In a roasting pan or a stainless steel, oven-safe skillet, arrange around a gorgeous chicken leg quarter (at room temperature): 4 wedges of lemon (unwaxed), unpeeled cloves of garlic (which will steam in their paper shells), slices of red onion (unpeeled as well, 'cause why bother?), and a few sprigs of thyme.
Drizzle the melange with olive oil and season with salt and pepper.
At 425 degrees Fahrenheit, roast the bird for 45 minutes-do not peek.
Remove from the oven, cover with foil, and let rest for ten minutes.
a bowl. Many Vietnamese Chicken recipes usually require a short time
th cooking twine.
Sprinkle chicken evenly with salt and
the joint of each chicken leg quarter about 1/2 through to
nd 1 in the leg section of each leg quarter. This will help
ickory chips over them. Place chicken pieces on the grill, cover
Preheat oven to 425.
Wash and pat dry each leg quarter.
Rub skin with olive oil.
Dust LIBERALLY with Cavender's.
Bake for about 45 minutes or until juices run clear.
I put the leg quarters on a raised rack inside a jelly roll pan with some water put in the bottom. Lets the fat drip off and keeps the chicken out of it.
lace over high-heat. Sear chicken until browned, about 5 minutes
Wash the chicken and pat dry. Pour the
Prepare foil.
Dip chicken in soy sauce until all surfaces are coated.
Place in center of foil.
Place remaining ingredients on top of chicken.
Wrap tightly and place chicken down in coals (check after 30 to 45 minutes for doneness of chicken).
Preheat the oven to 350 degrees.
Mix the liquid ingredients in a small oven proof lidded bowl. Place the chicken in upside down and marinate 30 minutes.
Turn the chicken over and cover the bowl.
Braise for 1 hour.
Serve over a bed of rice with additional sauce ladled over it.
Bring the water to boil in a sauce pan. Add the salt and rice. Stir once and reduce heat to low. Cover the pan and let it simmer for 15 minutes.
Pre heat the oven to 375 derees. Put the oil in a cast iron skillet and bring to high heat. Brown the chicken on both sides, about 5 minutes on each side. Add the onion and celery and saute' until they are translucent. Add the remaining ingredients, stir well, cover and place in the oven for twenty minutes.
Serve on a bed of rice.
Cover chicken with water and cook until starts coming off bone. Remove bones.
Break chicken apart.
Add canned tomatoes, tomato sauce, V-8 juice, potatoes (cut into small pieces), margarine, chopped onion, carrots (sliced) and celery (chopped).
Cook until done.
Add butter beans and cook.
Add white corn.
Cook 5 to 10 minutes more; season to taste.
Makes about 13 quarts.
he blender with 1 cup chicken broth. Blend until smooth, and
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.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Boil chicken with water and seasoning salt.
When the meat falls off the bone, it's done.
Remove from broth to cool.
Add rice to broth and let boil for 10 minutes.
Separate meat into small pieces and return it to the pot.
Cook on low for 10 minutes longer.
Remove from heat; let stand 5 minutes before serving.
et aside.
Season the chicken pieces generously with the salt
f the ingredients (excluding the chicken) in a blender to make
Quarter chicken.
Combine beaten eggs with milk or with buttermilk.
Dip chicken into milk mixture; flour thoroughly and season.
Cook chicken until golden brown.
Do not overcrowd; better to use 2 frying pans or a deep fryer set at 365\u00b0.
Cook 13 to 15 minutes in a deep fryer.