Meat, Poultry, Fish, & Shellfish Recipes

 

(Meats)(Poultry)(Fish, Breading & Batters )( Shellfish)

Poultry  (Back to Category)

Sauce:
3/4 cup sugar
1/2 cup soy sauce
1/2 cup ketchup
1/2 teaspoon garlic powder & ground ginger, (I use fresh garlic)

Mix together & coat 8-12 chicken pieces with it. Lay in 9x13 pan, skin up, and bake at 350 for 50 min. At this point, spoon some of remaining sauce (not what was used in the pan in cooking, but leftover after marinating) onto each piece and put back in oven for 10 min. (this gives it a nice glaze) 20051127

Sticky Chicken

azrobbie

chicken breast

1 whole chicken
4 tsp salt   
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
½ tsp garlic powder
½ tsp black pepper

Combine spices and rub into chicken, inside and out. Marinate in plastic bag, up to 24 hrs in refrigerator, or at least overnight.
Bake it in 300º oven for about 1 ½ hrs, or crock pot for 4/6 hrs, and then brown up in oven. 20051029

Zesty Baked Chicken

ol'blue

Zesty Baked Chicken

This recipe is a family favorite. Hope your family will enjoy it.

Zesty Baked Chicken

1 cut up fryer (or any pieces you like)
1 cup dry bread crumbs
1/2 cup Parmesan Cheese (kind from a can)
1/4 teaspoon pepper
parsley dried (optional just for color)
1 cube margarine
1 large clove garlic, minced

Melt margarine in a fry pan, add garlic. Mix together bread crumbs, Parmesan cheese, parsley and pepper. Dip chicken in melted margarine mixture then roll in bread crumbs. Place on a cookie sheet with low sides. Drizzle chicken with left over melted margarine and some of the left over bread crumbs. Bake 375 for 45 to 50 minutes.  20051102

 

While playing in the kitchen I came up with this delicious and healthy dish... see if you love it as much as we do.

Mix together in a bowl:
1 stalk celery, diced small
1 bunch scallions (green onions) sliced
4 cloves garlic, minced
3 TB diced fresh ginger root (Peel before dicing)
1 can water chestnuts, drained
3 TB reduced-salt soy sauce
3 TB. peanut butter
Juice of 1/2 lime
1 tsp. red pepper flakes
2 tsp. sesame oil
1/4 cup dry Sherry or dry wine or water

2 cups boneless chicken breast, sliced in thin strips
2 TB. peanut oil or vegetable oil
1/2 cup salted peanuts

Heat the peanut oil in a large skillet and add the chicken. Stir fry to brown on both sides, about 3 minutes or less. Add the peanut mixture and stir in; allow to cook slowly for about 3 minutes or until heated through. Sprinkle the salted peanuts over the top before serving. This would be good with rice, if you can eat carbs. I served it with snow peas.

12 chicken tenderloins, defrosted, drained dry
lite mozzarella
olive oil
thinly sliced onion
thinly sliced pepper
tomato sauce**
turkey pepperoni

** for SBD-legal (low carb) tomato sauce, take 1 can tomato paste, one can tomato sauce, look for the lowest added sugar you can find. I also heard Ragu Pizza Sauce has no added sugar. Add your favorite Italian seasonings. (I use onion powder, garlic powder, thyme, oregano, and basil).

Sauté onions, peppers, and a garlic clove, if you like, in olive oil. I love crispy fried fresh herbs, so I put in some fresh rosemary leaves too.

When just about done, remove to a baking dish.

Next, sauté the chicken tenderloins in the olive oil. May need to add a little more. Sauté a few min. on each side, until lightly browned.

Remove to baking dish, top with a Tbsp of pasta sauce, a good amount of lite mozzarella, and one pepperoni each. i add a few shakes of parmesan with the mozz.

Bake in 350 oven for about 20 min, til cheese melts.

I also like mushrooms and black olives in this.

6 or 8 chicken tenderloin strips (in bulk at BJs)
1 can sliced water chestnuts
1/2 red pepper, cut in strips
2 ribs celery, cut in slices
1 cup sliced mushrooms
1 stalk broccoli, sliced
1 large onion, sliced (or use green onions)
1/4 cup slivered red cabbage
handful of cashews
canola oil
sesame oil
soy sauce onion powder
garlic powder or real minced garlic

Have everything cut up ahead of time. Heat 2 Tbsp regular oil in Wok or large skillet. Put chicken in. Stir fry a few minutes. Add firmest vegetables. Celery, broccoli. Stir fry a few minutes. Add next, probably cabbage, stir fry a few minutes. Add onions. stir fry a few min. Add a few shakes of sesame oil, soy, a pinch of ginger if you like it, onion and garlic powders. Stir fry. Add cashews, stir fry another minute. Delicious.

1T vegetable oil             1/2 C milk
2 whole Chicken Breasts      2 t. lemon juice
split, skinned & boned       1/8 t. pepper
1 Can cream of Broccoli soup 4 thin lemon slices
In skillet in hot oil, cook chicken 10 min., or until browned on both sides. Spoon off fat. Combine soup & milk; stir in lemon juice & pepper. Pour over chicken; top each piece with lemon slice. Reduce heat to low. Cover; simmer 5 min. or until chicken is fork-tender, stirring occasionally. (I add sliced broccoli to this.) Makes 4 servings. Preparation time is 5 min., cook time is 15 min.
A light, easy, delicious recipe for a quick dinner.
Enjoy (if you like Broccoli)

I have used this way of cooking boneless, skinless chicken breast for years and years. It is ALWAYS great.

Mix equally: Italian bread crumbs & Grated Parmesan Cheese
(i.e. 1 cup bread crumbs, 1 cup parmesan cheese)

Melt butter or margarine
Dip the chicken in the butter then coat with the crumb/cheese mixture

Put in glass baking pan (do not grease or cover bowl).

Bake 350 degrees 1 hour

Brown chicken in LARGE skillet. Pour in enough salsa, whatever heat you like, to cover chicken. Cover, let simmer on low about 45 minutes to 1 hour. Remove cover last 10-15 minutes to let sauce thicken. Serve over rice. Prep time is less than 10 minutes. Enjoy!!

Spray an oven dish with non stick spray (for easy clean-up) and put in chicken breast, either whole or pieces. I like to do pieces because they cook faster. Pour a can of soup, either chicken or onion or celery or mushroom, or a combo if you're making a big dish. Add a can of water, or milk if you like milk gravy. Season with one or more salt, pepper, garlic, smoke salt, lemon pepper, cayenne, or whatever you like. Set oven temp at about 375 deg. - 400 deg. if you're in a super hurry. I use corning ware with glass lids, so it browns enough on top to look nice, too.
Bake until the chicken is done and tender and the gravy is as thick as you like. May need to add more liquid during the cooking, but better to add than to have gravy too thin.

The variations are endless - add onion and peppers, potatoes, rice, whatever you have and want to cook.

Best part is that in an hour you can have a meal on the table. Of course while you have the oven on, make a skillet of cornbread and a salad and if you put veggies in the pot you've got a one pot meal. 

Serves 2   
 
      4 Large peeled garlic cloves (or more)
      2    whole chicken breasts            
      2   Tablespoon Olive oil   
    Salt and freshly ground pepper   
   
    1. Preheat oven to 400°. Slice tops from garlic heads, reserving bottoms; arrange tops, cut side down, in center of a roasting pan. Arrange chicken breasts over garlic.   
   
    2. Place reserved garlic bottoms, cut sides up, next to chicken in pan. Drizzle chicken and garlic bottoms with olive oil. Season chicken with salt and pepper.
   
    3. Roast chicken 25 minutes; turn garlic bottoms cut sides down, and rotate pan. Continue roasting chicken until skin is browned, juices run clear, and an instant-read thermometer inserted into thickest part of meat registers 165° 30 minutes more. Depending on size.   
   
    4 . Makes a wonderful gravy for mashed potatoes. Use roasted garlic to spread over chicken if desired.   
   
    * I bake my chicken in a cast iron fry pan and only dirty one pan when I make gravy. Be careful of the hot handle. I keep a pot holder over handle.

6 boneless chicken breast halves
8 oz whipped cream cheese with onion & chives
1 Tablespoon butter or margarine cubed
salt to taste
6 bacon slices.

Flatten chicken to 1/2 inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and sprinkle with salt; roll up. Wrap each with a bacon strip. Place, seam side down, in a greased 13x9" baking dish. Bake, uncovered at 400 degrees for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.

For all you 'wannabe' Cajun cooks here is a great dish. I got the recipe a few years ago from the people who make Tabasco sauce and my family gets on my back 2 or 3 times a year to make this. It's gooood! If you have never made a roux before, don't worry it's easy, but will tire out your arm stirring it.

•        1/2 pound andouille or kielbasa sausage, cut into 1/4-inch cubes
•        4 tablespoons vegetable oil, divided
•        1 2 1/2-to 3-pound chicken, cut into pieces
•        1 1/2 quarts water
•        1/3 cup all-purpose flour
•        1 cup chopped onion
•        1 cup chopped celery
•        1 cup chopped green pepper
•        2 garlic cloves, minced
•        2 tablespoons chopped fresh parsley
•        2 bay leaves
•        1/2 teaspoon dried thyme
•        1 teaspoon TABASCO brand Pepper Sauce
•        1/4 teaspoon salt
•        1/8 teaspoon freshly ground black pepper
•        1/2 cup chopped green onions
•        Cooked rice

In 3-quart saucepan, over medium-high heat, brown sausage in 2 tablespoons oil, about 7 minutes. Remove with slotted spoon and set aside. Add chicken pieces and cook until golden brown, about 10 minutes, turning occasionally. Add water, cover and cook until chicken is tender, about 30 minutes. Remove chicken, leaving liquid in pan, and when chicken is cool enough to handle, discard skin and bones and dice meat into 1/2-inch cubes.
In skillet, over medium heat, mix remaining 2 tablespoons oil and flour and cook, stirring constantly, until roux turns dark brown, about 30 minutes. Add onion, celery, green pepper, garlic and parsley and cook about 10 minutes or until vegetables are tender. Add vegetables to liquid in saucepan along with bay leaves, thyme, TABASCO® Sauce, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered, 45 minutes. Add chicken and sausage and simmer another 15 minutes.
Remove pan from heat, add green onions and adjust seasoning. Let gumbo stand 10 to 15 minutes. To serve, mound about 1/3 cup rice in each soup bowl, then ladle about 1 cup gumbo around rice.
Makes 8 servings.

The number of servings is a bit high for the average camper except for large families, so you may have to adjust to the size of your chuck wagon gang.

Yield: 10 servings

       1/4 cp    Olive oil
         2       Fryers, cut in serving pcs.
         2 ts    Salt
         6       Chorizo links
         4 cp    Uncooked rice
         2 ts    Garlic, minced
         1 lg    Onion, chopped fine
         1 lg    Bell pepper, chopped fine
       1/4 ts    Mexican saffron, crumbled
         6 cp    Chicken stock (or more)
         6 lg    Ripe tomatoes, peeled, chopped
         1 pk    Frozen green peas
         4 oz    Pimento strips (sm. jar)

Pour oil into a large heavy frying pan and heat to med-high temp. Add the chicken pcs. and sprinkle with salt. You may need to fry part at a time. Add more oil if needed. Brown each pc. and transfer to lge. baking dish.
In same oil, brown chorizo links-remove to baking dish, spacing between chicken pcs. Add half the rice in even layer. In same fat, sauté garlic, onion and bell pepper, stirring to cook evenly. When Veggies. are limp, distribute evenly over top of the chicken, sausage and rice, then spoon remaining rice over the top. Add saffron to chicken stock and mix well. Pour over rice. Add the chopped tomatoes. Cover tightly and bake at 350 F. for 1 ½ hrs. DON’T PEEK!!!
Meantime, slightly cook green peas with a pinch of baking soda and keep warm in the pan. Check to be sure rice is fluffy and chicken pieces well done. If not, bake a little longer. For service transfer to another dish, if desired, and garnish with drained green peas and pimento strips.

4 Servings

       1 pk Thin sliced roaster breast
       2 tb Flour
       2 ts Ground black pepper
       1 ts Dry mustard
       2 tb Vegetable oil
       1 cl Garlic, minced
    1/2 c Sherry
       1 tb Minced fresh parsley

   Pepper's piquant flavor helps disguise the lack of salt.
   
   On wax paper, combine flour, pepper, and mustard. Lightly coat
   chicken with flour mixture, pressing to make pepper adhere.
   
   In large skillet over medium-high heat, heat oil. Add garlic; sauté
   30 seconds.   Place chicken in skillet so that pieces do not touch.
   Cook about 4 minutes or until lightly browned, turning once. Remove
   to serving platter; keep warm. Pour off fat; stir in sherry. Cook
   over high heat, stirring constantly 2-3 minutes or until thickened
   and liquid is reduced by half.   Stir in parsley. Spoon sauce over
   chicken.
   
   NUTRITIONAL FIGURES PER SERVING
   Calories, 269.
   Protein, 39 grams.
   Fat, 10 grams.
   Carbohydrates, 5 grams.
   Sodium, 89 mg.
   Cholesterol, 97 mg.
   
   Source: The Perdue Chicken Cookbook / Lisa Clarke

Orange wedges (optional) Mint leaves (optional)
8 skinless, boneless chicken thighs (about 1-1/2 pounds)
1 clove garlic , minced
1 tablespoon margarine or butter
2 teaspoons finely shredded orange peel
1/2 cup orange juice
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons honey
1 cup quick-cooking couscous
1/3 cup chopped onion

In a large skillet cook chicken, onion, and garlic in hot margarine or butter over medium heat about 6 minutes or until chicken is brown, turning once. Add orange peel, orange juice, and salt to skillet.

Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Sprinkle cinnamon and allspice onto chicken; drizzle with honey. Simmer, uncovered, for 5 to 7 minutes more or until chicken is tender and no longer pink. Meanwhile, cook couscous according to package directions. Serve with chicken and sauce. If desired, garnish with orange wedges and mint. Makes 4 servings.

Nutritional facts per serving calories: 408 , total fat: 11g , saturated fat: 3g , cholesterol: 69mg , sodium: 238mg , carbohydrate: 49g , fiber: 8g , protein: 26g , vitamin A: 5% , vitamin C: 29% , calcium: 2% , iron: 11%

Delicious fried chicken the way the Greeks make it. Very tasty. You'll want more.

Compliment your chicken with some boiled kale, spinach, or string beans seasoned with olive oil, lemon juice, and salt.

