Image result for cooked chicken clipartThe time-tested meat through thick and thin is chicken.  I can take one whole chicken and feed the two of us for an entire week.  I make roast chicken the first night.  Chicken noodle soup covers the next two nights.  Then I  prepare chicken pot pie and that covers two nights.  I usually have a bit leftover still and make that into barbecue chicken sandwiches.  When you serve your dinners with a loaf of homemade bread, salad, and perhaps an apple pie it really stretches your meals.  When you factor in price per pound of the fruits in season and some sugar and flour a pie is cheaper than most meats.  The law of displacement works for your family too.  They can't eat as much meat if they are eating lots of sides with your main dish.

Find more recipes using chicken in the Soups section of this blog under recipes.


Pioneer Chicken

3-4 pounds chicken
1/4 teaspoon sage
1/4 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon allspice
1/4 teaspoon basil
1/4 teaspoon coriander

Wash the bird and pat dry.  Sprinkle cavity with mixed seasonings, except basil.  Place in Dutch oven and sprinkle with basil.  Cover and bake for 4 to 6 hours til tender.

Oven Fried Chicken

1 cut up chicken
1 cup buttermilk
4 tablespoons melted butter
1 1/2 cups flour
1 tablespoon Kosher salt
1 tablespoon paprika
1 tablespoon pepper
1 teaspoon garlic powder
1 teaspoon thyme
2 cups oil

Soak chicken in buttermilk at least 30 minutes or overnight.  Preheat oven to 350°.  Coat baking sheet with melted butter then place rack in.  Combine flour and spices.  Dredge chicken.  Fry chicken in 2 batches til golden, 3 minutes per side.  Transfer to baking rack in prepared pan, skin side up.  Bake 30 to 40 minutes.  Reserve drippings for gravy.
1/3 cup flour
2 1/2 cups chicken broth
1/2 teaspoon cider vinegar
1/2 teaspoon soy sauce
Heat drippings over medium heat.  Whisk in flour til bubbly 1 minute.  Off heat whisk in broth.  Heat over medium-high whisking constantly til boiling.  Reduce heat to a simmer and cook 1 minute.  Whisk in rest of ingredients.  Season with salt and pepper.

Shish Tawook (Lebanese)

2 pounds skinless, boneless chicken breasts
1 cup lemon juice
15 cloves of garlic, crushed
6 tablespoons olive oil
2 tablespoons cider vinegar
2 teaspoons ground white pepper
1/3 teaspoon ginger spice
1/2 teaspoon ground thyme, or ground oregano
1/3 teaspoon paprika
1 teaspoon salt
1/2 to 1 teaspoon tomato paste
Garlic and lemon juice ground to a paste

Mix all ingredients together except garlic paste and rub on chicken.  Place in a container and let marinate in fridge, at least 4 hours.  Skewer chicken just before grilling.  Grill on medium heat 12 to 18 minutes maximum.  Immediately, place in a big, warm pot, cover and let rest 8 to 10 minutes.  Spread one teaspoon garlic paste along diameter of pita, add some salted cucumber slices, french fries, grilled tomatoes and peppers, grilled chicken and roll.

Chicken Cordon Bleu

Lay 6 chicken breasts cutlets out on a piece of plastic wrap.  Cover with plastic wrap.  Make sure chicken overlaps a little.  Pound meat into one big sheet of chicken.  Sprinkle with salt and pepper.  Lay thin slices of ham and Swiss over chicken.  Roll using bottom sheet of plastic wrap.  Cut into 8 slices.  Dip each spiral in egg then bread crumbs and fry.

Southwest Creamy Pasta Bake

12 ounces uncooked spiral pasta
3 cups cubed cooked chicken breast
2cups shredded Colby and Monterrey Jack cheeses
1 can condensed cream of mushroom soup, undiluted
1 can condensed cream of celery soup, undiluted
1 can (10 oz) green chili salsa
1 cup chopped onions
1 can (4 1/2 oz) chopped black olives

Cook pasta.  Meanwhile, in a large bowl, combine the remaining ingredients.  Drain pasta; stir into chicken mixture.  Transfer to a greased 13x9 baking dish.  Bake, uncovered, at 350° for 30-35 minutes or til heated through.

