#1Sep 5th, 2008
Chicken Recipes
#2
Re: Chicken Recipes
Sep 5th, 2008
I've managed to pull off a few real hits this year from the garden. Tossed salad with dill, chives, and thyme chopped fine and sprinkled over top have been one of the most common and we've hit the point where we're sick of them, even though they're delish. So, last night, I twisted my usual.
Karrie's salad stuffed chicken breasts
apprx 3 cups of finely chopped swiss chard
4 sprigs fernleaf dill, chopped fine
apprx 1 Tbsp fresh thyme, chopped fine
garlic chives (I used 4 large), chopped fine.
1 Tbsp olive oil
1 capful of vinegar
a sprinkle of coarse salt
a sprinkle of fresh ground pepper
4 chicken breasts, pounded flat
Mix stuffing ingredients all together and place apprx 1/4 of mixture in each breast (however much will fit). Roll breasts over and seal as best you can. Place on barbeque, and cook at apprx 400 degrees, or 'low', until cooked through. Watch in amazement as your kids rave and devour it.
Karrie's salad stuffed chicken breasts
apprx 3 cups of finely chopped swiss chard
4 sprigs fernleaf dill, chopped fine
apprx 1 Tbsp fresh thyme, chopped fine
garlic chives (I used 4 large), chopped fine.
1 Tbsp olive oil
1 capful of vinegar
a sprinkle of coarse salt
a sprinkle of fresh ground pepper
4 chicken breasts, pounded flat
Mix stuffing ingredients all together and place apprx 1/4 of mixture in each breast (however much will fit). Roll breasts over and seal as best you can. Place on barbeque, and cook at apprx 400 degrees, or 'low', until cooked through. Watch in amazement as your kids rave and devour it.
#3
Re: Chicken Recipes
Sep 5th, 2008
40 Clove Chicken
Rinse and season a roasting chicken the way you like it (I like to rub it in a bit of butter, sprinkle with thyme, a pinch of rosemary, and a bit of pepper). Place in open roaster, and surround it with roughly 40 whole cloves of peeled garlic. Roast at 400 for the length of time needed for the size of bird.
When done, carve chicken as you like, and pour pan juices over it. Put roasted garlic aside to be used as a condiment as each person sees fit. Personally, I can eat tons of the stuff, mashed and smothered onto the chicken.
Any left over garlic can be saved for a short while for soups, stews, and casseroles as well.
Rinse and season a roasting chicken the way you like it (I like to rub it in a bit of butter, sprinkle with thyme, a pinch of rosemary, and a bit of pepper). Place in open roaster, and surround it with roughly 40 whole cloves of peeled garlic. Roast at 400 for the length of time needed for the size of bird.
When done, carve chicken as you like, and pour pan juices over it. Put roasted garlic aside to be used as a condiment as each person sees fit. Personally, I can eat tons of the stuff, mashed and smothered onto the chicken.
Any left over garlic can be saved for a short while for soups, stews, and casseroles as well.
#4
Re: Chicken Recipes
Sep 5th, 2008
I have had 40 clove garlic before, quite tasty I must say.
Ever make Jerk Chicken, Karrie?
Ever make Jerk Chicken, Karrie?
#5
Re: Chicken Recipes
Sep 5th, 2008Quote: Originally Posted by DurkaDurka
No... got a recipe for it Durka?I have had 40 clove garlic before, quite tasty I must say.
Ever make Jerk Chicken, Karrie?
#6
Re: Chicken Recipes
Sep 5th, 2008Quote: Originally Posted by karrie
There are many different ways to do it depending on how spicy you want it etc, but here is one from the food network. I personally would substitute habanero peppers for the jalapeños. No... got a recipe for it Durka?
Ingredients: Jamaican Jerk Chicken
- 1 whole chicken, halved
- 1 lime, halved
- 1 pinch salt
- 5 tbsp Jerk Rub Seasoning, (recipe follows)
- 10 leaves of pimento, optional
- 1 red onion, chopped
- 1 1/2 tsp dried thyme
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 4 tsp white pepper
- 1/4 cup chopped green onion, top
- 2 tsp salt
- 1/4 tsp ground nutmeg
- 5 small jalapeno
- 2 tbsp olive or vegetable oil
- 1 splash flavourful rum
Jamaican Jerk Chicken
- Rub the chicken with lime and salt. Rub jerk seasoning over chicken halves. Marinate in the refrigerator overnight for the best results.
- Preheat a barbecue grill to medium high.
- If using, spread the pimento leaves on the grill. Barbecue should be on medium-low heat. Grill the chicken for about 45 minutes, turning often to optimize cooking and browning.
