he top side of each chicken leg quarters, make a pocket by
th cooking twine.
Sprinkle chicken evenly with salt and
arefully separate bone from the leg quarters.
be sure to
e pan to keep the chicken out of the grease
Boil chicken
until
tender.
Cool
and
remove
bones. Cook rice in chicken
broth.
Mix
cooked rice and 1 can cream of mushroom soup together.
Spread in buttered casserole dish. Put chicken on top
of\trice.
Spread
other
can
of cream of mushroom soup over chicken.
Spread the can of cream of celery soup over mixture.\tTop
with
grated cheese.
Cover casserole dish with aluminum foil
and
bake in 350\u00b0 oven until soup and cheese bubbles and cheese melts.
On
wax
paper, mix flour, salt, tarragon
and\tpepper. Place tarragon vinegar in shallow dish.
Roll each
piece
of chicken in vinegar, then dust lightly with flour
mixture.
In large, nonstick frypan, place olive oil and heat
over
medium temperature.
Add\tchicken and cook 10 minutes on\teach
side until
brown.
Pour
remaining vinegar over
chicken.
Reduce heat to low and simmer, turning until chicken is
done.
Cover while cooking.
Makes 4 servings.
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.
Remove and discard chicken skin. In nonstick Dutch oven,
175 degrees C).
Place chicken legs in a deep, large
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.
Place the chicken legs into a large, heavy
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.
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!
Cook chicken.
You may use all white meat or combine with chicken leg quarters.
Debone.
Chop chicken.
Chop pickles (homemade sweet is the best to use).
Chop eggs.
Add remaining ingredients to taste.
Mix together.
Refrigerate.
In a large pot over high heat, combine the potatoes, carrot, turnip, onion, garlic, chicken and water to cover. Bring to a boil and reduce heat to low. Let soup simmer for 45 minutes to 1 hour. Skim fat, if desired, and season with salt and pepper to taste.
Remove chicken leg from the soup and allow it cool. Remove the meat, returning it to the soup, and discard the skin and bones. Simmer for 30 to 45 more minutes, or longer, if desired.
In a roasting pan or a stainless steel, oven-safe skillet, arrange around a gorgeous chicken leg quarter (at room temperature): 4 wedges of lemon (unwaxed), unpeeled cloves of garlic (which will steam in their paper shells), slices of red onion (unpeeled as well, 'cause why bother?), and a few sprigs of thyme.
Drizzle the melange with olive oil and season with salt and pepper.
At 425 degrees Fahrenheit, roast the bird for 45 minutes-do not peek.
Remove from the oven, cover with foil, and let rest for ten minutes.