Chicken With Asparagus and Roasted Red Peppers

1/2 cup chicken broth
1 pound chicken breast halves
1 clove garlic, minced
1 tomato, chopped
1 teaspoon balsamic vinegar
Salt and pepper to taste
1/2 pound fresh asparagus cut into 2" pieces
1 roasted red pepper, cut into chunks
1/2 cup shredded mozzarella

Heat broth in large skillet over medium-high.  Season chicken with salt and pepper, and place in skillet.  Cook 15 minutes until chicken in almost done.  Place asparagus, peppers, and garlic in skillet.  Continue cooking 10 minutes.  Place tomatoes in skillet during last 2 minutes.  Sprinkle with vinegar.  Top with cheese.

Southwestern Egg Rolls

2 tablespoons vegetable oil
1 chicken breast half (or some leftover chicken)
2 tablespoons green onions
2 tablespoons minced red bell pepper
1/3 cup corn kernels
1/4 cup black beans, cooked and drained
2 tablespoons chopped spinach
2 tablespoons diced jalepenos
1/2 tablespoon fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch cayenne pepper
3/4 cup shredded Monterrey Jack
5 (6") tortillas
1 quart oil for frying

Rub 1 tablespoon oil over chicken.  Cook chicken 5 minutes per side til done.  Remove and set aside.  Heat a tablespoon oil in pan over medium heat.  Stir in green onion and red bell pepper.  Mix in corn, black beans, spinach, jalapenos, parsley, and spices.  Cook and stir 5 minutes.  Remove from heat.  Stir in cheese so that it melts.  Warm tortillas.  Spoon mixture into tortillas, roll tightly securing with toothpicks and fry in oil about 10 minutes.  Drain on paper towels.

Chicken Breasts With Balsamic and Garlic

4 chicken breasts
Salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons flour
2 tablespoons olive oil
6 garlic cloves
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1 tablespoon butter

Season chicken with salt and pepper.  Rinse mushrooms and pat dry.  Season flour with salt and pepper and dredge chicken.  Heat oil in skillet over medium high and saute til browned on one side.  (About 3 minutes.)  Add garlic and turn chicken.  Scatter mushrooms over them.  Cook about 3 minutes then add vinegar, broth, bay leaf, and thyme.  Cover and simmer over medium-low heat for 10 minutes, turning occasionally.  Transfer chicken to serving platter and cover.  Continue simmering the sauce, uncovered, over medium-high for about 7 minutes.  Swirl in butter and discard bay leaf.  Pour over chicken.  Good with red potatoes.

Pretzel Chicken

6 split chicken breasts
2 cups pretzels pounded to crumbs
2 teaspoons poultry seasoning
3 tablespoons mayonnaise
1 tablespoon honey
2 teaspoons spicy mustard
1 teaspoon Worcestershire sauce
Salt and pepper to taste

Mix pretzel crumbs with poultry seasoning.  Preheat oven to 400°.  Line a shallow baking sheet with foil and insert rack.  Whisk together mayonnaise, honey, mustard, and Worcestershire sauce.  Brush chicken with mayonnaise mixture, sprinkle with salt and pepper, and roll in crumbs to coat.  Place chicken in pan skin side up.  Bake about 45 minutes.  Let rest 5 minutes before serving.  For boneless, skinless breasts reduce time to 30-35 minutes.  For dark meat you may have to increase the time.

Curry Roasted Drumsticks

8 drumsticks
1 tablespoon curry powder
1 teaspoon each ground cumin, coriander, Kosher salt, and black pepper

Preheat oven to 475°.  Coat chicken in spices.  Roast 20 minutes.

