he pan to keep the chicken out of the grease and
Wash chicken and dry with paper towel.
Marinate chicken in lots of Tabasco sauce salt, pepper.
Place chicken in plastic bag with bread crumbs.
Shake bag of chicken to get bread crumbs covering the chicken.
Place on cooking tray (with aluminum foil) for easier cleaning.
Bake in oven for 40 minutes at 450\u00b0.
Pierce chicken to check to see it's done.
th cooking twine.
Sprinkle chicken evenly with salt and
he top side of each chicken leg quarters, make a pocket by
230 degrees C).
Place chicken breasts between 2 sheets of
Preheat oven to 425.
Wash and pat dry each leg quarter.
Rub skin with olive oil.
Dust LIBERALLY with Cavender's.
Bake for about 45 minutes or until juices run clear.
I put the leg quarters on a raised rack inside a jelly roll pan with some water put in the bottom. Lets the fat drip off and keeps the chicken out of it.
the joint of each chicken leg quarter about 1/2 through
Preheat oven to 400 degrees.
Spray a light coating of olive oil over bottom of 9x13 baking pan.
Skin chicken leg quarters and cut into legs and thighs.
Place chicken pieces in 9 x 13 baking pan.
In a medium bowl, mix together remaining ingredients.
Pour mixture over chicken.
Bake uncovered 30 minutes, or until chicken is cooked through.
arefully separate bone from the leg quarters.
be sure to
Mix salad dressing, onion soup mix and apricot preserves until well combined. Season chicken pieces with salt and pepper and arrange in a baking dish. Pour sauce over chicken. Bake in a 350 degree oven covered for about 30 minutes then remove cover and bake for an additional 20-30 minutes until sauce is brown and bubbley.
175 degrees C).
Place chicken legs in a deep, large
f mustard sauce mixture. Place chicken legs on top and cover
Mix seasoning ingredients with cubed chicken leg and leave for 1 hour.
Boil water and add chicken breasts and carrots to make the broth.
For best results, boil broth on high heat in a crockpot for 2 hours.
Transfer broth to a soup pot.
Add seasoned chicken leg to broth and boil on top of a stove until chicken is cooked.
Add noodles, bok choy and beansprouts and boil for about 3-4 minutes until noodles are soft but not mushy.
Add soya sauce and chinese wine to taste.
Sprinkle sliced shallots and garnish with chilli padi.
Preheat oven to 350\u00b0, spray 9x13 baking pan with cooking spray.
Combine catsup, male syrup, horseradish sauce, Worcestershire sauce, chili powder, and garlic powder in a small bowl.
Spoon some sauce into bottom of pan, lay chicken leg quarters in sauce.
Smother with remaining sauce.
Cover with foil and bake for 45-50 minutes, or until internal temperature reaches 160\u00b0.
ogether. Set aside.
Clean chicken and season both sides with
ven is heating up wash chicken pieces.
Sprinkle each piece
Place the chicken legs into a large, heavy
Cut chicken leg quarters at the joint without
lace over high-heat. Sear chicken until browned, about 5 minutes
Bring the rice to a boil, using water and chicken broth, turn down heat and simmer for 15-20 minutes, until done and liquid absorbed.
Put the chicken leg in a saucepan, cover with water, and bring to boil with salt and pepper for 15 minutes.
Once chicken and rice are ready, shred the chicken from the bone.
Fry the onion, green pepper, celery and tomato in the olive oil until it's golden brown, about 10 minutes.
Add the shredded chicken and the cooked rice to the vegetables and mix thoroughly. Serve and enjoy!