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I need some good recipes for chicken.
Fried.Baked. anything. we are chicken people and I want variety. We mostly kick it around baking it, after putting it in some nasty batter (flour, paprika, salt and pepper)
please, help me in my quest for better chicken :D
12-27-2002, 10:37 PM
Beer Butt Chicken
This chicken is the juiciest, most mouthwatering bird you'll ever try. I also like the aspect of theater when you cook it, because it looks so damned weird on the grill, people will wonder what brand of crack you switched to.
1 whole chicken
1 tall can o' beer (16 oz. tallboy)
4 cloves garlic crushed
salt and black pepper
your favorite beer (for marinating the chef!)
seasoning for chicken (or use a seasoning blend or your own favorites):
4 cloves garlic, crushed
a pinch of cayenne
salt and pepper
Start with a hot grill (coals all white and ready to cook). Drink about 1/4 of that can of beer. Set it aside 3/4 full and have a couple of full ones, real beer this time—no sissy canned stuff.
Get the chicken ready for cookin'. Trim some of the fat, get rid of the giblets (here kitty kitty!). Rub liberally with your favorite meat rub. I prefer olive oil, basil, lots of fresh pressed garlic, salt, and a pinch of cayenne. Some folks like Zartarain's or some such store bought concoction, but whatever.
Get a can opener or some such tool and open up the top of the can and drop in the crushed garlic.
Oil up the can and lower that chicken over top of it. The beer can goes into the chicken's body cavity and allows the bird to stand upright.
Cover your grill and cook the chicken until its wings are loose and the skin turns clear. This is terrific with our garlic and potatoes or roasted corn.
Grilling times vary pretty dramatically—from 45 minutes to 2 hours, depending on the size of your bird and the heat of your coals. Use a meat thermometer to check for a breast (not touching the bone) temperature of 160°.
This bird is simply deeee-licious! The beer inside the cavity steams the chicken from the inside, keeping it moist and juicy, while the dry heat of the grill forms a nice crisp skin.
If your grill doesn't have a cover, use a large stock pot to cover the bird.
We used lemon, garlic, rosemary, and plenty of black pepper under the skin to season our chicken, then rubbed it with olive oil, salt, and pepper, then secured the loose flaps at the bottom of the breast with a few toothpicks.
12-27-2002, 11:34 PM
Are you asking for a list? Because there are tons of things that you can do with chicken. Pretty much anything, in fact.
If you want something simple, you can just go to the store and buy a bottle of Italian Seasoning and garlic powder. Just coat the chicken with the herbs and some garlic powder and then bake, grill, etc.
Anyway, there are tons of things. Stir-fry, myriad of marinades, Caesar salad...
12-28-2002, 02:01 AM
the best way to great chicken is to do a good marinade.. thats what I believe..
try this for a marinade, it'll make great chicken..
unskinned chicken (any part will do fine)
cut in litle cubes according to the size you want
add... for every pound of chicken?
about 1/2 a teaspoon of salt
1/4 teaspoon of sugar
1/4 teaspoon of Baking soda (arm and hammer)
4 teaspoons of soy sauce
2 teaspoons of oil
about 1 teaspoon of corn starch
add some chopped garlic
mix well and let sit for about 3mins-3days depending on ur mood
after that.. just put some oil on a frying pan.. and wait until its hot.. and then stir fry everything in there.. and add what ever vegetables you want.. (a combination of green/red/yellow perpers does great)
if u wanna know more
12-28-2002, 02:50 AM
Looks like it's a recipe kinda day. :D Here are my faves ...
6 poblano chiles (about 1.25 lbs)
1 tsp olive oil
1 lb boneless skinless chicken breasts halves, trimmed and cut into 1/4-inch strips
1 cup chopped onion
2 garlic cloves, minced
3/4 cup plain fat-free yogurt
1/2 cup (4 oz) 1/3-less-fat cream cheese, softened
1.5 cups fresh/canned/cooked corn kernels
1 tsp chicken-flavored bouillon granules
1/2 tsp black pepper
1/2 tsp ground cumin
1/3 cup fresh cilantro (optional)
16 (6-inch) tortillas
Cilantro sprigs (optional)
1. Preheat broiler.
2. Cut chiles in half lengthwise, and discard the seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet, flatten with hand. Broil 10 minutes or until blackened. Place chiles in a zip-top plastic bag, and seal. Let them stand for 10 minutes. Peel and cut into 1/4-inch strips.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, onion, and garlic; saute 6 minutes. Add chiles and saute 2 minutes. Add yogurt and cream cheese, stir until cheese melts. Stir in corn, bouillon, black pepper, and cumin. Cover and cook over low heat 10 minutes. Stir in cilantro, if desired. Spoon about 1/4 cup chicken mixture into the center of each tortilla, and fold in half. Garnish with cilantro sprigs, if desired.