4 skinless chicken pieces
1/2 cup Greek olive oil
1 lemon, juiced
1 1/2 tablespoons freshly ground black pepper
1 teaspoon salt
1 1/2 tablespoons dried oregano
1 dash cinnamon
1 dash poultry seasoning
1/2 cup olive oil for frying
1 lemon, cut into wedges

Directions In a medium bowl, combine chicken pieces with 1/2 cup olive oil, lemon juice, pepper, salt, oregano, cinnamon, and poultry seasoning.

Allow the chicken to soak in the oil and seasonings for five minutes. In fact, rub the marinade into the chicken using your hands.

Heat 1/2 cup olive oil over low heat in a 1 1/2 inch deep frying pan with a lid to fit (to keep the juices in the chicken).

Carefully lay the chicken pieces in the frying pan. Put the lid on the pan, and cook until chicken is done, about 20 minutes, flipping pieces occasionally.

Increase heat to medium-high, and cook just long enough to make the outside of the chicken brown.

Serve hot, garnished with lemon wedges. Squeeze some lemon on the chicken for delicious added flavor.

2-  3 lb. chickens all-purpose flour seasoned with salt and pepper for dredging the chicken
3 large eggs, beaten lightly
2 cups stale fine bread crumbs vegetable oil for deep-frying

fresh thyme branches for garnish tomato chutney as an accompaniment

Quarter each chicken, discarding the first 2 joints of the wings. Remove the breastbones and ribs and remove the skin and any fat. Have ready in 3 wide shallow bowls the flour, the eggs, and the bread crumbs. Dredge the chicken in the flour, shaking off the excess, dip it in the egg, letting the excess drip off, and coat it well with the bread crumbs, shaking off the excess. Arrange the chicken on a baking sheet lined with wax paper and chill it, uncovered, for 30 minutes. The chicken may be prepared up to this point 1 day in advance and kept uncovered and chilled.

In a large deep skillet heat 1 inch of the oil to 360°F. and in it fry the chicken in batches without crowding, turning it, for 5 minutes, or until it is golden brown, transferring it as it is fried to paper towels to drain. Arrange the chicken on a rack in a shallow pan and bake it in the middle of a preheated 350°F. oven for 15 minutes for the breast pieces and 20 minutes for the leg pieces. Arrange the chicken on heated platters, garnish it with the thyme, and serve it with the chutney.

Makes 8 Servings.

1 cup buttermilk
1/2 tsp hot pepper sauce
3 lbs chicken pieces

Combine in a 1 gallon food storage bag and refrigerate for 1 to 2 hours.

1 cup all purpose flour
1 tsp salt
1 tsp dried thyme leaves
1/2 tsp pepper
1/8 tsp nutmeg oil

In a shallow dish, combine dry ingredients. Dip chicken in dry mixture coating well; place on un-greased cookie sheet for about 5 minutes to set. Meanwhile heat 1/2 inch oil in a 12 inch skillet over medium-high heat until oil starts to shimmer. Add chicken pieces, skin side down; cook about 10 minutes or until golden brown. Turn chicken and reduce heat to low; cover and cook 20 minutes or until chicken is fork tender and juices run clear. Uncover and increase heat back to med-high; cook 2-3 minutes on each side to crisp coating. Remove from skillet and drain on paper towels.

3 cups Self-rising flour
1 cup Cornstarch
3 tablespoons Seasoned salt
2 tablespoons Paprika
1 teaspoon Baking soda
1 package Italian Salad Dressing Mix, dry
1 1/2 ounces Pk Onion Soup Mix
1/2 ounce Pk spaghetti sauce mix
3 tablespoons Sugar
3 cups Corn flakes, crush slightly
2 Eggs, well beaten
1/4 cup Cold water
4 pounds Chicken, cut up

Combine first 9 ingredients in large bowl. Put the cornflakes into another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy roomy skillet to fill it 1" deep. Get it HOT!

Grease a 9x12x2 baking pan. Set it aside. Preheat oven to 350 degrees F.

Dip chicken pieces 1 piece at a time as follows:

1-Into dry coating mix.
2-Into egg and water mix.
3-Into corn flakes.
4-Briskly but briefly back into dry mix.
5-Drop into hot oil, skin-side-down and brown
3 to 4 minutes on medium high. Turn and brown other side of each piece. Don't crowd pieces during frying. Place in prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side loose for steam to escape. Bake at 350 degrees F for 35-40 minutes removing foil then to test tenderness of chicken. Allow to bake uncovered 5 minutes longer to crisp the coating. Serves 4. Leftovers refrigerate well up to 4 days. Do not freeze these leftovers. Leftover coating mix
(1st 9 ingredients) can be stored at room temp in covered container up to 2 months.

1 frying chicken, cut into frying pieces
1 1/2 cups flour
1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)
1 Envelope Lipton (or other brand) Tomato Cup of Soup
2 eggs, well beaten
2/3 cup milk Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.

1. Combine eggs and milk. Set aside.
2. Combine flour with the Italian dressing and soup mix.
3. Dip chicken pieces in milk-egg mixture and roll them in the flour-seasoning mixture. Repeat procedure.
4. Fry pieces over medium heat for 25 to 30 minutes, turning often.
5. Remove from fire. Drain and serve.

Rinse the chicken pieces, dredge them in flour mixed with lemon pepper and a little garlic powder, then deep fried them in a good vegetable oil.
After the chicken, I would fry some potato wedges.

chicken pieces
lite bisquick
ranch dressing- lite or regular
parmesan cheese
thyme
onion powder
garlic powder
salt
pepper
paprika
eggs

I like to use chicken thighs for this. Mix an egg or two with an equal amount of ranch dressing. Mix some bisquick, parmesan (parmesan = about 1/2 the amount of bisquick), and spices/seasonings. Dip chicken in egg mixture, then bisquick mixture. Bake in a 350 oven, skin side up, until golden brown, you can also use convection but drop the heat 25 degrees or so.

I did not give specific amounts because it depends on the amount of chicken, and i never measure it. My kids go crazy for this.

2 chickens, cut up and skinned
1 tsp salt
1 clove garlic, pressed
2 tsps. curry powder
2 tsps. Worcestershire sauce
1/2 tsp paprika
1/2 cup boiling water
2 chicken bouillon cubes
1/4 tsp dry mustard mixed with 1 tbs. water
1 tsp oregano
2-3 dashes Tabasco sauce

Place chicken in shallow baking dish. Mix remaining ingredients and brush chicken with mixture. Bake @ 350* about 45 minutes, basting often, until tender. Change oven temperature to 400* for about 10 minutes or broil 5 minutes until lightly browned.

This was an original recipe from WW in the '60's. I don't have nutritional information. I mix up the sauce and cook only as many pieces of chicken as I want.

Put cut chicken pieces in colander and sprinkle with salt (work it in around all the pieces) an amount that you would use to salt it anyway. Let it drip into the sink for 20 minutes. In the meantime, put flour, salt and pepper in a bag (I use a brown paper bag). Put iron or other heavy skillet on high heat. When the skillet is hot, pour in about 1-1/2 inch of oil and it should be hot by the time you do the next step. Put a few pieces of chicken at a time in the bag, shake it well. Carefully place chicken in hot grease until the skillet is full, but not so crowded that it won't lie flat. Put the larger pieces in the middle of the skillet and the faster cooking smaller ones around the side. Sprinkle with additional pepper. Pour in 1/4 cup of tap water and immediately cover with lid. The resulting steam will make the chicken taste so much better, especially around the bone.   Turn the heat to medium or medium high. When you hear a sizzling sound (the sound of frying) about 10 minutes later, take the lid off and if the bottom is brown, turn the chicken over to brown the other side. Don't cover the skillet this time.   Another 10 minutes should do it. When it is done and browned to your satisfaction, remove from skillet and put to drain on a pad of paper towels on a platter.

Ditto this for a second skillet if needed, but use a slotted spoon and remove as much sediment (good crunchies) as possible and add more oil. Repeat procedure. Keep first skillet warm while cooking the second. Use a slow oven or even a microwave (not turned on, of course - just to keep it out of drafts) or a warming oven if you are fortunate enough to have one.

This is the way my mama taught me and I've never had a reason to change the recipe. I do like the Colonel's with the spices, but this old-fashioned way to so good.

If you have rice or potatoes that need gravy, pour off almost all the grease and use the remainder of the flour mixture in the bag for gravy. You will need at least 3 or 4 T. to add to skillet as well as salt and pepper to taste. Stir rapidly until medium brown, add cold water and whisk immediately until the liquid is smooth. Let it boil until it is the right consistency. In the place of water, milk may also be used to make a richer gravy.

The cooking time will depend on your burner heat, and will vary from stove to stove.

Recipe courtesy Alton Brown

1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

The origianl Heloise had her neighbors try different methods of frying chicken. She said the one big difference was the breading and the best was when she dipped her chicken in water, then in flour with salt and peper. THEN let it sit for at least 30 minutes. This forms a nice crunchy crust when fried. I have used this method for years. And yep, add old fashioned Crisco to the skillet and fry away. Just make sure you don't have the skillet over too high a heat. Put it off to the side a little so the meat gets cooked all the way thru. Afterwards, throw in some flour, salt and pepper, use your wish to blend it in the grease, add milk and wisk until smooth and cook until thick enough to call UMMMMMMMMMM gooooood gravy. That's the best part of fried chicken!!!!

Cook chicken the old fashioned way. I use a cast iron skillet and I get it hot before I put the oil in. I usually use Crisco from the can “the white looking grease”… after the skillet is hot, put in the Crisco and I first dip the chicken pieces in a mixture of eggs and milk. Then roll them in flower with a little pepper and salt and into the grease… cook at medium heat turning pieces often so they don’t stick…

Ingredients
1/2 cup fat-free buttermilk
2-3 drops hot red pepper sauce
1/2 cup cornflakes, crushed
3 tbsp all-purpose flour
1/4 tsp salt
1/4 tsp freshly ground pepper
2 pounds chicken parts, skinned
4 tsp canola oil

Preheat the oven to 400 degrees; spray a large baking sheet with nonstick cooking spray. In a large shallow bowl, combine the buttermilk and pepper sauce. On a sheet of wax paper, combine the cornflake crumbs, flour, salt and pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely. Place the chicken on the baking sheet; drizzle with the oil. Bake 30 minutes; turn the chicken over. Bake until cooked through, 15-20 minutes longer.

NOTE: Cornflake crumbs add plenty of crunch and toastiness without all the fat; nobody will miss the traditional fried-chicken coating!

Prep Time: 10 minutes        Cook Time: 50 minutes        
Serves 6

Chicken
1        tablespoon margarine or butter
2/3         cup Bisquick
1 ½         teaspoons paprika
1 ¼         teaspoons salt
¼         teaspoon pepper

Heat oven to 425°. Remove skin from chicken if desired. Melt margarine in rectangular baking dish or pan, 13x9x2 inches, in oven. Mix Bisquick, paprika, salt and pepper; coat chicken. Place skin side down (meaty sides down in skinned) in pan (pan and margarine should be hot). Bake uncovered 35 minutes. Turn; bake about 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

When I make Chicken ala king I boil my chicken and save the broth,
remove chicken from broth, dice and put back in broth.

Add diced carrots, celery, onion and any other veggies you would like to add to the broth.
I also add a few bouillon cubes for flavor.
Salt and pepper to taste.

When veggies are tender I thicken my sauce some with flour and water but you do not want it to thick because it will thicken some from the biscuits also.

Place mixture in a 9x13 pan and set unbaked biscuits on top of mixture. I have made home made baking powder biscuits before and I think that there is a recipe for them in the Betty Crocker cookbook.

Bake until biscuits are browned.

Basic, quick recipe for chicken ala king: Cut up cooked chicken, cream of chicken soup, a handful of frozen veggies (your choice) and biscuits to pour it over. The soup can be thinned with cream, milk or water if you think it is too thick. Just heat and pour over the cooked biscuits. Also makes a good topping for egg noodles.

Boiling chicken can make it even dryer than overcooking it in the oven.. But poaching it can be a fool-proof way to cook it. The simple method to this is to bring the water to a boil - put the chicken in to kill any surface bacteria, then back the water down to the temperature you want our chicken to cook to. Once it reaches equilibrium with the poaching liquid, it will stay there and stay juicy until you are ready for it. It will even stay warm and juicy for a good 30 minutes after you remove it (and cover it).

As far as poaching liquids go.. there are many ways to go. A flavored stock or broth with herbs is nice as is an evaporated milk & seasonings liquid (not to be confused with sweetened condensed milk!).

But if you back off the heat so that the poaching liquid is at 180 degrees (or whatever temperature you want your chicken to reach) then you will get excellent results every time.

How about boneless skinless, sliced into strips or chunks, sautéed in olive oil, onion, garlic and peppers (prefer red or yellow, but green will do). Used with pasta, rice dishes whatever. also used whole breasts this way and then grilled them-yummy!

I do chicken breasts (the boneless, skinless ones) a lot. Pound them between sheets of plastic wrap until they are evenly thin (no more than 1/2"). Dip them in seasoned flour, shake off the excess, and sauté them quickly in olive oil and butter until lightly browned. Put them on a plate and throw some fresh lemon juice into the pan and some chopped parsley; also a tablespoonful of capers if you like (in this case, you call it Chicken Piccata). Let the juices boil for just a half-minute, no more, and pour over the chicken and serve hot.
You can also use the pounded, sautéed slices to make chicken Parmesan.
I never let a sale go by without stocking the freezer. They are so versatile, and we never tire of them.

Cut chicken meat into bite size chunks
place in fry pan
add... 1/2 bottle of BBQ sauce, 1/4 cup teriyaki sauce
2 TBSP honey and water to thin
cook until chicken is done.
Serve over white rice
Delicious and the kids love it too

I've been varying the "Whole Roasted Chicken" recipe that came with my Cocorico clay roaster. 
Ingredients:

1 3 1/2 - 4 1/2 pound Whole chicken, wing tips removed
1 tbs.                  Gray sea salt
4 tbs.                  Extra virgin olive oil, 1/2 for chicken, the rest for the veggies.
4 tbs.                  Citrus/rosemary flavored gray sea salt, 3 tbs. for chicken, the rest for the veggies.
3 sprigs               Fresh rosemary
1                      Lemon, quartered
1/4 pound             Red or yellow bell peppers
1/4 pound             Green bell pepper
2 ears                Fresh sweet corn on cob, cut into 1 1/2 - 2 inch lengths
6                      Boiling onions, 1 1/2 - 2 inch diameter, whole
6                      Small red potatoes, halved
1 pkg.                Birdseye frozen stewing veggie mixture

Start by immersing the Cocorico roaster completely in cold water for no less than 30 minutes.
The Cocorico should never be placed in a hot oven, so at this time only preheat the oven to 250 degrees F.

