Cover chicken with water and cook until tender.
Remove from pan and skin and de-bone the leg and thigh
quarters.
To broth, add rest of the ingredients and cook until potatoes are semi-soft. Add chicken and heat through.
This is a wonderful hearty soup. It freezes well and tastes great.
mainder for sprinkling on the chicken.
Brown other mole
Triple aluminum foil (or x2 if using heavy duty foil) to approximate size of 16-inches, for chosen number of chicken dinners (each leg and thigh quarter).
Place chicken and all ingredients in center of the foil.
Again triple aluminum foil as instructed and place on top of the chicken meal.
Roll towards the meal, leaving creased edges on all four sides.
Cut off one leg and thigh of turkey.
Cook, using broth for dressing, plus broth from baking turkey.
Mix bread ingredients and bake at 350\u00b0 for 30 minutes.
Next, cool bread.
Mix with broth, eggs, celery, onion, deboned turkey meat and salt and pepper to taste.
When you think too soupy, mixture is just right to bake.
(No dry dressing.)
Bake in moderate oven about 30 minutes or until light brown and bubbly.
he top side of each chicken leg quarters, make a pocket by
easpoon taco season and 1/4 cup chicken broth or water
Rub chicken with seasoned salt.
Add chopped onions.
In a large container, marinate in lemon and pickle juice for an hour.
Place on the grill (indirect heat) until done (usually two or three hours at 350 degrees.
poke with a fork to see if juices are clear. If there is blood, return to the grill until clear.
ish. Dredge chicken in flour. (Alternatively, put flour and salt and pepper in
Simmer chicken in pan until completely cooked.
Pour in can of chicken and rice soup.
Fill empty can with rice and pour in. Add water.
Let cook until rice is soft and fluffy.
Then serve.
Place chicken, carrots and potatoes in slow cooker.
Combine remaining ingredients in a bowl and pour over chicken.
Cover and cook on high about 5 hours or on low for about 9 hours, until chicken leg and thigh come off easily when pulled.
Boil the chicken.
When chicken is finished boiling, take it out of boiler and season it.
Also put the cut up green onions on it, garlic salt, black pepper and salt.
Cut the chicken open about an inch.
Put the corn bread stuffing inside, then put the barbecue sauce on it.
Put in the oven for 20 minutes at 350\u00b0.
Preheat oven to 400\u00b0.
Spray 9 x 13 x 2-inch baking dish with vegetable spray.
Place chicken pieces in baking dish without overlapping pieces.
Peel sweet potatoes and slice in half inch slices.
Place on and around chicken pieces.
In large resealable plastic food storage bag, combine dressing, ketchup, oregano and pepper; add chicken.
Turn bag to coat chicken with marinade; seal bag and refrigerate 8 hours or overnight.
Heat oven to 425\u00b0.
Transfer chicken to roasting pan. Skin side up.
Discard marinade.
Roast until meat is not longer pink near bone, 40 minutes, covering loosely with foil if skin is browning to quickly.
Let stand for 5 minutes before serving.
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.
pper, seasoned salt, and paprika into a
Preheat oven to 450\u00b0.
Place chicken legs and thighs onto a full half size baking pan and coat with the salt, pepper and seasoning blend. Pour in the bottle of the bbq sauce, maple syrup and catsup and blend together. And let it stand for 30 minutes.
Place into the oven for 50 minutes. Remove and let the chicken rest for 15 minutes before serving. Before serve pour in the 1/4 cup Mrs. Butterworth maple syrup and top with minced green onions.
baking pan. Combine chicken, feta and lemon peel in a large
arlic, spinach, herbs, lemon zest and 1 tsp salt in a
Separate chicken wings at the joints, cut off wing tips and discard.
Mix all ingredients well and pour over chicken wings and drummies in shallow dish.
Cover and marinate in refrigerator overnight.
Place wings on a cookie sheet.
Bake at 375\u00b0 for 30 minutes.
Remove from oven and put in slow cooker on low until tender.