Boring baked chicken, i have made it soooo many times now,?!
regular recipe- whole chicken,
carrots,
cut up potatoe,
onion-cut large
mushrooms- cut in half so the picky ones can find them and give to dad,
a little butter on the skin, olive oil, salt, pepper..
what;s in the fridge, lots of fresh fruit, apples, cantalope, pineapple. onion, yellow and green, spinach, potatoes,carrots,
a few other things, not much.
please any ideas would be very welcome at this point.. but to be honest i do not want to cut the chicken into pieces, i hate touching the raw chicken as it is.
Answers: and i am really getting tired of it. My family still loves it every time.. ugh.. this is what i get for buying 6 whole chickens at once for the freezer becouse they were on sale.
regular recipe- whole chicken,
carrots,
cut up potatoe,
onion-cut large
mushrooms- cut in half so the picky ones can find them and give to dad,
a little butter on the skin, olive oil, salt, pepper..
what;s in the fridge, lots of fresh fruit, apples, cantalope, pineapple. onion, yellow and green, spinach, potatoes,carrots,
a few other things, not much.
please any ideas would be very welcome at this point.. but to be honest i do not want to cut the chicken into pieces, i hate touching the raw chicken as it is.
This is my favorite question!!!! I buy and cook at least 2 whole chickens per week for my family of 5 for the same reason-sale price. And we never eat the same meal twice in a two month period of time! Except we do taco night and pizza night each week- but never the same ingredients. This is the cheapest and easiest way to get chicken into your diet-and the best way to avoid messing with raw chicken!!!!!!!!!!!! Here is my gameplan summary. Roast one chicken with seasoning. The other with no seasoning. We eat one 1/2 for the first dinner of roasted seasoned chicken. Then I slice up the rest of the first bird, and debone/skin the rest of that chicken. I will then slice,dice, shred and debone/skin the other chicken depending on my recipes for the week-sometimes up to 2 weeks. I will then use the extra meat in various dishes like-
-enchiladas- with green or red sauce, and change up the ingredients. Olives, green peppers, onion, green chilies, spinach, and different cheeses keep it interesting. Even rice and beans for variety!
-BBQ chicken pizza
-chicken tacos
-chicken philly cheese calzones
-quiche [we like chicken, havarti, and asparagus or green beans]
-chicken stew [try it with different herbs and flavorings] and dumplings
-chicken stir fry, try it with different stir fry sauces.
-orange chicken
-chicken salads [This can be fun- try oriental [sesame seeds, soy or teriyaki, quickly stir fry the cooked meat in with the sauce for flavor, add to salad] or you can try italian [italian herbs, or quick cook in a little italian salad dressing or vinaigrette], there is a mexican/ spanish spices [taco seasoning or salsa]. The limit is only in your mind.
-chicken nuggets-coat with bread crumbs, panko, or corn flakes, add parmesan and herbs- yummy
-lemon chicken ziti with a light olive oil sauce seasoned with garlic and rosemary.
-cranberry chicken salad sandwiches [with walnuts or pecans, or grapes instead of cranberry] you can add mandarin oranges if you are just eating the salad.
-pesto chicken sandwiches or pasta
-homemade chicken artichoke ravioli
-chicken burritos [this recipe will follow, it is really yummy]
-white chicken chili [this recipe will follow, it is very good]
-and so many other exciting dishes. It doesn't have to be boring, and it doesn't have to take all day. With the exception of the ravioli [which does, but produces a huge batch for the freezer], these dishes can be made in less than 45 minutes-most will be 25 or less.
Try these for a preview of summer flavor! This is great for diabetics, and those on diets as well!
Chicken Burritos
Ingredients
1/2 cup finely chopped plum tomato
1/2 cup finely chopped, peeled mango
1/4 cup finely chopped red onion
4 tablespoons lime juice
3 tablespoons snipped cilantro
2 to 3 teaspoons finely chopped, seeded jalapeno pepper
12 ounces skinless, boneless chicken breast halves
1/2 cup water
1/4 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
8 6-inch corn tortillas
1-1/2 cups shredded romaine or leaf lettuce
1/4 cup light dairy sour cream
Directions
1. For salsa, in a medium bowl combine the tomato, mango, red onion, 2 tablespoons of the lime juice, the cilantro, and jalapeno pepper. Cover and chill for 30 minutes.