- Alternatively, you may use your home oven, heated to 375 degrees F., but do not use pimento leaves.
- Let chicken sit for 10 minutes before cutting into quarters.
- Put all ingredients into food processor. Mix on high for 15 pulses.
#7
Re: Chicken Recipes
Sep 5th, 2008
Simple Roast Chicken - what could be easier...
Rinse the whole chicken(2 and a half pound fryer) under cold water and dry with paper towels. Cut off the tail, or pope's nose and the slabs of fat the butcher leaves just inside the back of the chicken. With a sharp knife, cut the chicken in half by slicing down through the breast and then down through the back so you have two halves, each with half a breast and a leg and a wing. The two halves can be salted and peppered and placed in a lightly oiled shallow pan, skin side up, and roast in a 350 F oven for fifty minutes to an hour. After roasting, the chicken pulls apart easily. This chicken can be served with rice, mashed potatoes, baked potatoes, etc., and whateve veggies your heart desires. Gravy can be made by melting 2 tablespoonsof butter in a pan and adding an equal measure of flour. Mix the flour and butter well with a wooden spoon and add chicken stock or chicken broth. If I don't always have chicken stock around, I use Cambell's chicken broth out of the can. stir over medium heat until thickened. If it is too thick, add a bit of water. To finish off the gravy, add a touch of sage.
Rinse the whole chicken(2 and a half pound fryer) under cold water and dry with paper towels. Cut off the tail, or pope's nose and the slabs of fat the butcher leaves just inside the back of the chicken. With a sharp knife, cut the chicken in half by slicing down through the breast and then down through the back so you have two halves, each with half a breast and a leg and a wing. The two halves can be salted and peppered and placed in a lightly oiled shallow pan, skin side up, and roast in a 350 F oven for fifty minutes to an hour. After roasting, the chicken pulls apart easily. This chicken can be served with rice, mashed potatoes, baked potatoes, etc., and whateve veggies your heart desires. Gravy can be made by melting 2 tablespoonsof butter in a pan and adding an equal measure of flour. Mix the flour and butter well with a wooden spoon and add chicken stock or chicken broth. If I don't always have chicken stock around, I use Cambell's chicken broth out of the can. stir over medium heat until thickened. If it is too thick, add a bit of water. To finish off the gravy, add a touch of sage.
#8
Re: Chicken Recipes
Sep 5th, 2008
Roast Chickens are one of my favourite dishes, I like to insert little slivers of garlic into the skin to get it some extra kick.
#9
Re: Chicken Recipes
Sep 5th, 2008Quote: Originally Posted by DurkaDurka
That is the good thing about roast chicken. You can adapt it to any taste and it can be made in an hour. The above recipe is pretty inoffensive.Roast Chickens are one of my favourite dishes, I like to insert little slivers of garlic into the skin to get it some extra kick.
#10
Re: Chicken Recipes
Sep 5th, 2008
One of my kids' faves is when I take bone in, skin on chicken breast, lift the skin, and rub in Patak's Biryani paste, putting the skin back down to baste the flavor of the paste into the meat. Bake at 350 until the skin is crispy and brown (40 minutes or so? I never pay attention to time... more to smell and appearance). I then peel the skin off and, for them, scrape what's left of the paste off, leaving it nicely flavored. For me, I leave some of the paste on. We serve with rice and salad. Delish.
#11
Re: Chicken Recipes
Sep 5th, 2008
good thing it's only an hour until lunchtime here, I think I'm going to have to hunt down some chicken 
#12
Re: Chicken Recipes
Sep 5th, 2008
Here is a garlic chicken recipe that is almost too garlicy.
Clean and split a three pound fryer.
Using a garlic press, crush a dozen peeled cloves of garlic into a small bowl. Add salt and pepper and two tablespoons of olive oil and mix into kind of a paste. Spread a bit of the garlic & oil on the skin side of the two chicken halves. Brown chicken under broiler, Spread most of the rest of the garlic paste over the underside of the chicken halves plus a bit more on the skin. Place skin side up in your pan. Cover and bake at 350 degrees for an hour.. If you are a garlic lover you will love this chicken. Your significant other will also have to love garlic.....
Maybe the neighbors as well...
Clean and split a three pound fryer.
Using a garlic press, crush a dozen peeled cloves of garlic into a small bowl. Add salt and pepper and two tablespoons of olive oil and mix into kind of a paste. Spread a bit of the garlic & oil on the skin side of the two chicken halves. Brown chicken under broiler, Spread most of the rest of the garlic paste over the underside of the chicken halves plus a bit more on the skin. Place skin side up in your pan. Cover and bake at 350 degrees for an hour.. If you are a garlic lover you will love this chicken. Your significant other will also have to love garlic.....
