Oven Fried Chicken I

May 23, 2013 By 4 Comments

How can you fry a chicken in the oven, you ask? Read on to find out.

1/3 cup vegetable oil – (I use canola)
1/3 cup (6 Tbsp) butter – cut into chunks
1 cup flour
1 tsp. salt
2 tsp. ground black pepper
2 tsp. paprika
1 tsp. garlic salt
1 tsp. marjoram – (optional, but oh so good)
1 whole chicken cut into 8 pieces

Preheat the oven to 375 degrees. Place the oil and butter on a rimmed cookie sheet – like a jelly-roll pan. Place in the oven to melt and set aside.

In a big paper bag or large zip lock bag, combine the flour and the seasonings. Using 1 at a time, take each piece of chicken and roll in the melted oil & butter sauce, then drop into the bag and shake to cover. Place on a dish.

Place all the chicken back into the pan, skin side down, and bake for 45 minutes. Gently turn each piece over with a spatula and bake 10 minutes longer.

Serve and watch the smiles!

Filed Under: Chicken, Frontpage

Spiced Crust Roasted Chicken

March 7, 2013 By Leave a Comment

A good-sized oven roaster chicken is perfect for this dish. The spices stick to the skin because of extra virgin olive oil rubbed over first. Enjoy with some homemade biscuits.

1 5 pound oven roaster chicken – sizes & weights vary slightly
3 Tbs. extra virgin olive oil
2 lemons, quartered
1 large onion, cut into eighths – it’s not necessary to peel
2 large heads garlic, separated but not peeled
2 large Tbsp. parsley
1 Tbsp. poultry seasoning
2 Tbsp. garlic powder
2 Tbsp. paprika
1 tsp. celery seed
1 tsp. ground cumin
1/2 tsp. ground black pepper
1 Tbsp. sea salt or a coarse salt
1 cup water

Preheat your oven to 400 degrees and take chicken out of fridge, rinse, pat dry and set into roaster or pan you’ll  be using on the counter for at least 30 minutes while oven preheats. Meanwhile, get out all other ingredients and cut your onions, lemons and separate your garlic.

Rub the oil all over the chicken, squeeze lemons all over chicken then place some inside and around pan. Stuff as much garlic and some onions into the chicken and spread around pan any that won’t fit inside. Then, in order listed above, sprinkle on all the ingredients – the chicken will be covered with all and that’s good. Pour the water in to pan, but not over the chicken.

Place, uncovered, in the oven for 90 minutes, basting only occasionally – you want the skin to be crispy – then cook until done, approximately 30-45 minutes longer. Place on cutting board and let sit about 10 minutes before slicing.

Filed Under: Chicken, Frontpage Tagged With: ,

Mexican Style Chicken Chili

January 21, 2013 By Leave a Comment

This simmers on the stove-top for 5 hours so it thickens and browns as it cooks.  It’s a great meal for when you are either raking leaves, decorating your Christmas tree or you just don’t want to stand over a stove.  Serve with white rice and garlic rolls.

2 Tbs. olive oil (extra virgin is best)
4 boneless, skinless chicken breasts
14 oz. can chicken stock
15 oz. can red kidney beans, undrained
6 cups water
28 oz. can whole tomatoes
1 carrot, peeled & sliced
1 medium onion, peeled & sliced into half-moons
1/2 cup frozen corn (optional)
1 rib of cerely, diced or 1 tsp. celery salt
1 tsp. black ground pepper

Into a large pot, heat the oil then add the whole chicken breasts; cook for 10 minutes on each side over medium-high heat.  Remove to a cutting board and cut into small bit-sized pieces then put back into the pot.  Place everything else in the pot, bring to a boil and simmer for 5 hours, stirring occassionally.

Filed Under: Chicken, Frontpage, Soups & Stews Tagged With: ,

Baked Chicken

January 13, 2013 By Leave a Comment

Simple, delicious, and your oven can do the work for you while you relax or do other things.

1 roaster chicken, about 7 lbs.
1 head garlic, peeled cloves kept whole
2 whole lemons, sliced into quarters
4 large, peeled, cut, carrots
2 large potatoes, peeled and cut into chunks
1 head fresh broccoli, using only the florets
2 Tbsp. olive oil
Approximately 3 cups chicken broth
1 tsp. dried rosemary or poultry seasoning
2 tsps. tarragon
1 tsp. kosher salt
1 tsp. pepper

Preheat oven to 350 degrees. Rinse, pat dry, and place chicken on rack in roasting pan. Place all of the garlic into the chicken cavity, squeeze the lemons over the chicken and stuff some inside cavity too, others toss around chicken pan, add all seasonings onto the chicken, rub them in then pour broth into pan. Cover with foil, bake chicken for 1 hour, add all the veggies to the pan with another 1 cup broth and bake until cooked through – takes about another 60 – 90 minutes, but test using a thermometer. Occasionally check to make sure it is not too dry; if it is add another 1/2 – 1 cup broth in and around. Take cover off the last 15 minutes or so to let brown.