Chicken Fried Rice

1 chicken breast, chopped
2 tablespoons soy sauce
2 tablespoons sesame oil
1/4 cup vegetable oil
3/4 cup chopped onion
1/2 package frozen mixed vegetables, thawed
4 cups cooked white rice
3 eggs
Kosher salt and black pepper to taste

In medium bowl toss chicken with soy sauce and sesame oil.  Cover and marinate for 10 minutes.  Heat a large skillet over medium-high heat.  Add chicken and marinade and stir-fry til chicken is cooked through, 3-4 minutes.  Transfer chicken to a plate; set aside.  Add vegetable oil to skillet and heat over medium heat.  Add onion and cook for 3 minutes.  Stir in vegetables and cook for 1 minute.  Increase heat to medium-high.  Stir in rice until incorporated and cooked, about 3 minutes.  Mix in scrambled eggs, season with salt and pepper.  Let cook undisturbed 1 minute.  Repeat twice.

Key West Chicken

2-3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons vegetable oil
2 teaspoon lime juice
2 teaspoon chopped garlic
2 boneless, skinless chicken breasts, halved

Mix up marinade.  Place chicken in marinade overnight.  Lightly oil grate.  Grill chicken  6-8 minutes per side.  Top with fresh Parmesan and Romano if desired.

Honey Chicken Kababs

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon pepper
2 cloves garlic
5 small onions, halved
2 red bell peppers, cut into 2" pieces
8 boneless, skinless chicken breasts, cut into 1" cubes

Mix up marinade.  Put veggies and chicken in marinade overnight.  Place on an oiled grill grate.  Cook 12 to 15 minutes, turning and brushing marinade on frequently.

Bavarian Crispy Roasted Chicken

1 teaspoon Kosher salt
1/2 teaspoon caraway
1/2 teaspoon sage
1/4 teaspoon fennel seeds
1/4 teaspoon coriander
1/4 teaspoon rosemary
2 tablespoons paprika
2 teaspoons garlic powder
2 teaspoons flour
1 teaspoon onion powder
5 tablespoons vegetable oil
1 (4 pound) chicken, cut in half lengthwise

Preheat oven to 425°.  Combine spices and flour and mix in oil to make a smooth paste.  Pat chicken dry and tuck wing tips up behind the back.  Brush paste on coating both sides.  Coat under wings and legs also.  Place halves in baking dish with skin sides up, leaving space around so halves aren't touching.  Roast about 1 hour.  Remove from oven and let rest 10 minutes before slicing.

Hawaiian Shoyu Chicken

1 cup soy sauce
1 cup brown sugar
1 cup water
4 cloves garlic, minced
1 onion, chopped
1 tablespoon ginger root, grated
1 tablespoon black pepper
1 tablespoon oregano
1 tablespoon red pepper flakes
1 teaspoon cayenne
5 pounds skinless chicken thighs
Rice to serve with

Whisk together marinade in large glass or ceramic bowl.  Add thighs and toss to evenly coat.  Cover bowl with plastic wrap and marinate overnight.  Preheat grill to a medium-high heat and lightly oil the grate.  Remove chicken from marinade and discard remaining marinade.  Grill thighs til cooked through about 15 minutes per side.  Cook on foil to keep food moist, cook evenly, and easy clean up.  Serve on rice.

Baked Chicken Hash

1 cup chopped cooked chicken meat
2 cups raw potato, cut fine
1 tablespoon onion juice
2 tablespoons chopped parsley
1/8 teaspoon pepper
1/4 cup drippings
1/2 cup gravy or water

Melt fat in frying pan.  Put in all the other ingredients.  Cook over a slow fire for 1/2 hour.  Fold and serve as an omelet.

