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I was goin' to give you a recipe for chicken fingers, but the chickens around here ain't got any --just a few toes.
If we were going to have
fried chicken for Sunday dinner, Mom would catch one of them late
Saturday evening and place it under a big washtub until the next
morning when she would wring it's neck and pluck it for dinner. Of
course, I would start worrying about the poor chicken and felt there
was no choice but to go check on it. It's surprising how sneaky a
chicken can be when you just barely lift the tub and it escapes. I sure
had a hard time explaining how the chicken got away more than once.
My mother was a saint.
I'm still alive to write this. :>)
1 chicken, cut up
1 c. flour
1 c. cornmeal
1 can beer
Cut up chicken and dip in
beer.
Put flour and cornmeal into
a brown paper bag, adding seasonings to taste.
Put chicken pieces in bag
one at a time and shake. Fry in lard in a hot cast
iron skillet.
1 (3 lb.) broiler-fryer,
cut
into serving pieces
1 c. flour (or more if
needed)
2 tsp. paprika
1 1/2 tsp. salt
1/4 to 1/2 tsp. pepper
1 stick margarine
Wash and coat chicken
with
seasoned flour. (Coat each
piece well on each side.)
Melt margarine in a large, heavy iron
skillet (do not use any
skillet
other than iron). Arrange
chicken pieces in margarine
with skin side down (if skinned,
with thickest side down).
Bake 30 minutes in preheated 425°oven. Turn
chicken and bake an
additional
20 minutes. Chicken
will be brown and crispy
like
regular fried chicken. Gravy can
be made with drippings.
2 1/2 to 3 lb. frying
chicken,cut
up
salt and pepper
1 c. flour
4 tsp. paprika
shortening or oil for deep
frying
Clean chicken parts;
season
with salt and pepper. Stir
together flour and paprika.
Dredge or shake seasoned chicken
in flour to coat. Fry in hot
oil in heavy skillet or deep
fryer 4 to 5 minutes until
lightly browned. (For best results,
fry in a mixture of solid
vegetable shortening and oil heated
to 425°.) Place fried
chicken pieces on tray or rack over a pan
of water in a 350° oven
and bake, uncovered, about 25 minutes.
1 pkg. instant chicken
stuffing
mix
6 boneless skinless chicken
breast halves
1 can condensed cream of
chicken
soup -- undiluted
1/3 c. milk
1 tbs. dried parsley
Prepare stuffing
according
to package directions; spoon down the
center ofa greased 13x9 inch
baking dish. Place chicken around
stuffing. Combine soup, milk
and parsley; pour over chicken. Cover
and bake at 400° for 20
minutes. Uncover and bake 10-15 minutes
longer or until chicken is
done.
1 pkg. chicken breast,
skinned
1 stick butter
Seasonings:
salt and pepper
garlic powder
seasoned salt
poultry seasoning
sage
paprika
Place chicken in pan
sprayed
with Pam. Sprinkle seasoning to taste on both sides.
Pour melted butter over
chicken.
Bake at 375 ° for 1
hour;
turn halfway through to brown other side.
Pot Roasted Chicken with Potatoes
1 (3 lb.) roasting chicken
1/2 lemon
parsley sprigs or celery tops
2 tbs. butter or oleo
1 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
1 3/4 c. hot chicken broth
or water, divided
8 small new potatoes
2 tbs. flour
1/2 c. milk or half and half
Rub chicken inside and out with lemons. Stuff cavity with parsley, then truss. In Dutch oven brown butter. Add chicken and brown well on all sides. (Use 2 wooden spoons to turn chicken to avoid piercing skin.) Season with salt, thyme and pepper. Add 3/4 cup broth; cover and simmer until chicken is almost tender, about 1 hour.
Add potatoes; cover and simmer until tender, about 20 minutes. Remove chicken and carve in serving pieces. Discard bones and parsley.
Arrange chicken on heated platter with potatoes; keep warm. Skim excess fat from pan drippings and blend in flour. Cook and stir until bubbly and light brown. Gradually stir in remaining 1 cup broth and milk. Cook and stir until thickened and smooth. Simmer a few minutes. Spoon some gravy on chicken; pass remainder.
