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Post by tizzahell on Apr 20, 2013 10:23:37 GMT
Please share all your favorite recipes for chicken :)
Tonight we had chicken ceasar salad and garlic bread. I just seasoned the chicken with garlic, season salt, and black pepper then baked it. Cooled it and sliced it thin for the top of our salad.
Another favorite is Butter Chicken: equal parts melted butter, mustard and, honey; seasoned with curry powder to taste. I usually add in granulated garlic, minced onion and a bit of pepper flakes too. Mix everything together and pour over chicken pieces bake covered at 375 for about a 1/2 hour; uncover and continue cooking for another 20 - 30 minutes. I always have rice and steamed carrots with this!! The sauce is so good over everything :)
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Post by Stumour on Apr 20, 2013 14:53:23 GMT
Like the sound o that sauce... may inflict it upon the witch n her family next time I'm through there!
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Post by Deleted on Apr 21, 2013 4:18:09 GMT
Beijing Chicken
Dipping salt:
1 tsp salt ½ tsp white pepper ½ tsp Oriental 5 Spice Powder
In dry pan, mix and heat until fragrant. Let cool.
Mixed together:
2 tbsp soy sauce 1 tsp cooking sherry (optional) 2 green onions - chopped 1/2 tsp grated ginger (or ¼ tsp ground powdered ginger if you're in a pinch) 1 clove garlic - chopped 2 tsp corn starch 1-2 lbs Chicken – I prefer boneless breasts cut in half. If you use thighs or drumsticks, you need to make a single slice to the bone to help it cook faster. Add to soy mixture and let sit for at leastone hour.
Heat frying pan to medium with 2 tbsp olive oil. Brown chicken for 2-3 minutes on each side, then turn heat to low, cover and let cook for another 10 minuntes until cooked thoroughly (about 10 minutes)
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Post by Deleted on Apr 24, 2013 0:32:35 GMT
Another thing I like to do is get a 3-4 lb bird and stuff it with sliced lemon and a sprig of thyme. Cover and bake at 350 (20 min per pound), then remove the cover and continue cook till until the skin is browned.
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Post by Stumour on May 4, 2013 5:22:16 GMT
Try stuffing it with a quartered orange n a quartered onion too.... juicy n tasty... just how I like a bird
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Post by Deleted on May 4, 2013 18:41:08 GMT
That sounds good. I will have to buy a bird and orange this week.
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Post by Stumour on May 4, 2013 19:24:00 GMT
How's about this.... Take som chicken breasts, some oil for rubbing (or beaten egg), a little plain flour n a couple of handfuls of cornflakes along wi seasonibg.
Rinse the chicken under cold water... don't dry it off. Roll it in flour to coat. Now cover in oil or beaten egg.
Put the cornflakes in a freezer bag n season with salt n pepper (I also add some mixed, dried herbs n a pinch o cayenne powder), then crush lightly with a rolling pin. Now drop in the breasts individually to coat in cornflake crumb then place in a roasting pan. Cook as per usual for roasting chicken fillets.... (not giving times cos of oven variances... till cooked through, though, obviously)
Healthy, crispy crumb for that southern fried taste... minus the dripping grease!
Serve with fries or a baked potato n a salad....
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fastwalker
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Post by fastwalker on May 5, 2013 21:06:16 GMT
Mmmm that does sound good. And surprisingly healthy for a Glaswegian.
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Post by Stumour on May 6, 2013 19:18:18 GMT
oi, Sir Alex... I'm not a weegie, I'm a Govanite
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Post by Deleted on May 20, 2013 1:19:26 GMT
Try stuffing it with a quartered orange n a quartered onion too.... juicy n tasty... just how I like a bird Fixed this last night. Thank you. Left overs will be part of my lunch this week.
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Post by Deleted on Jun 2, 2013 5:16:00 GMT
Chicken Broccoli Casserole
Line the bottom of a 6 x 9 dish with either broccoli spears or florets. Place the chicken breasts on top of the broccoli.
Mix together 1 can cream of chicken soup, 1/4 cup milk, 2 tbsp of mayonnaise & curry to taste. Pour over the chicken. If you like you can sprinkle with shredded cheese. Cover and bake at 350' for 30-45 minute (until chicken is done).
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