aper bag. (Whole recipe will coat one whole fryer chicken or about 8 chicken breasts). Place
Cook whole fryer and debone.
Put chicken in bottom of long casserole dish.
Mix broth and celery soup; cook until boiling. Pour over chicken.
Cut up eggs over this.
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.
Boil whole fryer, salted and peppered, until done.
Remove chicken, but save broth.
Add noodles, onions and celery to boiling water.
When noodles are done, drain but save broth.
Add cheese to hot noodles, then add in both cans of soup and chicken, torn into pieces.
Add enough of the leftover broth to make it creamy, but not thick.
This is quick, easy and delicious.
Combine ingredients (except chicken) in large kettle.
Bring to a boil.
Add whole fryer; boil for 50 minutes, or until tender, turning once.
Use sauce as a dip when you serve chicken.
Wash a whole fryer, put in large stock pot and cover with water.
Add 1 bay leaf, 1 small chopped onion, 1 stalk chopped celery with leaves, 1 clove minced garlic, salt and pepper to taste.
Bring to boil and simmer until chicken falls off the bone. Remove chicken from broth and debone.
Combine water, chicken, whole onion, and rosemary in a
he fryer with onions, celery, salt and pepper.
Bone the chicken
Skin (and debone if necessary) chicken breasts and cut into 1 inch square pieces.
Mix egg and water, add flour, sesame seed, and salt; stir to smooth batter.
Fill heavy saucepan or deep fryer 1/3 full with cooking oil.
Dip chunks in batter and fry four or five at a time until golden and fork tender (about five minutes).
Serve with a mixture of shoyu and Chinese mustard; add a small amount of pineapple juice for a different, tangy taste.
Cover chicken with water, boil and spoon off scum that will rise.
Cook 1 more hour.
Pull chicken from the bone.
Put back in broth with carrots, celery, onion and allspice.
Cook 1/2 hour. Remove allspice before eating.
Serves 4.
Marinate chicken for 1 - 2 hours.
Insert 1/2 medium onion into chicken cavity and push to top.
Open can of beer and discard half.
You have your way, I have mine! Set chicken onto remaining 1/2 can of beer, forming a tripod with legs and beer can.
Grill over medium heat for 1 to 1 1/2 hours, or until you can shake hands with your chicken.
Baste occasionally with leftover marinade.
Let chicken cool, remove beer can and onion.
Cut up and serve.
Put vegetables in bottom of slow cooker.
Add whole chicken. Top with salt, pepper and liquid.
Sprinkle basil over top.
Cover and cook on low for 8 to 10 hours (high for 3 1/2 to 5 hours, using 1 cup water).
In greased pan, place chicken pieces and sprinkle with salt, pepper and red pepper.
Place sauerkraut over chicken.
Top with Swiss cheese.
Pour dressing evenly over cheese.
Cover tightly with foil and bake at 325\u00b0 for 1 1/2 hours.
Don't peek!
one.
Cool.
Reserve chicken broth.
Pull meat from
Boil chicken; debone and break into small pieces.
Preheat oven to 350\u00b0.
Crush tortilla chips.
Layer half of the ingredients in a 13 x 9-inch baking dish in the following order: tortilla chips, chicken, soup, enchilada sauce, Ro-Tel tomatoes and cheese.
Repeat layers.
Bake for 40 to 45 minutes.
Coat chicken in flour, salt and pepper; brown in pan.
Drain off excess oil.
Combine pineapple, sauce, cornstarch and ginger; pour over chicken in skillet.
Cover and simmer for 30 minutes on low heat.
Boil, skin and debone chicken and place in a 9 x 13-inch casserole dish.
Mix cream of chicken soup with water and pour over chicken.
Add peas and carrots to mixture.
If using boiled eggs, slice and place on top of chicken and soup.
Mix flour, buttermilk and melted butter together.
Pour batter over chicken mixture.
Add chicken broth over batter and do not stir.
Bake in preheated oven at 350\u00b0 for about 1 hour.
Crust rises to top and is golden brown.
Rinse chicken and pat dry with paper
paper bag.
Season Chicken parts with Seasoning Salt and
Melt margarine in saucepan and saute onions and peppers until tender.
Add soups and broth and
jalapeno\tpepper,
if desired. Add chopped chicken.
In a 9 x
13-inch
pan, spread 1/2 bag Doritos.
Spread half chicken and soup
mixture on top of chips. Top with 1 cup of cheese.
Repeat
layers.\tBake at 425\u00b0 for 25 to 30 minutes.