MARINATE chicken livers at least 2
TUAL ORIGINAL RECIPE, BUT
b>Recipe #453973.
MARINATE chicken
TRUSTED RECIPE). YOU
/8 TEASPOON OF MY Recipe #453973. BEFORE ADDING THE SESAME
ND STEPS TO BRINE THE CHICKEN, ADD CHICKEN TO 2 QUARTS COLD
AKE GRAVY, FOLLOW Recipe #422335 OR THE RECIPE IN Recipe #487767. (STEP ONE
br>Dip each piece of chicken into the egg / milk mixture
EASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF
level cup of prepared Recipe #453973 (without added flour).
lended.
FOLLOW link to Recipe #433557 for complete brining, preparation
Cook chicken in water. Take chicken out when cooked and cut up into pieces. Add to broth the onion, carrots, mushrooms, bouillon cubes and 1 box Uncle Ben's original recipe wild rice. Pour all ingredients into stock. Boil 1 cup long grain white rice until rice is tender.
Add cream of celery soup and cream of chicken with herbs. Fill both cans with water and add to thin out the soup to achieve desired thickness. Heat up again. Add salt and pepper or favorite seasonings if you want spicier soup.
Mix all dry ingredients, except breadcrumbs, well in a large bowl.
Dip chicken pieces in beaten eggs.
Then turn them over in regular bread crumbs.
Finally plunge them in the flour-spices mixture.
Heat oven to 350 degrees.
Place chicken in a tray and cover with foil (shiny side out).
Cook 40 minutes.
Remove the foil then cook for another 40 minutes.
Baste lightly with oil 5 minutes before the end.
Let stand 5 minutes and serve.
/2 TABLESPOONS OF MY Recipe #453973 FOR THE BREADING, PLUS
ou follow the original recipe and leave the chicken breasts whole which means
he SEASONING RUB.
PREPARE Recipe #486192 for the BARBECUE SAUCE
level teaspoon chicken bouillon powder, 3/4 teaspoon Recipe #453973, 1
1 1/2 tablespoons prepared Recipe #453973, 2 teaspoons granulated sugar
pounds of cut up chicken - skin on. Legs and thighs
ingredients (note description that original recipe used fresh rosemary and juniper