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.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
Sprinkle chicken lightly with salt and pepper and garlic salt as needed.
Add celery.
Cover chicken and celery with water. Boil until tender.
Take off fire for 15 minutes.
Put back on fire.
Add 1/2 cup corn meal.
Boil 4 or 5 minutes, stirring constantly.
Boil chicken, onions, celery and spices in 2 quarts water. When chicken is done, remove from stock; save.
Debone chicken; put back in pot.
On low heat, stir corn meal in the liquid, 1/2 cup at a time, until you get the thickness you want.
Real good when sick!
egrees F.
Rub the chicken with the olive oil, salt
75\u00b0F.
Coat the chicken with the 1 teaspoon olive
Put water, ghee, and spices in a deep pan.
Place chicken in water.
Water should just cover chicken.
Add more water to keep that level.
Keep pan covered.
Simmer gently for 35 minutes or to desired doneness.
Cut in strips or cubes. Use in any recipe that calls for cooked chicken such as curries and cold salads.
Place chicken in a large pot and
blender until smooth. Place chicken in a shallow bowl and
>Season both sides of chicken with salt, pepper and seasoning
In an ungreased 13 x 9 x2 inch baking dish, combine hash browns, beans, and carrots. Top with chicken. Combine remaining ingredients, pour over chicken and vegetables. Cover and bake at 375\u00b0 for 50 minutes. Uncover, bake 25 to 30 minutes longer or until chicken is done.
Coat chicken with flour and brown in Dutch oven size pan, using small amount of oil.
Remove chicken and add potatoes and carrots.
Coat well with seasoned salt and little pepper.
Place chicken breasts on top and add more seasoned salt and pepper.
Mix soup and water.
Pour over chicken and cover with lid.
Bake at 250\u00b0 to 300\u00b0 for 4 to 5 hours.
Serves 4 to 6.
Clean chicken; take neck and parts and 1 onion to make broth. While preparing rest, salt and pepper to taste.
Take chunked potatoes, apples and onions and layer in roasting pan.
Take spices and mix.
Coat whole chicken.
Place orange peel inside chicken.
Season chicken with garlic salt and pepper.
Preheat skillet with water.
Place chicken in skillet; cover and cook on low heat about 40 minutes.
Turn once.
Boil frozen veggies in bag about 20 minutes.
Add veggies to chicken and cook remaining 20 minutes.
In ungreased 13 x 9 x 2 baking dish combine hash browns, green beans and carrots.
Top with chicken and combine remaining ingredients and pour over chicken and veggies.
Cover and bake at 375\u00b0 for 50 minutes.
Uncover and bake 25 to 30 minutes longer.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in the middle of a rimmed sheet pan. Add green beans on one side and potatoes on the other. Pour melted butter over everything and sprinkle with Italian dressing mix. Cover with aluminum foil.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Bring full pan of water to boil with chicken and onion; boil until chicken is done.
Take a box of rice or 1/2 of 2 pound box of rice and dump into water with chicken.
Mix salt and pepper to taste; put in 3 tablespoons basil leaves and cook until rice is done.
Preheat oven to 450\u00b0F.
Grease a 13 x 8 inch baking dish and place onions on bottom.
Place chicken breast on onions and sprinkle with salt and pepper.
Layer mushrooms and zucchini over the chicken.
Combine garlic, tomatoes, basil and oregano and pour over vegetables.
Cover and bake for 30 miuntes or until juices run clear in chicken.
Remove from oven and sprinkle with Parmesan cheese.
Allow to sit for about 10 minutes before serving.
Lightly grease baking dish.
Mix together in a bowl the first 6 ingredients and pour into baking dish.
Arrange chicken on top. Sprinkle with onion mix.
Seal with aluminum foil and bake in 350\u00b0 oven for 2 hours.
Don't peek!
Layer in casserole dish the cooked noodles, rice, chicken, vegetables and soup mixture.
Top with buttered cracker crumbs. Bake at 350\u00b0 until bubbly.