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Ingredients: 2 Fryers 3 Onions, sliced thin 2 Teaspoon(s) Salt 1/4 Teaspoon(s) Pepper Directions: 1/4 ts Cayenne 1/4 ts Dry mustard 1 1/2 c Tomato juice 4 1/2 ts Worcestershire sauce 1 x Bay leaf 3/4 c Vinegar 1 ts Sugar 1 tb Brown sugar 3 x Cloves garlic, minced 3 tb Butter, margarine or oil Heat oven to 350. Clean & dry fryers. Cut into halves lengthwise or quarter. Arrange in single layer, skin side up, in roasting pan. Sprinkle with salt & pepper. Pour in only enough hot water to cover bottom of pan. Arrange onions on fryers, tucking a few under wings & legs. Bake uncovered for 30 minutes. Turn & bake 30 minutes more. Remove from oven. Pour off all but 3/4 cup liquid. Turn fryers skin side up & pour on sauce. Bake 1 hour longer or until fork can be easily inserted into leg, basting often with sauce in pan. Makes 4-6 servings. Sauce: In saucepan, combine all ingredients, heat to a boil, reduce heat & simmer 10 minutes.
Check some related videos Similar recipes: Barbecued beef brisket 1. Combine ketchup, water, onion, vinegar, horseradish, mustard and pepper. Place brisket in a shallow glass baking dish. Pour marinade over, cover and refrigerate overnight. 2. Heat oven to 350 degrees. Scatter onions on top of meat. Cover and ba Mushroom and chicken fajitas Saute peppers and onion in 1 tsp of the oil 3 minutes. Add Mushrooms; cook 5 mintues, stiring; set aside. Add remaining oil. Dust chicken with seasonings; saute stirring 6 minutes, or until no longer pink. Toss with vegetables. Place in centre Slender chicken piccata In pie plate beat together egg white and 1 tablespoon of the lemon juice. In another pie plate combine flour, garlic powder and paprika. Dip each chicken breast half in egg, then in flour mixture. In large skillet melt margarine over medium heat. Chicken supreme casserole Combine above ingredients except cheese and crumbs. Spread in a lightly greased 9 x 13 inch baking dish. Top with cheese and bread crumbs. Bake at 350 Degrees for 30 minutes. Avocado chicken casserole Prepare noodles according to package directions, drain, and set aside. Preheat oven to 350F degrees. Drizzle avocado slices with lime juice and set aside. Melt butter in a 2-quart saucepan over low heat. Stir in flour, salt, and Tabasco over low Chicken cacciatore Place chicken in 8x8" baking dish (if a whole chicken is used, use a dish appropriate for one layer of chicken). Mix all other ingredients and pour over chicken. Cover with waxed paper and microwave on high for 9-10 minutes. Re-arrange chi Chicken with lemon grass & cashews 1. with a little oil, stir-fry the chilies until cookied evenly but not burnt, set aside. 2. Fry the garlic, with a little more oil until gold, add the chicken, sugar, oyster sauce and fish sauce. Fry until chicken is browned, lower the heat and add your Asian chicken noodle soup Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; saute 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chick is done. Remove from heat; stir in remaining ingred Beer and pretzels chicken Mix flour, paprika, salt, ginger and pepper in a mixing bowl. Add beer and egg, beat with a hand mixer to make smooth batter. Mix crushed pretzels, parmesan cheese, bacon bits and parsley in plastic bag. Dip chicken pieces one at a time in batter, Stir-fry chicken with vegetables [sung gai pin] The vegetables for this dish should be "chunky" rather than "leafy". Some suggestions are fresh mushroom slices; scallions(white part),cut in 1/2" diagonals; sweet red peppers, seeded and cut in 1" cubes; sweet green Green tomatillo chicken 1. Remove chicken skin. Pour oil into 10-12" frying pan over medium-high heat. Add chicken and brown, turning as needed, 8-12 minutes. Add tomatillos, onion, chilies, and garlic. Cover and simmer, turning chicken occasionally, until meat is n Crunchy cheddar ranch chicken Preheat oven to 350F. Combine bread crumbs, cheese, salt, and pepper on a plate. Dip chicken breasts in ranch dressing. Coat chicken breasts in bread crumb mixture, and place on baking sheet. Bake at 350F for 35 minutes. Barbecued oysters on spinach and red onion salad OYSTERS Shuck oysters and drain liquid. Combine pepper mixture and flour. Dredge oysters in mixture. Shake off excess. Heat 1/4 cup oil in a small saute pan over medium heat. Fry oysters, 5 at a time, for 1 minute per side or until golden. Wipe pa Chicken & peach delight Mix all ingredients together and chop roughly in a food processor or blender. Chicken in cilantro sauce Marinate chicken in mixture of oregano, garlic salt, pepper and vinegar. Meanwhile, combine cilantro, onion, tomatoes, green pepper and chile in blender and blend until smooth. Set aside. Heat oil in skillet, add onion and season to taste with pap Miss allie's chicken and rice casserole 1. Preheat oven to 350'F. 2. Place half of the chicken in a Dutch oven (or heavy casserole with tight-fitting lid) and season with salt and pepper. 