Good with cooked vegetables, pickled cucumbers and cranberry sauce.
gizzards or livers
(chicken)
salt
flour
4 tbs. Crisco oil
Buy enough gizzards so
that
each person can have 6 to 8 gizzards or livers.
Wash and clean gizzards or
livers; sprinkle with salt. Roll in flour. Place in
preheated oil. Fry just
until
breading is a golden brown. Serve immediately.
1 (5 to 6 lb.) ready to
cook
stewing chicken, cut up or large broiler-fryer
chicken, cut up
2 sprigs parsley
4 cut up celery branches
(with leaves)
1 carrots, pared and sliced
1 small onion, cut up
2 tsp. salt
1/4 tsp. pepper
Place chicken in Dutch
oven
with water to cover, about 2 quarts. Add parsley, celery, carrot,
onion,
salt and pepper;cover and bring to boiling. Reduce heat, then cook over
low heat, about 2 1/2 hours, until tender. Remove meat from bones.
Makes about 5 cups diced,
cooked chicken.
Psst--I also fix my
chicken
this way before making dumplings.The broth is wonderful.Throw in a
couple
of bay leaves for that old timey flavor.
Baked
Chicken that Makes its Own Gravy
Serving Size : 6
3 pounds chicken pieces
1/4 c. flour
1/4 c. melted butter
2/3 c. evaporated milk
10 3/4 oz. cream of
mushroom
soup, condensed
1 c. American cheese --
grated
1/2 tsp. salt
1/8 tsp. pepper
2 c. onions
1/4 lb. sliced mushrooms
dash paprika
Coat chicken with flour. Arrange chicken in single layer with skin down in melted butter in 13x9x2 inch baking dish. Bake uncovered in 425ºF oven for 30 minutes. Turn chicken, bake until brown, 15 to 20 minutes longer, until tender. Remove from oven and reduce temperature to 325ºF.
Pour off excess fat. Combine evaporated milk, soup, cheese, salt, and pepper. Add onions and mushrooms to chicken. Pour soup mixture over chicken. Sprinkle with paprika. Cover dish with foil. Return to oven for 15 to 20 minutes.
3 1/2 lb. chicken, cut-up
water
2 tsp. salt
1 tsp. pepper
2 c. plus 2 tbs. flour
2 tbs. vegetable shortening
additional salt and pepper
Place chicken in Dutch oven; add water until chicken is just covered. Add salt and pepper. Bring to a boil; reduce heat and simmer 20 minutes. Remove chicken from liquid; remove 1 1/2 cups of the broth and chill. Skin, bone and return meat to remaining broth in the Dutch oven.
In large mixing bowl, combine 2 cups flour, shortening and 1 cup chilled broth, mix together to form dough. Turn onto well floured surface and knead 10 times. Roll to 1/4 inch thickness; cut into 1 inch squares and set aside.
To remaining chilled
1/2 cup of broth,
add remaining flour (2 tbs.) ,dash of salt and pepper; stir into
chicken and
remaining
broth in Dutch oven. Bring broth to boil, add dumpling squares, one at
a time, stirring occasionally to separate. Reduce heat to simmer and
cook
10 minutes or until broth is thick and dumplings are cooked.
Never let dumplings boil.
That will make them fall apart.
Just like
grandmothers
used to fix.
Buttermilk
Chicken Fried Cutlets
1 lb. thinly sliced
chicken
breast cutlets
1 c. buttermilk, divided
use
1/4 c. yellow cornmeal
1/4 c. plus 2 tsp. flour
1/2 tsp. salt
1 tsp. coarsely ground black
pepper
1/4 c. vegetable oil
3/4 c. chicken broth
Coat chicken in 1/2 cup buttermilk. Dredge in cornmeal, mixed with 1/4 cup flour, salt and pepper. Heat 2 tablespoons oil over medium-high heat. Add half of chicken and cook, turning once, until cooked throughout, about 6 minutes total. Repeat with remaining chicken. Remove chicken from pan. Add remaining 2 teaspoons flour and cook, stirring, 1 minute. Whisk broth and 1/2 cup remaining buttermilk into pan drippings. Simmer, stirring, 2 minutes. Season with salt and pepper. Serve gravy ladled over chicken.