In a 2qt saucepan place the potatoes, onions, and corn with enough water to cover them by 2 inches.
Add 1 tbs. gray sea salt and bring water to a boil. Cook vegetables for 3 - 4 minutes, add the frozen stewing vegetables when there's 1 minute to go. Strain, then reserve the vegetables.

Rinse the chicken under cold water and dry well. Coat the outside with half of the olive oil. Season the chicken, inside and out, with 3 tbs. of the seasoning salt. Place the rosemary sprigs and lemon inside the cavity of the chicken. Carefully place the chicken onto the Cocorico roaster with the legs skyward.

Put the Cocorico in the center of the oven and increase to 450 degrees F. (425 degrees F. for a convection fan oven) and roast the chicken for 15 minutes for up to a 4 lbs chicken, 25 minutes for a 4/14 lbs chicken. During this time, core the bell peppers and cut into 1 inch strip lengths. In a bowl toss the bell peppers, and reserved vegetables with the remaining olive oil and seasoning salt. Place the vegetables around the chicken on the Cocorico tray. Reduce the heat to 350 degrees F. and continue roasting until the juices run clear when a thigh is pierced with a skewer, at about 60 minutes for up to a 4 lbs chicken or 70 minutes for a 4 1/2 lbs chicken.

Every 15 minutes or so, rotate the Cocorico at least a 1/4 turn.

Check the internal temperature in the center of the chicken breast, when it reaches 165 degrees F. take it out of the oven and then let rest for 15 minutes. Because of the heat the Cocorico absorbs during cooking, it will continue to cook once removed for 15 minutes, during which time it will do "carry-on" cooking bringing up the internal temperature to 175 degrees F.

During this rest time, carefully remove the vegetables to a serving platter or the like. At the end of the 15 minutes, remove the chicken, carve and serve.

I've also used this same recipe using the "Drunken Chicken Roaster."

using a clay Dunken Chicken Cooker.

Ingredients:

For the marinade:
1 tbs. finely shredded lime peel
1/3 cup lime juice
1/3 cup tequila
2 tbs. cooking oil
2 tbs. orange liqueur or 1 tsp. finely shredded orange peel
3 cloves garlic, minced
Salt & Pepper to taste

For the chicken:
1 3 1/2 - 4 1/2 pound whole chicken, wing tips removed

For the salsa:
1 cup chunky salsa
1 medium tomato, chopped
2 green onions, finely chopped
1 tbs. snipped cilantro

Combine lime peel, lime juice, tequila, cooking oil orange liqueur or orange peel, garlic, salt & pepper in a shallow nonmetal dish. Remove giblets, and rinse chicken, inside and out; pat dry with paper towels. Add chicken to marinade, turning to coat. Cover, and chill about 1 hour; turning one more time during the hour.

Meanwhile immerse the Drunken Chicken Cooker completely in cold water for no less than 30 minutes.

And for the tomato salsa combine salsa, tomato, green onions and cilantro in a small bowl, set aside.

Drain chicken, reserving the marinade. Add enough tequila to the remaining marinade to fill the cooker’s center cup 2/3 full. Place the chicken over the Cooker’s center cup (legs down) and place into a cool oven. Set the oven to 350 degrees F and roast until the juices run clear when a thigh is pierced with a skewer, at about 75 minutes for up to a 4 lbs chicken or 85 minutes for a 4 1/2 lbs chicken. If you want to baste with the marinade during the cooking time, add even more tequila to the residual marinade, along with 2 tbs. honey.

Check the internal temperature in the center of the chicken breast, when it reaches 165 -170 degrees F. take it out of the oven and then let rest for 15 minutes. Because of the heat the clay Cooker absorbs during roasting, it will continue to cook once removed for 15 minutes, during which time it will do "carry-on" cooking bringing up the internal temperature to about 175 degrees F.

At the end of the 15 minutes, remove the chicken, carve and serve with the tomato salsa. Serves 6.

This was adapted from a direct-heat grilling recipe for boneless chicken breasts. I’ll be trying this recipe at our next campout using my smoker, but haven’t decided which wood chips to use yet.

My favorite for chicken breasts is to place a boneless chicken breast in the middle of a piece of tin foil, cover with frozen corn, then add a few petite asparagus spears, top the whole thing with a few tablespoons of barbeque sauce, close up the tin foil and put it on the grill. Everything stays moist and you can just put the whole thing right on a paper plate so there is little to no cleanup.

Try keeping a good -instant read- meat thermometer close by and check the internal temperature. If the temperature is at 160 its done. I pull mine out when it gets to 150 and let it sit for about 10 minutes. The meat will continue to cook.

Boneless skinless chicken breasts will have a tendency to be dry because there is little fat content in then. If you eat chicken with the skin on, or the juicer dark mean, you might just as well be eating lean beef.   

If I feel like messing with it, I sometimes make a brine and let my chicken soak for a few hours before cooking, (two hours to a pound). A simple solution is 1/2 cup of non iodinated salt to 1/2 gallon of water. Make sure all your chicken is covered in the solution.

If I’m just going to cook a couple of boneless skinless chicken breasts indoors, I like to sprinkle both sides with Essence of Emeril. Put a tablespoon of extra virgin olive oil in a shallow pan and sauté them on both sides at about 2 minutes per side and then finish then in a 350 degree oven for 20 minutes.

If I’m going to get fancy, I take the breasts out and let them cool and use the pan to make a simple White Sauce in it. Poor off all but a couple of tablespoons of juice from the pan. Add two tablespoons of flour and make a blonde rue. Add two cups of milk and scrape the bottom of the pan to get the caramelized bits incorporated in the sauce. Add salt and pepper to taste and finish with a table spoon of butter. This sauce should be fairly thin. I know, that sounds like gravy.

This is my favorite baked chicken recipe. It come out moist unless you over brown it. I cook a tray full and freeze it, to warm up for later use. Quick and easy!!

2 or more chicken breast halved or smaller
Your favorite creamy style salad dressing (I use Ranch or Italian)
1 container of seasoned bread crumbs (add seasoning to taste)
olive oil (enough to coat bottom of pan)
preheat oven to 350

Dry the chicken by dabbing with a paper towel. Dip the chicken in the salad dressing and roll until evenly coated in bread crumbs, place on oiled baking pan. Cover with aluminum foil and bake for 15 min, remove foil and cook for 10 min or until slightly brown (at this point you can sprinkle Parmesan cheese on top until golden brown) or brown for 5 min or so until golden brown. Please note that cooking times will vary with different ovens and size of chicken pieces and there such a thing as "safe" pink chicken! 

Clean the chicken (inside and out) removing the giblet pack. Then season both the inside and outside of the bird - we like a Caribbean seasoning. Sit the bird over the 2/3rds full can of beer,  place on the grill and cook with indirect heat. Don't be in a hurry 2 and a half to 3 hours will be fine. if you get impatient, drink some beer. The bird will be juicy and flavorful. We have holders that keep the bird from toppling (I know that I would need the same if I was sitting on a beer can atop a grill)
A great side dish is couscous with mandarin oranges (incorporate the giblet pack into this)

3 tbsp Mrs. Dash chicken grilling blend
1 tbsp brown sugar
1 1/2 tsp salt
1 chicken (about 4 pounds)
12oz beer

Mix all the dry ingredient together. Rub about 1 tsp inside the chicken. Coat the outside with cooking spray then rub remaining blend on outside. Empty half the beer, pop a few extra holes in top of can, then place the can inside the cavity using the legs as a tripod. Put on grill over indirect heat. Close lid leaving vents partially open. Cook for approx. 1 1/4 to 1 1/2 hrs. If using charcoal add more coals after 45mins. Gas grill is better for this.

1         med         whole chicken (4 to 5 pounds)
2½      tbls           Memphis Rub (recipe follows)
1         can           (12 ounces) beer at room temperature

Rinse chicken inside and out, drain and pat dry.

Sprinkle 1 tbls of the rub inside the neck and body cavity, then rub another 1 tbls all over the skin of the bird.

Pop the tab on the beer can. Using a “church key” –style can opener, make a number of holes in the top of the can. Drink or pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer.

Holding the chicken upright, push the chicken down onto the beer can so that the can goes into the cavity.

Stand the “stuffed” chicken on a roasting pan. The bottom of the beer can and the two legs form a triangular support (tripod). If the chicken is too big and the beer can unstable, buttress the legs with skewers. No trussing or further basting is necessary.

To roast in the oven:
Preheat the oven to 350 degrees. Roast about 2 hours until the skin is crisp and the juices run clear when the bird is poked with the tip of a knife. Allow the finished bird to rest before carving.

To cook on the grill:
Set up the grill for indirect grilling, placing a drip pan in the center.
•        If using a charcoal grill preheat it to medium.
•        If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high, then, when smoke appears, lower the heat to medium.

When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird.

Cover the grill and cook the chicken until fall-off-the-bone tender, about 2 hours. If using charcoal, add 10 to 12 coals per side and the remaining wood chips after 1 hour.

It is helpful at this point to enlist a second pair of hands. Using tongs lift the bird to a cutting board or platter, holding a large metal spatula underneath the beer can for support.

Have the board or platter right next to the bird to make the move shorter. (Be careful not to spill hot beer on yourself.) Let stand for 10 minutes before carving.

It’s easier and safer to pull the beer can out of the bird and toss the beer can into the sink, but for show and drama, you can carve the meat off the upright carcass.   Serves 4 to 6.


Memphis Rub

2        tbls        paprika (Spanish pimenton is excellent)
1½        tsp        dark brown sugar
1½        tsp        sugar
1        tsp        salt        
1        tsp        cayenne pepper        
½        tsp        celery salt
½        tsp        freshly ground pepper
½        tsp        dry mustard
½        tsp        garlic powder
½        tsp        onion powder

Combine all ingredients in a small jar; twist the lid on airtight and shake to mix. May be stored away from heat and light for up to 6 months. Makes about ¼ cup, enough for 2 racks of ribs or 2 chickens.

Instead of beer, I use water and lemon juice with a couple of garlic cloves (smashed) thrown in.

We use olive oil, fresh basil, salt, pepper and whatever else seems good that night. This is with a 4 pounder. We rub the chicken and also put some under the skin and inside. Stick a few lemon slices inside the skin as well.

1 hour and 20 minutes on high. Do it indirect. We light up the right side and put the chicken on the left. 30 minutes, rotate the chicken 180 degrees. Another 30 min and rotate 180 degrees. 10 minutes, rotate again and in 10 minutes rotate for the last time. Take it off in 10 min. Stick it with the thermometer and you should have 160-165 in the breast, don't go near the bone.

This can't be easier.

1 whole chicken
1 can of beer
your favorite rub

open the top of the beer can, shove it up the chicken's butt, stand it on something to catch the grease, bake @ 350 for an hour, serve

here's what it looks like:

I use a good Canadian beer. I rub skin with olive oil, then some garlic powder, onion salt, Montreal Steak Spice, Cayenne & seasoning salt.

I use about 1/2 can of Bud w/some quartered onions in the can & rub the chicken down inside & out w/a rub made out of brown sugar, cayenne, chili powder, etc.

Ingredients:
4 boneless skinless chicken breasts OR
4 split fryer breasts - skinned.
1 Tablespoons Butter
1/2 small onion, minced
1 clove garlic, crushed
1 Tablespoon parsley
1 Tablespoon Brown Sugar Twin
1 Tablespoon prepared mustard
1/2 cup chicken stock
1/4 cup red wine
4 Tablespoons Gin

Melt the butter and sauté the chicken until browned. Transfer to ovenproof dish. Cook onion until soft. Purée the remaining ingredients together then add to pan, heat through, pour over chicken and cover dish.

Bake at 350ºF 15-20 minutes for boneless breasts and 30-40 minutes for bone-in split breasts.

Serves 4. Less than 1 gram per serving.

.Ingredients:

6 boneless, skinless chicken breasts
12 pcs. bacon
2 cups sour cream
1/4 cup heavy cream
4 Tablespoons soy sauce
1/4 teaspoon ground ginger
Salt and pepper to taste
3 Tablespoons butter
Preheat oven to 325°F.

Melt butter and distribute across the bottom and sides of a Corning or Pyrex casserole dish. Lightly fry bacon until partially done – not crisp. Wrap two pieces of pliable bacon around each chicken breast and arrange them in the baking dish.

In small bowl mix sour cream, cream, soy sauce, and ginger. Pour over chicken, salt and pepper top as you like, and bake in 325°F oven for two hours –– the first hour foil or lid-covered and then uncover for the second half of the cooking time.

Serves 3. 4 carbs per serving.

I also use the rice protein powder to make burritos with instead of the flour. They're a bit on the gooey side so I mix in some shredded cheddar and form them on the bottom of a cast-iron skillet. They're pretty tasty if you add some cayenne pepper or even cracked black peppercorns. Sure spices up a casadea (sp?) which is another of my favorite lo carb foods. Especially with chicken, loads of lo-carb (I make my own) salsa and tons of sour cream.
Each one is only about 5 net carbs with chicken, green pepper, soy sauce, grated jack cheese, salsa & sour cream. Very filling, but somewhat messy to eat.

4 boneless chicken breasts (pounded ¼ “ thick)
4 slices Swiss cheese
1 small can sliced mushrooms
1 can GOLDEN mushroom soup
½ c white wine
½ c bread crumbs

Grease baking pan, 8x8. Place 1 slice of cheese and
a few mushrooms inside a breast and roll up.
Place rolled up breast, seam side down in baking
dish. Mix wine with golden mushroom soup and
spoon over each breast. Sprinkle with crumbs.
If you have any mushrooms left over just sprinkle over the soup.
Bake for 1 hour in 350 oven.

Here is one that is easy while camping.

Marinate boneless chicken breast in a mixture of Italian Dressing and soy sauce and set aside.

Next cut up the following:

2 Large Zucchini (slice in half lengthwise and cut in medium slices)
4 large carrots (thin slices)
1 Large package of Mushrooms (or 1 can pieces and stems)

Sauté some minced garlic in olive oil until lightly brown then add veggies and mushrooms. Sprinkle with salt and pepper. Lightly brown and then turn down heat and cover. Let cook on low heat about 15 minutes or until carrots are tender.

While veggies are cooking, cook bow tie pasta. Start grilling chicken. Heat 1-2 jars of Afredo sauce.