3. Cover with the onions, mushrooms and half of the butter. Cover with remaining chicken, season, and Sunday chicken Mix in a oven-proof pan; wild rice, instant rice, mushroom soup, water, wine and half the onion soup mix. Arrange chicken pieces on top of rice mixture and sprinkle with remaining onion soup mix. Cover dish tightly with heavy foil. Bake for 2 1/2 hours Chicken salad with black beans SOAK THE BLACK BEANS IN WATER for 15 minutes. Drain and discard water. Meanwhile, cook the snow peas in boiling salted water for 30 seconds. Immediately drain and plunge into ice water to chill. Drain again, dry on a towel, cut lengthwise into thi Sauteed chicken breasts w. mustard sauce Pound each chicken breast half between sheets of wax paper until flattened to about -inch. Season with salt and pepper. In a large, heavy, nonreactive skillet, heat tablespoon of the oil. Add 2 of the breast halves and saut over moderately high heat unt Chicken mushroom bake Set oven to 350. combine flour, salt, paprika and pepper in plastic bag. Shake chicken in flour mixture. Melt butter in large skillet. Brown chicken on all sides. Place in a 13x9 inch baking dish. Combine soup, sour cream and mushrooms. Pour over chicken. Grilled chicken with creamy grits and shiitake mushroom sauc Make chicken: Mix oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Sprinkle chicken with salt and pepper. Add to oil mixture; turn to coat. Cover and refrigerate chicken at least 4 hours or overnight, turning occasionally. Make sauce: Boil b Orange baked chicken Arrange chicken in shallow baking pan, breast side up, not overlapping. Sprinkle with onion and seasonings. Blend flour with 1/2 c orange juice, stir in the remaining juice and pour over the chicken. Bake, uncovered, basting occasionally at 350F f Yet another chicken enchiladas Heat 1/3 cup vegetable oil in heavy small skillet over medium-high heat. Using tongs, add 1 tortilla and cook until softened, turning once, about 15 seconds per side. Transfer tortilla to paper towels and drain well. Repeat with remaining tortillas. Heat Parisian chicken Mix soup, mushrooms, sour cream, white, onion, garlic, pepper (to taste) and flour (will need less for casserole dish) in crockpot or casserole dish. Add chicken and make sure all pieces are coated with mixture. Sprinkle top with paprika. Cover crock Chicken tarragon Brown chicken on both sides in hot oil in large skillet. Move chicken to side of skillet. Add mushrooms and onion; cook and stir until tender but not browned. Mix soup, water, wine, tarragon and pepper; add to skillet. Bring to a boil. Reduce heat; cov Chicken breasts with green coriander (cilantro) Skin the chicken breasts and dust them with a little salt and pepper. Lay each one on a square of baking parchment, flatten it lightly with the palm of your hand and lay a sprig of coriander on top. Fold the sides of the paper over the meat, excl Chicken enchiladas - clinton This is Clinton's favorite entree. Definitely not low-fat, it has wonderful flavor. In a skillet over medium-high heat, heat 1 Tbsp oil. Add the chilies and garlic; saute until garlic is soft. Break up tomatoes and add to chilies along with onions, Chicken biryani Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned. Add ginger, fry another minute or two, then transfer mixture to a large bowl. Add chicken. Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and Barbecued short ribs for smoker Place ribs in a baking dish, bowl or heavy duty plastic bag. Combine other ingredients and pour over ribs. Toss ribs so all are evenly coated. Refrigerate for at least 8 hours or overnight. Remove ribs from the sauce and place on smoker grid. Baste with Basic chicken stock 1. Combine all the ingredients in a stock pot. Bring water to a boil then reduce heat and simmer, uncovered, for 1 hour, periodically skimming foam off the top as it rises. 