hroughout the potatoes.
Rub chicken quarters with 1/4 teaspoons salt
Place the chicken quarters in a large plastic or
Brush chicken quarters with a mixture of melted butter or margarine and grated onion.
Grill, skin side down, 6 inches from heat, turning pieces often, 40 minutes.
While chicken grills, combine catsup, corn syrup, vinegar, mustard and Worcestershire sauce in small metal saucepan.
Heat on side of grill.
Brush chicken with barbecue sauce.
Grill, turning and basting several times, 20 minutes longer, or until chicken is tender and well glazed.
Serves 6.
Combine first five ingredients (yougurt through garlic) and mix well.
Place the chicken quarters in a large zip-top bag or glass dish. Add the marinade and toss chicken to coat well.
Marinate at least 2 hours in the refrigerator (up to 8 hours), and then remove and leave covered at room temperature for 30 minutes.
Grill over medium heat for 30-45 minutes, turning every 5-7 minutes.
Place chicken quarters in shallow dish.
In
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
illet with lid.
Add chicken breasts. Return broth to a
Preheat oven to 350 degrees F (175 degrees C).
Place chicken quarters in a 9x13 inch baking dish and bake in preheated oven, covered, for 45 minutes.
Meanwhile, in a large bowl combine rice and seasoning packages, water, soup, sour cream, crushed garlic, minced garlic and broccoli. Mix well.
Remove chicken to a platter and drain oil. Spread rice mixture in the bottom of the baking dish, then arrange chicken on top of rice. Bake uncovered for 30 to 45 minutes, or until wild rice is opened up and liquid is absorbed.
Prick the skin of the chicken quarters all over with a fork.
Arrange a layer of Potato slices in the base of a wide casserole and season with Salt and Pepper and add Thyme, Rosemary and Bay Leaves.
Top with Chicken Quarters and sprinkle with Bacon, Onion and Carrots.
Arrange the remaining Potato Slices on top, overlapping slightly (Spiral).
Pour over the Stout or Beer and brush the Potatoes with Melted Butter; then cover with lid.
Bake in preheated oven at 300 Degrees for about 2 hours, uncovering for the last 30 minutes to allow Potatoes to brown.
Serve Hot.
Preheat oven to 350\u00b0.
Dip chicken quarters into buttermilk, and set aside briefly while you crush cereal flakes.
Dip chicken into flakes and lay chicken on a flat pan or cookie sheet far enough apart so that pieces do not touch each other, skin side up. Bake for 1 hour.
Serve hot or cold.
Marinade:
Place all ingredients, except chicken, in food processor and blend until almost smooth.
Taste, then add more salt and pepper if necessary.
Save 1 cup of marinade.
Pour marinade over chicken quarters, turning pieces to make sure they are thoroughly coated.
Cover and refrigerate; should marinate for at least 6 hours (can remain overnight).
The longer the better.
Remove any excess fat from chicken quarters. Cover chicken with water and boil approximately 20-30 minutes or until done. (Do not over cook or meat will become stringy.) Remove chicken from pot and cool; remove skin and debone; set aside. Add cream of chicken soup to chicken broth and stir.
br>Loosen skin on each chicken quarter by pushing fingers between
For Chicken Cacciatore:.
Bake chicken in a 360 degree F
Heat oven to 400\u00b0.
Mix coating mixture and ginger in shaker bag.
Coat chicken as directed on package.
Bake 15 minutes on ungreased or foil lined 15 x 10-inch metal baking pan.
Mix preserves and soy sauce in small bowl until well blended.
Drizzle over chicken. Bake 5 minutes or until chicken is cooked through. Makes 6 servings.
Preparation time:
5 minutes.
Cooking time: 20 minutes.
For Chicken:
In a shallow baking
For Spicy Red Pepper Sauce:
tbsp flour. Leave aside for 10 mts.
Boil the
In a mixing bowl, whisk together HP Sauce, wine, oil, worcestershire sauce and garlic.
Place chicken in a dish, pour marinade over, cover with plastic wrap and place in the fridge for at least 4 hours.
After marinating is done, drain off marinade and grill or broil chicken until done.
If desired, place marinade in a small pot, bring to a boil, let boil for 2 minutes, then use as a basting sauce for chicken (do not use straight from the fridge as there is a danger of bacteria; boil first).