Chicken must set at least 5 minutes before cutting. Once set, cut chicken in strips across grain. Put pasta on plate, cover pasta with veggies/mushroom, pour Alfredo sauce over both and then add chicken strips to top.

This actually is quick, easy and yummy!

What I like about the recipe on Franks Hot Sauce is that it's the original recipe (so I'm told) and it is fool proof - read: even I can to it.

Here's Tabasco's Chipotle Buffalo Wings recipe I like it but have to tone down the hot sauce or I'm the only one gonna eat them.

Wings : Chipotle Buffalo Wings with Blue Cheese Dip
Blue Cheese Dip (recipe follows)
3 pounds chicken wings (about 12)
Oil for deep-frying
1/4 cup butter or margarine
1/2 to 1 (5 oz.) bottle of TABASCO brand Chipotle Pepper Sauce

Celery sticks

Blue Cheese Dip:
1/2 cup sour cream
1/2 cup mayonnaise
1/2 (4-oz.) package blue cheese, crumbled (about 1/4 cup)
2 teaspoons TABASCO brand Chipotle Pepper Sauce
1 clove garlic, minced
Salt to taste

Prepare blue cheese dip and set aside. Remove chicken wing tips and discard; cut wings in half at joints. Heat 2 inches of oil in a deep-fryer to 375°F; fry chicken until crisp and golden brown, about 10 minutes. Drain well and place in a large shallow container.

Melt butter in a small saucepan; stir in TABASCO® brand Chipotle Pepper Sauce to taste and heat through. Drizzle over chicken wings and toss well. Serve warm with celery sticks and blue cheese dip.

For Blue Cheese Dip, combine all ingredients in a small bowl and mix well. Makes 1 1/4 cups.

Makes 6 servings.

20 Servings

3        cloves garlic
1/2        cup lemon juice
2        tablespoons olive oil
1        tablespoon chipotle chilies, pureed
1        tablespoon parsley, finely chopped
1        tablespoon oregano, finely chopped
20        chicken wings
Salt & freshly ground black pepper

Mix together first six ingredients in a medium bowl. Add chicken wings and toss to coat evenly. Cover and refrigerate for 2 hours. Grill wings

4 1/2 pounds Chicken Wings (separated at joints)
2 cups Whole Wheat Flour
1 cup All Purpose Flour
2 1/2 teaspoons salt
1 teaspoon Paprika
1/4 teaspoon Cayenne Pepper
Hooters Hot Wing Sauce

In large mixing bowl mix flours, salt, paprika and cayenne pepper together, blend well. Cut chicken wings into drumettes and flappers. Wash and drain chicken. Coat chicken in flour mixture, refrigerate chicken wings for 90 minutes.

When ready to deep fry chicken wings heat oil to 375. Place chicken pieces in hot oil, do not crowd. Fry chicken wings until golden brown, remove from oil and drain. When all wings have been fried,place in a large bowl. Add Hot Sauce mixture and mix completely. Use a fork or tongs to place chicken pieces on a serving platter. Serve immediately.

1 cup water
1 6-ounce can tomato paste
1/2 cup Worcestershire sauce
1/4 cup honey
1/4 cup molasses
1 teaspoon minced habanero pepper (1 pepper)
1 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon dried minced onion
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/8 teaspoon hickory smoke flavoring
1/3 cup white vinegar, 

Then fry the wings, add the sauce.

1 8-ounce bottle Hidden Valley Ranch dressing
1/4 cup mango juice (Kern's is good)
1/2 jalapeño, minced

4 to 8 cups vegetable oil (as required by fryer)
10 chicken wings salt pepper

1. Prepare habanero honey sauce by combining all ingredients except the vinegar in a large saucepan. Bring mixture to a boil, then reduce heat and simmer sauce for 1 hour uncovered, or until sauce reduces to about half of its original volume and thickens. Remove sauce from heat, mix in 1/3 cup white vinegar and cover.
2. Make the mango ranch dipping sauce by combining the ingredients in a small bowl. Cover and chill sauce until needed.
3. In your deep fryer, bring 4 to 8 cups of vegetable oil (or whatever is required by your fryer) to 375 degrees.
4. Drop in the wings and fry for 8 to 12 minutes or until the wings become golden brown. Drain wings for a few minutes on paper towels. Sprinkle with salt and pepper.
5. Put wings in a large metal or glass bowl, add 1/2 cup of the habanero honey sauce and toss the wings until they are all well-coated. Serve with dipping sauce on the side.

From: http://www.topsecretrecipes.com

Makes 10 wings (plus sauce for 20 more).

2 lbs. chicken wings, tips removed
1 cup water
1 cup sugar
1 cup soy sauce
1/4 cup pineapple juice
1/4 cup cooking oil
1 tsp. ginger

Combine all ingredients except wings. Place wings in bowl and pour in mixture. Marinate 24-48 hours, tossing occasionally to make sure all wings are coated. Bake at 350 for 1 hour.

3/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 pounds chicken drummettes Vegetable oil

Sauce:
1/2 cup (1 stick) butter
1/2 cup Jack Daniel's Tennessee Whiskey
1/4 cup ketchup
1/3 cup Tabasco pepper sauce, or to taste

Combine flour, salt and pepper in small bowl. Coat chicken pieces with flour mixture. Heat 2 to 3 inches of oil in fryer or heavy pot to 375 degrees F. Fry wings, a few at a time, until golden brown on all sides and cooked through, about 10 to 15 minutes. Drain on paper towels.

Combine all sauce ingredients in a small saucepan. Bring to a boil. Dip cooked wings in sauce. Serve with blue cheese dressing, celery and carrot sticks. Makes 6 to 8 servings.

Note: To bake wings, place in roasting pan. Brush with melted butter and sprinkle with salt and pepper. Bake in 450 degrees F. oven until lightly browned and cooked through, about 30 minutes.

30 Wings SERVES 4-6
4 pounds chicken wings (about 30) Marinade:
4 garlic cloves, minced and mashed to a paste
1 teaspoon salt
1/2 cup rice wine vinegar
1/2 cup apple cider
1 tsp. red pepper flakes

Dipping Sauce:
1 teaspoon dried hot red pepper flakes
4 Tbsp. Jif® creamy peanut butter
1/2 cup light corn syrup
1/2 cup distilled white vinegar
1 Tbls. soy sauce

Cut off the wings tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a heavy-duty re- seal-able plastic bag toss the wings with the marinade ingredients to coat them well and let them marinate, chilled, for at least 6 hours or overnight. Drain the wings and pat them dry. Arrange the wings, skin side up, on the oiled rack of a broiler pan, sprinkle them with salt and pepper to taste, and broil them under a preheated broiler about 4 inches from the heat for 8 to 10 minutes, or until they are golden brown. Turn the wings, sprinkle them with salt and pepper to taste, and broil them for 5 to 8 minutes more, or until they are golden. While the wings are broiling, in a saucepan stir together the red pepper flakes, the corn syrup, and the vinegar, bring the liquid to a boil, stirring, and transfer it to a bowl. Serve the wings with the sauce.

30 wings-SERVES 4-6
4 garlic cloves
2 shallots
1 1/2 teaspoons salt
1 tablespoon Chinese five-spice powder (available at Asian markets and most supermarkets)
2 teaspoons paprika
1 teaspoon crumbled dried rosemary
1/2 teaspoon cayenne, or to taste
2 tablespoons peanut oil
4 pounds chicken wings (about 30), the tips cut off and reserved for the stock pot.

SAUCE
1/3 cup creamy peanut butter
1/4 cup canned cream of coconut
2 garlic cloves, chopped
1/4 cup water
1/4 cup chopped roasted red bell pepper
1/8 teaspoon dried hot red pepper flakes

1/4 cup olive oil
1 tbsp vegetable oil
20 trimmed and separated wings Dash of salt and pepper
1 small onion, diced
1 shallot, diced
7 cloves garlic, chopped
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp ground black pepper
1/2 lemon
2 tbsp chopped parsley dash hot sauce

In large, heavy skillet, heat oils over high heat. Add wings, sprinkling with salt and pepper to seal in their flavor. Fry until the wings are brown and cooked through. Add the onion and shallot. Brown. Add the garlic; cook until softened. Add garlic and onion powders and the salt and pepper. Toss everything together; turn off the heat. Transfer the wings to a large mixing bowl and squeeze lemon juice over them. Add parsley and hot sauce. Toss, making sure the wings are thoroughly coated. Serve immediately

prep time 20 minutes (ready in 55 minutes) Makes 24

Ingredients:

1 cup purchased ranch salad dressing
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
1/2 cup Pillsbury BEST® All Purpose or Unbleached Flour
1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix
2 teaspoons oil
24 chicken drummettes (about 2 lb.) Dried parsley flakes

Preparation Directions:
1. Heat oven to 350°F. Spray large cookie sheet with nonstick cooking spray. In blender container, combine salad dressing and chilies; blend until smooth. Spoon into small serving bowl. Refrigerate while preparing drummettes.
2. Lightly spoon flour into measuring cup; level off. In shallow dish, combine flour and taco seasoning mix; mix well. Add oil; stir with fork until well combined. Coat drummettes with flour mixture. Coat drummettes again to use all flour mixture. Place on sprayed cookie sheet.
3. Bake at 350°F. for 15 minutes. Turn drummettes; bake an additional
14 to 17 minutes or until chicken is fork-tender and juices run clear. Sprinkle parsley on salad dressing mixture. Serve with warm drummettes.

4 Chicken Breasts (or 2lb of thighs)
1/3 c Soy Sauce
1/2 c Brown Sugar
1/2 tsp. Garlic Powder
1 tsp. Powdered Ginger
2 tbs. Onion Flakes, dehydrated
1/2 c Bourbon (we use Jack Daniels)

Mix all marinade ingredients and pour over chicken. Marinate overnight. Bake at 325, basting frequently for 1 1/2 hours or until well browned.

I serve this with rice & broccoli.

24 chicken wings, cut apart at the joints, tips reserved for stock
3 Tbs (45 ml) bourbon
3 Tbs (45 ml) olive oil
1 Tbs (15 ml) grated lemon peel
Juice of 1 lemon
1 cup (250 ml) unseasoned bread crumbs
1 Tbs (15 ml) Hungarian paprika
Salt and freshly ground pepper to taste

Combine the wing joints, bourbon, olive oil, lemon rind, and lemon juice in a bowl. Toss to coat the wings and marinate refrigerated for 4 hours or overnight. Mix the bread crumbs, paprika, salt, and pepper in a plastic bag. Drain the wing joints and toss with the bread crumb mixture. Place the wings on a baking sheet and place about 5 inches (12 cm) under a preheated broiler. Broil until crisp and golden, about 5 minutes on each side. Serves 4 to 6.

** the sauce **
6 tablespoons Louisiana hot sauce (3 oz.) **
1/2 stick margarine, not butter!
1 tablespoon white vinegar
1/8 teaspoon celery seed
1/8 teaspoon cayenne pepper, to 1/4 tsp
1/4 teaspoon red pepper
1/8 teaspoon garlic salt
1 dash black pepper
1/4 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce, to 2 tsp
carrot and celery sticks
marie's bleu cheese dressing

This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo.

The Sauce This makes enough for about 30 "wingettes". Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.

The Wings Fry the wings in a deep fryer set at 375F., using vegetable or peanut oil. I fry 15 wings at a time for 12-15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings. They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating. Serve with carrot and celery sticks, Marie's Bleu Cheese Dressing, and cold beer (Genee Cream Ale is traditional). ** (FRANK'S, now Durkee's)

2 lb Chicken wing
3 Garlic
1 c Olive oil
15 Tabasco pepper sauce
1 c Grated Parmesan cheese
1 c Bread crumbs
1 t Black pepper

Preheat oven to 375. Disjoint chicken wings, removing   tips. Rinse wings; pat dry. Place garlic, 1 cup oil   and pepper sauce in food processor or blender   container; cover and process until smooth. Pour garlic   mixture into small bowl. Combine cheese, bread crumbs and black pepper in shallow dish. Dip wings into   garlic mixture, then roll, one at a time, in crumb   mixture until thoroughly coated. Brush shallow   nonstick pan with remaining 1 T. oil; arrange wings in a single layer. Drizzle remaining garlic mixture over   wings; sprinkle with remaining crumb mixture. Bake 45   to 60 minutes or until brown and crisp.
Garnish as   desired.

3 pounds chicken wings
2 tablespoons grated orange peel
1 cup orange juice
1 cup honey
1/4 cup soy sauce
1/4 cup ketchup
6 cloves garlic -- minced
2 tablespoons fresh ginger -- minced
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
2 teaspoons hot sauce -- (or more to taste)
6 green onions – chopped

Cut off wingtips and discard; cut wings in half at joint, if desired. Whisk together grated orange peel and next 9 ingredients. Place wings in a shallow dish or heavy-duty zip-top plastic bag. Add 1 cup orange juice mixture; reserve remaining mixture. Cover or seal; chill 1 hour. Remove wings from marinade, discarding marinade. Arrange wings on a wire rack in a baking pan. Bake at 400 degrees F. for 45 minutes. Sprinkle with green onions. Bring reserved 2 cups orange juice mixture to a boil in a saucepan. Reduce heat; simmer 20 minutes or until reduced to 1 cup. Serve with wings.

Yield: 6 main-dish (or 12 appetizer) servings.

Ingredients

3 lb chicken wings
3 eggs, beaten
1 cup cornstarch
1/4 cup olive or vegetable oil
1/4 cup soy sauce
1/2 cup white or cider vinegar
1/2 cup granulated or brown sugar
3 to 4 tbsp ketchup
1 tsp salt
1/2 cup red currant jelly
2 tbsp lemon juice

Directions

Remove tips from wings and reserve for stock or discard. Separate wings at joint; set aside. Roll wings in beaten eggs and then in cornstarch, shaking off excess cornstarch. In large, heavy saucepan, heat 2 tbsp (25 mL) oil over medium heat. Cook wings in batches, without crowding, for 4 to 6 minutes or until one side is golden. Turn wings over and cook 3 to 5 minutes longer or until golden all over, adding more oil if necessary.

Arrange wings in single layer on foil-lined baking sheet. In small saucepan, combine soy, vinegar, sugar, ketchup, salt, jelly and lemon juice. Bring to boil, reduce heat and simmer for 10 minutes. Pour over chicken wings. Bake in 350°F (180°C) oven for 30 minutes or until chicken is tender and well glazed.
Makes 48 pieces, or 4-6 main-course servings.

Take equal parts Bulgogi Sauce (Korean Teriyaki Marinade) and Pepper Sauce. Blend and Marinade your chicken wings overnight. Reheat/Finish cooking on the grill.

