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Ingredients: 3 Pound(s) Chicken (roasting, broiling or frying) 2 Teaspoon(s) Dry tarragon (or dbl. amt.) 4 Tablespoon(s) Butter; at room temperature 1 small Carrot; sliced 1 Celery stalk; sliced 1 small Onion; sliced 1 Tablespoon(s) Safflower oil 2 Tablespoon(s) Melted butter 1 Tablespoon(s) Minced shallots 1 1/2 Cup(s) Chicken stock Directions: PREHEAT OVEN TO 425F. Lightly pepper the inside of chicken and smear with butter, then sprinkle with 2 teaspoons tarragon. Truss the chicken, then dry the outside thoroughly and rub with another 1 tablespoon butter all over the skin. TO BROWN THE CHICKEN: Set the chicken on a rack, breast side up in the roasting pan, place in the oven for 5 minutes. Turn on its left side and baste quickly with the oil and butter, return to the oven for another 5 minutes. Turn on its right side for another 5 minutes, basting as before. TO ROAST THE CHICKEN: Leave the chicken on its right side. Reduce oven temperature to 350F. Strew the vegetables under the chicken and baste it again. Leave it for a total of 15-20 minutes, basting it at least every 10 minutes. Salt the chicken, turn it on its other side, and cook another 15-20 minutes, basting at least every 10 minutes. Turn the chicken breast up and continue basting every 10 minutes until it is done. TO TELL IF THE CHICKEN IS DONE: Prick the thickest part of the drumstick with a fork. If the juices come out clear yellow, it is done. If not, roast another 5 minutes and test again. As a final check, lift the chicken and drain the juices from its vent into the pan; if the last few drops are clear yellow, it is definitely done. Put the chicken on a warm platter, remove the trussing string, and let it sit at least 5-10 minutes before carving so that the juices will not retreat into the tissues. It can wait a good 30 minutes with foil over it. Remove the vegetables and all but 2 tablespoons of fat from the pan, leaving as much of the brown juices as you can. Stir in the minced shallot and cook 2-3 minutes. Add the stock, 2 teaspoons of tarragon and boil rapidly over high heat. As the juices boil, scrape up coagulated juices (deglaze the pan) with a wooden spoon. Let the liquid reduce to about 1/2 cup. Carve the chicken at this point unless you are going to carve it at the table. Any juices may be added to the sauce. Just before serving, swirl the final 2 tablespoons of butter into the hot sauce until it has been absorbed and lightly thickened. Dribble the sauce on the chicken, sprinkle with minced parsley.
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Set aside. To skin chicken pieces, use our fingers to pull the skin away from the meat; discard the skin. Rinse the chicken pieces. Sonora chicken Poach chicken in stock for 15 minutes. Remove from heat and let cool. Skin, debone, and cut into pieces. Cut bacon into 1/2" dice and saute until golden. Drain on paper towels. Pour off bacon fat, add olive oil and saute onion until transparent. Roast pork with apricot and honey-mustard glaze Preheat oven to 350F . Whisk all ingredients except pork in medium saucepan to blend. Place roast on rack in roasting pan; brush with 3/4 cup apricot glaze. Roast pork until meat thermometer registers 145F , brushing occasionally with more glaze, about Velvet chicken Mix the chicken pieces in a bowl with 1 tsp cornstarch, 1 Tbsp oil, 1/2 tsp salt and 1/2 tsp pepper. Let sit. Pour the boiling stock over the mushrooms in another bowl and stir in 2 tsp cornstarch, 1/2 tsp salt and 1/2 tsp pepper. Quick fry the chicken, o Chicken avacado rice salad Refrigerate cooked rice until cold. Peel the avacado and slice lengthwise into 1/2 inch-thick strips. Coat with lemon juice, and refrigerate until well chilled. In a large mixing bowl, combine the scallions, olives, chicken and rice. Toss ge Skillet chicken paella Remove skin from chicken breast. Rinse and pat dry with paper towels. Cut into bite-sized strips. In a 10 inch skillet cook chicken strips, HALF at a time, in hot oil for 2 to 3 minutes or till no longer pink. Remove chicken from skillet. Add onion and Paillard of chicken Place bread in food processor; process 20 seconds or until crumbs are fine. Combine crumbs, cheese and parsley; set aside. Place each chicken breast between 2 sheets of plastic wrap and flatten to 1/4 inch. Brush both sides with lemon juice. combine flo Asian cherry glazed chicken 1. Steep tea bags in 1 cup boiling water for 5 minutes, discard bags. Add other 1 cup water, soy sauce and garlic to tea. 2. Loosen skin around chicken breast and legs. Place chicken in food storage bag. Add tea mixture to bag; push out air; seal. Marinat Hot and sour chicken soup Chicken breasts should be skinned and boned Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 T soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender, about 3 min. Remove the chicken, add the remaining soy Moroccan grilled chicken Combine the oil, oregano, allspice, cumin, cloves, and garlic in a large bowl. Add the chicken breasts and cover with the olive oil mixture. Cook on a preheated grill over medium heat for about 30 minutes or until the juices run clear when the chicken is Parmesan chicken fingers with lemon Cut chicken breasts into strips about 4" long and 1/2" wide. Dip each strip into beaten eggs, then into mixture of bread crumbs. In large skillet, melt half of butter and cook chicken in single layer till crisp, about 3 minutes each sid Chicken soup avgolemono Bring the broth to a boil and add the rice and salt. Let rice cook for 15-20 minutes. Remove pot from stove and let it cool for a