Featured Cookbook

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1. Pepperoni Pizza

2. Slow Cooker Rotisserie Chicken

3. Pizza Crusts (for 6 or 18 crusts)

Book Description

You don't have to order take out every time you don't feel like cooking--now there's an easier way to have breakfast, lunch, and dinner (not to mention dessert) right at your fingertips! The Everything Meals for a Month Cookbook is the perfect tool to help you save time in the kitchen (and money in your wallet!) with practical shopping tips and food handling tricks for buying and cooking in bulk.

... (more)

The Everything Meals For A Month Cookbook: Smart Recipes To Help You Plan Ahead, Save Time, And Stay On Budget

Authors: Linda Larsen

Date:

ISBN: 1593373236

Publisher: Adams Media Corporation

Paperback

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The spice flavors go deep within the chicken in this easy recipe. To serve without freezing, marinate chicken in its dry rub for at least 8 hours in refrigerator, then cook as directed.

• TO SERVE 6:

• 3 pounds chicken breasts, thighs, and drumsticks

• 2 teaspoons salt

• 2 teaspoons smoked paprika

• 1 teaspoon onion salt

• 1 teaspoon garlic powder

• 1/2 teaspoon dried rosemary

• 1/2 teaspoon dried thyme leaves

• 1 tablespoon sugar

• 1/8 teaspoon pepper

• 1/8 teaspoon cayenne pepper

• --------------------------------------------------------

• TO SERVE 18:

• 9 pounds chicken breasts, thighs, and drumsticks

• 6 teaspoons salt

• 6 teaspoons smoked paprika

• 1 tablespoon onion salt

• 1 tablespoon garlic powder

• 1 1/2 teaspoons dried rosemary

• 1 1/2 teaspoons dried thyme leaves

• 3 tablespoons sugar

• 3/8 teaspoon pepper

• 3/8 teaspoon cayenne pepper

1. Rinse chicken pieces and dry with paper towel. Loosen skin from flesh and place chicken on large cookie sheet.

2. In small bowl, combine remaining ingredients and mix well. Sprinkle half this mixture under the chicken skin and rub in well. Sprinkle remaining mixture on the chicken skin and rub in well. Place chicken in rigid container, separating pieces with waxed paper; seal, label, and freeze.

3. TO THAW AND COOK: Thaw chicken overnight in refrigerator. Use aluminum foil to make 5 balls about 2 inches in diameter and place these in the bottom of a 4- to 5-quart slow cooker. Place chicken in slow cooker, resting on the aluminum balls. Cover and cook on low for 8 to 10 hours, until chicken is very tender and glazed.

No Peeking!
Don’t lift the lid on your slow cooker while it's cooking. If you’re cooking on low, every time you lift the lid, you’ll need to cook for an additional 20 to 30 minutes to make up for the escaped heat.

More From This Book:

1. Pepperoni Pizza

2. Slow Cooker Rotisserie Chicken

3. Pizza Crusts (for 6 or 18 crusts)

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