiil gather from the chicken and veal knuckle Then add the carrots, parsley, celery, pepper, onion and cold water. Continue to cook unt (Upload by user)
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Cook wild rice according to pkg. directions for 30 minutes; drain off liquid and rinse. Set partially cooked rice aside. In a large Dutch oven or stockpot, combine the chicken and water and bring to boiling. Reduce heat, cover and simmer for 35 to 40 minutes or until c (Upload by user)
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Melt butter in heavy pan. Stir in the flour. Blend well over low heat. Slowly add half & half, stirring constantly, bringing slowly to the boiling point. Cook 2 min. Season to taste with salt and pepper. Stir in slightly beaten egg yolks. Fold in whipped cream. (Upload by user)
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Have the biscuits ready to slip into the oven to bake as you begin to prepare the chicken. Cut the chicken into 1/2 inch wide strips. Slice the mushrooms, and if you are using shiitakes, discard the stems. Heat the butter in a skillet; when it stops foaming, add the ch (Upload by user)
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1. In saucepot, prepare fettuccine as label directs; drain. Return fettuccine to saucepan; keep warm.&20; 2. Meanwhile, cut each chicken breast in half. In small bowl, beat egg slightly. On waxed paper, mix 1/4 cup flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Dip chic (Upload by user)
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