Serving size: 2 tortillas (but we usually manage to eat 3 or 4 :P)
Yields 4-8 servings
4 (4-oz) skinless, boneless chicken breast halves
1/2 tsp salt
1/4 tsp coarsely ground black pepper
1 Tbsp vegetable oil
2 cups (1/2-inch) diagonally sliced carrot (I usually leave this out)
1 cup (1/4-inch-thick) slices onion
1 garlic clove, minced
2 (8-oz) packages presliced mushrooms
1/4 cup all-purpose flour
1 (14.5-oz) can fat-free, less-sodium chicken broth
1 Tbsp chopped fresh or 1 tsp dried thyme
Chopped fresh chives (optional)
1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and sprinkle with salt and pepper. Cook for 4 minutes on each side or until lightly browned. Remove from pan.
2. Heat the oil in pan over medium-high heat. Add carrot, onion, and garlic; cook 2 minutes. Add mushrooms; cook 5 minutes or until the vegetables are tender. Sprinkle with flour; cook 2 minutes, stirring constantly.
3. Add broth and thyme; bring to a boil, and cook until slightly thick, stirring frequently. Return chicken to pan; cover, reduce heat, and simmer for 10 minutes or until chicken is done. Garnish with chives, if desired.
Serving size: 1 cup vegetables and 1 chicken breast half
Yields 4 servings
1 lb boneless skinless chicken breasts halves, trimmed and cut into cubes
salt and pepper
3 Tbsp butter or margarine
1 small onion, finely chopped
1 garlic clove, crushed
2 Tbsp all-purpose flour
1/2 cup white wine
2 Tbsp chopped fresh tarragon, or 1.5 tsp dried
3/4 cup heavy cream
1. Season chicken pieces with salt and pepper. In a large skillet or flameproof casserole, heat butter over medium-low heat. Add chicken and cook for 5 minutes. Turn chicken, add onion and garlic, and cook for 5-7 minutes, until onion is softened but not browned.
2. Sprinkle flour over chicken and toss for 1 minute. Add wine, tarragon, and 1 cup water. Cover and simmer for 20 minutes, until tender. Remove chicken to a serving platter. Cover with foil to keep warm.
3. Boil sauce in pan, stirring often, until reduced by half, about 5 minutes. Add cream and simmer for 3 minutes. Season with salt and pepper to taste. Pour sauce over chicken and serve.
Prep: 10 minutes
Cook: 45 minutes
12-28-2002, 08:11 AM
MOLASSAS CHICKEN (LIKE BBQ)
email me if you are interested in quick easy recipes and i will send them to you directly
HEY DONT FORGET THAT chicken rice brocoli casserole-that is good stuff.
12-28-2002, 10:53 AM
If your looking for something to whip up quick I have one, chicken cutlets. Beat eggs as you may need them, coat the chicken breasts in the beaten eggs then cover completely with bread crumbs of your choice. If you like them to be more on the moist side coat them with flower first then into the beaten eggs then bread crumbs. Fry them on your stove top in extra virgin olive oil, and of course fry it to your liking...*** and also I add garlic sault to the beaten eggs before coating the chicken and mix well***
12-28-2002, 12:00 PM
yup just fry.. and make sure to marinade before that for best results.. it really give it a wonderful flavor..
12-29-2002, 07:47 PM
I make this when I need to take a dish for a pot-luck,or bring dinner to a friend. After the initial preparation, it is very low-maintenance.
* Chicken pieces - your preference, skinned or unskinned
* Baking Potatoes - cut in large chunks - figure 1 small potato per adult
* Carrots - cut in large chunks - Sometimes I use the small peeled carrots that are sold in the supermarkets if they are on sale, other times just regular carrots cut up. Figure at least a pound per chicken
* Onions - cut in large pieces - One large per chicken
* Garlic Salt
* Dried or fresh Rosemary
Very easy, just chunk up the vegetables, sprinkle liberally with garlic salt, and put in the bottom of a large baking dish that has been sprayed with Pam. Crush rosemary slightly and scatter on the vegetables. Season chicken pieces well with salt, pepper, and crushed rosemary and place on top of the vegetables. Dot butter pats liberally over entire dish. Cook at 350 degrees about 30 - 45 minutes, until chicken is nicely brown. Overcooking will make the vegetables soggy.
You can modify the amounts of vegetables as you like - you just need a nice covering in the bottom of the baking dish.
Serve with green or fruit salad and crusty bread.
