Recipe: 7 Chicken Recipes

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11-07-99 Chicken and Turkey Recipes: Chicken RecipesFrancd.NH (12:52:21) : Chicken Crouchies

4 boneless chicken breast
3 med. size green peppers
3 med. size yellow onions
skewer onto a bamboo stick
4 eggs very well beaten
2 cups flour
3 packages of saltine crackers
place each item in a seperate dish, then, take your skewered chicken and coat first in the egg mixture, then in the flour mixture, then back into the eggmixture, and then finally in the cracker mixture, then deep fat fry 5 to 10 min.

KellyWA (12:49:29) : Glazed Broiled Chicken
From The Cook's Illustrated Complete Book of Poultry
Serves 4

3/4 cup kosher salt or 6 tablespoons table salt, plus more to taste
3/4 cup sugar
1 chicken (3 to 3 1/2 pounds), rinsed, patted dry, and cut into 8 pieces
1 teaspoon vegetable oil
Pepper
1 recipe glaze (recipes follow)

1. If brining the chicken pieces: in a gallon-size sealable plastic bag, dissolve the 3/4 cup salt and sugar in a 1 quart of water. Add the chicken, pressing out as much air as possible, seal and refrigerate until fully seasoned, about 1 1/2 hours.

2. Rinse the chicken pieces well and pat dry. Arrange the chicken pieces on a broiler pan, skin side up, so that the wings an legs are around the perimeter of the pan and the thicker breasts and thighs are in the center. Brush the chicken with oil and lightly
season with salt and pepper (be generous with salt if you have not brined the chicken).
Adjust the oven rack so that the chicken will be no closer than 8 inches from the heating element and preheat the broiler.

3. Broil the chicken until the skiin is a rich brown color, about 12 minutes. Turn the chicken over, continue to broil until the juices run clear. The wings and legs should be done in about 7 minutes, remove them to a plate, cover with foil, and continue to broil
the thighs and breasts for an additional 3 to 5 minutes.

4. When the remaining pieces are cooked, remove the broiler pan from the oven, turn
the thighs and breasts skin side up, return the wings and legs to the pan skin side up,
and brush each piece with a little of the glaze. Return the chicken to the oven, broil
until the glaze begins to brown and bubble, 2 to 3 minutes. Serve.

Chipotle-Orange Glaze
This recipe combines the sweet-tart flavor of oranges with the smoky heat of chipotle chiles. Adobo chipotle chiles are available in many supermarkets and Latin groceries.
Makes enough to coat 8 pieces of chicken.

1 cup fresh orange juice
1/4 cup fresh lemon juice
1 canned chipotle chile in adobo, finely chopped
Salt and ground black pepper

Bring the orange and lemon juices to a boil in a small saucepan and reduce to 1/3 cup, 5 to 7 minutes. Stir in the chile and salt and pepper to taste (use salt sparingly if chicken was brined). Cool to room temperature. Use in step 4 of the Master Recipe for Glazed Broiled Chicken.

Honey-Pecan Glaze
A few simple pantry staples become a quick glaze for broiled chicken. Maple syrup may substitute for honey and walnuts or almonds may be used in place of pecans, depending on what you have on hand. Makes enough to coat 8 pieces of chicken.

2 tablespoons honey
4 tablespoons Dijon mustard
1/2 cup pecan pieces, finely chopped
Salt and pepper

Combine the honey, mustard, nuts, and salt and pepper to taste (use salt sparingly if chicken was brined) in a small bowl. Use in step 4 of the Master Recipe for Glazed Broiled Chicken.

Curried Apricot Glaze
The intensity of this hot-sweet glaze can be adjusted by increasing or decreasing the quantites of curry powder and hot red pepper flakes. Makes enough to coat 8 pieces of chicken.

1/2 cup apricot nectar
1/4 cup fresh lemon juice
1/4 cup apricot preserves
1 tablespoon curry powder
1/2 teaspoon hot red pepper flakes (optional)
Salt and pepper

Bring the apricot nectar, lemon juice, and apricot preserves to a simmer in a small saucepan, and reduce to about 1/2 cup, 5 to 7 minutes. Stir in the curry powder, red pepper flakes, and salt and pepper to taste (use salt sparingly if chicken was brined). Cool to room temperature. Use in step 4 of the Master Recipe for Glazed Broiled Chicken.

KellyWA (12:44:35) : Herb-Crusted Roasted Chicken
From The Cook's Illustrated Complete Book of Poultry

(Egg yolk is used to help the herbs adhere to the chicken skin and to form a
delicious crust. Be sure to grease the rack very well to avoid losing the herb crust during turning. Serves 4.)

Oil for rack
2 tablespoons butter, softened
1 whole chicken (about 3 1/2 pounds), giblets removed and reserved for
another use, chicken rinsed and patted dry with paper towels
2 cups loosely packed fresh tarragon leaves
2 cups loosely packed fresh parsley leaves
2 cups loosely packed fresh dill leaves
2 egg yolks, lightly beaten
Salt and pepper

1. Place a shallow roasting pan in the oven and heat the oven to 375 degrees F. Oil
the rack.

2. Mash the butter with a fork. Gently loosen the skin covering the breast. Work the
softened butter under the skin so that it covers the breast meat.

3. Place the herbs in the work bowl of a food processor fitted with a steel blade. Process until finely chopped. Brush the chicken all over with the egg yolks. Sprinkle liberally with salt and pepper. Sprinkle with the herb mixture and lightly pat the herbs so that the chicken is evenly coated.