while. Separate the whites from the egg yolks, and beat the whites in a large bowl, until they thicken a little. Add the yol Spicy tomato chicken In shallow dish, combine oat bran, thyme, garlic powder, and red pepper. In another shallow dish, lightly beat egg whites. Pound each chicken breast between sheets of waxed paper to even thickness. Coat with oat bran mixture; shake off exces Impossible chicken taco pie Heat oven to 400. Grease a 9-inch pie plate. Mix chicken, onion and seasoning mix. Sprinkle in plate. Stir baking mix, milk and eggs with fork until blended. Pour into plate. Bake 30 to35 mins. Sprinkle with cheese. Bake 1 to 2 mins longer, or until ch A modern way to fry chicken Put flour, salt and pepper in bag. Add chicken and shake to coat. Heat fat in skillet on high. Brown on skin side. Do not crowd. Turn chicken, reduce heat and brown other side. Turn again and simmer until tender. Drain on paper towels NOTES : Th Margarita chicken Wash chicken and remove skin from meat. Pierce breasts several times with a fork and set aside. Grate the lime peel, using medium sized grater slots. (Grate only the green part of the lime's peel). Sprinkle the grated peel over the breasts. Chicken taco salad Completely dissolve gelatin in boiling water. Refrigerate until slightly thickened. Stir in remaining ingredients. Spoon into 4 (10-ounce or 1 1/2-cup) individual plastic containers (for brown bagging) or serving dishes. Refrigerate a Tandoori-spiced chicken Make spice paste: Combine all ingredients. Make 3 diagonal cuts about 1/4 inch deep in each piece of chicken and rub spice paste into cuts and all over chicken. Refrigerate chicken, covered, for 4 hours. Preheat grill. Pat chicken dry, oil lightly and Buffalo chicken wing/ blue cheese dip Boil enough water to cover the chicken breasts in a large sauce pan. Boil the chicken until its cooked through, about 15 minutes. Remove the chicken, pat dry, and shred with a fork. Place the shredded chicken in a large baking dish. Use 2 8"x8" S&w chicken fajita salad Brush chicken with Mesquite Cooking Sauce. Broil or BBQ 3-5 min. per side or until done, basting with more Cooking Sauce; slice into thin strips. Combine remaining ingredients with chicken strips and toss with 1 tablespoon Cooking Sauce & 2 t Brown rice chicken bake Combine rice, peas, chicken, mayonnaise, almonds, soy sauce, and seasonings in bowl. Transfer to a 3 quart baking dish coated with cooking spray. Cover and bake at 350 degrees for 15 to 20 minutes. Tarragon chicken 1 Put the butter into a bowl and beat in the lime zest. Skin and bone the chicken breasts. Make 3-4 diagonal cuts in each chicken breast with a sharp knife. Spread the top of each breast with one-quarter of the lime butter. Put the chicken breasts All-american chicken puff Melt butter in boiling water, add flour and salt all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from the heat, cool slightly. Add eggs, one at a time, beating after each addition until Chile lemon chicken Wash the chicken in cold water, drain, pat dry and reserve. Mix together all other ingredients. Place the chicken in this marinade and coat well. Cover and marinate in the refrigerator for 3 to 4 hours. Grill or broil the chicken until it is tende Allspice brandy chicken Melt half the butter over medium heat in a large skillet. Add the onion and saute till tender. Remove from the pan and reserve. Peel, quarter and core the apples. Melt 1 tbsp butter in skillet and brown chicken breasts on both sides. Add apples, C Sweet and sour chicken cut chicken into bite size pieces. brown in oil. reduce heat to low and add onion, garlic. cover and cook for 10 minutes. add carrots, and green pepper combine remaining ingredients. stir into skillet. cover and simmer for 10 minutes. serve over white ri Louisiana roast beef In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasing pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from th 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. Sweet chopped salad (serve with grilled chicken or fish) Make dressing: Pure dressing ingredients in a blender. Assemble salad: Just before serving, toss together salad ingredients, dressing, and salt and pepper to taste. Serve with grilled chicken. Contributor: Gourment August 2000 Pork crown roast One 8-10 pound roast will serve 10-12. Preheat oven to 450F . Mix together 2 T olive oil, 3 T each dried sage and thyme, 4 tsp all-spice, 2 tsp salt and 1 tsp pepper. rub over entire surface of the meat and roast for 15 minutes. Reduce oven temperature t Memaw's bbq roast Place roast in roasting pan or baking dish. Salt and pepper to taste. Add meat tenderizer and 1-2 cups of water. Cover and bake in a 350 degree oven for 3 hours. Remove and let stand for 10 minutes. Take 2 forks and shred the roast. Cover with about Chicken mulligatawny soup 1. Heat oil in large pan, add onions, garlic, giner and paste. : Cook, stirring, until onions are soft 2. Add carrot, cinnamon stick, lentils, potatoes and stock. 3. Simmer, covered about 30 minutes or until potatoes are : tender. Discard cinnamon s Opor ayam (coconut chicken curry) Cut chicken into serving portions and rub with salt. Fry onion and garlic in oil until lightly brown. Now, add coriander, ginger and lemon grass. Stir well for about 1 minute. Add chicken, mixing thoroughly so that chicken absorbs the spices. Add Sweet chicken risotto Saute onion and chicken in oil for 5 minutes. Add rice, broth, horseradish and sugar. Simmer, covered, for 15 minutes or until rice is tender (there should be extra liquid). Add peppers and black beans. Simmer for 5 minutes. Sprinkle with chees