Filed Under: Chicken, Frontpage Tagged With: , , ,

The BEST Fried Chicken

October 25, 2012 By Leave a Comment

Not much more to say, except you must try this.

8 serving size pieces of chicken for frying
Frying oil – either peanut or corn/canola
2 cups flour
2 Tbsp. salt (kosher is best)
2 Tbsp. black pepper
1 Tbsp. paprika
1/4 tsp. garlic salt

Rinse thoroughly  each piece of chicken and place in a large bowl or container, cover with cold water and let sit for at least 15 minutes while you get the rest of the ingredients ready.

In a pan safe for frying chicken, pour oil to a depth of at least 2 inches and heat the oil over med-high heat. In a large paper bag or large zip lock type bag, place all the rest of the ingredients and mix well. When a little cube of bread sizzles in the heated oil, it is ready for the chicken.

One at a time, place a piece of chicken in the bag, close over the top and shake to coat the chicken, then carefully place in the hot oil – do this with about 4 pieces at a time so as not to overcrowd and watch it carefully so oil doesn’t bubble up over the sides of the pan. I usually fry the drumsticks, thighs and wings first then I fry the breasts in the second batch.

Fry chicken pieces until golden brown, about 15 minutes on each side, may even take longer for dark meat or larger pieces or until done – turn only once during cooking. Remove with tongs and place on paper-towel lined pans or even use brown paper bags.

Viola!

Filed Under: Chicken, Frontpage

Pasta & Sausage Bake

October 5, 2012 By Leave a Comment

img_0146.jpgI never cooked with chicken sausages until I tweaked a recipe I found, and came up with this marvelous creation. Although you will need to spread out and use several pots and pans, it’s well worth it.

1 lb. of rigatoni (I use Barilla)
1 lb. chicken sausage in links (or pork sausage, whatever works for you)
3 Tbsp. extra virgin olive oil
1 red pepper, sliced
1 yellow onion, diced
4 minced garlic cloves (or more, to taste)
Pepper
1/2 cup chicken stock
1 28-oz. can of crushed tomatoes
Sprinklings of parsley – or fresh if you have it
About 6 fresh, torn basil leaves
1 cup of ricotta cheese
1+ cup Pecorino Romano or Parmesan cheese

Get our your large pot and begin cooking the pasta. As that is getting ready, pierce each of the sausages a couple of times with a fork then place in a large skillet pan. Add about 1-1/2 inches of water and pour in about 1 Tbsp. of oil. Bring this pan to a boil, then reduce it to a slight boil/simmer. Let the sausages cook until and the water boils away- this takes about 10+ minutes. Take the sausages out of pan and set aside to cool a bit; slice into coins – set aside.

Then get out another skillet – a deep one – (I know there’s a lot of pans and a colander involved, but it’s worth the extra dishes) and add 2 Tbsp. oil. When that gets hot, add the peppers, onions, garlic and salt & pepper. Add your sliced sausages and cook this for about 10 minutes. Add the stock and stir in the can of tomatoes, bring to a low boil, then reduce to low heat. Keep simmering for another 10 minutes to meld the flavors.

Now, preheat your broiler

Back to the pasta – drain it and place back into the warm pot you cooked it in. Add the ricotta cheese and salt & pepper to your taste. Then add the parsley, basil and the 1 cup of grated cheese.

Last but not least, get out a large baking dish. Put half of the sausage & sauce mix on the bottom, top with all of the pasta and as gently as you can spread it around, then add the remaining sauce mixture. Sprinkle grated cheese on top, then place, uncovered, under the broiler for about 2-5 minutes. The cheese slightly browns and it sets the dish.

Dig in!

Filed Under: Chicken, Frontpage, Macaroni / Pasta

Chicken Salad

August 29, 2012 By Leave a Comment

A delicious salad whereas the chicken is cut into nice little dice-chunks. Goes great on toasted whole wheat.

Salad:
4-5 large boneless, skinless, cooked chicken breast halves
1 Tbsp. fresh lemon juice
1 cup celery, small dice
1 tsp. dill (or 1 Tbsp. fresh)

Dressing:
3/4 cup mayonnaise (I only use Hellmann’s)
1/4 cup sour cream (or you can use all mayo)
1 Tbsp. Dijon mustard
1 tsp. kosher salt
1/4 tsp. ground white pepper
1/4 tsp. garlic powder

To cook the breasts:
Half fill a large pan with cold water. Add freshly cut celery leaves, if you have them, plus sprinkle in some salt – about a teaspoon and sprinkle in some pepper. Bring this to a boil then carefully add the chicken breasts. Lower the heat to medium-low and simmer until the chicken is cooked through. This takes about 20 minutes, depending on how thick the breasts are.