Chicken Sandwiches

Take meat of 1 well-cooked and seasoned chicken and chop it very fine.  Melt 2 tablespoons of butter in a frying pan and when it begins to bubble add 2 tablespoons of flour, stir and cook - not brown; then add 2 cups of milk.  After stirring til smooth and hot, add the chicken and 1/2 teaspoon of curry powder and 2 dashes of paprika.  After all is well warmed, set aside to cool, then spread thick on buttered bread.

Jerk Chicken

2 tablespoons brown sugar
1 cup or so Italian dressing
2 tablespoon oil
2 tablespoons soy sauce
1 teaspoon cinnamon
1 teaspoon thyme
1/2 teaspoon ground red pepper
2 1/2 pounds chicken pieces

Marinate overnight.  Grill or bake.  If baking add 1/2 teaspoon liquid smoke to marinade.

 Jerk Chicken 2

6 green onions
1 onion, chopped
1 jalapeno, seeded and minced
3/4 cups soy sauce
1/2 cup vinegar
1/4 cup oil
2 tablespoons brown sugar
1 tablespoon fresh thyme
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 1/2 pounds chicken breast, halved

Marinate overnight.  Grill 6-8 minutes per side.

Garlic Roasted Chicken in a Crock Pot

3-5 lb chicken
Salt, pepper, and paprika to taste
3 tablespoons minced garlic
1/4 lb butter or thereabouts
1/2 cup chicken broth

Sprinkle chicken with salt, pepper, and paprika.  Rub inside and out with garlic.  Place in crock pot.  Lay a couple pats of butter on top of breast under skin.  Pour in broth.  Cook on low 6-8 hours.

Orange Balsamic Chicken

Heat a tablespoon of olive oil in a saucepan.  Season chicken breasts liberally with salt and poultry seasoning.  Brown 5 minutes.  Turn, sprinkle with rosemary.  Cook til tender, about 5 minutes longer.  Sir 1/3 cup orange marmalade, 1/4 cup balsamic vinegar, and 1/2 cup chicken stock and pour over chicken.  Cook 2 to 3 minutes.  Add scallions during the last minute of cooking.

Grilled Peanut Chicken

4 tablespoons peanut butter
2 tablespoons lime juice
4 tablespoons soy sauce
2 clove garlic, minced
Pinch of curry powder
2 dash cayenne
2 boneless, skinless chicken breasts, halved
Water to thin

Divide marinade in half.  Marinate chicken overnight.  Grill turning pretty frequently so as not to burn.  Brush sauce on as you turn.  Use other half of marinade as a dipping sauce.

Rosemary Ranch Chicken Kebobs

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
Pepper to taste
1 tablespoon sugar
5 chicken breasts, boneless skinless, cut into 1" chunks

Mix marinade up.  Place chicken in bowl and toss.  Refrigerate overnight.  Grill 8 to 12 minutes on medium-high heat.


Maple Glazed Turkey Breast (Slow Cooker)

1 package original flavor long grain wild rice mix
1 1/2 cups water
1 lb boneless turkey breast
1/4 cup maple syrup
1/2 cup chopped pecans or walnuts
1/2 teaspoon cinnaomon

Mix uncooked rice, seasoning packet, and water in slow cooker.  Place turkey breast skin side up on top.  Drizzle with syrup.  Sprinkle with walnuts and cinnamon.  Cover and cook on low 4-5 hours.  Serve with cooked carrots, cranberry relish, and rolls.

Turkey Hash

4 tablespoons butter, divided
1 pound turnips, about 4-5 medium, peeled and diced
1 medium onion, diced
1 cup celery, diced
2 cups cooked turkey (or chicken), cubed
1 tablespoon parsley
1/2 teaspoon poultry seasoning
1/2 teaspoon seasoned salt
1 pound potatoes, 4-5 medium, peeled and cubed
Salt and pepper to taste

In a large skillet over medium-high heat melt 2 tablespoons butter.  Add turnips, onion, and celery and saute til lightly golden brown.  Spoon into bowl.  Stir in seasonings and turkey and set aside.  Melt 2 tablespoons butter.  Add potatoes.  Sprinkle with salt and pepper.  Cook til all sides are browned and potatoes are tender.  Spoon turkey mixture evenly over potatoes.  Reduce heat to low.  Cover and cook 15 minutes til hot.

