Place the chicken quarters in a large plastic or
hroughout the potatoes.
Rub chicken quarters with 1/4 teaspoons salt
Preheat oven to 350\u00b0.
Dip chicken quarters into buttermilk, and set aside briefly while you crush cereal flakes.
Dip chicken into flakes and lay chicken on a flat pan or cookie sheet far enough apart so that pieces do not touch each other, skin side up. Bake for 1 hour.
Serve hot or cold.
Brush chicken quarters with a mixture of melted butter or margarine and grated onion.
Grill, skin side down, 6 inches from heat, turning pieces often, 40 minutes.
While chicken grills, combine catsup, corn syrup, vinegar, mustard and Worcestershire sauce in small metal saucepan.
Heat on side of grill.
Brush chicken with barbecue sauce.
Grill, turning and basting several times, 20 minutes longer, or until chicken is tender and well glazed.
Serves 6.
230 degrees C).
Place chicken breasts between 2 sheets of
he pan to keep the chicken out of the grease and
In a large roasting pan in 425\u00b0 oven, melt the margarine. Meanwhile, in pie plate, combine flour, salt, paprika and pepper. Coat the chicken quarters evenly with the mixture.
In roasting pan, place the chicken pieces, skin side down, in melted butter. Bake 30 minutes. Turn the chicken pieces and bake 15 minutes more until pieces are fork-tender.
In a large roasting pan in 425\u00b0 oven, melt butter.
Meanwhile, in pie plate combine flour, salt, paprika and pepper.
Coat the chicken quarters evenly with mixture.
Place in roasting pan in melted butter.
Bake 30 minutes.
Turn the chicken pieces and bake 15 minutes more or until fork-tender.
Combine first five ingredients (yougurt through garlic) and mix well.
Place the chicken quarters in a large zip-top bag or glass dish. Add the marinade and toss chicken to coat well.
Marinate at least 2 hours in the refrigerator (up to 8 hours), and then remove and leave covered at room temperature for 30 minutes.
Grill over medium heat for 30-45 minutes, turning every 5-7 minutes.
Cut off the wing tips if you are using white meat and remove any fat from the inside of the chicken pieces.
Squeeze the lemon directly onto the chicken and rub the juice in the lemon pieces. Place chicken in a single layer in a shallow baking dish. Sprinkle with the seasoned salt.
Pour the dressing over all chicken.
Bake in a preheated 375\u00b0 oven for 45 minutes, basting frequently.
Raise the heat to 475\u00b0 and bake for an additional 15 minutes, basting twice.
Skin and clean chicken. Place chicken in a large baking pan.
Mix all remaining ingredients and add to baking pan (with chicken). Be sure to mix well with chicken coating both upper and lower surfaces of the chicken.
Cover baking pan and bake at 400 degrees for roughly 30 minutes.
Flip each piece of chicken and continue to bake uncovered.
Flip chicken one more time when most of the liquid has been reduced. At this point, baste the chicken as well.
Continue cooking a short while longer until chicken has slightly browned on top.
Place chicken in glass baking dish, skin side up.
Combine all other ingredients and brush on chicken.
Put in a 375\u00b0 oven and bake for 1 hour.
Turn after 30 minutes, brushing frequently with glaze.
(Reserve some glaze for the onions.)
Garnish with parsley and lemon slices.
Serves 4.
Season chicken with salt and pepper.
Add onion, bell pepper, celery and Lipton onion soup mix.
Bake at 300\u00b0 for 1 hour.
Add 1 can Campbell's mushroom soup.
Smother for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken quarters in a 9x13 inch baking dish and bake in preheated oven, covered, for 45 minutes.
Meanwhile, in a large bowl combine rice and seasoning packages, water, soup, sour cream, crushed garlic, minced garlic and broccoli. Mix well.
Remove chicken to a platter and drain oil. Spread rice mixture in the bottom of the baking dish, then arrange chicken on top of rice. Bake uncovered for 30 to 45 minutes, or until wild rice is opened up and liquid is absorbed.
Remove any excess fat from chicken quarters. Cover chicken with water and boil approximately 20-30 minutes or until done. (Do not over cook or meat will become stringy.) Remove chicken from pot and cool; remove skin and debone; set aside. Add cream of chicken soup to chicken broth and stir.
br>Loosen skin on each chicken quarter by pushing fingers between
Prick the skin of the chicken quarters all over with a fork.
Marinade:
Place all ingredients, except chicken, in food processor and blend until almost smooth.
Taste, then add more salt and pepper if necessary.
Save 1 cup of marinade.
Pour marinade over chicken quarters, turning pieces to make sure they are thoroughly coated.
Cover and refrigerate; should marinate for at least 6 hours (can remain overnight).
The longer the better.
Arrange a layer of Potato slices in the base of a wide casserole and season with Salt and Pepper and add Thyme, Rosemary and Bay Leaves.
Top with Chicken Quarters and sprinkle with Bacon, Onion and Carrots.
Arrange the remaining Potato Slices on top, overlapping slightly (Spiral).
Pour over the Stout or Beer and brush the Potatoes with Melted Butter; then cover with lid.
Bake in preheated oven at 300 Degrees for about 2 hours, uncovering for the last 30 minutes to allow Potatoes to brown.
Serve Hot.
Layer chicken in bottom of baking pan.
Bake for 30 minutes in 350\u00b0 oven.
Take out of oven.
Pour sweet and sour sauce over baked chicken.
Cut bell peppers in strips and put on top of baked chicken.
Put back in oven for 30 more minutes.