ven to 400.
Unwrap chicken, remove giblets (if needed),
Place the whole chicken in the crock pot.
Smother the whole chicken inside and out with the Hollandaise sauce.
Sprinkle all the seasoning mix over the chicken.
Set the crock pot to low for 8 hours. You may need to adjust the time depending on the size of your chicken. Mine was a large organic one.
Use the sauce to pour over mashed potatoes, pasta, rice, etc.
ooking pan.
-Cut the chicken open, lay it flat above
Combine oil,water,herbs,salt and pepper.
Stir.
Pour or brush over the whole chicken before baking.
The oil and water dosen't mix very well but thats ok.
The water keeps it moist and the oil makes it crisp.
Any other herbs you like can be used in place of these.
Cover with foil and bake at 350 about an hour or until crispy and brown.
owl, dilute the cream of chicken soup with the remaining broth
Combine first 5 ingredients.
Dip chicken pieces in milk.
Then roll in cornmeal mixture.
Place in a well greased 13x9 pan.
Drizzle the butter over chicken.
Bake uncovered in a preheated 375 degree oven for 50- 55 minutes.
Note: I think chicken (fried or baked) tastes better if soaked for at least 4 hours in salt water.
I use seasoned salt- about 3 Tbls.
in a bowl of water big enough to hold chicken.
Be sure to dry the chicken before using.
If you're using a whole chicken cook the chicken for an hour in
spices and thyme. Season. Add chicken pieces and turn to coat
Cover whole chicken in water; cook with onion, celery, salt, pepper and garlic powder until done in large saucepan.
Debone chicken and set aside.
Add 2 cans cream of chicken soup to juice from cooked chicken.
Put deboned chicken back into pot with first mixture.
Stir until thick.
When it bubbles, add Bisquick recipe for dumplings (on side of box).
Cover and simmer according to box recipe.
Remove bones from chicken breasts; place breasts, skin side down, and pound until thin.
Prepare stuffing mix according to directions on package.
Put about 2 tablespoons of stuffing on each piece of chicken and fold sides and ends over.
Place, seam side down, in baking dish.
Spread soup over the top of the chicken.
Bake at 375\u00b0 for 40 minutes.
(No salt is needed in this recipe.) Serves 4 to 6.
1. Boil chicken, remove meat from skin and
If you can find a whole chicken cut up in your store,
large bowl. Add the whole chicken and turn to coat. Refrigerate
b>recipe calls for ground cardamom, it is best to start with whole
Sauce procedure: Cut whole chicken into it's constituent parts (
Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
*Note: the original recipe specified dried thyme.
Preheat
ew twist on an old recipe. Hopefully my mother will be
Season chicken lightly.
Boil until done
Turn oven to 350\u00b0 to heat.
Put whole chicken in big baking dish along with onion, bell peppers, celery, salt and black pepper. Then add the four cups of water.
Then let chicken bake for 35 minutes.
Then add mushroom soup and long grain rice.
Bake for another 30 minutes.
Please cover rice and chicken while baking. Take out of oven.
Serves 10.