What a recipe for chicken on bones?!
Thanks guys
Answers: Maybe for legs and breast. I would like something other then fried. Maybe baked, broiled, boiled with some good taste.
Thanks guys
Chutney Chicken
INGREDIENTS
* 12 chicken thighs
* 1 (12 ounce) jar hot chutney
* 1 (1 ounce) package dry onion soup mix
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
3. Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.
NUTRITION INFORMATION
Servings Per Recipe: 6
Amount Per Serving
Calories: 495
* Total Fat: 29g
* Cholesterol: 158mg
* Sodium: 566mg
* Total Carbs: 25g
* Dietary Fiber: 1.5g
* Protein: 33.5g
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Italian Chicken with Garlic and Lemon
PREP TIME 15 Min
COOK TIME 1 Hr 15 Min
READY IN 1 Hr 30 Min
INGREDIENTS
* 15 chicken thighs
* 8 large potatoes, peeled and quartered
* 1 quart vegetable oil for frying
* 1/2 cup wine vinegar
* 5 lemons, juiced
* 10 cloves crushed garlic
* 2 tablespoons dried oregano
* 2 tablespoons dried parsley
* 1 onion, minced
* salt and pepper to taste
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Arrange the chicken pieces in a 10x15 inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2 inch deep oil until golden brown, then put them in the pan with the chicken.
3. Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
4. Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.
NUTRITION INFORMATION
Servings Per Recipe: 15
Amount Per Serving
Calories: 318
* Total Fat: 13g
* Cholesterol: 60mg
* Sodium: 65mg
* Total Carbs: 33.3g
* Dietary Fiber: 4.1g
* Protein: 19.6g
Cesar Chicken:
Use a whole chicken cut up, remove the skin and top with cesar sald dressing. Bake at 350F for 35-40 or until done.
It is so simple and delicous..full of flavor
You could make a good chicken soup with celery, carrots, onions, couple of savoy cabbage leaves, spring onions and red pepper.
Or a tasty braised chicken on the bone curry.
--Chicken 'n Dumplings Recipes
Ingredients:
2 chicken breast halves, bone-in
2 teaspoons salt, or to taste
Fresh-ground black pepper to taste
***DUMPLINGS***
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
8 tablespoons butter
1 3/4 cup milk or buttermilk
Directions:
Remove any skin and excess fat from the chicken breasts and rinse thoroughly. Place them in a large saucepan or Dutch oven and add enough water to cover, plus an inch or two. Bring to a boil over medium heat, then lower the heat and cover. Adjust the heat to keep the chicken at a steady simmer. Make sure the chicken is always covered with at least an inch of water. Cook until meat pulls away easily from bones when a fork is inserted, about 2 hours.
Using two forks, remove each chicken breast onto a plate and pull the meat off the bones, shredding coarsely. Discard the bones and any cartilage (it's not hard to find it, but do go through thoroughly). Also check your broth for any bones that have been left behind. Return the meat to the pan, season with salt and pepper, and simmer, uncovered, while you make the biscuit dough.
Make biscuit dough: In a large bowl, mix dry ingredients. Cut in the butter with a pastry blender or two knives or by rubbing it between your fingertips (pick up a bit of butter and flour, rub briefly and drop; repeat). Stir in the milk or buttermilk just until the dough forms a ball; it will be quite moist. For maximum tenderness, do not knead.
Raise the heat and bring the chicken and broth to a boil. Drop the dough by spoonfuls into the broth, stirring once to make sure each dumpling is immersed before it floats back up again. Boil for 5-8 minutes, or until dumplings are cooked through. Serve in shallow bowls. Also delicious left over.
Chicken Bone Soup Recipe
Ingredients:
Bones from 1 chicken
2 quarts of cold water
1/2 cup of chopped onions
1/2 cup of chopped celery
1 sprig parsley
salt and pepper
Directions:
Break up chicken carcass.
Place in kettle with cold water to cover.
Add onion, celery, and parsley.
Cover
Simmer gently 2 to 3 hours, occasionally removing scum.
Strain and season to taste.
Serve clear or add some diced chicken or boiled rice
Maple-Roasted Chicken Thighs with Sweet Potatoes
INGREDIENTS:
4 large skinless chicken thighs, about 1 1/2 pounds with bones
2 small (about 1 pound total) sweet potatoes, peeled and cut into 1-inch chunks
1 small onion, cut into 1-inch pieces
8 ounce(s) baby carrots
8 ounce(s) parsnips, (can be substituted for above ingredient), cut into 1-inch chunks
1/4 cup(s) maple syrup
DIRECTIONS:
Preheat oven to 450° F.
In 15 1/2" by 10 1/2" jelly-roll pan or large shallow roasting pan, combine chicken, sweet potato chunks, onion, baby carrots, maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper, and toss to coat.
Roast chicken mixture 40 to 45 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and liquid in pan thickens slightly, stirring vegetables once and turning chicken over halfway through roasting.
Two recipes I have found for crockpot cooking turned out pretty good. The first you put the chicken in the crockpot with 2 cans of chicken broth and "40" cloves of garlic. You can roast the garlic also for a different flavor. Cook for around 6 hours. It isn't as garlicy as you would think. The other is also the same but instead of all the garlic you add a few garlic cloves, some lemon and orange slices and cook about 6 hours. You can also add some orange juice to give it more a citrus flavor!
Lemon Chicken Drummies
12 chicken drumsticks, fresh or thawed
2 lemons
2 tablespoons honey
1/4 cup vegetable oil
2 tablespoons soy sauce
1 teaspoon salt
Rinse drumsticks thoroughly, and place them in a shallow pan.
Squeeze the juice of one lemon into a small mixing bowl. Add honey, vegetable oil, soy sauce and salt.
Pour the mixture over the chicken and refrigerate for two or three hours.
Bake the chicken uncovered at 350 degrees F for one hour until chicken is completely cooked and golden on the outside.
Cut the remaining lemon into thin slices and garnish cooked drumsticks before serving.
Hooters Buffalo Wings
1/4 cup butter
1/4 cup louisiana hot sauce
1 dash pepper, Ground
1 dash garlic powder
1/2 cup flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
bleu cheese salad dressing
celery
vegetable oil, for frying
Heat oil in a deep fryer to 375 degrees.
You want just enough oil to cover the wings entirely -- an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.
Combine the flour, paprika, cayenne pepper, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them.
Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
Put the wings in the refrigerator for 60 to 90 minutes.
(This will help the breading to stick to the wings when fried.) Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
Remove the wings from the oil to a paper towel to drain.
But don't let them sit too long, because you want to serve the wings hot. Quickly put the wings into a large bowl.
Add the hot sauce and stir, coating all the wings evenly.
You could also use a large plastic container with a lid for this.
Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with Bleu cheese dressing and celery sticks on the side
Check out this web site for a great whole chicken recipe done in the crockpot.
http://www.irresistible-crockpot-recipes...