2. In a large heavy skillet place the chicken and the water. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is tender and no longer pink. Drain well; let cool until easy to handle. Using two forks, shred the chicken. Toss shredded chicken with the remaining lime juice, the salt, and ground red pepper.
3. Meanwhile, wrap the tortillas in foil. Bake in a 350 degree F oven for 10 minutes or until warm.
4. To serve, spoon shredded chicken down centers of warm tortillas. Top each with salsa, romaine or leaf lettuce, and sour cream. Roll up. Makes 8 burritos.
They are small, so if you are big eaters, you can add a salad, or mexican rice and beans if you'd like. Enjoy!
White Chicken Chili-also diabetic and diet friendly!
Ingredients
1 tablespoon cooking oil
1/2 cup chopped onion
2 cloves garlic, minced
2 to 3 teaspoons chili powder
1/2 teaspoon ground cumin
1 15-ounce can reduced-sodium navy beans, great Northern beans, or white kidney beans, rinsed and drained
1 14-1/2-ounce can reduced-sodium chicken broth
1-3/4 cups water
1/2 or a 4-1/2 oz. can (about 1/4 cup) diced green chile peppers
1-1/2 cups chopped cooked chicken
1 to 2 tablespoons snipped fresh cilantro or parsley
2 6-inch corn tortillas, cut into thin, bite-size strips
1/4 cup shredded reduced-fat Monterey Jack cheese
Directions
In a large saucepan heat oil over medium heat. Cook and stir the onion and garlic in hot oil about 4 minutes or until onion is tender; stir in the chili powder and cumin. Cook and stir for 1 minute more. Stir in beans, chicken broth, water, and chile peppers. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally. Stir in the chicken and cilantro or parsley. Heat through. Top each serving with tortilla strips and cheese. Makes four 1-1/2-cup servings.
BBQ that baby you don't even have to cut it up just keep turning it OH yummy that sounds good!
By baked chicken, do you mean roast chicken or poached chicken?
Try adding some water to the pot and poaching the chicken, you then have a lovely soup to go with the chicken.
Do not put the fruit in with your chicken! A selection of the following: Onions, leeks, parsnips, carrots, spring onions, cabbage, mushrooms, potatoes. All fine.
If you want a twist on roast chicken then put in tons of fresh basil, garlic cloves, cherry tomatoes, some olive oil and some cannellini beans for a delicious meal. Roast for 1 and a half hours without a lid.
failing that, simply roast the chicken whole as it is until the juices run clear, let it cool and carve it up for a chicken caesar salad.
onion & green pepper, pineapple rings and glaze make a nice chicken hawaiian...
onion & green pepper, teriyaki glaze with orange peel = chicken teriyaki
cook the chicken and pull the meat for chicken enchiladas
doesn't look like you can do any of these tonight but perhaps down the road.
tonight you can try looking at your baked chicken as a feast which you and your family are very fortunate to have before you for many aren't as fortunate. good luck and good cooking
Put your whole chicken in a roasting bag with your vegetables,put butter on the skin with salt and pepper, but add lemon juice to the bag. Cook as normal, basting with the lemon juice every once in a while. This will add a lemon taste to your chicken and will make it so tender. If you get bored of that, instead of lemon juice, use teriyaki and garlic. Use the real garlic cloves and cut in big chunks. This is an aw some way of spicing up chicken.
Good luck.
If you hate touching the chicken. Do what I do, I buy those medical rubber gloves, you can get them at walmart or target and you don't have to get that oogey feeling when you touch the chicken, but you still have controll over the thing when cutting it up.
Why don't you make a more "island" flavor of chicken.. Make some pineapple salsa.. pineapple, a little cilantro and a little onion... Cut up the chicken into peicies and marinate in pepper,cilantro, onion and garlic add a little white or apple cider vinegar you can even add the apples, olive oil..
if you have any kind of dried herbs like a jerk rub or seasoning, add some of that.. marinate until you are ready to cook it tonight. bake off the chicken and serve it with the pineapple salsa.. Serve with rice.. white or brown..
Spicy Indian chicken? Take a mixture of Indian spices and oil as a paste, massage into chicken. I would probably fry onions in spices too and stick them inside the chicken, lots of garlic. You could maybe cook the veg with it or do a separate veg curry.