1/8 tsp. marjoram
1/8 tsp. rosemary, crushed
5 c. corn flakes,
crushed
2 1/2 lb. cut up
broiler-fryer
chicken
1/2 c. butter or margarine,
melted
1/3 c. all-purpose flour
1 1/2 tsp. salt
1/8 tsp. thyme
Preheat oven to 375°F. In medium bowl combine butter, flour, salt, thyme,rosemary and marjoram. In shallow dish place cereal. Dip chicken in butter mixture; roll in cereal to coat. Place on rack in shallow baking pan. Bake 55 - 60 minutes or until golden brown.
Serving Size : 4
3 lbs. chicken -- cut up
3 c. milk
1/3 c. flour
Salt and pepper -- to taste
1/2 tsp. paprika
1/4 c. shortening
Dip the chicken pieces in one cup of the milk. Place the flour, salt, pepper, and paprika in a sack. Shake 2 chicken pieces at a time in the sack until well coated. Reserve remaining flour.
Melt the shortening in a heavy skillet. If electric skillet is used, set at 300 °. Over burner, use medium heat. Fry the chicken on one side 15 minutes, or until well browned. Turn with tongs and brown the other side.
Season with salt and
pepper
and cover. Lower heat in electric skillet to
275 °, or to medium-low
on burner; cook 20 minutes.
Remove and discard all but 3 tablespoons of the drippings. Measure 3 tablespoons reserved flour and add. Stir and cook until browned lightly.
Lower heat to 225 ° and stir in the remaining milk. Cook, stirring, until gravy thickens. Serve separately.
Pastry for 9" two crust
pie
2 tbs. butter
2 tbs. flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground thyme
1/2 c. chicken broth
3/4 c. light (or heavy)
cream
2 c. cubed cooked chicken
1 pkg. (10 oz.) frozen peas
and carrots, cooked and drained
Heat oven to 425 °.
Prepare
pastry, cut top into lattice strips. Melt butter in large skillet over
low heat; stir in flour, salt, pepper and thyme.
Cook, stirring until mixture is smooth and bubbly. Remove from heat. Stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in chicken and vegetables. Pour into pastry lined pie pan.
Cover with lattice top. Cover edge with 2-3 inch strips of foil to prevent excessive browning. Remove foil for the last 15 minutes of baking. Bake for 35 to 40 or until crust is brown.
4 Cornish hens
1/2 c. butter, melted
2 tbs. lemon juice
1 tsp. rosemary
2 cloves garlic, crushed
Preheat oven to 350°F.
Rub hens with a tablespoon or so of the butter. Combine remaining butter and other ingredients and use to baste hens.
Bake at 350°F degrees for 1 hour, basting with lemon mixture every 10 minutes. Makes 4 servings.
Cheesy
Chicken Rolls
1/2 c. shredded low fat
mozzarella
1/4 c. plain low fat yogurt
1 tbs. snipped parsley
4 single med. chicken breast
halves *
1/8 tsp. paprika
2 1/2 oz. jar sliced
mushrooms,
drained
1 tbs. snipped chives
1 tbs. chopped pimento
1 tbs. fine dry bread crumbs
1 tbs. plain low fat yogurt
* 4 med. (12 oz total) boned skinless chicken breast halves
For filling, in a small
bowl
combine cheese, mushrooms, the 1/4 cup
yogurt, chives, parsley, and
pimento. Place 1 chicken breast half, boned
side up, between 2 pieces
of clear plastic wrap. Working from the center
to the edges, pound lightly
with a meat mallet to 1/8" thickness. Remove
plastic wrap. Repeat with
remaining chicken. Sprinkle lightly with salt
and pepper. Spread
some
of the filling on each chicken breast half. Fold
in the sides and roll up.