The last time I made these I was running low on my 'precious' jarred Bulgogi Sauce (and as I worked with someone whose wife is Korean, am fortunate to know the recipe for it)    So, I says 'self, you promised to make these for the neighbor's Birthday get-together', and I had already purchased one of those 5 lb bags of wings at the store on sale just for the occasion! I par-boiled the entire batch of wings (what would fit in my largest pot with a lid for traveling) until mostly done; of course, the dogs get all the juice in with their kibbles and think this is just a most splendid thing also.   Then I started 'digging' --- mushroom soy sauce (I like much better than the 'regular' plain stuff), lots of minced garlic (and we mean lots, right Roxi?), a touch of honey, a splash of 'Teriyaki Sauce' (I’m always buying the ones on sale), (a touch of hoisin and/or oyster sauce if you have them), and blended it all with what was left of my Pepper Sauce ('TexasPetes' Buffalo Wing Sauce usually about 99 cents per bottle!) . Frank's Hot Sauce is supposed to be the best, I just usually buy whatever I see at the grocery store aisle ends that I see offered on sale.  Marinated overnight, these did not have as much of a 'bite' as the original ones ... but cooked thru on the grill (with all the other goodies we had that day), they 'disappeared' before the steak or anything else.

Or

1 cup soy sauce
1 cup orange juice
garlic powder

marinate in this...over night, then bake

I fry my wings either naked or with a egg and seasoned (pepper) flour then add the sauce after so they do not soak in it. As for the sauce it is 1 bottle of Franks original, a stick of butter, a couple drops of Tabasco (for heat) and my secret is 2 tablespoons of honey. I then get it all boiling and simmer for about 1/2 hour. This thickens the sauce and reduces some of the vinegar taste. I believe the honey actually makes it stick to the wings a little better. I have also used margarine in place of teh butter and it was not that bad. If you want them hotter add more Tabasco.

I use a bottle of Franks Hot Sauce and a stick of butter... Simple simple simple, recipe is on the bottle and I have to say any time we have a potluck everyone wants me to make them!!! Personally I don't like when they are sitting in a bath of hot sauce so I normally bake longer than what the bottle says so the sauce cooks down and is thicker.

Marinate the raw wings in Tabasco, cayenne and seasoning salt (to taste, of course). Bake at 400 degrees for an hour. Melt butter and add Frank's Hot Sauce (our favorite) about 50/50. Serve with cold beer, raw veggies, blue cheese dip and a large cloth napkin. We have found that where Frank's loses it's fire power when heated, Tabasco does not. If you like a hot and sweet sauce use Tiger Sauce instead of Frank's.

Marinate the wings overnight in Allegro marinade, usually Cajon flavor, but, they also have Teriyaki, Hickory and Hot 'n Spicey.
Then seasoned flour, egg-wash, and corn flakes (blender chopped into fine flakes). Then bake (uncovered) at 350 until almost done and coat with a mixture Honey Mustard Bar B Que sauce, and Melinda's Habanero Sauce....(easy with that!!) and a couple extra tablespoons of Honey. Finish baking until sauce is glazed.

My favorite is to bake the wings on the broiler pan for about 35 minutes at 350 then turn over & bake for another 35 minutes & then turn on broil until crispy looking. Take out put in a bowl & spoon on hot sauce & butter mixture. I use always save or Louisiana hot sauce about 1/2 cup & 1/4 cup margarine heated in microwave.   I serve with celery & ranch or bleu cheese dressing. Also with a baked potato with butter & sour cream. It is delicious. Don't forget to spray broiler pan with no stick spray or cleanup is difficult.    Another trick is to slice the web part of the wing after I turn over from the first 35 minutes of cooking. Makes them a lot better.

I dust my chicken wings in a flour/salt/pepper mixture. Then deep fry till the float. Mix 1 small bottle hot sauce with a stick of BUTTER, and then add a little honey to taste, bring this mixture up to heat in sauce pan on stove, Don't boil it, just get it nice and warm. Line a cookie sheet with foil and cover wings with sauce and bake, turning every once in a while at 350 till the sauce seems to be thickening and sticking to the wings. Watch out what kind of hot sauce you use, some just seem to be to vinegary for my taste, while others will have a nice hot-spicy flavor without the vinegar smell burning up the nose. Enjoy!!!

5 lb chicken wing drumettes
1 12 oz jar orange marmalade
1/2 cup honey
1/4 cup Chinese hot oil (chili oil)
1/3 cup teriyaki sauce
2 Tbsp red wine vinegar or rice vinegar
2 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp Chinese 5 Spice powder
1 tsp ground ginger
1 Tbsp sesame oil

Par boil chicken, drain well.

Combine all other ingredients in a large bowl, heat in microwave on high for a few min., then on med heat for several min until sauce thickens slightly.

Put chicken in baking dish, so wings are only one layer deep. Pour all but 1/2 cup of marinade over chicken, still well. Bake at 350 for an hour or so, stirring occasionally. I have a convection oven, and used the convection setting, they browned up nicely.

Meanwhile, to the remaining sauce, stir in 1 Tbsp of Dijon or sweet and spicy mustard, and reserve this as a dip.

Chicken is done when brown and sauce bakes down to a sticky coating. Take chicken out of oven, toss a handful of finely chopped almonds over chicken, and a few tbsp of finely sliced green onion tops. Stir gently. Place in serving dish, with bowl of reserved dip. Garnish with orange slices.

Easy and pretty cheap.

Flattened boneless chicken breast (place one piece at a time between saran wrap then smash with the flat part of a meat-tenderizer)
Swiss cheese slices
Ham slices (any kind)
Chicken gravy (optional)

Layer a flatten chicken breast (on bottom), with a slice of ham and swiss cheese. Roll up tight (the thinner the cheese, the easier it is to roll). Dip chicken roll-up in a beaten egg, then bread crumbs. Bake 350 for about 45 min or so.

Chicken cordon bleu is very easy and yummy!

Pound a couple boneless chicken breasts really thin.
Place a slice of ham and Swiss cheese on each breast.
Roll them up.
Sprinkle on some spices (or roll it in a beaten egg and bread crumbs) and place in a baking dish.
Bake at 350 for around 40 mins.

This is my family's favorite meal. This is a real treat for them. I use boneless skinless chicken breast and can you can also use boneless skinless thighs too. I usually serve this with some fried rice or the Pork Lo Mein recipe which is here in the Recipe Archive.

Batter:
1 egg
3/4 cup ice cold water
1/2 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon accent
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup cornstarch

Mix egg and water together, add the rest of ingredients, mix together by hand. Do not over mix, some lumps will remain. Add cubed up chicken (not to large) stir.
Carefully drop chicken into hot oil, do not crowd the chicken. You do not want them to all stick together. Fry until golden brown and chicken is cooked. Keep warm in oven while cooking other batches.

Sweet And Sour Sauce

3/4 cup sugar
2 tablespoon vinegar
3 tablespoon Ketchup
2 tablespoon cornstarch
1/2 cup pineapple juice
1/4 cup water

Mix all ingredients together in a sauce pan and cook over medium heat stirring constantly until sauce is thick and bubbly.

*I make the sauce before I start frying the chicken and keep it on low heat.
*The amount of chicken will depend on the amount you want. 20041007

8 oz. Catalina Salad Dressing
1/3 c of apricot preserves
1 pkg of onion soup mix
4 boneless skinless chicken breasts cut in half

Preheat your oven to 350 degrees. Make sure rack is in the center.

Mix in a bowl, the first three ingredients, then place your chicken in glassware.
Place your sauce over chicken. Cover and bake at 350 deg. for 20 mins.
Uncover, baste your chicken and bake at 350 deg. for another 20 mins.
You can sub 1 can cranberry sauce for the preserves. This will give you lots of juice.

Serve on rice.

Was being creative in the kitchen and came up with this yesterday. Everyone loved it.

15 boneless skinless chicken tenderloins
3 slices turkey bacon
~75 pecan halves
2 eggs
2 Tbsp Dijon mustard, i used Jack Daniels
2 tbsp Jack Daniels
1/2 cup Jack Daniels
1/2 cup half and half or similar
~1/2 cup bleu cheese
2 green onions, sliced thin

defrost chicken if necessary
finely chop nuts in food processor or blender, place in bowl or on tin foil
Beat 2 eggs with 2 tbsp each of mustard and JD
Heat large skillet, spray with Pam, add about a tbsp of olive oil
coat chicken with egg mixture, dredge in nuts, and place in hot pan
Sauté until coating is golden brown, but do not overcook.
Remove to a warm oven
you'll have to do the chicken in batches, adding a little more olive oil as needed
When all chicken is done, fry bacon in same pan along with sliced green onions.
When bacon is crisp, drain on paper towels. (leave onions in)
deglaze pan with 1/2 cup JD
remove from heat, gently stir in cream or whatever, use chicken broth if you are watching fats.
Stir in bleu cheese over med heat until melted.
Arrange chicken on dishes or platter, Top with sauce, crumble bacon strips on top.
Lick your plate clean!

PS, I tossed in the remaining egg mixture and nuts into the sauce. Hate to waste anything.

2 or more chicken breast halved or smaller
Your favorite creamy style salad dressing (I use Ranch or Italian)
1 container of seasoned bread crumbs (add seasoning to taste)
olive oil (enough to coat bottom of pan)
preheat oven to 350

Dry the chicken by dabbing with a paper towel. Dip the chicken in the salad dressing and roll until evenly coated in bread crumbs, place on oiled baking pan. Cover with aluminum foil and bake for 15 min, remove foil and cook for 10 min or until slightly brown (at this point you can sprinkle Parmesan cheese on top until golden brown) or brown for 5 min or so until golden brown. Please note that cooking times will vary with different ovens and size of chicken pieces and there such a thing as "safe" pink chicken!           

This is really easy and tasty
Gets its name because it's addictive

Ingredients
4 lb chicken wings
1/2 cup butter
1 cup grated parmesan cheese
2 tbsp dried parsley
1 tbsp dried oregano
2 tsp paprika
1 tsp salt
1/2 tsp freshly-ground black pepper

Directions
First, preheat the oven to 350 degrees. Cut the wings up into
"drumettes". (Freeze the pointy "tips" for soup -- they make great
broth!) Then combine the grated cheese and the seasonings. Line a shallow
baking pan with foil. (Do not omit this step, or you'll still be
scrubbing the pan come New Year's Day!) Melt the butter in a shallow bowl
or pan.

Dip each "drumette" in butter, roll in the seasoned cheese, and arrange in
the foil lined pan. Bake for 1 hour at 350 degrees. Kick yourself that
you didn't make a double recipe!!

The last sentence is so true

Use boneless/skinless chicken breast. Brown in a skillet. Add onion, mushrooms, a few cloves of fresh garlic, and fresh savory or rosemary (chopped) (from the produce section). Place in the pan with the chicken till almost cooked. Then add chicken broth about 1 1/2 cups. I used 99% fat free because its South Beach. Atkins you can use regular. Sauté everything in the skillet until the chicken almost falls apart and is fork tender.

I made a large pot of steamed cauliflower as the side dish and salad with my own balsamic vinegar and olive oil dressing.

Chicken pot pie is easy; just gravy, cut-up chicken and vegetables with a thick pie crust or biscuit topping (Bisquick works fine). I don't use a bottom crust but you can if you like.
Vegetables: I like the sweet organic carrots, peeled and sliced and cooked tender, and peas, and little boiled onions.
(Secret: I use the Heinz roast chicken gravy and thin it with some of the broth from stewing the chicken. Don't tell anyone...)

1/2 stick of butter
Oblong baking dish

Paper lunch bag (I use a big zip lock bag)
Whole fryer, cut up in pieces
salt & pepper to taste (we like lots of pepper)
1 1/2 cups of flour

Pre heat oven to 375
Melt butter in an oblong baking dish, coating the bottom of the pan.

Put flour, salt & pepper in the bag

Wash chicken pieces off and shake dry. Put two of three pieces of chicken in the bag of flour, close and shake. Shake each chicken piece a bit before placing it in the buttered pan. Repeat until all chicken pieces are in the pan. Bake 30 minutes. Turn over each piece and bake for another 30 minutes. Remove from pan immediately and serve, or keep hot until ready to serve. Great cold or reheated.

To jazz this dish up a bit, try some other spices besides salt and pepper. Like granulated garlic, or Cajun spices.

5 lb chicken wings, cut into pieces, tips discarded
1 bottle Catalina or Russian dressing
1 packet Lipton onion soup mix
1 8-12 oz jar apricot or peach preserves
Optional: Tbsp Frank's hot sauce

Boil wings.
Combine all other ingredients, mix, toss on drained wings, bake, broil, or grill until sauce thickens and forms a thick sticky coating on wings.   
Other cuts of chicken work well too. Thighs and drums are good.
sometimes I substitute honey for all or part of the preserves. it works fine.

The sauce also works on pork or beef.

You can mix up a batch at home, and put in large zip lock in TT refrig and cook when you get where ever.

I use this easy recipe for chicken pot pie when camping:

about 3 c. chopped chicken ( can use canned)
2 cans (10 3/4 oz) cream of chicken soup
1 (10 1/2 oz) can of undiluted chicken broth (I use chicken bouillon cubes & soup can of water and works out fine when we're camping)
1 Pkg frozen mixed vegetables (OR 2 CANS MIXED VEGETABLES - DRAINED)

Mix together and put in greased 9 x 13 baking pan.

For dough:

1 tsp. poultry seasoning (optional)
2 c. biscuit mix
1 (8 oz) carton sour cream (this is what makes it sooo goood)
1 c. milk
Mix and pour over chicken/veg. mixture.

Bake until slightly browned and filling is bubbling up around edges.
YES, when camping I've made this in large crock pot and didn't look as good but was delicious.
This is an old recipe I got from Southern Living many years ago and hardly ever had I had to throw away a recipe I got from S.L. Enjoy!

Buy the frozen, already breaded and ready to cook, circular chicken patties.

Spread some sauce in bottom of pan.
Lay out the patties.
Cover with cooked noodles of choice.
pour more sauce over.
sprinkle with parmesan cheese.
top with mozzarella cheese.
Bake 30 minutes at 350.

Dip boneless chicken breasts into egg and then coat them with seasoned bread crumbs. Pan fry them till brown and crispy. In a shallow baking dish pour in some spaghetti sauce places the chicken breasts in the dish and covers the breasts with Parmesan and mozzarella cheeses. Bake till the cheese is melted and the chicken is done.

The sauce and crumbs can be store bought or home made. We use store bought and love this meal.