2. After 1 hour remove the chicken and continue cooking the stock for 2 more ho Rick's no-fail southern fried chicken Place buttermilk in a l-gallon plastic bag. Mix buttermilk with 1 tsp. salt and 1/2 tsp. pepper. Pour over chicken in bag and seal. Marinate for at least 2 hours or overnight. Measure flour, 1 tsp. salt,1/2 tsp. pepper and 1 TBSP. poultry seasoning and pl Baked chicken breasts with honey mustard sauce Here is a recipe from Lora Brody's "The Kitchen Survival Guide." Heat oven to 375'F. with rack in center position. Spray a 2-quart casserole with non-stick vegetable cooking spray or coat it lightly with vegetable shortening. P Sweet chili chicken Rinse chicken and pat dry. In a shallow 2-2 1/2 quart microwave-safe baking dish, stir together tomato sauce, chili sauce, vinegar, sugar, onion, mustard, chile powder and Worcestershire sauce. Add chicken, turn to coat, and arrange with thighs to Chinese chicken & mushroom soup Soak the mushrooms in warm water for 20 minutes. Meanwhile, cut the chicken into 1 cm. cubes. Put them in a bowl together with the sherry or rice wine and the soy sauce (1) and let the mixture stand 10 minutes or so. When the mushrooms have soaked, drain Barbecued indian spice turkey Trim halved turkey breast slices of all fat and skin. Butterfly meat by using a sharp knife, starting in center of one long side and cutting in half to within 1/2" of second long side, open meat like a book (using partially frozen turkey make All-hands stuffed chicken breast James Brown, of Engine Company 81 in the Bronx, New York, won the contest with this dish. You can tell just by reading the recipe that this fireman knows his stuff. I can imagine the pleasure that Company 81 gets when this man turns on the fires . Yeast free chicken supreme Preheat oven to 350F. Remove skin from chicken breasts. Wash spinach, remove stems and discard, tear leaves into small pieces. Mix spinach and nuts together. In wok or large akillet, stir fry the garlic and 2 tsp of the minced onion in the o Swanee river chicken Mix all ingredients together except crackers, almonds and butter. Place mixture in large casserole, tope with almonds and crackers. Melt butter and drizzle on top. Bake for an hour at 350. From: Boamerges #52 @1606015 1 Date: 07-24-94 Chicken asparagus & red pepper POUND THE CHICKEN BREASTS as you would for scaloppine, then slice them crosswise at 1/2-inch intervals. Marinate chicken for 30 minutes at room temperature in a mixture of the ginger, garlic, soy sauce, port and 1 tablespoon of the sesame oil. Chicken salad with grapes and walnuts Toss together all ingredients in a large bowl until combined well. Contributor: Gourmet June 2003 p 166 Indian chicken curry Rinse the chicken pieces. In a pot of boiling water, cook the chicken with a few celery tops. Cover and simmer for about 1 hour or until fork tender. Drain and strain the broth; reserve. Bone the chicken and cut into 1/2 inch pieces to measure Mexican chicken noodle casserole In a microwave casserole dish, add celery, peppers, onion, and butter. Nuke 2 minutes. Remove from dish. Line casserole with tortilla strips. In another bowl, stir in soup, milk, sour cream, and cheese. Mix. Add cooked vegetables, noodles, chic Pork and chicken wing adobo with spinach One of my all time favorite things to eat... There are many ways of preparing adobo. In this recipe, the sauce is reduced to a rich savory glaze to coat the pork and chicken. Cut chicken wings between the joints. Remove tips and save for s Chicken picatta Pound chicken between 2 sheets of wax paper until 1/4 inch thick. Dredge cutlets in flour that has been seasoned with salt & pepper. Melt butter in a heavy skillet until sizzling. Saute cutlets in butter until light brown, about 3 minutes per side. Kotlety pozharskie <ground chicken cutlets> Put 5 bread slices in abowl and pour in the milk. Soak the bread for 15 minutes. Squeeze the bread dry being careful not to tear it up. Grind the chicken fine then combine with the bread slices. Gradually beat in the 1/4 lb of butter that you have softene Oriental chicken wings Cut tips off chicken wings and discard. Break or cut wings in half at joint. Place wings on a cookie sheet lined with foil. Mix remaining ingredients. Baste wings with sauce and bake at 350F degrees for 1 1/2 hours, basting with sauce every 15 min African-style chicken Remove the skin from all of the chicken except the wings. Cut the chicken into 10 pieces. For this recipe use the legs (separate into thighs and drumsticks), the breasts (cut each in half crosswise), and the wings (remove tips and reserve with rem General tso's chicken # 2 chicken breasts, boneless, skinless, 7 to 8 ounces # 1 egg white # 1/2 teaspoon salt # Pinch freshly ground black or white pepper # 3 to 4 tablespoons cornstarch # Sauce: # 2 tablespoons dark soy sauce # 2 tablespoons hoisin sauce # 1 tablespoon Shao- Fajita chicken wings * Cut each wing in half; place in large resealable bag. Add all marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours, up to 24 hours, turning bag occasionally. Heat oven to 375~. Drain chicken, reserving marinade. Quick tartar sauce for chicken or fish * Use only real mayonnaise. In a small bowl, combine all the ingredients. Cover tightly and chill. Serving Ideas : Serve with fish or cold baked chicken. Recipe by: Jo Anne Merrill By Sherry Zeiss <zeiss@tab.com> on Mar 17, 1997.