Drain the chicken in a colander and rinse it off with cool water. Place on a cutting board to cool off, then cut into (or grind) small dice. If you prefer larger chunks for the salad, then go right ahead. Place the cut-up chicken in a large bowl and sprinkle on the lemon juice and toss it well. Add the celery and dill and toss well again.

Meanwhile, make the dressing.
Whisk everything together in a small bowl then mix very thoroughly into the chicken salad.

Filed Under: Chicken, Frontpage, Salads

Chicken Pot Pie Made Easy

July 25, 2012 By 1 Comment

img_0107.jpgWhat comfort food this is! And what a breeze to make. Refrigerated pie dough by Pillsbury makes this worthy of serving to company. Sure homemade is always better than store-bought, but for a weeknight meal this is just fine! We had buttered egg noodles and broccoli with it.

2 Tbsp. vegetable oil or bacon fat
3 large boneless, skinless chicken breasts, cut into small chunks
2 medium or 1 large onion, peeled & diced
1 medium green bell pepper, diced
2-3 carrots, peeled & diced
1-2 celery stalks, diced
2 jars of Homestyle brand of chicken gravy – 12 oz. size each
1 cup sour cream
1/3 cup milk
2 tsp. paprika
2 Tbsp. cornstarch or other thickener
2 refrigerated pie crusts such as Pillsbury

Preheat your oven to 425 degrees. Heat the oil in a large skillet then add the chicken. Cook until no longer pink – about 15 minutes; add the vegetable and cook another 10 minutes on medium-high.

Meanwhile, spray a pan (9 x 13) lightly and in a separate bowl mix all the rest of the ingredients up to the pie crust, then scrape into the skillet; warm up in the pan about a minute or two. Take the pie crust boxes out of the fridge and set on the counter to come to room temperature – or follow the directions on pie packages. Place the pie crusts on your counter and as best as you can roll them into one large rectangle – this is not going to be a really nice looking rectangle – the object is to be able to fit it over the pan, that’s all we’re working towards here and your oven will do the rest.

img_0108.jpgPour contents of the skillet into the baking dish, then place the crusts over the top of the dish. They will probably overhang on the ends and just make it on the sides, and they will also lay across the filling but that’s okay, again, your oven will do the rest.

Make a few slits in the top, place in the oven and cook for about 35 minutes, take out and let rest for 10 minutes then dig in!

Filed Under: Chicken, Frontpage, Pies

Chicken Burgers

May 31, 2012 By Leave a Comment

I saw ground chicken in the grocery store and thought, why not? This doubles well.

1 pound ground chicken
1 large egg
3/4 cup of boxed stuffing – crushed, uncooked
2 Tbsp. butter
2 Tbsp. olive oil

In a large bowl, combine everything. Shape into about 5 patties. Place in fridge to chill for about 15 minutes. In a non-stick skillet, heat the oil and butter and cook the burgers about 8 minutes on each side, or until well done. Place on sesame rolls with crisp lettuce leaves, slices of fresh tomatoes, and a slathering of mayo mixed with spicy mustard, or add whatever you want. Yum!

Filed Under: Chicken, Frontpage

Chicken Rub

May 27, 2012 By Leave a Comment

You can have your oven do the work instead of the rotisserie spit on your grill. This is mouth-watering delicious and everybody, I mean everybody will love this!

1 or 2 whole chickens, about 4 lbs. each OR
1 large roasting chicken to cook in your oven
2 Tbsp. sugar
1 Tbsp. garlic salt
1 Tbsp. onion salt
1 tsp. celery salt
1/4 – 1/2 tsp. cayenne pepper
1/3 cup paprika
1/2 Tbsp. black pepper
About 2+ Tbsp. olive oil or extra virgin olive oil

Mix all the spices together then add the oil to form a paste. Take your time and really rub this all over and inside the chicken. Place in large plastic bags or on a tray, covered with foil, in the fridge for several hours.

When ready to cook:  Prepare your spit or preheat your oven to 350 degrees. Follow manufacturer’s directions for your grill or rotisserie machine or place chickens on a rack in a large roasting pan and cook until done which is about 20 minutes per pound, or until thickest part of the thigh registers 175 degrees.

Filed Under: Chicken, Frontpage Tagged With: , , , ,
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