a bowl. Many Vietnamese Chicken recipes usually require a short time
ntil sugar has dissolved. Put chicken in 9x13 pan and pour
salt and pepper.
Place chicken on a rack in a
For easy mixing, divide recipe.
Melt 1 1/2 cups margarine. Add 1 cup flour.
Cook 3 minutes.
Stir in 1 quart chicken broth and 1 1/2 quarts milk.
Cook and stir until thickened.
Add salt and pepper to taste.
Continue with next batch of cream sauce. When finished, pour all into electric roaster and add chicken. Heat.
Serve over biscuits, potatoes or waffles.
Serves 85.
Cook at 325\u00b0 to 350\u00b0 in oven or at 300\u00b0 in electric roaster.
elery in bag.
Rinse chicken; drain and pat dry.
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.
ny excess fat from the chicken cavity.
Peel the garlic
Place cheese under the skin of the chicken all around.
Rub olive oil over chicken and sprinkle with seasonings and herbs of your choice.
Place the chicken breast-down in a roasting pan. Bake at 375\u00b0 for 40 minutes.
Turn chicken and bake for another 40 minutes or until juices run clear.
owl combine all ingredients (except chicken).
You may wish to
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Cook chicken in water; cool.
Remove chicken from broth. Remove fat.
Chop chicken into small pieces.
Place chopped chicken, water and broth in 6-quart kettle.
Add corn and parsley to chicken.
Crumble noodles into kettle and salt and pepper to taste.
Simmer until hot.
Brush chicken with dressing; add seasoning.
Bake at 400\u00b0 for 30 minutes.
Turn over; brush with dressing.
Bake at 300\u00b0 for 30 minutes.
Simmer onion in butter.
Add mushrooms and bouillon. Make paste from cornstarch and water.
Add to bouillon mixture to thicken.
Pour over chicken and bake at 350\u00b0 for 30 to 40 minutes. Serve hot noodles or rice.
Seasoned chicken well with salt and pepper.
Heat the olive oil over high heat in a Dutch over and brown chicken well on all sides.
Remove from the pan.
Add the onions, carrots, celery, and potatoes.
Season with salt and pepper; add almost to the top of the chicken and cover.
Bring to a boil.
Preheat the oven to 400\u00b0.
Place pot into oven for 45 minutes.
Remove cover and bake 30 minutes more.
Correct broth to taste.
Serve in a large bowl.
Break bread into pieces.
Brown butter, celery and onion in skillet over medium heat until celery and onion are done.
Pour water over celery and onion and bring to boil.
Put bread in large bowl; add seasonings and mix well.
Pour water mixture over bread and mix until bread is moist.
Stuff chicken and put in crock-pot on low.
Mix 2 cups water with 4 cubes of chicken bouillon.
Pour over chicken in crock-pot.
Let cook overnight, or 8 to 10 hours. Salt and pepper to taste.
Clean out chicken.
Cut ends off lemons and prick with a fork or knife all over.
Sprinkle garlic, pepper and rosemary inside chicken liberally.
Spray skillet with cooking spray (Pam).
Preheat skillet to 325\u00b0.
Place chicken pieces into skillet and brown on both sides. Season with salt and pepper.
Remove chicken from skillet.
Reduce heat to simmer.
ust as well).
Place chicken breasts in dish, barely touching
bell pepper and garlic in chicken fat until soft.
Add
nd rub liberally over entire chicken. Any remaining rub can be