Maybe the neighbors as well...
Last edited by #juan; Sep 5th, 2008 at 09:58 AM..
#13
Re: Chicken Recipes
Sep 5th, 2008
I have a great chicken pot pie recipe (from Fine Cooking about 5 or 6 years ago), but it takes pretty much all day - you start by roasting the chicken....I usually make a bunch of pies and then freeze them...I'll have to find it at home.
#14
Re: Chicken Recipes
Sep 5th, 2008Quote: Originally Posted by TenPenny
If you eat an entire roast chicken when you have a roast chicken meal, try making two instead. Cooking potatoes and chicken just to then add it into pot pie would indeed be very time consuming for a one day event. Chicken pot pie is generally a way to use up leftover roast chicken dinner. It's an ideal meal transformation. On that idea, juan, you should start a thread for 'leftover' recipes too.I have a great chicken pot pie recipe (from Fine Cooking about 5 or 6 years ago), but it takes pretty much all day - you start by roasting the chicken....I usually make a bunch of pies and then freeze them...I'll have to find it at home.
#15
Re: Chicken Recipes
Sep 11th, 2008Quote: Originally Posted by karrie
Good idea Karrie. On the subject of Chicken Pot Pie, I've always thought the old traditional recipes were a waste of time. One recipe I have calls for a six or seven pound boiler. In my experience boiling chicken are old roadrunners that wouldn't be tender if you boiled them for a week. What I have done is use two large fryers. Trim off the obvious fatty bits and barely cover with water in a pot that is just big enough to nestle the two chickens side by side. Add salt and pepper and bring to a boil. Simmer the chicken for about three hours. Very carefully lift chickens out of broth with large slotted spoons. Let chicken cool and remove all bones, skin, and gristle from meat. Meanwhile boil the chicken broth long enough to reduce by at least half. Skim off fat. The broth should be quite tasty. If there is a lot of skin and bits and pieces in the broth you should strain it before you add chopped carrots, celery, onions. There are other veggies you can use but the carrot, onion, and celery trinity is the most common. For a bit more colour, a couple handfulls of frozen peas work nicely. Simmer for one hour. Thicken with a little flour and water. Add the boned chicken and again bring it to a simmer. Time to add dollops of your favourite dumpling recipe. Cover and simmer dumplings until nicely done. Serve......If you eat an entire roast chicken when you have a roast chicken meal, try making two instead. Cooking potatoes and chicken just to then add it into pot pie would indeed be very time consuming for a one day event. Chicken pot pie is generally a way to use up leftover roast chicken dinner. It's an ideal meal transformation. On that idea, juan, you should start a thread for 'leftover' recipes too.
BTW, this will serve 6 or 8 people.
Last edited by #juan; Jul 19th, 2009 at 02:32 PM..
#16
Re: Chicken Recipes
Sep 11th, 2008
I've tried the above recipe with a pastry crust but I prefer the dumplings....Comfort food 
#17
Re: Chicken Recipes
Sep 11th, 2008
This is my flocks last night, in the morning we will all get in the Millinium Falcon (my halfton) and go for a leetle drive, Tim will ride up front with me. It's very sad to betray my summer friends but I have to do it to the potatoes too and the pigs, someday soon I know we'll all be together again.
#18
Re: Chicken Recipes
Sep 11th, 2008
CHICKEN WITH CHOCOLATE SAUCE (CHICKEN MOLE)
4 tb Olive oil
2 Cloves garlic, minced
Serving-pieces of chicken
-for 6 persons
1 Onion, chopped
1 Green pepper, chopped
3 Slices canned pimento,
-chopped
2 Large tomatoes, peeled,
-seeded, and chopped
2 tb Chili powder (or to taste)
2 1/2 c Chicken broth
1/4 c Slivered almonds
1/4 c Raisins
1/2 ts Cumin
1/4 ts Nutmeg
1/4 ts Ground cloves
1/4 ts Cinnamon
1/2 ts Salt
1/4 ts Pepper
1 ts Sugar
Grated rind of 1 orange
2 Squares bitter chocolate,
-chopped
1/4 c Light rum
In casserole, heat oil and cook garlic for a few moments to flavour oil;
add chicken and brown. Remove chicken. In remaining fat, cook onion, green
pepper, pimento, and tomato over gentle heat for 10 minutes. To onion
mixture, add chili powder, blending well. Add broth, almonds, raisins,
seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate,
stirring until melted. Replace chicken, spooning sauce over. Bake,
covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum,
ignite it, and pour over contents of casserole; allow to stand for a few
minutes.
