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.
enough to hold chicken plus two quarts water
recipe calls for ground cardamom, it is best to start with whole
w twist on an old recipe. Hopefully my mother will be
owl, dilute the cream of chicken soup with the remaining broth
o the outside of the chicken, take out the bag of
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
Cook chicken until tender; save broth.
Best to strain chicken broth.
Add onion, celery, crackers, cheese and eggs to chicken broth.
Pick chicken off bone and add 2 cans chicken soup, salt and pepper to taste.
Bake until brown or 35 minutes at 350\u00b0.
Place bread crumbs, cheese, mustard, paprika and pepper in large plastic bag.
Shake to blend well.
Brush chicken on all sides with real mayonnaise.
Add one piece at a time to crumb mixture; shake to coat well.
Arrange on rack in broiler pan so that pieces do not touch.
Bake in 425\u00b0 oven until golden brown and chicken is tender.
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.
Rinse the chicken inside and out well under
Preheat oven to 450\u00b0.
Wash chicken in cold water, sprinkle inside and out with salt.
Uncover.
Put in oven and reduce heat to 375\u00b0.
nutes. Very carefully pat the Chicken dry with paper towel, then
1. Boil chicken, remove meat from skin and