4. Remove the heated pan from the oven and set the oiled rack in it. Pour 1/2 cup water over the pan bottom to prevent the drippings from burning. Place the chicken on the rack, wing side up. Roast 20 minutes, then rotate the chicken, other wing side up. Roast 20 minutes, then rotate the chicken, breast side up. Roast until an instant-read thermometer inserted in the breast register 160 degrees and the thigh registers between 165 and 170 degrees, 25 to 30 minutes longer.

5. Transfer the chicken to a cutting board, let rest 10 minutes. Carve and serve.

KellyWA (12:37:45) : Baked Flamin' Hot Wings Recipe aka Hot Wings of Doom...

5 lbs chicken wings, the bigger, the better.
1 12oz. bottle of Red Hot sauce (or equivilent)
1 stick of butter (not margarine!)
Cayenne pepper
Habanero pepper sauce, pure if you can find it. Try to avoid the type that's mixed with onions, carrots, etc.
A bottle of really good spicy Italian zesty salad dressing. The kind with big chunks of garlic, spices, etc.
Tabasco sauce
Flour
Shake 'N Bake mix

Cut the tips off the wings and toss them, then separate at the joint. Get a plastic baggie and put a handful of flour and a little bit of the Shake 'N Bake mix in the bag. Not too much.

Do up about five wings at a time in the bag, then put them on a wire rack above a foil-covered sheet pan. You will probably need a couple of such pan-rack deals to be able to fit them all on.

Put the two-boners on smooth side up, just barely touching one another. Don't have them touching each other too much or they will come out greasy and slimy.

Heat your oven up to 425 degrees and put the wings in. You're going to want to cook them for about a half hour, then take them out and flip them over with a set of tongs.

After this, put them back in. It's normal for a lot of steam and smoke to be produced.

(Your house may smell like wings for a day or so after making them! Take the battery out of your smoke detector!)

When you've flipped them, it's time to start on the evil hot sauce. Get a small sauce pan and melt a whole stick of butter into it. When its liquid, take the bottle of Red Hot sauce and start pouring it in. You will need almost 3/4 of the bottle. The mixture will turn from yellow to orange.

Add a little tabasco sauce (approx. 2 teaspoons) and some of the Habanero sauce. Be carefull with this stuff. It is hands down the hottest pepper sauce in the world. The stuff could be used in chemical warfare! But not only is it ferociously hot, it has a most delicious and exotic taste to it. Just put in about a tablespoon or so into the sauce. Add about two teaspoons of the zesty italian salad dressing.

Keep stirring the sauce with a wisk until it just starts to bubble, then cut the heat and cover it up.

After about an hour total time in the oven, the wings should be done. They should be really crispy - almost dry looking. Take them out. Heat the sauce up again until it bubbles, then remove from heat. Grab the wings one at a time with the tongs and dunk them right into the hot sauce. Hold it under for a few seconds, then tap it on the side of the pan to remove loose sauce.

Then sprinkle a little cayenne pepper over it until it's lightly dusted, and drop it into a big 'ole bowl.

Do this for all the wings.

If you are of the tender sort, you can mellow them out a bit by avoiding the cayenne pepper and using less of the Habenero sauce.

KellyWA (12:37:45) : BAKED BUFFALO WINGS

8-10 wings- when cut 16 total
4 -8 oz Texas Pete hot sauce (depending on how hot you
like them)
1/3 stick butter
1 cup flour
1 tsp. garlic powder
1 tsp. black pepper
1/2 tsp. salt

Cut wings in half at the joint. Place flour, salt, pepper, garlic in a large zip loc bag.

Add wings and seal and shake.

Place wings on a non stick cookie sheet, use pam if you like.

Bake for 45 minutes at 375. After 45 minutes they should be very crispy and brown, if not let them stay in until they are (no longer than 1 hour - unless you like jerky wings!!). While chicken is baking, place Texas Pete in a sauce pan with butter an heat until butter is melted. When the wings are done place in a tupperware just big enough to hold all of them. Pour the hot sauce over and seal and shake. Remove from plastic container and serve with ranch dressing. This recipe cuts the fat in half but not the taste!!KellyWA (12:33:38) : HONEY GARLIC CHICKEN WINGS

1 lg. onion, chopped
1/2 c. honey
1/4 c. soy sauce
Garlic as desired
1/4 c. butter
1/2 c. brown sugar
2 tsp. dry mustard
5 lb. chicken wings, thawed

Combine above ingredients, except for chicken wings and cook 5 minutes. Spread chicken wings in a large shallow pan, 15 x 10 x 1. Pour sauce over wings. Bake at 350 degrees uncovered for 1 1/2 hours, turning a couple of times during cooking.

KellyWA (12:28:10) : Baked Sweet and Sour Chicken Breasts

4 chicken breast halves without skin
1/4 cup Orange Marmalade
1/4 envelope Onion Soup Mix
1/4 cup Green Pepper -- Chopped
3/8 cup Orange Juice
2 tablespoons Italian salad dressing, low calorie
1 teaspoon Soy Sauce

Preheat oven: 350

In small bowl combine marmalade, onion soup mix, green pepper, soy sauce, orange juice and italian dressing. Spray large pan or dish with non-stick cooking spray. Place chicken breasts on pan and pour sauce over the top. Bake at 350 for 40-45 minutes.