Cooking time 2 hours
Feeds a family of 4

1 whole chicken
2 cloves of garlic
Fresh Rosemary
Olive oil
Potatoes
Carrots
Salt & pepper

Pre-heat oven to 375

Wash and clean chicken removing access skin and fat as well as the package of chicken parts. Save for soup at a later time.

Remove the skins off the garlic and cut cloves in half, place in cavity of chicken along with a sprig or two of fresh rosemary. Rub the entire outside of the chicken. Place the chicken in an oiled roasting pan. Bake for one hour.

Peel and quarter potatoes, I like to use red potatoes, I wash them off real good and I don't peal them. Place potatoes in a bowl and coat with olive oil. Peel and cut carrots in to large chunks, I cheat and use the pre-peeled baby carrots found in the fresh produce department in the grocery store. Place carrots in bowl and coat with olive oil as well. Salt & pepper to taste.

Add the potatoes and carrots to the chicken for the second hour of roasting time. Baste occasional with the chicken and the potatoes and carrots with the juices from the chicken.

Roast until the chicken is golden brown and vegetables are done and somewhat golden too.

Remove chicken from pan and let set for 10 minutes before carving. Cover vegetables with foil and keep warm until ready to serve. Make gravy from the drippings if you like.

This is great in the RV, as it's a one pan meal. Make sure your pan will fit in the oven first and don't fix on a hot day!

Make chicken soup out of any left over. (Do a Recipe Search on "Chicken Soup from Left-Overs"

Put 3-4 chicken breasts in your big iron skillet
season with lemon pepper and garlic powder or crushed garlic
cover with 1 can of cr. mushroom soup or cr chicken soup
cover with lid.

bake at 350 degrees until done, about 1 hour

you can do this with pork chops, round steak, or hamburger steaks (cook the hamburger first)
with the beef, I add a can of French onion soup to the cr mushroom soup.

you can do this on a stove burner if you add about 1/4 can of water and put about half the soup mixture in the skillet first, then simmer on low heat until done.
If your skillet is big enough, you can cook a couple of potatoes...halved... along with the meat.

1/2 boneless chicken breast for each serving
flour
Olive oil

Between sheets of plastic wrap, pound the breasts to an even thickness of a bit less than 1/2 inch. Heat the olive oil in a large skillet. Dip the breasts in the flour, shake off the excess and fry quickly until brown and done in the middle but still moist.
Put them on a serving platter and set aside; into the skillet put for each half breast
1 heaping teaspoon capers
a good squeeze of fresh lemon juice (I use 1/2 lemon for 3 servings)
A dash of white wine (optional)
Freshly ground black pepper

Let it boil up and pour it over the breasts. Serve with rice or noodles and fresh asparagus.

Wash six chicken thighs
Place on baking rack, preheat oven to 425
Cover chicken with "Honey Bee BBQ" seasoning (can only find at Food Lion in the spice section)
Bake on each side for 20 minutes
Taste just like BBQ chicken without the calories.

Here is my chicken and rice recipe:
¼. C margarine
1/3 c. all purpose flour
1 ½ t. salt
1/8 t. pepper
2 ½ c. chicken broth
1 small package Mahatma yellow rice
1 ½ c. milk
2 c. cooked chicken, boned and cut into bite size pieces
1 can mushrooms, drained

Cook rice according to directions. But instead of using water….use 1 ½ c. chicken broth for the rice.
Heat margarine until melted. Blend flour, salt and pepper. Cook over low heat until well blended. Remove from heat. Stir in remaining chicken broth and milk. Place back on stove and heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in remaining ingredients and yellow rice. Pour into a 13x9 baking dish (spray with Pam). Cook uncovered for 30 min at 350 degrees.

       1    Chicken
       1 pkg Doritos (nacho cheese flavor
       1 can Corn (whole kernel) drained
            Cheese (grated; to taste)
       1 small Onion (diced)
       1 can Cream of chicken soup
       1 can Cream of mushroom soup
       1 c Milk
       1 can Ro-tel tomatoes

   Boil and de-bone and chop chicken. Layer chicken, Doritos,
   cheese, onion, and corn in casserole dish. Mix
   chicken soup, mushroom soup, milk and tomatoes. Pour
   over casserole. Top with cheese. Bake at 375 degrees
   for about 30 minutes.

When I made this, I used a whole regular size bag of Doritos, but it made too much for the 9x13 pan to hold and I couldn't get all the liquid in, so it came out dryer than it should have. I think a half bag of chips would be better, or maybe I should have crushed the chips more than I did.
The flavor is great!!

Here's what I'm making for supper tonight;
Ingredients

(4 servings)

3 ea Chicken breast halves
16 oz Can tomatoes, chopped
10 oz Can cream of chicken soup
4 oz Can chopped green chilies
1 c Chopped onion or onion salt
2 c Shredded cheddar cheese
1 tsp. Ground cumin
1/2 tsp. Garlic powder
12 ea Corn tortillas

Instructions

Cover chicken with water and simmer for 30 minutes. Cool, bone, and cut into strips, set aside. Mix tomatoes, soup, chilies, cumin, and garlic powder. Dip tortillas into broth left from boiling chicken, place one on a plate, add 2 Tb. of mixture and 1 Tb. of cheese. Roll up and place seam side down in baking pan. After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Bake at 350 until cheese is melted (about 20 minutes).

Cut chicken into strips 2/3 boneless breasts
Brown and cook in large pan, add a little veggie oil and about 1 tablespoon of Paprika.

Add 2 cans of condensed cream of chicken soup and 1 or 2 tablespoons of Dijon mustard.

Heat well and serve over egg noodles or rice. You will be a hero!

6 skinned, boned small chicken breast halves (3 oz each)
2 Tbsp. olive oil or cooking oil
3 cups (8 oz.) small fresh mushrooms or two 4 oz jars whole button
mushrooms, drained.
2 Medium sweet red or green peppers, but into strips
1 Large onion, thinly sliced and separated into rings (1 cup)
2 cloves garlic, minced
*****************************
1/2 cup dry white wine
1 small Serrano chili pepper, seeded and finely chopped
or 1/4 tsp. crushed dried red pepper (optional) but worth it!
1 28 oz, can tomatoes, undrained, cut up
2 Tbsp. tomato paste (hint 1 Tbsp = 1 oz.)
2 Tbsp. lemon juice
2 tsp. dried basil, crushed
1 tsp. sugar
1 tsp. dried thyme, crushed
1/2 tsp. salt
1/2 tsp. pepper
Hot cooked Penne or rigatoni pasta (optional) Penne and rigatoni is smaller around than mostaccoli and ribbed. Use any pasta you have available that will hold sauce.

In a heavy 12 in skillet or Dutch oven brown chicken in hot oil on all sides 4-5 mins total. Remove chicken; set aside. Add mushrooms (if using fresh), sweet peppers, onions, and garlic to skillet drippings. Cook till the vegetables are tender. If using canned mushrooms add now. Add wine and hot peppers if using. Bring to boil, reduce heat and simmer until almost all liquid evaporates. Add un-drained tomatoes, tomato paste, lemon juice, basil, sugar, thyme, salt, pepper. Return chicken to pan.
Simmer uncovered, 15 mins or until chicken is tender and no longer pink. Or after returning chicken to bake, bake uncovered in 350 degree oven 10 to 15 mins or till chicken is done. (Use an oven proof skillet for this method. Serve over cooked pasta.

This is wonderful. I have had people who didn't like chicken or spaghetti tell me they would eat this anytime. Plan on 2 1/2 to 3 hours with this. The slower you cook it the better it tastes. I've done it with chicken thighs just remove all the fat you can find first.

4 boneless, skinless chicken breasts
4 slices Swiss cheese
1 can Cream of Chicken soup
1 Tbsp of dry onion
Place chicken in shallow baking dish, top with Swiss cheese, mix Cream of Chicken soup, 1 can of water, and onion. Pour over chicken. Top with,
2 cups Stove Top Stuffing, drizzle with 2 Tbsp butter
Cover with foil, bake 40 min covered, un-cover and bake 20 min longer. Oven temp 350.
I usually serve with white rice. Sorry use only 1/2 c water

2 Cans Cream of Chicken soup
4 Chicken Breasts
8oz Sour Cream
3/4 Cup Half/Half
2 Bunches of Green Table Onions
3 Can Green Chilies
16 Tortilla Shells
1 Large block Monterey and Cheddar Cheese

Boil chicken. Break up into bite size pieces. Mix
Soup, sour cream,1/2 & 1/2,onions, chilies (Jalapenos if you would like) together. Fill each tortilla with mixture plus some cheese.
Place in pan and fit snuggle. Pour remaining mixture over shells.
Sprinkle with cheese. Bake at 350 uncovered for 30 mins.

An oldy but goody. SIMPLE one pan dish!

In 9X13 baking pan:
Sprinkle 1 C uncooked long grain rice evenly over bottom of pan
Sprinkle one package Lipton dry onion soup mix over rice.
Place one whole chicken cut into pieces on to of rice.
Spoon 1 can undiluted Cream of Mushroom soup over chicken.
Add two soup cans water.
Cover with foil.
Bake 1 1/2 hours at 350 degrees. Uncover last 15 minutes to brown.

Note: may need a little more or little less time depending upon your oven. Check to see that rice is cooked, and mixture should not be soupy as moisture should be leaving simply a moist rice in sauce consistency.

2-½ cup cooked chicken
2 cups Pace Picante sauce
1 ½ cup chopped green onions
½ tsp. Oregano
¼ cup melted butter or margarine
1 cup Cheddar cheese, shredded
Large flour tortillas
Guacamole
Sour Cream

Combine the first 4 ingredients and simmer 10 minutes. Brush shells with melted butter and put chicken mixture on the shells. Top with the cheddar cheese. Fold and bake at 475 for 13 minutes. Top with guacamole and or sour cream. Serves 4 to 6

4 boneless chicken breasts
1 Tbl of butter or margarine
2 Tbl flour
1-cup milk
1 ½ cup shredded cheddar cheese
2 boxes of frozen broccoli
4 pieces of toast
Bacon bits

Melt butter in pan and add flour, gradually add milk and cheese. Cook on low heat till cheese is melted.
Cook broccoli and drain

Place toast on the bottom of a greased pan. Place chicken on top of the toast. Cover with the Cheese mixture and sprinkle with bacon bits. Bake 325 for 1 hour

If you want to speed it up, cook chicken ahead of time, put it all together and just put it under the broiler till the cheese is bubbly.

This is a real good one, very tasty and moist. It's also very simple to do.
After heating the grill, wash and season the chicken.
Take an open can of beer (your choice) or a can of soda (coke type is best) and place the can inside the chicken.
Set the chicken and can on the grill and let it cook. Takes about an hour, check with thermometer.

Not sure if you like Italian but here it goes.... Put chicken tenders or breast as many as needed in a crock pot turn on high for the day and put some tomato sauce or pizza sauce, spaghetti sauce whatever you got and then add your favorite seasonings like garlic, onion, Italian seasonings then top with parmesan cheese or some good Mozzealla then serve it up with some pasta or a salad and it is sooooo good it will smell the camper up with good Italian cooking... Thought you might like it.....

Marinate chicken breasts in Italian dressing over night.

Grill.

Eat.

Put frozen chicken or thawed in a crock pot and put 1 can of cream of mushroom or cream of chicken soup on it then add some stuffing mix on the top with some cheese like parmesan and cook on high all day or low for a little longer and you've got chicken and dressing.. Kind of  like chicken and dressing casserole.. Serve with mash'taters , salad or some good dinner rolls and your set.. Hope you enjoy...

4 boneless skinless chicken breast halves (1 pound)
3 Tablespoons cornstarch
2 Tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 Tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery(1/2-inch pieces)
1 cup thinly sliced carrots small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon granules
1. Cut chicken into 1/2 inch strips; place in a re-sealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
2. In a large skillet or wok, heat 2 tablespoons of oil; stir fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm.
3. Add remaining oil; stir-fry broccoli, celery, carrots and onion for
4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly. Yield 4 servings.

Atkins Diet
Ingredients:

6 boneless, skinless chicken breasts
12 pcs bacon
2 cups sour cream
1/4 cup heavy cream
4 Tablespoons soy sauce
1/4 teaspoon ground ginger Salt and pepper to taste
3 Tablespoons butter Preheat oven to 325°F.

Melt butter and distribute across the bottom and sides of a Corning or Pyrex casserole dish. Lightly fry bacon until partially done - not crisp. Wrap two pieces of pliable bacon around each chicken breast and arrange them in the baking dish.

In small bowl mix sour cream, cream, soy sauce, and ginger. Pour over chicken, salt and pepper top as you like, and bake in 325°F oven for two hours -- the first hour foil or lid-covered and then uncover for the second half of the cooking time.

Serves 3. 4 carbs per serving.

One of my favorite meals, BC (before cholesterol) was liver and onions. I find that chicken livers are probably the mildest. Here is my favorite recipe.

1 container of chicken livers, cleaned, drained and covered in milk.
sliced raw onion equal to the amount of chicken livers
1/2 cup flour seasoned to taste with seasoning salt and pepper
1/2 cup butter or margarine

Let the livers soak overnight in milk, if you can. Drain livers and dredge in seasoned flour. Melt butter over med. heat and add livers. Allow livers to cook until the bottom is slightly browned. Turn over liver and add onions on top. Cover and cook until liver is firm. Onions will be tender crisp. Serve. Enjoy

1 container of Chicken Livers - remove fat, quarter, rinse well, pat dry with paper towels.

Place in skillet with 4 TBS of Crisco Oil
Sprinkle with garlic powder (to taste)
Sauté mushrooms ( 1 can ) in butter (in separate pan)
Cook livers until they are barely pink in the middle
Add mushrooms

Serve over Uncle Ben's long grain rice.

Ingredients:

Chicken, about 4.5 lb
4 oz Oatmeal
Medium onion, chopped
2 T Butter
3 T Stock
Salt and pepper
6 oz Bacon
3 x Med. onions, sliced
2 lb Potatoes Seasoned flour
3 T Dripping or oil
4 x Med. carrots, sliced

If there are giblets with the bird, take them out, wash all but the liver
(reserve that for another use), and cover with water, add salt and pepper, bring to the boil and simmer for half an hour. Wipe the bird inside and out and remove any lumps of fat from the inside; sprinkle with salt. Mix together the oatmeal, chopped onion, butter or suet, stock, and seasoning, stuff the bird with this mixture and secure well. Heat the dripping or oil and lightly fry the bacon, then chop and put into a casserole. Quickly brown the bird in the same fat and put on top of the bacon. Soften the onion and briefly sauté the carrots, then add to the casserole. Strain the giblet stock and make it up to about 1/2 liter. Heat and pour over the chicken. Cover and cook in a moderate oven (350C) for about an hour.

