ish with parchment. Rinse the chickens under cold water and pat
Early in the day unwrap chickens, remove giblets, and singe any
aste.
Preheat grill. Remove chickens from marinade, draining off excess
ackbone and gently flatten the chickens.
Lift the skin from
hat can be used for recipes calling for chicken broth. For
In 8-quart saucepot, cook cut-up chicken in water until done, approximately 40 minutes, stirring several times.
Transfer chickens to a bowl to cool.
Skim fat off broth and discard. Reserve 3 cups broth.
(Cool and freeze leftover broth for soup or other recipes.)
br>Royal Cookbook Favorite Court Recipes from The World's Royal
der the skin of both chickens.
Drizzle each chicken
eck cavities of the chickens. Rinse the chickens, inside and out,
o be used for other recipes. I suggest removing all the
ine until chilled. Put the chickens in the brine, breast
eck bone.
Rinse off chickens, and pat dry with paper
he 150 Best Slow Cooker Recipes.
J Finlayson.
discard the backbones. Turn the chickens skin-side up and press
o 400\u00b0F. Season the chickens then stuff with the lemon
Cover all ingredients with water, cover the pot, and bring to a simmer over high heat.
Reduce heat, maintaining the simmer and cook, covered, for 60 minutes.
Remove the chicken carcass. Remove the skin, bones, neck, and cartillage and place those items back into the pot. Re-cover and return to a simmer. Set the meat aside for later use in other recipes -- possibly chicken soup.
Remove the lid and simmer, uncovered, for another 3.5 hours.
Strain the liquid of all solids, taste, and season with salt to taste.
This is one of those recipes that you can make it
Remove giblets from chicken. Wash chicken and pat dry.
In a bowl, combine all the ingredients. Place the chicken in a plastic bag, add the marinade and make sure the marinade penetrates underneath the skin and inside cavity. Refrigerate for at least four hours or overnight.
Remove chicken from the marinade. Place in a rotisserie and cook according to manufacturer's instructions, or roast in 350F oven for 15 minutes a pound, or until cooked thoroughly.
From Margarita's International Recipes.
small bowl.
Rinse chickens inside and out; pat dry
Rinse chickens and pat dry inside and