Arrange rolls seam side down in a 10x6x2" baking
dish. Combine bread
crumbs and paprika. Brush chicken with the 1 tbs.
yogurt; sprinkle with
crumb mixture.
Bake in 350 ° F. oven for 20-25 minutes or until chicken is tender and no longer pink.
cooking spray
1 lb. boneless, skinless
chicken
breasts
4 tbs. maple syrup
2 tbs. red wine
2 tsp. honey mustard
1 tsp. chicken bouillon
granules
2 medium red apples, cored
and sliced
In a medium skillet coated with cooking spray, cook the chicken breasts until tender and no pink remains, about 4-5 minutes per side. Transfer to a plate and keep warm.
Combine the maple syrup, wine, mustard, and bouillon granules in the warm skillet. Add the apple slices and cook over medium heat for 1 minute. Add chicken breasts and continue cooking 1-2 minutes or until the apples are tender. Serve immediately.
Yields: 4 servings
Sage
Chicken with Country Ham Sauce
For the sauce:
1/2 stick (1/4 cup) unsalted
butter
1/4 c. all purpose flour
3 c. chicken broth
1/4 c. finely chopped
mushrooms
3 garlic cloves
Bouquet garni:
3 sprigs parsley
2 sprigs thyme
1/2 bay leaf
tie together in cheesecloth
bag
9 ounces country ham, cut
into
julienne strips (about 2 cups)
2 tbs. Julienne strips of
fresh sage
6 tbs. heavy cream
white pepper to taste
6 tbs. peanut oil
3 tbs. unsalted butter
6 large whole skinless
chicken
breasts
white pepper to taste
To make the sauce: Cook butter and flour over moderately low heat, in a heavy saucepan, whisking for 3 minutes, whisk in the broth, and bring to a boil. Add mushrooms, garlic and bouquet garni and simmer, skimming the froth for 25 minutes.
Strain the mixture, put back into the saucepan, stir in ham, sage and cream, and simmer 'til reduced to 3 cups. Add the pepper and salt to taste and keep warm and covered.
Preheat oven to 200°.
In
a large skillet heat oil and butter over moderately high heat until
foam
subsides. While heating, pat chicken dry, season one side with salt and
pepper and brown, seasoned side down for one minute. Season other side,
turn and brown one minute. Reduce heat to moderately low and cook 3
minutes
more on each side or until
cooked through. Transfer to
a baking pan and keep warm in the oven.
Serve chicken warm with
sauce
and grits.
4 boneless skinless
chicken
breast halves
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1 pkg. corn bread stuffing
mix -- (8 oz.)
1 can {8 3/4 oz.}
whole
kernel corn -- drained
1 c. boiling water
1/4 c. {1/2 stick}
butter or margarine -- melted
1 can condensed golden corn
soup
1/3 c. milk
1 tsp. dried parsley
Preheat oven to 375
°.
Coat a 11 x 7 inch baking dish with
nonstick cooking spray.
Place
chicken in a single layer in the baking dish
and sprinkle evenly with
salt,
black pepper, and garlic powder. In a
large bowl, combine stuffing
mix, corn, water, and butter or margarine; mix well. Spoon the stuffing
mixture over the chicken. In the same bowl,
combine soup, milk, and
parsley;
mix well. Pour over the stuffing. Cover
dish with aluminum foil and
bake 35 minutes. Uncover and bake 5 to 10
minutes, or until chicken
is no longer pink inside and stuffing is golden
on top.
4 servings
You can put this chicken together in just ten minutes. You'll like the hint of a familiar spice in an unfamiliar place and the rich flavor produced by only two tablespoons of oil. The chicken retains its crispness even when cooled.
1/2 c. flour
2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. turmeric
1/4 tsp. pepper
1 egg
2 tbs. milk
3 lb. chicken cut into 8
pieces
1/3 c. dry bread crumbs
2 tbs. oil
Heat oven to 375
°.
Combine flour, salt, cinnamon, turmeric and
pepper. Beat egg and
milk. Coat chicken pieces with flour mixture.