That's right chicken with a chocolate sauce.....it may sound strange, but give it a try covered with sour creme with refried beans and Spanish rice on the side.
4 tb Olive oil
2 Cloves garlic, minced
Serving-pieces of chicken
-for 6 persons
1 Onion, chopped
1 Green pepper, chopped
3 Slices canned pimento,
-chopped
2 Large tomatoes, peeled,
-seeded, and chopped
2 tb Chili powder (or to taste)
2 1/2 c Chicken broth
1/4 c Slivered almonds
1/4 c Raisins
1/2 ts Cumin
1/4 ts Nutmeg
1/4 ts Ground cloves
1/4 ts Cinnamon
1/2 ts Salt
1/4 ts Pepper
1 ts Sugar
Grated rind of 1 orange
2 Squares bitter chocolate,
-chopped
1/4 c Light rum
In casserole, heat oil and cook garlic for a few moments to flavour oil;
add chicken and brown. Remove chicken. In remaining fat, cook onion, green
pepper, pimento, and tomato over gentle heat for 10 minutes. To onion
mixture, add chili powder, blending well. Add broth, almonds, raisins,
seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate,
stirring until melted. Replace chicken, spooning sauce over. Bake,
covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum,
ignite it, and pour over contents of casserole; allow to stand for a few
minutes.
That's right chicken with a chocolate sauce.....it may sound strange, but give it a try covered with sour creme with refried beans and Spanish rice on the side.
#20
Re: Chicken Recipes
Sep 12th, 2008Quote: Originally Posted by darkbeaver
I'm welling up with grief here for your fated flock. I see that Tim is your favorite. I hope he digs down deep and takes it like a chicken.This is my flocks last night, in the morning we will all get in the Millenium Falcon (my halfton) and go for a leetle drive, Tim will ride up front with me. It's very sad to betray my summer friends but I have to do it to the potatoes too and the pigs, someday soon I know we'll all be together again.
Last edited by #juan; Sep 14th, 2008 at 11:09 PM..
#21
Re: Chicken Recipes
May 16th, 2009
Wayne's Braised Chicken Breasts
It's called Wayne's because that is my name.
Ingredients
4 boneless skinless chicken breasts pounded out
to half inch thickness with meat hammer
1 large onion peeled and finely sliced
2 cups sliced fresh mushrooms
Spice dredge mix
2 tablespoons dried oregano
2 tablespoons dried basil
1 teaspoon dried savory
1 teaspoon black pepper
1 teaspoon salt
Place all spices on a dinner plate and mix well
Dredge the four chicken breasts in spice mixture on both sides
and brown in hot oil on both sides.
Rub a couple of teaspoons of olive oil all over the bottom
of a medium sized roasting pan. Cover the bottom
of the roasting pan with the sliced onion. Spread the sliced
mushrooms over the onions. Arrange the browned chicken breasts
on top of the mushrooms. Bake in pre-heated, 375 degree
oven for thirty five minutes. Serve each chicken breast topped
with a portion of the onions and mushrooms.
This recipe goes good with rice or buttered noodles and just about any vegetables.
Enjoy
It's called Wayne's because that is my name.
Ingredients
4 boneless skinless chicken breasts pounded out
to half inch thickness with meat hammer
1 large onion peeled and finely sliced
2 cups sliced fresh mushrooms
Spice dredge mix
2 tablespoons dried oregano
2 tablespoons dried basil
1 teaspoon dried savory
1 teaspoon black pepper
1 teaspoon salt
Place all spices on a dinner plate and mix well
Dredge the four chicken breasts in spice mixture on both sides
and brown in hot oil on both sides.
Rub a couple of teaspoons of olive oil all over the bottom
of a medium sized roasting pan. Cover the bottom
of the roasting pan with the sliced onion. Spread the sliced
mushrooms over the onions. Arrange the browned chicken breasts
on top of the mushrooms. Bake in pre-heated, 375 degree
oven for thirty five minutes. Serve each chicken breast topped
with a portion of the onions and mushrooms.
This recipe goes good with rice or buttered noodles and just about any vegetables.
Enjoy
Last edited by #juan; May 16th, 2009 at 02:39 PM..
#22
Re: Chicken Recipes
May 16th, 2009
We found out that chicken's better if you get rid oif the feathers.
