What is your favorite way to cook chicken?!
World's Best Roast Chicken. With lemons baked inside the chicken and a wonderful garlic rub all over, it's no wonder this chicken is the world's best....
Ingredients:
* One 6-7 pound roasting chicken
* 3-4 small lemons
* 1 Tbs. + 1 tsp. coarse (kosher) salt
* 1 tsp. paprika
* 2 large garlic cloves, minced
2 cups water
Method
Preheat oven to 300 F. Remove giblets and excess fat from cavity. Rinse chicken inside and out in cold water and dry with paper towels. Press and roll lemons on a countertop to soften. Pierce each lemon with a toothpick 10-20 times all over. Set aside. In a small bowl, use a spoon to mash salt, paprika, and garlic into a paste. Rub half of the paste inside the chicken cavity. Cram in as many of the lemons as will fit. Rub the rest of the paste all over the outside of the chicken. Place chicken on a greased rack in a roasting pan and pour the water into the bottom of the pan. Bake 45-60 minutes PER POUND. As the water in the pan evaporates, add more. Take the lemons out before serving.
Notes: If you put this chicken in the oven at noon, it will be ready by 5 or 6 p.m.
Number of servings: 4-6
Please check these links for more chicken recipes.
Answers: Roast the chicken :) Here is one example:
World's Best Roast Chicken. With lemons baked inside the chicken and a wonderful garlic rub all over, it's no wonder this chicken is the world's best....
Ingredients:
* One 6-7 pound roasting chicken
* 3-4 small lemons
* 1 Tbs. + 1 tsp. coarse (kosher) salt
* 1 tsp. paprika
* 2 large garlic cloves, minced
2 cups water
Method
Preheat oven to 300 F. Remove giblets and excess fat from cavity. Rinse chicken inside and out in cold water and dry with paper towels. Press and roll lemons on a countertop to soften. Pierce each lemon with a toothpick 10-20 times all over. Set aside. In a small bowl, use a spoon to mash salt, paprika, and garlic into a paste. Rub half of the paste inside the chicken cavity. Cram in as many of the lemons as will fit. Rub the rest of the paste all over the outside of the chicken. Place chicken on a greased rack in a roasting pan and pour the water into the bottom of the pan. Bake 45-60 minutes PER POUND. As the water in the pan evaporates, add more. Take the lemons out before serving.
Notes: If you put this chicken in the oven at noon, it will be ready by 5 or 6 p.m.
Number of servings: 4-6
Please check these links for more chicken recipes.
Well done.....anything else goes!!..........
GENERAL TSAO'S CHICKEN
Marinade:
3 tablespoons Chinese rice wine or dry sherry
l 1/2 tablespoons oyster flavored sauce
2 teaspoons cornstarch
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
Combine marinade ingredients in a non-metallic bowl or ziploc bag. Submerge washed chicken in marinade covering all portions.
Allow to stand for 20 to 30 minutes, turning occasionally.
Sauce:
1/4 cup chicken broth
1 tablespoon rice vinegar
2 tablespoons dark soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
2 tablespoons cooking oil
6 small dried red chilies
1 tablespoon garlic, minced
2 tablespoons fresh ginger, minced
2 green onions, cut into 1-inch lengths
1/2 teaspoon crushed dried red chilies
1 1/2 teaspoons cornstarch, dissolved in water
1/4 cup peanuts, coarsely chopped
Mix sauce ingredients well in a small bowl.
Place a wok over high heat and add oil, swirling to coat sides. Stir-fry the chilies for 30 seconds. Add chicken and cook two minutes. Stir in garlic, ginger, green onions, and crushed chilies; cook for one minute.
Pour in sauce and stir fry for one minute.
In a cup, combine cornstarch with 1 tablespoon cold water and stir until smooth. Pour slowly into the wok and cook until sauce bubbles and thickens.
Serve chicken garnished with a sprinkling of peanuts.
fried,but i love chic and dumplings
Fried~~
Roasted! Smeared with olive oil, and put 1/4 of a lemon and several cloves of garlic inside - and/or some rosemary. Start it in a pre-heated 450 degree oven - turn the oven down right after you put it in to 350. Roast until done.
Yummy with yams and green beans.
Roasted. And done in a convection oven there's nothing better.
baked or grilled.
Keep things simple, good bit of olive oil, salt and pepper fresh or dried herbs rub ontop of the skin, and stuff some frsh herbs in the back end. Roast in the oven at 350 until golden brown, serve with garlic mash pots. Sounds good to me.
I would like to make hot wings, I have to use a deep friedier for the chicken and than take it out and put the sauce on it and than use the oven from15-20mins and than let it cool after it cook through and than that all
I sometimes bake it in the oven... cube the chicken... along with mushrooms... garlic... olive oil... lemon juice... salt n pepper... n in the oven it goes...
Eat it with rice...
Its fast n yummy :D
Roasted then served in a mushroom cream sauce. I'd tell you the recipe but then I'd have to kill you.
Brined and broiled.
Stuffed with couscous and dried fruits and nuts (hardly make it this way). Or Greek style with roasted potatoes (grew up with this, good memories). Yummy!!
fried, baked...boiled into a stock for stuffing
Take a whole chicken and put it in a saltwater brine(salt, herbs, bay leaf, peppercorns, little sugar, vinegar and water) for about four hours. Then I pat it dry inside and out. Then I take some butter and cut in some herbs, lemon juice, and sea salt; making a compound butter. Then(this will gross some people out) I take the butter and carefully put it under the skin, getting way down into the legs.
Then I roast the chicken the way you normally would. Sometimes I put some par-cooked potatoes under the chicken in the roasting pan so the butter and chicken juices will fall onto the potatoes.