Combine bread crumbs and
remaining
flour mixture. Dip chicken into egg and coat with crumbs.
Arrange
in a roasting pan. Sprinkle with oil. Bake
until crisp and brown, about
40 minutes.
Per serving: Calories 533, Protein 45g, fat 29g, sodium 1304 mg, Carb 19g,Chol 187 mg
Enjoy!
Ginger
1 large chicken, 4 lb.,
cut
into pieces
1 c. all-purpose flour
1/2 c. whole wheat flour
1 tbs. salt, or to taste
1/2 tsp. cayenne pepper
1 tsp. freshly grated nutmeg
1 tsp. ground ginger
1/4 c. peanut oil
1 bunch parsley, rinsed and
dried, for garnish
"The trick to
keeping
the flour on the chicken is letting it sit, so
don't stint on the
time.
Otherwise, all the spice will be left in the
pan and your chicken won't
have its luscious crisp crunch.
...In fact, when the fat is
at the right temperatures ,drops of
water sizzle in it--the
chicken
will emerge crisp and light. Drain it
on a brown paper bag (rather
than paper towel, which tends to steam
the chicken), place it on
a warmed platter and roll up your sleeves
for a great finger-licking
meal. Some chefs insist you don't use any paper at all and merely put
them on a cooling rack.
Rinse the chicken well
and
pat it thoroughly dry.
Sift the flours and the
spices
together into a small paper bag, so
they are well mixed.
Drop the chicken, two or three pieces at a time,
into the bag, hold the bag
closed, and shake it so the chicken is
thoroughly covered.
Transfer the chicken to a wire cake rack and let
it sit, refrigerated, for
2 hours, so the flour will adhere. Reserve
the remaining flour mixture.
Heat the oil in a large
skillet
over medium-high heat. Dredge the
chicken once more in the
flour
mixture, shaking off the excess.
When the oil is hot but not
smoking, and a drop of water sprinkled
into the pan sizzles, add
the chicken, making sure you do not crowd
the pan. Cover, and
cook until the chicken begins to turn brown,
about 8 minutes, reducing
the heat slightly if necessary. Turn the
chicken, cover, and continue
cooking until it is cooked through and
the juices from the thigh
run clear when pricked with a fork, an
additional 10 minutes.
Arrange the chicken on a brown paper bag to drain, and leave it for about 5 minutes. Then transfer the chicken to a warmed serving platter, garnish with the parsley and serve immediately.
Source: "The Farm House Cookbook," Susan Herrmann Loomis, 1991.
This recipe makes a large amount of seasoning which can be placed in a jar and used as needed.It can be used to flavor soup, sprinkle on roasting chicken, for use in stuffing,as well as fried chicken.
1 tbs. celery salt
1 tbs. onion salt
1 tbs. poultry seasoning
1 tbs. seasoning salt
2 tbs. baking powder
1 1/2 tsp. pepper
1 1/2 tsp. paprika
1 1/2 tsp. ginger
1/2 tsp. thyme
2 tsp. sweet basil
1 tsp. oregano
1 tbs. garlic salt
2 tbs. dry mustard
For every 2/3 cup of flour add 3 Tbs.. of spice mixture. Dip par-boiled chicken pieces (cooled) in flour mixture, then in egg and milk mixture, then shake in bag with flour mixture again. Deep fry till golden.
Servings:
6
3 lb. broiler/fryer
chicken, skinned
3/4 c. shredded yellow
squash
3/4 c. shredded zucchini
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1 1/4 c. toasted,
whole-wheat
bread crumbs
1 clove garlic, crushed
1 egg, beaten
1/4 c. chopped pecans
1/4 tsp. salt
1/4 tsp. pepper
3 tbs. unsweetened apple
juice
2 tbs. honey
Discard giblets and neck of chicken (or save for stock.) Rinse chicken under cold, running water, and pat dry. Set aside.
Coat a large
nonstick
skillet with Pam, place over med-hi heat
until hot. Add
yellow squash, zucchini, onion, celery, and garlic,
and sauté until
tender-crisp.