#23
Re: Chicken Recipes
May 16th, 2009
We like it stuffed & roasted. Might try opening a can of beer and roast the chicken upright with the beer inside the cavity. It's pretty good.
#24
Re: Chicken Recipes
May 16th, 2009Quote: Originally Posted by L Gilbert
Very few feathers on boneless, skinless, chicken breasts where we shop.We found out that chicken's better if you get rid oif the feathers.
#25
Re: Chicken Recipes
May 16th, 2009
We don't usually shop for chicken. We grow em. lol We have shopped for them before, though. But we were shopping for live ones. Have to get em from somewhere. No eggs were lying about.
#26
Re: Chicken Recipes
May 16th, 2009
I have yet to meet a dish where chicken breast was not either dry as sawdust or rubbery like a piece of tire.
For a good chicken receipe, become a LEG man/woman, and eschew the trap of conventional "wisdom" of using chicken breast. DRUMSTICKS and THIGHS!!
For flavour even giblets, hearts and gizzards are far superior to breasts.
Not to mention chicken livers.
P.S. Please DO NOT let my wife see this post!!!
For a good chicken receipe, become a LEG man/woman, and eschew the trap of conventional "wisdom" of using chicken breast. DRUMSTICKS and THIGHS!!
For flavour even giblets, hearts and gizzards are far superior to breasts.
Not to mention chicken livers.
P.S. Please DO NOT let my wife see this post!!!
#27
Re: Chicken Recipes
May 16th, 2009
Won't be me blabbin about your post.
Anyway, keeping up the moisture content of the breasts is what the beer is for.
Only dark meats from birds I like don't come in chickens and turkeys. Comes from grouse, pheasant, etc. Now, THAT's flavor.
Anyway, keeping up the moisture content of the breasts is what the beer is for.
Only dark meats from birds I like don't come in chickens and turkeys. Comes from grouse, pheasant, etc. Now, THAT's flavor.
#28
Re: Chicken Recipes
May 16th, 2009Quote: Originally Posted by YukonJack
Obviously most people would disagree with you. If your chicken breasts regularly turn out like sawdust or rubber, you are not cooking them right.I have yet to meet a dish where chicken breast was not either dry as sawdust or rubbery like a piece of tire.
For a good chicken receipe, become a LEG man/woman, and eschew the trap of conventional "wisdom" of using chicken breast. DRUMSTICKS and THIGHS!!
For flavour even giblets, hearts and gizzards are far superior to breasts.
Not to mention chicken livers.
P.S. Please DO NOT let my wife see this post!!!
#29
Re: Chicken Recipes
May 16th, 2009Quote: Originally Posted by #juan
you're absolutely right juan. Chicken breast, 'when cooked properly' are moistObviously most people would disagree with you. If your chicken breasts regularly turn out like sawdust or rubber, you are not cooking them right.
and tender and delicious.
I am cooking them as we speak, similar to your recipe.
Browned onions and mushrooms in pan, moved aside, and added
dredged chicken, (in italian seasonings and fresh rosemary,) browned them in becel and grapeseed oil, till golden on each side.
Spread onions and mushrooms over bottom of pan put chicken on top, added
a little white wine, turn down heat, covered pan, and they will cook till
chicken is tender, (not overcooked, and not undercooked, but 'just right'.)
they will never be dry and rubbery or sawdusty.
I also cook thighs sometimes very similar. I don't like chicken legs.
Have rice cooking in chicken broth, and a sald ready to mix, and my
tummy is starting to growl.
#30
Re: Chicken Recipes
May 17th, 2009Quote: Originally Posted by talloola
Hi Talloolayou're absolutely right juan. Chicken breast, 'when cooked properly' are moist
and tender and delicious.
I am cooking them as we speak, similar to your recipe.
Browned onions and mushrooms in pan, moved aside, and added
dredged chicken, (in italian seasonings and fresh rosemary,) browned them in becel and grapeseed oil, till golden on each side.
Spread onions and mushrooms over bottom of pan put chicken on top, added
a little white wine, turn down heat, covered pan, and they will cook till
chicken is tender, (not overcooked, and not undercooked, but 'just right'.)
they will never be dry and rubbery or sawdusty.
I also cook thighs sometimes very similar. I don't like chicken legs.
Have rice cooking in chicken broth, and a salad ready to mix, and my
tummy is starting to growl.
We had company last week and that chicken recipe in the OP was what we had for dinner on Thursday. Two of our expected company ran into problems and couldn't make it so we had a couple extra chicken breasts that I cooked in exactly the same way last night for Jan and I. It is the closest to a never fail recipe I've got....Never turns out rubbery or dry like sawdust.....
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