Meanwhile, cut the potatoes into thick slices and blanch them in boiling water, or steam them for about 5 minutes. Toss them in seasoned flour and add them to the casserole, adding a little more of the giblet stock if needed. Cover with buttered wax paper and continue cooking for another 1/2 hour, taking off the paper for the last few minutes for browning. Servings: 4

Cut fryer into pieces. Dredge in about 1 cup flour and layer in roaster or deep baking dish with lid. Pour any flour left over chicken and add water to cover well. Sprinkle with salt and pepper. Put in 375 deg. oven and heat until boiling. Then cover and cook until chicken is tender and gravy is thick. Serve with rice or potatoes. This is so smooth and creamy and uncomplicated. The gravy is not dark like browned flour. The flavor is outstanding for so simple a dish. (The reason for letting it come to a boil before covering is that it tends to boil over until the flour is cooked some.)

Ingredient:

1/2 cup olive oil
1/2 cup dry white wine
2 tbs. dried oregano
2.5 - 3 lb. whole chicken cut up or chicken parts
1 tbs. salt
1 tsp. pepper
1 tbs. minced garlic
1 lemon

Preparation:

Combine all ingredients except lemon into a bowl or plastic bag. Marinate for 2 hours in the refrigerator. Allow the marinated chicken to return to room temperature before grilling.

Grill over hot charcoal or in a broiler for 15 minutes on each side until golden brown, basting often with the reserved marinade. Finish on the grill by drizzling with fresh squeezed lemon juice. Serve

Serves about 6 people

Here is a family favorite of ours....
1 large fryer (cut into pieces)...I use thighs only

Squeeze lemon juice, rub in and rinse in cold water

In deep pot add veg oil (about 1-2 tbsp) .. heat and add chicken...
Sprinkle with garlic salt, toss and brown slightly..

Add about 2 tablespoons Mirin (sweet wine) and about 1/4 cup to 4 tbs. Minmi (soup base)

Bring to boil, then lower heat ---Cover and simmer for about 20 mins.

Add Chopped green onions and continue cooking for 15 mins.....

Add MSG (monosodium glut) if desired and salt and pepper to taste if you wish...

Serve with Steamed Rice and use the cooking juice as a rice topping....

This is a great "no Brainer" for home or camping!!
use chicken breasts, whole chicken, drummies, or wings.

Put thawed chick in slow cooker
Add 1 cup ketchup
Add 1 can of diet coke( this is weight watchers...guess you can use regular coke, but I haven't tried)
Turn it on Medium in the am or early afternoon
Enjoy this next to a campfire with a cold beer!!
It really is good....really!

Our favorite is also the simplest! Take 1 bottle of Jalapeno Jelly and melt it in a pan with 1/2 stick of butter. Baste this over chicken on the BBQ then spoon a bit over when served. Gives a great tangy BBQ flavor. Another great easy marinade is Trader Joes or Costco's Raspberry Chipotle.

1 large jar of your favorite salsa
chicken pieces

Lightly brown chicken, pour salsa over chicken, simmer. (Use enough salsa that the chicken is fully covered, and there is still some in the pan.) When chicken is cooked, serve over rice, using the extra salsa as a mixture with the rice.

preheat oven to 450 degrees

6 thighs with skin & bones
4 Tablespoons chopped (not crushed) garlic
1/2 C. white wine (or use lemon juice if you don't want the wine)
1/2 C. soy sauce
1/4 C. water
1 teaspoon ground black pepper
2 Tablespoons dried Oregano

Wash chicken thighs, put in 8"X8" pan (I use glass)
Mix all other ingredients together, pour over chicken
put in 450 oven then turn down to 350.

Cook for about 45 minutes or until the skins are crisp.
Remove chicken to a plate
Skim excess fat off the liquid and save to serve over white rice.

You can make the sauce up ahead of time but do not marinate the chicken in it longer than 1/2 hour or it will be gummy in texture. I make the marinade and put it in a zip loc sandwich bag, wash the chicken thighs ahead of time and put the bag of marinade and chicken thighs in a gallon zip lock bag and freeze it for later use.

Boil 12oz of Egg Noodles (I like the thick ones that come in a coil)

4  Browned Chicken Breasts (with bones) laid in the bottom of the pan.
Add chopped carrots, broccoli and cauliflower

Combine 1 can Cream of Mushroom Soup and 12oz Sour Cream; Add to the cooked and drained noodles; place on top of chicken and veggies.

Bake at 350 for an hour +/-, covered with foil.

Ingredients
4 slices boneless chicken breast
4 slices Swiss cheese
16 oz. "sauerkraut" dairy not canned
16 oz. Thousand Island dressing

In a 6" x 10" Pyrex container (easy to clean)
In order - chicken, sauerkraut, cheese (cover fully), dressing
Cook at 325 deg. for 40 min. {(ovens vary) (mine is gas)}.

It is moist, delectable, inexpensive, & I hated all chicken that was not barbecued.

If you think "Low Carb" means no more breaded chicken, fish or pork chops, try this:
1/2 cup wheat bran
1/4 cup parmesan cheese
2 Tablespoons whole wheat flour
1/4 teaspoon Italian seasoning
1/4 teaspoon salt
Freshly ground black pepper

Mix dry ingredients well. Dip the meat in beaten egg, coat with the mix, and fry until golden brown in olive oil. 95%+ of the carbs in this coating is fiber. It doesn't count as total carbs, and is good for your digestion. And it is just delicious!

366 calories 16 g. carbs

SAUCE------
1 TBS olive oil
2 cloves garlic
2 TBS tomato paste
1 1/4 cups canned crushed tomatoes
1/8 tsp dried oregano
1/8 tsp dried basil
1/4 tsp salt
1/8 tsp ground black pepper

CHICKEN--------
6 slices light whole wheat bread
2 large eggs
2 tbs water
4 boneless skinless chicken breast halves
( 6 ounces each ) pounded to 1/4 " thickness
1/4 tsp salt
1/2 tsp black pepper
1/4 cup soy flour or whole wheat flour
2 tsp olive oil
6 ounces shredded part-skim morrarella cheese

SAUCE --Heat oil in a small saucepan over low heat. Stir in the garlic and cook, stirring frequently for 30 seconds. add the tomatoes
tomato paste, oregano, and basil. cook until thick. season with salt and pepper.

CHICKEN---preheat oven to 250 deg. Place the bread on a baking sheet and bake until dry. Let cool. Transfer bread to food processor and grind to make 1 cup crumbs. Remove to large plate. In a shallow bowl, lightly beat the eggs with the water. Season the chicken with the salt and pepper and coat with the flour. Dip into the egg mixture, then press into the crumbs to coat both sides. Place the broiler rack 4" to 5" from the heat. add 2 of the chicken breast and cook until golden brown on the first side. Turn and cool until no longer pink and the juices run clear. Remove to a 13x 9 baking dish. Repeat with the remaining of oil and remaining chicken. Top with sauce and sprinkle with the cheese Broil until cheese melts.

Chicken breasts, skinless and boneless, halved
Olive oil
Juice of 1 lemon for each whole breast
Butter
Capers
Salt and freshly ground black pepper
Fresh parsley

Using a meat pounder (or the side of a hammer), pound the breasts to an even thickness, about 1/2". Dust lightly with flour.
In a very large skillet, heat a few tablespoons of olive oil or canola oil till hot but not smoking. Quickly sauté the breasts till lightly browned and just cooked through. Set aside on a hot plate.
Drain all but 2 tablespoons of oil from the pan (leave more if you are making more than 2). Add lemon juice and a tablespoon of capers for each two half-breasts. Let it sizzle up. Season with salt and pepper and pour the sauce over the chicken. Garnish with sprigs of parsley or sprinkle with chopped parsley and serve immediately.
The number of people this will serve varies with the size of the chicken and the appetite of the diners, but I find a large whole breast will make four adequate servings.
Good with brown or wild rice and steamed green beans.

Here's one way to use capers.

Ingredients:
4 skinless chicken breasts, pounded flat (An easy way: place chicken between two wax paper sheets)
Flour to coat
1 T olive oil
1/4 cup drinking sherry or dry white wine
1 small onion, minced
Juice of 1 lemon, no seeds!
1/2 cup chicken broth
2 tablespoons butter
1/4 cup Italian parsley
3 T capers
Salt and Pepper


Preparation
Coat the chicken in flour and shake off excess.

Heat the olive oil in sauté pan over medium high heat.

Sauté the chicken about two minutes on each side, just until it is browned on the outside.

Add the wine or sherry to deglaze the pan, and scrape the browned bits off the bottom of the pan and it will be an integral part of the chicken picata.

Add garlic and onions. Sauté for approximately three minutes.

Add the lemon juice, pepper, butter, chicken broth and capers, and sauté for approximately two minutes.

Add the chicken back in and sauté until the chicken is done, about five minutes.

Makes about 4 servings.

1 boiled whole chicken cut up (I prefer to use just the breasts)
1 package of Doritos (crumbled)
lots of cheddar cheese (grated)

Sauce
2 cans cream of mushroom soup
1 can cream of chicken soup
1/2 cup butter
1 chopped onion
2 cups chicken broth from boiled chicken
2 tsp chili powder
2 cans Otego green chilies peppers (chopped ones)
salt pepper to taste
Cook until hot and onion start to soften.

Layer the following way in a 9x13 or 2 8x8 (freeze one for later)

Crumbled Doritos
Chicken
Sauce
Cheese
Repeat

Baked at 375 for about 45 until hot and bubbly.

Cook & bone a whole chicken.

Make a mixture of 1 can cream of celery soup, 1 can cream of chicken soup,1 can tomatoes (drained), lots of grated cheddar cheese. Add chopped jalapeno peppers to taste.

Layer corn tortillas (frozen kind), chicken and soup mixture in a greased casserole dish, repeat additional layers as necessary.

Top with grated cheese and chili powder.

Bake at 350 about 40 minutes or until bubbly.

      Yield: 10 servings

       3 lb Chicken
            Salt
            Pepper
       1    Bay Leaf
       1 c Green Pepper; chopped
       1 c Onion; chopped
    1/2 c Butter or Margarine
       2 cn Cream of Chicken Soup
       2 cn Cream of Mushroom Soup
      10 oz RO*TEL Tomato W/Green Chili
      12    Corn Tortillas; crumbled in
            - bite sized pieces
   1 1/2 c Cheddar Cheese; shredded

   Stew chicken with salt, pepper and bay leaf. After cooking, bone and
   cut chicken into bite-size pieces. In a large saucepan, cook green
   pepper and onion in butter until tender. Stir in soups and RO*TEL
   Tomatoes and Green Chilies. In a 3-quart shallow baking dish, 13x9",
   arrange alternate layers of tortillas, chicken, soup mixture, and
   cheese, using one-third of all ingredients. Repeat layers two more
   times. Bake at 325~ for 40 minutes or until hot and bubbly and cheese
   is browned. Serves 10-12. May be frozen before or after baking.

One of my favorite things to make is roast chicken; I always buy chicken on sale and fix and freeze it ready to put in the oven at short notice.
Yesterday I was going through the freezer to find something for dinner and I found a stewing hen I'd frozen last Fall.
I put it in a deep pot with celery, peppercorns, bay leaf, onion, and covered it with cold water and set it to simmer (If you plan to add salt, do it later in the cooking as it will tend to toughen the meat when added too early.). It took about 4 hours to get tender as it was frozen solid when I started it. For dinner we ate it with light gravy and rice and a vegetable on the side. (I confess I could have used some cornbread, but we are trying to keep the weight down.)
After dinner I boned it out and refrigerated the meat. I plan a chicken pot pie for dinner tonight, and then chicken soup with the (lots!) of leftover broth. This morning I boiled the bones and skin in the broth and reduced it somewhat, and strained it. When it is cold, I'll skim the fat off the broth and freeze it for soup and dishes like enchiladas.
Now, why do always I forget how very good a stewed chicken is? It really makes the most of the flavor and is so tender!

Yum-Yum, do I love those dumplings! Easy to make, feeds a crew and leaves them full and satisfied. Season some chicken parts with almost anything you have. Put spices directly on the chicken or add some onion, celery etc to the pot. Boil until the meat is falling off the bone. Remove the chicken, the bones and the veggies from the broth. Save the broth but keep it hot. Shred the chicken from the bone when it is cool enough to handle. Then return the meat it to the hot broth. Mix up some dumpling dough made out of Bisquick. The instructions are on the box. Drop pieces of the dough about the size of a small egg into the hot broth. Reduce heat and cook uncovered for 10 minutes. Cover and cook another 10 minutes. Eat and enjoy. My mother made dumplings out of a rolled dough and in strips. I have never been able to duplicate her dumplings. Of course no-one cooks as good as your Mom did, right?

One of the classics is Coq au Vin (traditionally made with a rooster, but a stewing hen will do fine).

This is one of Emeril's recipes from Food Network.com

10 slices bacon, sliced into 1/2-inch pieces
2 chickens, about 3 1/2 to 4 pounds, quartered, rinsed and patted dry
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 onion, finely chopped
20 small pearl onions, peeled
1/2 cup minced shallots (2 large shallots)
1 head garlic, cloves separated and peeled
1 pound button mushrooms, wiped clean and halved or quartered if large (should match size of onions)
1/4 cup all-purpose flour
2 teaspoons tomato paste
3 cups full-bodied dry red wine, such as Pinot Noir or Cotes-du-Rhone
1 1/2 cups rich chicken stock
6 sprigs fresh thyme or 1 teaspoon dried thyme
1 bay leaf
Braised Leeks, recipe follows
Egg noodles, accompaniment
2 tablespoons chopped fresh parsley leaves

Preheat oven to 350 degrees F.
In a large, heavy Dutch oven over high heat fry the bacon until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Reserve.

Season the chicken pieces with the salt and pepper. Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, and turning to ensure even cooking. Transfer the chicken pieces to a large plate or bowl and set aside. Remove some of the bacon fat, leaving about 4 tablespoons in the Dutch oven. Reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves to the Dutch oven and cook until soft, about 4 minutes.

Add the mushrooms and cook for 5 minutes longer, or until they've released most of their liquid and have begun to brown. Add the flour and tomato paste and cook, stirring constantly, for 1 minute. Slowly add the wine and stock, stirring constantly. Add the thyme, bay leaf, reserved bacon and chicken. Bring liquid to a boil. Cover the pot, place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender. Transfer the chicken pieces to a serving dish and cover loosely to keep warm. Return pot to medium-low heat. Skim any fat from the surface of the cooking liquid and increase the heat to medium-high. Cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes. Taste and adjust the seasoning if necessary. Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve.