Marinated Turkey Breasts

2 cloves garlic, minced
1 teaspoon basil
1/2 teaspoon pepper
1 (3 pound) boneless turkey breast halves
6 whole cloves
1/4 cup oil
1/4 cup soy sauce
2 tablespoons lemon juice
1 tablespoon brown sugar

Marinate overnight.  Lightly oil grate.  Grill 15 minutes each side with lid closed or you can broil at 375° for about 1/2 hour or so.

Turkey Casserole

3 cups turkey (or chicken), cubed and cooked
3 medium carrots, cut into bite-sized pieces
3 celery ribs, cut into bite-sized pieces
3 red potatoes, cut into bit-sized pieces
1 (10 3/4 oz) can cream of chicken soup
1/2 to 3/4 soup can water
Salt and pepper to taste

Place the turkey in a well-greased 2-quart baking dish.  Layer veggies on top.  Mix soup, water, and salt and pepper.  Pour over everything.  Bake at 350° for 60-75 minutes til tender.

Cornish Game Hens

Start with 4 hens weighing 1 to 1 1/4 pounds each and a quick fix from below.  Roast the hens at 375° for about an hour or until the juices run clear when a thigh is pierced with a knife.

Citrus Glaze

Mix 1/4 cup thawed, frozen orange juice concentrate, 2 tablespoons Dijon mustard, and 2 tablespoons honey until well blended.  Brush the glaze over the hens during the last 15-20 minutes of roasting.

Asian Accent

Mix 2 tablespoons soy sauce, 2 tablespoons chicken broth, and 1 teaspoon sesame oil.  Brush on as above.

Apricot Glaze

Mix 1/2 cup apricot jam, 2 tablespoons soy sauce, 2 tablespoons Dijon mustard, and 2 tablespoons honey.  Brush on as Citrus Glaze.

Mexican Spiced

Rub the outside of the hens with taco seasoning and lightly spray with non-stick vegetable spry

Lemon Basil

Rub the outsides of the hens with a cut of lemon and brush with melted butter.  Place one lemon half and a sprig of fresh basil into cavities.

Mustard Herb

Coat the outside of each hen with about 1 tablespoon Dijon mustard.  Sprinkle with a mixture of dried tarragon, basil, and thyme.  Roast as directed above.

Garlic Herb

Mix 2 tablespoons minced garlic, 2 teaspoons finely chopped fresh rosemary, and 2 teaspoons finely chopped fresh sage.  Loosen the breast skin of each hen and rub mixture underneath.  Roast as directed above.


Braised Pheasant

2 pheasants (1 1/2 pounds each)
Salt and pepper to taste
1 onion, sliced
2 carrots, pared and quartered
2 slices lean smoked bacon
1/2 cup chicken broth

Season cavity of birds lightly with salt and pepper.  Arrange sliced vegetables in bottom of crock pot.  Place pheasants on top of vegetables.  Cut bacon slices in half and place over each breast.  Add broth.  Cover and cook on low 8 to 10 hours.

Woodcocks, Larks, Blackbirds, or Sparrows (17th Century)

Truss them, parboil them, and so season them with pepper, salt, and ginger, and if you please lard them, then put them into a coffin covered with butter, mixed with a few sweet herbs, all shred and beaten in a mortar and being baked through, draw them and pour in other butter, beaten with the yolk or two of an egg.

Wild Duck (17th Century)

Truss and parboil it, then half roast it, carve it, and let out the gravy, which you must save, then take onions, parsley, ginger, and pepper, boil them together, then mix the gravy with them, being chopped, then add a few currants and some grated white bread, make these thin with broth, and so on sippets (bread or toast soaked in gravy).  Serve it up being first run over with claret and anchovy beat up together.

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