Ever made homemade chicken soup? Done properly, it beats any store bought chicken soup. You can make a gallon or more of it, serve what you need to serve, and freeze the rest for later.
In a 4 quart pot, 3/4 full of boiling water, add chicken parts to the boiling water. Add a variety of chicken parts, but you want plenty of white meat n there. The skin, bones, etc, will boil along with the white meat to make the broth. They will be removed later. Boil until the chicken meat falls off of the bones. Very carefully, remove all of the chicken from the broth. I use two plates. One plate is for the edible meat, the other one is for the skin, bones, cartilege, and other rejects. Sort it all carefully by hand. ANY FRAGMENT AT ALL OF BONE, SKIN, FAT, CARTILEGE, or any other undesirables, that finds its way onto the plate of "good meat" will spoil the soup! Imagine biting into something like that! Once you have separated the good meat from the rejected chicken parts, add the good meat back to the large pot of broth. In a separate pan, boil about a pound of pasta. curly egg noodles work well, but choose whatever kind of pasta you desire. When the pasta is fully cooked (not over cooked or under cooked) add it to the chicken meat and broth mixture. In a separate pot, boil about one pound of frozen mixed vegetables, until they are tender. Add them to the chicken, broth and noodles mixture. Stir well. Then the chicken soup is ready to serve! Add salt and pepper to taste. Add hot buttered dinner rolls, and maybe a nice crisp salad, if you like.
Chicken & Apple Fajitas
Ingredients
450 g (1lb brambly apples peeled, cored and thickly sliced
Juice of 1 lime
1 tbsps oil
2 medium onions thickly sliced
2 gloves garlic, finely chopped
1 – 2 red chillies, deseeded and finely chopped
1 tsp coriander
1tsp cumin
450 g (1 lb) chicken fillets cut into thick strips
Seasoning
1 tbsps fresh coriander, chopped
8 wheat tortillas
Method:
1. cut each apple slice in half and put in a bowl with the lime juice and toss together
2. heat the oil in a large frying pan, add onion and cook over a high heat for 2 mins, add garlic, chillies, spices and chicken then fry stirring for about 5 minutes until chicken is golden. Lift chicken out of the pan and set aside
3. Add apple with lime juice and 5 tbsps of water to the pan and cook with the onions for 3 minutes.
4. Return the chicken to the pan and continue to cook for a further 5 minutes, until apples are tender but still hold their shape
5. Heat the tortillas as directed on the pack. The quickest way is to transfer them to a plate, cover with film and microwave on high for 20 – 30 secs
6. Season filling with salt and pepper, then add fresh coriander.
7. To serve, place 2 heaped tbsps of filling in each tortilla, roll up and enjoy!
Make chicken tacos
chicken lasagna
chicken salads
chicken & gravy sandwiches
chicken enchiladas
It is hard to vary your repertoire without cutting up the chicken. Why not get someone else to do it for you? Have a look at this recipe and the site it comes from via the link. Hope it helps.
Chicken and Bacon Parcels with New Potatoes
preparation. It is therefore ideally suited to one of those days where one's tasks are many and time short!
Per person, for this recipe, you will require:
1 chicken breast fillet
2 large rashers of unsmoked bacon
1 small tomato (sliced)
2tsp coriander, cilantro in US (roughly chopped)
1 clove of garlic (finely chopped)
Freshly ground black pepper
Olive oil
4 or 5 small new potatoes (unpeeled)
Small knob of butter
Pinch of dried dillweed
Place a couple of slices of tomato on the underside of the chicken breast, cover with coriander and garlic and wrap the bacon around it. Place the parcel in the dish and cover with any remaining coriander. Add some pepper and olive oil. Put the lid on the dish and cook in a preheated oven at 200 degrees Celsius for 20/25 minutes. Check that the chicken is cooked all the way through by inserting a metal skewer or fork and ensuring the juices run clear.
NB: no additional salt is required in this dish as the bacon provides all that is necessary.
Boil the new potatoes in salted water for about 25 minutes, drain well then add the knob of butter and the dill and swirl them gently around the pot to ensure thay are fully coated.
Roast Sticky Chicken
Amount Measure Ingredient
-------- ------------ --------------------------------
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken -- as big as you can
-- find
1 cup chopped onion
1.In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels.
2.Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.
3.When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes, 250F degrees for 5 hours).
4.After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.