Serve with egg noodles and braised leeks. Garnish with the chopped parsley.

*This dish may be prepared 1 or 2 days in advance and then reheated slowly just before serving.

I have been making Camper Chris chicken-on-a-beer can for several years now. My wife saw this on some cooking show and talked me into making it. I go at it a little different than Chis though.

Wash and remove any inside parts of a whole chicken
Pat dry and apply your favorite rub or seasoning. I use a rotisserie (sp) seasoning already bottled up in the spice aisle, works good.
Open beer and remove half, add barbeque sauce and refill can. Make a couple of extra holes in top of can.
Insert can into chicken and place on grill, standing up, of course. I use a charcoal grill and put an aluminum pan in center of grill filled with water. I put the coals around the edge with a few hickory chips. Don't raise the lid very often, you lose your heat, I check after 45 minutes.
I grill for about and hour to hour and half depending on the size of the bird. I check with a thermometer for doneness. You can use what is left in the can for a good dipping sauce with the chicken.

 Mexican Chicken dinner packets are one of my favorites and so easy!
The recipe is for 2 servings but easy to make more...

2 sheets (12x18) heavy aluminum foil
2 boneless skinless chicken breast halves
1/2 cup chunky salsa
2/3 cup canned red kidney or black beans, drained
1/2 cup shredded cheddar cheese
Preheat oven to 450 degrees or grill to medium high
Center one chicken breast half on each sheet of foil. Spoon salsa over chicken; top with beans.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation. Repeat to make 2 packets
Bake 15 to 18 minutes on a cookie sheet in oven OR
Grill 11 to 13 minutes in covered grill. Sprinkle with cheese before serving.
Serve with tortilla chips and more salsa.
   Note-I don't like beans so I leave them off and serve this with a nice green salad.

4 pounds Chicken pieces without skin -- ready to cook
2 tablespoons Butter or Margarine -- melted
1/2 teaspoon Black Pepper
1/2 teaspoon Salt
1 ounce Italian Salad Dressing Mix -- low salt
1 can Condensed Cream of Chicken soup
8 ounces Cream Cheese -- cubed
1/2 cup Chicken Broth
1 large Onion -- chopped
2 tablespoons Chicken Broth -- to cook onion
2 cloves Garlic -- minced

Brush chicken with butter and layer in crock pot with dry Italian seasoning mix sprinkled on each layer. Cover and cook on low for 6-7 hours. About 45 minutes before done, brown the onion in the chicken broth and then add the cream cheese, soup, salt & pepper and remaining chicken broth to the saucepan. Add the minced garlic and stir all ingredients until smooth. Pour sauce mixture over chicken in crock pot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy bowl.
If gravy is to thin, thicken with cornstarch or Wonda
This is Soooo easy and good.

1/2 cup coarse or kosher salt (or 6 T. table salt)
3 qts. water
1 whole chicken (or you can cheat and buy already cut up)
1 1/2 cups all purpose flour
1/4 cup cornmeal
2 tsp. dried thyme, oregano or pinch cayenne
1 tsp. table salt
1 1//4 tsp. black pepper
2 large eggs
1/2 cup buttermilk
peanut oil for frying

In a large bowl or pot, dissolve 1/2 cup kosher salt in 3 qts of water. Rinse chicken pieces and add too bowl. Cover and refrigerate for 2 hours. Remove chicken and rinse under cool water. Clear space in refrigerator to accommodate a wire cooling rack.
Mix together the next 5 ingre. (flour through pepper) and place in a large seal able plastic storage bag. Shake. In a medium bowl, whisk the eggs and then whisk in the buttermilk. Dip 1/2 the chicken in the buttermilk, then place in the plastic bag and shake. Place on wire rack. Repeat for remaining pieces. Put the rack on a baking sheet and place in the refrigerator for at least 1 hour but preferably 2.
Put peanut oil in a large iron Dutch oven to a depth of 3/4 inch. Place over medium high heat.
When oil reaches 365 degree F., arrange pieces in the pan skin side down and cover pan. After 5 min. remove the cover. Adjust heat level if necessary so that oil bubbles at a moderate pace; not too rapidly and not too slowly. rearrange pieces of some are browning more quickly than others. after 5 more min. turn the pieces over. cook uncovered for 8-10 more min. or until done. Meanwhile thoroughly wash and dry the wire rack while the chicken is cooking.
Remove the fried chicken to the cleaned wire rack set over a baking sheet. let drain for 6 min and serve.

I know that this seems like a lot of trouble, (in the refrig. out of the frig.) but it makes the juiciest, crispiest, bestest chicken I have ever had.
try it you will love it.

4 frozen boneless skinless chicken breasts
2 cups of yellow squash, cubed
2 cups of eggplant, peeled and cubed
1 large green bell pepper, seeded and sliced into strips
1 medium onion, thinly sliced
2 medium tomatoes, thinly sliced
1/3 cup unsweetened applesauce
1 1/3 Teaspoon salt (mix into applesauce)
3 cloves crushed fresh garlic (mix into applesauce)
1/4 Teaspoon Cayenne pepper (only for the truly brave at heart! (mix into applesauce)
1/4 Teaspoon cumin
1/4 Teaspoon oregano
1/4 Teaspoon marjoram
1/2 Teaspoon dill seed (NOT DILL WEED)

Preheat oven to 350 degrees

In a large baking dish (14 x 14 x 2),
Spray dish with non-stick spray, place frozen chicken in dish.
Layer the squash, sprinkle with 1/3 of the garlic/applesauce/salt mixture, sprinkle on the cumin.
Layer the eggplant, sprinkle with 1/3 of the garlic/applesauce/salt mixture, sprinkle on the oregano.
Layer the bell pepper and onion, add the remaining garlic/applesauce/salt mixture, sprinkle on the marjoram.

Cover, toss into oven, bake for 1 hour.

After the hour, remove from oven, layer on the tomatoes, and sprinkle with the dill seed. Cover, bake another 15 minutes, remove from oven, allow to set 10 minutes prior to serving.

Serve hot or cold. The smell of this cooking is amazing!
Leave the chicken out, and serve as a side dish at Thanksgiving.
Makes an OUTSTANDING omelet the following morning.

We fried 2 chickens (about 4 pounds each) at at time in a turkey fryer. I think it took about 40 minutes but you should be able to tell by the "look". Skin very evenly brown, meat on legs just starting to pull away from the bone. YUM! They were mighty tasty.

Here is a great recipe my entire family enjoys. It can be done with either chicken parts or skinless breasts.
Clean and dry the chicken.
Coat with (in this order) seasoned salt, pepper, paprika
Let sit for 4-6 hours covered in the fridge
While the grill is heating, melt about 1/4 cup butter or margarine.
Place about 1/4 cup red wine vinegar in a pan and add about 1/4 tsp crushed red pepper. Heat the vinegar/pepper mix while starting to cook the chicken, do not boil it, just warm it.
On med to low heat start cooking the chicken while brushing the butter on for the first couple of turns.
When the butter is gone, continue to brush the chicken with the vinegar/pepper mix.
Enjoy when done!
*you can adjust the "temperature" of the spice by adding more or less crushed red peppers to the vinegar. You heat the mix to take some of the strong vinegar taste away.

Oma used to make Beef Rouladen with dill pickles and hot mustard. I also unrolled it and removed the dill pickle before eating it.

Here's my version of her Chicken Rouladen:
4 boneless, skinless 8oz chicken breasts
4 slices of bacon ( cooked but not crisp. (about 1 minute in microwave))
1 small onion diced fine
12oz brown sauce or packaged brown gravy.
Paprika as needed
Salt and pepper to taste
2oz water

Method: Pound chicken lightly with a mallet (I pound these between two sheets of waxed paper). Lay a piece of bacon on each breast and top with onion and then roll breasts from the point up. Pour the water in a baking pan and then put the breasts in. Season with salt and pepper, sprinkle with paprika and top with brown sauce. Cover pan with foil and bake at 350F approximately 45 minutes.

Well, it took some time, but I have the taste I was looking for. I asked the restaurant where we had the cajun chicken what kind of seasoning they used. They used 'Tradewinds Specialty Blend Cajun Seasoning". And, they told me how they cooked the chicken. But, after experimenting, this is what I do:

Use cooked chicken or turkey (I used a Rotisserie chicken from Sam's Club when in a hurry, and a turkey breast cooked in my pressure cooker.) Cut into bite size pieces.
Put 1 T. seasoning in a cup and add 3-4 T. water. Stir.
Add to chicken or turkey.
With your hand, squish the meat and seasoning together. This distributes the seasoning and makes the meat the right texture. Squish until desired texture.

I took above to a 'Mexican potluck' and everyone loved it.

Mix ground turkey with chopped onion, add a little flour, blend well. Shape into patties. Fry like hamburger. Serve on buns.

This recipe is from Paul Pruhomme's Cookbook, from many years ago.

4 tablespoons butter
3/4 cup finely chopped onions
1/4 cup finely chopped celery
3 tablespoons minced garlic
1 tablespoon salt
1 tablespoon cayenne pepper
t teaspoon black pepper
1/2 cup chicken or turkey stock/broth
2 tablespoons Worcestershire sauce

In a skillet, melt butter, add onions, celery, garlic salt, cayenne pepper and black pepper. Cook until mixture is golden brown, about 3 minutes. Add stock and Worcestershire and bring to a boil. Let it all cool down to a warm temperature, then transfer to a blender and process on high till mixture is a smooth puree. Now let it cool to room temperature before injecting the bird. Transfer to a food injector and inject the turkey 2 inches apart, pushing to the bone and slowly pulling out. Also rub the inside cavity and the outer skin with this puree. Let it rest overnight before frying. We also add cumin and beer sometimes.

Everybody needs a turkey fryer. The oil can be re-used at least two or three times if well filtered. Deep frying turkeys is not cheap, but the results are worth it.

We seldom do whole turkeys but just do the breasts instead. You can inject or just use your favorite seasoning rub...Zatarain's or Tony Chachere's will work well also. I rub down the meat generously with the spices and let it marinade in the frig for a couple of days.

When you are ready to cook, take the meat out of the marinade and allow it to drain while the oil is heating up. You don't want any more moisture than necessary going into the hot oil as it will cause it to boil over. Read the manual that comes with the fryer & pay attention to the safety warnings. Such as:

Place the meat in the empty fryer on it's holder. Add water till the meat is covered, then remove the meat and note the water level in the fryer. This is how much oil you want to put in the pot. You do NOT want too much & have it boil over onto the fire.

Always cook outdoors.

Wear protective clothing such as jeans, shoes, long heavy oven mitts etc. Don't do this in shorts and sandals.

Keep your heat source and fryer as low to the ground as possible and make sure that your set-up is stable.

When the oil gets to 360-370 degrees, slowly lower the turkey into the oil. I will take almost a minute to lower the bird. Whole turkeys are the worst about boiling over, spattering & spitting etc. as the internal cavity always seems to have a lot of moisture trapped in it.

12 lb. of cold meat will lower the temp of your oil & you will have to spend some time adjusting and watching. I try to keep it around 325 to 350 and check the temp every few minutes until it is stable. After you do a few, you will have a pretty good feel for it. Cook about 3.5 to 4 min. per pound.

No kids anywhere near this operation.

We usually cook two turkeys or 6 turkey breasts...one after another. Partly because while you are set-up and the oil is hot...you might as well. Also because people eat these things like candy.

Buy an injector to inject your seasoning. I use the Butter & Herb Seasoning.  Anyway, the way I cook my turkey is I inject my turkey in the morning while it is still wrapped up. That way it is a lot less mess and the wrapping helps hold the seasoning in around the turkey. Then I let it sit till it's time to cook it. If I remember right you want to cook your turkey for 3 1/2 minutes for each pound it weighs. So a 14 pound turkey needs to cook for 49 minutes. Heat your oil to around 340 degrees. It works best when you use "Peanut Oil". When you put your turkey into the pot of "HOT" oil put it in very slow. If you just drop it in the pot the oil will boil over and make a big mess and could even cause a fire. So take your time when setting the turkey in the pot. Once you have the turkey all of the way into the pot, you want to maintain the oil temp at 325 degrees. That's why I heat my oil up to around 340 degrees cause the turkey will cool the oil down when you set it in the pot. Once you have the temp settled at 325 degrees then you can relax and get your plate ready......

Several years ago I decided to do something about roasted turkey dryness. So, for the hell of it, I coated the bird with olive oil, and then popped him in the oven. Result? Moist turkey. I now coat chicken, beef, and pork too.

I also add seasonings directly to the olive oil and let it sit at least a half hour before applying it to the meat.

Final word. Olive oil is actually a seasoning as well as a shortening and cooking oil.

Now, besides the oil, I also pour beer inside until it starts to run out into the roasting pan. The beer seems to be used in a three to one ratio. After every three beers for the cook the turkey gets another one too, by the time the turkey is done so are you.

I also started using oil on all my meats and veggie’s too. I take the veggies and toss them in a salad bowl with oil and seasonings and roll them up into a foil bag with a little white wine for moisture and let them steam for about twenty minutes, turning often. The amazing part is the hard veggies like carrots and small red potatoes get cooked perfect with soft stuff like broccoli. Somehow the oil insulates the food and it turns out just right every time, still crisp and not mushy, unless you over cook.

2 cans cream chicken soup
1 pkg. frozen peas and carrots
2 or more cups chopped turkey
mix together and put in DEEP DISH
place on top, pie crust (I use store bought)
bake 45 min @ 350 till top is golden brown.

I always make "turkey a la king" the easy way.
A large can of cream of chicken soup
throw in some frozen mixed veggies
and add chopped cooked turkey (or chicken)
a little milk
heat and pour over mashed potatoes or over toast

Here is my 30-Minute Thanksgiving Dinner.

1 Smoked Turkey Breast (pre-cooked)
1 box of Stovetop Turkey Stuffing.
1 jar Heinz Turkey Gravy
1 can corn
1 can Ocean Spray cranberry sauce

Preheat oven to 375
Slice turkey breast and place in a corning ware dish. Place dish in oven for 20 minutes.
While the turkey is heating, prepare stove top dressing per package instructions.
Heat gravy and corn separately in the microwave until hot.
Open cranberry sauce and serve.

Optional: Include a can of green beans or any of your favorite vegetables. Include a package of instant mashed potatoes.

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