Boil 1 large fryer chicken, have water deep enough to float the chicken.
Boil until meat falls off bones.
Bone the chicken. In large pot melt lard to 1/8 inch deep. Mix flour and chili powder, add this to chicken broth.
Warm flour tortillas and draw through sauce.
Place in a baking dish.
ill coat one whole fryer chicken or about 8 chicken breasts). Place the
Cook one large fryer chicken.
Cool and dice meat.
Add all ingredients.
Mix well and chill.
Serve on lettuce or as sandwiches.
a bowl. Many Vietnamese Chicken recipes usually require a short time
In large stockpot, heat boiling chicken over medium-high heat until just boiling. Then reduce to lowest heat and simmer. Add onion (quartered), celery and carrot cut into 2-inch sections. Add salt, pepper and other optional herbs. Simmer for 1 1/2 hours or until chicken is tender. Skim froth from surface. Remove chicken. Let cool. Remove meat from bones. Cut into 1-inch pieces and reserve. Return bones and skin to stock and simmer for another 30 minutes. Remove bones, skin and cooked vegetables and reserve chicken stock for other recipes.
ay.
Pour chicken parts and salad
Chop chicken into bit size stewing pieces.<
he giblets, and rinse the chicken with cold water; pat dry
o the outside of the chicken, take out the bag of
o 400\u00b0F
Wash chicken thoroughly and lay on paper
lavors blend.
Marinate the chicken in the Finadene sauce overnight
Mix together the yogurt, lemon juice, vegetable oil, onion, honey and garlic and mix well.
Place chicken in a bowl or dish and pour marinade over it and marinate for at least 3 hours.
On a prepared grill cook chicken, basting with marinade every 10 minutes, until juices run clear and chicken is cooked through.
Preheat oven to 350\u00b0.
Clean the fryer and sprinkle with black pepper and seasoned salt. Dot the roasting pan with butter.
Cut up the pepper, onion and carrots and place inside of the fryer. Place white potatoes around fryer.
Cover and place fryer in the pan.
Place aluminum foil over the pan to cover the fryer. Bake for 1 1/2 hours.
shallow dish.
Brush chicken breasts on both sides with
n a small bowl. Place chicken in plastic food storage bag
Cook fryer in 2 quarts salted water until tender.
Cool, debone and skin fryer and return meat to the broth.
Add mixed vegetables.
Bring to a slow, rolling boil.
Add tortillas, broken into cracker-size pieces.
Cook until dumplings (tortilla pieces) are slightly opaque and tender, stirring to prevent sticking or lumping together.
Don't overcook, dumplings will become tough. Add black pepper to taste.
Serve while hot.
Cut fryer; wash thoroughly and dry.
Salt and pepper fryer. Brown in oven at 370\u00b0 for 30 minutes.
Turn so chicken browns evenly.
Boil fryer in large pot full of water.
Save chicken broth. Debone chicken.
Cook egg noodles in broth.
When draining egg noodles, save chicken broth.
Saute celery, onion, pimentos, olives and mushrooms in 1 stick oleo.
Add jar of Cheez Whiz to drained noodles.
Mix chicken, noodles, vegetables and cream of mushroom soup.
Add some chicken broth if mixture is too thick. Heat through before serving.
ntil well blended.
Dip chicken pieces first in the flour
edium heat or a deep-fryer.
Mix flour, onion powder