12-30-2002, 05:57 PM
something that is really good, is to get italian dressing and get the chicken and let it just marinate for like 24 hours, then grill it. It's really yummy ...:drool: :lick:
12-30-2002, 06:02 PM
shake n bake is easy. :)
12-30-2002, 06:57 PM
haha.. why not just put some salt and then bake?
12-31-2002, 04:09 AM
Originally posted by Pinkgirl36
something that is really good, is to get italian dressing and get the chicken and let it just marinate for like 24 hours, then grill it. It's really yummy ...:drool: :lick: Yes I've done that and I've also used Caesar salad dressing also.
12-31-2002, 07:52 AM
10 minute, one pan dish:
Pan Fry chicken breasts in a tablespoon or two of olive oil. About halfway through cooking, toss in 2 or 3 zuchini, diced into cubes. After the chicken is done, spoon a couple teaspoons of pesto sauce over each breast. Sprinkle some fresh grated parmesan over the breasts as well, if you've got some good fresh stuff around. I wouldn't bother with the "Kraft parmesan in a can" stuff. There's enough of that in the pesto. Voila!
Originally posted by aznkiddo
haha.. why not just put some salt and then bake?
because that gets boring.
Thanks all for the recipes, now.. to see how most of them taste minus the veggies ;)
(sorry veggies and me don't agree)
12-31-2002, 12:10 PM
i do chicken many different ways. one constant is that i ALWAYS tenderize it after it's thawed. you just beat the chicken (insert joke here) until it's softer. my george foreman grill has made a chicken lover out of me.
make it softer? so, you get a more even cooking over it, or thiner pieces or?
12-31-2002, 01:08 PM
Originally posted by cheapbast@rd
i do chicken many different ways. one constant is that i ALWAYS tenderize it after it's thawed. you just beat the chicken (insert joke here) until it's softer. my george foreman grill has made a chicken lover out of me. I have this great meat tenderizer i got last Christmas, It has a lot of tiny little knives in it and in stead of flattening out the meat it just pierces it, Its great.
12-31-2002, 01:12 PM
There are several methods: squish it, hack it, dust it, drown it, or coddle it for a very long time in gentle, moist heat.
There are various circumstances that affect how tender a piece of meat is. The length of muscle fiber is what makes meat tough, so the cut of meat you choose is particularly important. How the meat is handled after the animal is killed also has a great impact on whether it is tough or tender. If the meat has been handled properly, it will be juicier, resist spoiling longer, and have a better texture. But of course, you have no control over that.
So, once you get your tough cut of meat home, you’ve got to find ways to break up or soften the muscle fibers. Using mechanical means, you can flatten it with a tenderizing mallet, the bottom of a heavy pan or some other blunt object (most people place the meat between two pieces of waxed paper or plastic wrap to keep it tidy), you can score the meat across the fibers with a sharp knife, or, in dire cases, you can grind it and turn it into hamburger.
12-31-2002, 05:27 PM
yeah.. get some ckicken and ground it.. or chop it into a million pieces, then add seasoning to taste.. oregano, mustard, adobo, salt, oil, will usually do nice.. and then fry and garnish... nice combo
12-31-2002, 08:39 PM
If you are into indian food this is yummy!
2 tb olive oil
3 red-skinned potato
2 skinless boneless chicken breasts
3 garlic cloves
3 tb vindaloo curry paste (available at indian markets [I use pataks brand])
2.5 cup chicken stock
12 oz tomato paste
50 g frozen peas (1.8 Oz)
2 tb cider or rice vinegar
2 tb chopped fresh coriander (much less if dried)
1 ts sweet paprika
1 salt and pepper
1. Thinly slice the onion. Heat the oil in a large saute pan.
2. Dice the potato and add to the pan with the onion.
3. Cut each chicken breast into six and add to the potato pan.
4. Cook over a high heat for two minutes, stirring occasionally until
beginning to brown.
5. Crush the garlic into the chicken pan and cook for 30 seconds.
6. Stir in the curry paste and stock, bring to the boil and simmer for 12 minutes
until the chicken and potatoes are tender.
7. Stir the peas into the curry.
8. Stir the cider vinegar and coriander into the curry and check the
9. Spoon the curry over the rice and sprinkle over a little sweet paprika
01-07-2003, 05:41 PM
My mom makes it...My husband loves it..My kids love it...I can take it or leave it..
Easy to make...
1 can of (Whole Berry) Cranberry Sauce
Small bottle of Catalina Salad Dressing
Place your chicken in your baking dish...pour the whole berry cranberry sauce over it...pour the catalina salad dressing on and
presto !! New Chicken Recipe :amidala:
Bake at 350 for an hour....
My mom has never been a "seasoning" person...so season away with whatever you like...
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