Drain. Combine vegetable mixture,
bread crumbs, egg,
pecans,
salt, and pepper in a med. bowl, stir
well. Place chicken,
breast side up, on a rack in a roasting pan
that has been coated
with Pam. Stuff lightly with dressing mixture.
Truss chicken (or put
ball of foil in opening.)
Combine apple juice
and
honey, stirring well. Brush chicken with
half of apple
juice-honey
mixture. Bake at 350° F for 1 1/2- 2
hours or until
drumsticks
are easy to move and juices run clear,
basting occasionally
with remaining apple-honey mixture.
6-8 chicken drumsticks
1/2 c. real mayonnaise
2-3 tbs. mustard
1/4 c. grated Parmesan
cheese
1 tsp. Italian Seasoning
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 c. fresh bread crumbs
(made
from 2-3 slices of fresh bread)
Rinse and pat dry the drumsticks. Mix the mustard and the mayonnaise together in one bowl. In a separate bowl, mix the bread crumbs, Parmesan, Italian seasoning, garlic powder, and black pepper.
Using a pastry brush, coat a drumstick liberally with the mayonnaise/mustard mixture, then roll the drumstick to coat in the bread crumbs. Lay the coated drumstick on a baking sheet. Repeat for all drumsticks. Bake drumsticks at 350°F for 45 minutes or until done through and juices run clear.
You can double the amounts easily. You can also adjust types and amounts of seasonings in the bread crumbs mixture to taste .
I feel like I've abused a
chicken
every time I see the title of this recipe.
Serve for breakfast with
grits
or biscuits or at dinner with rice and sweet potatoes
1 2 to 3 pound
chicken,
cut up
1 c. all purpose flour
1/4 tsp. garlic powder
1/2 tsp. onion powder
1 1/2 tsp. seasoned salt
2 tsp. pepper
1/2 c. bacon drippings or
vegetable shortening
1 small onion, diced
1/4 c. diced red bell pepper
1 3/4 c. hot water
1/2 c. Half and Half
Wash chicken. Combine flour and next four ingredients and coat chicken; shake off excess. Reserve any leftover seasoned flour, recoat chicken and refrigerate 1 hour.
In a large, heavy frying pan over medium-high heat, melt drippings or shortening. Shortening is sufficiently hot when a haze forms above it and a drop of water can dance across its surface. Reduce heat to medium, add chickens, and fry until the chicken is golden on all sides. Remove chicken to a paper towel covered platter.
Remove all but 1/4 cup of
the
oil from the pan. Add onion and bell pepper; sauté until the
onion is
transparent.
Add 1/4 cup of the reserved seasoned flour and brown it until dark
golden.
Add the hot water and
half and half to the pan.
Stir until smooth. then return chicken to pan. Cover tightly and simmer
over low heat until tender, approximately 25 to 30 minutes.
Makes 4 to 6 servings
1/2 c. milk
1 egg,lightly beaten
2 c. all-purpose flour
2 tsp. paprika
2 tsp. freshly ground black
pepper
1/2 tsp. poultry seasoning
(like Lawry’s or Old Bay)
1- 2 1/2 - 3 lb. frying
chicken,
cut up (or parts)
Combine the milk and egg in a medium bowl. Combine the flour, paprika, pepper, and poultry seasoning in a paper bag. Add one piece of chicken to the bag at a time and shake to coat. Dip the chicken in the milk and egg mixture, then shake a second time in the flour mixture.
To skillet fry (use a
heavy
iron skillet), place enough shortening in the skillet to come 1/2 to 1
inch up the sides of the pan. Heat the shortening to about
365°
in an electric skillet (or over medium high heat in a large heavy
skillet).
Brown the chicken on all sides, then reduce the heat to 275°(or
medium-low
heat) and continue cooking until the chicken is tender, about 30 - 40
minutes
turning the chicken several times. (a lid can be placed on top of
the pan during this time but should be removed during the last 10
minutes
of cooking time to crisp the chicken). Drain on paper towels.
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