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Posted on 01/17/2012 11:53:37 AM PST by US Navy Vet
...any suggestions, ideas???
Here’s a quick and easy one from Marcella Hazan:
http://www.wchstv.com/gmarecipes/roastchickenwit.shtml
Just curious as to what you decided. Lots of yummy ideas on here! Get a couple extra whole chickens at Fareway when they’re $.89/lb and you can eat for a couple weeks!
I’m partial to Lauri Colwin’s Fake Tandoori Chicken:
Fake Tandoori Chicken
adapted from an 80’s essay by Laurie Colwin in Gourmet magazine
serves 4
4 bone-in, skin-on chicken breasts, (I usually halve these)
or 6 thigh pieces, or a mix
1 small container of plain yogurt
1 clove of garlic, minced or pressed
2 tablespoons chili powder
1 tablespoon paprika
several pinches of salt
lemon wedges for garnish
1. Sprinkle salt on the chicken pieces, and layer in a glass baking dish.
2. Mix yogurt, chili powder, paprika and garlic together.
3. Spread paste all over the chicken pieces, cover with plastic wrap and refrigerate overnight or in the morning.
4. When ready to bake, preheat oven to 425 F. degrees.
5. Line a baking pan with foil and arrange chicken pieces. Bake for approx. 40 minutes.
(You may need to pour off some of the juices midway, if you want the chicken to stay crispy on the outside.)
Serve on a platter with lemon wedges.
But the good thing is...I work that a way, and will stop at PopEye's this coming week-end..and try them out!!
Thanks--
Make a tossed salad, throw 4 potatoes into the nuker, have some mixed veggies and for less than $15 you have a fine meal.
Throw in a pie or cake for desert, coffee, tea or beverages of your choice, Heaven.
Ha!!
Thanks!!
Marinate overnight in a zesty Italian dressing; a little salt & pepper then grill, broil or bake as preferred. Simpler the better!
This almost identical to my smothered chicken recipe, except that I use green pepper instead of carrot. Trinity or mirepoix, either one works great. Perfect comfort food with mashed potatoes.
pinterist.com Tons of great ideas there.
Just got back from visiting our daughter and family in Istanbul. The thing I missed most was salted butter. All they could buy was the unsalted kind. My southern roots are showing.
Sweet & Sour Chicken
Saute 2 or 3 chicken breasts, cut into strips. (With onion slices if you wish.)
Add one can of Contadina Sweet and Sour Sauce and a small can of pineapple tidbits.
Serve over rice.
Works for me...a not very great cook.
Tara’s Chicken and Dumplin’s
6-10 chicken thighs, bone in and skin on
half a bag of small carrots, whole
2 celery stalks, diced
1 lg yellow onion, diced
2 bay leaves
pepper
10 cups of water
—throw it all in a pot and bring to a boil. Turn down and simmer for a couple of hours.
-Remove chicken, take meat off of bones, discard bones and skin, add meat back to pot, bring back to a boil
6 tsp chicken base
1 tbsp cornstarch
1/2 c water
-add chicken base to broth, mix cornstarch with water and add. When mixture thickens, add dumplings, cover, turn down to low and cook for about 15 minutes. Don’t remove lid as it will make your dumplings tough and chewy.
Dumplings-
2 c self rising flour
1 stick butter, room temp
1 tbsp parsley
pepper
1 1/4 c buttermilk or 1 c milk
-place flour, butter, parsley, pepper in a bowl and combine with your hands until crumbly. Add buttermilk/milk until just mixed. Drop by tablespoonfuls into broth, they should float on top.
Go out to KFC, get a bucket of chicken
Bump for later reference :-)
Whole chicken 4-5#
2 lemons
1 sliced onion
Salt & pepper
Slice one lemon, quarter the other. Slide the lemon slices under the skin, between the meat and the skin. Toss the onions in the bottom of roasting pan, sprinkle with a bit of olive oil. Stuff the lemon quarters inside the chicken. Sprinkle with salt and pepper. Bake @ 425 for 1 1/4 to 1 1/2 hours. Until juice runs clear when cut between leg & thigh. Cover w/foil and let sit for 15 min. The drippings can be poured over croutons on serving platter, then slice chicken and lay across croutons. Enjoy.
America is blessed with store roasted chicken. In the history of the world it is hard to imagine such a deal ever having been beaten.
For $5.00 or so you can buy a whole roasted chicken . If I were you, I would spring for two so everybody gets what they want.
Thank you for posting that recipe, Linda Frances. It looks divine!
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