Like my "salad thread" I'd like to get some new chicken recipes, BBQ, fried, roasted, what's your favorite? Here is mine.
Roasted Chicken
Cooking time 2 hours
Feeds a family of 4
1 whole chicken
2 cloves of garlic
Fresh Rosemary
Olive oil
Potatoes
Carrots
Salt & pepper
Pre-heat oven to 375
Wash and clean chicken removing access skin and fat as well as the package of chicken parts. Save for soup at a later time.
Remove the skins off the garlic and cut cloves in half, place in cavity of chicken along with a sprig or two of fresh rosemary. Rub the entire outside of the chicken. Place the chicken in an oiled roasting pan. Bake for one hour.
Peel and quarter potatoes, I like to use red potatoes, I wash them off real good and I don't peal them. Place potatoes in a bowl and coat with olive oil. Peel and cut carrots in to large chunks, I cheat and use the pre-peeled baby carrots found in the fresh produce department in the grocery store. Place carrots in bowl and coat with olive oil as well. Salt & pepper to taste.
Add the potatoes and carrots to the chicken for the second hour of roasting time. Baste occasional with the chicken and the potatoes and carrots with the juices from the chicken.
Roast until the chicken is golden brown and vegetables are done and somewhat golden too.
Remove chicken from pan and let set for 10 minutes before carving. Cover vegetables with foil and keep warm until ready to serve. Make gravy from the drippings if you like.
This is great in the RV, as it's a one pan meal. Make sure your pan will fit in the oven first and don't fix on a hot day!
Make chicken soup out of any left overs
* This post was
edited 03/06/04 06:58am by Cruzette *
It doesn't matter where you go in life.........it's who you have beside you
Judy and DH Ray
Boomer & Petie Pie
F-350 Powerstroke Diesel, extended cab, long bed, Reese hitch, Prodigy Brake Controller.
34' Cedar Creek 34CKTS, 3 slides & a king bed
If you've made the roasted chicken (my first post of this thread) you will most likely have left over chicken and vegetables. Now it's time to make a pot of soup.
Place the left over chicken carcass and any other left over chicken pieces in a large stockpot and cover with water. Bring to boil and let simmer for 30-40 minutes. Let cool slightly, then remove the chicken bones and carcass; allow cooling thoroughly on a large plate.
Once the chicken is cool enough to handle remove all meat from bones as possible and add to stock. Toss out the skin and the bones. If I have any chicken gravy left over I will add this to the stock as well. If the stock doesn't have much flavor you can add a can or two of chicken broth.
To the stock add a couple of celery sticks chopped and about a half of an onion finely chopped (I cheat and used dried minced onions). Salt and pepper to taste.
If I am making chicken vegetable soup, I will dice up any of the left over vegetables from my roasted chicken or add fresh diced potatoes and carrots. Carrots are better sliced into small rounds, they will cook faster and fit better on a spoon too Left over rice is great in chicken vegetable soup as well (must be cooked rice).
If I am making chicken noodle soup, I don't add the potatoes and add a couple of handfuls of dried noodles (be careful not to add too many, noodles expand as they cook).
Let the soup simmer about 30 to 40 minutes or put in a crock-pot and let cook all day. Just before serving, I like to thicken my broth a little bit with some corn starch and water, not too thick, it's soup not gravy
Soup and stews are always best re-heated, it gives the flavors a chance to meld. Let cool and refrigerate if you want to serve it within the next couple of days. Soup is great to take along camping, it's already cooked so all you have to do is heat and serve.
Note you can skim off any fat once it has chilled if you are health conscious.
1 whole chicken or 3-4 breasts, cooked with some celery and onion. save broth..chop cooked chicken
2 cups broth, 1 cup rice. cook together with 1 cup diced celery and 1 or 2 minced carrots
1 can cr. chicken soup and 1 can cr mushroom soup
1 cup mayonaise
4 tsp lemon juice
mix it all together with chopped chicken, spread in 9x13 pan and bake for 45 minutes at 350 degrees
this freezes well.
TexasShadow
Holiday Rambler Endeavor LE/ 3126B Cat
BMW K75 on Rear Carrier
Jeep Grand Cherokee Toad
M&G aux brake system
Datastorm 3990
611 watts solar power
Always remember you're unique, just like everyone else.
1 Chicken
1 pk Doritos (nacho cheese flavor
1 cn Corn (whole kernel) drained
Cheese (grated; to taste)
1 sm Onion (diced)
1 cn Cream of chicken soup
1 cn Cream of mushroom soup
1 c Milk
1 cn Ro-tel tomatoes
Boil and debone and chop chicken. Layer chicken, Doritos,
cheese, onion, and corn in casserole dish. Mix
chicken soup, mushroom soup, milk and tomatoes. Pour
over casserole. Top with cheese. Bake at 375 degrees
for about 30 minutes.
when i made this, i used a whole regular size bag of doritos, but it made too much for the 9x13 pan to hold and i couldn't get all the liquid in, so it came out dryer than it should have. I think a half bag of chips would be better, or maybe I should have crushed the chips more than I did.
The flavor is great!!
put 3-4 chicken breasts in your big iron skillet
season with lemon pepper and garlic powder or crushed garlic
cover with 1 can of cr. mushroom soup or cr chicken soup
cover with lid.
bake at 350 degrees until done, about 1 hour
you can do this with pork chops, round steak, or hamburger steaks (cook the hamburger first)
with the beef, I add a can of french onion soup to the cr mushroom soup.
you can do this on a stove burner if you add about 1/4 can of water and put about half the soup mixture in the skillet first, then simmer on low heat until done.
If your skillet is big enough, you can cook a couple of potatos...halved... along with the meat.
1/2 boneless chicken breast for each serving
flour
Olive oil
Between sheets of plastic wrap, pound the breasts to an even thickness of a bit less than 1/2 inch. Heat the olive oil in a large skillet. Dip the breasts in the flour, shake off the excess and fry quickly til brown and done in the middle but still moist.
Put them on a serving platter and set aside; into the skillet put for each half breast
1 heaping teaspoon capers
a good squeeze of fresh lemon juice (I use 1/2 lemon for 3 servings)
A dash of white wine (optional)
Freshly ground black pepper
Let it boil up and pour it over the breasts. Serve with rice or noodles and fresh asparagus.
We have two favorites:
1: Wash six chicken thighs
Place on baking rack, preheat oven to 425
Cover chicken with "Honey Bee BBQ" seasoning
(can only find at Food Lion in the spice section)
Bake on each side for 20 minutes
Taste just like BBQ chicken without the calories.
2: Southern Style BBQ chicken:
Wash chicken (any pieces you like)
Put 4 cups of cider vinegar in a pan with a stick of margarine and sprinkle in to desired flavor crushed red pepper and bring to a boil.
Cook on grill until done dipping chicken in vinegar mixture every five minutes. The taste is fantastic.
We also dip our chicken in the remaining vinegar.
WOW!!!
We have it at the campground and cook it on a small propane (16 oz bottles) grill we purchased from Walmart.
Larry and Debbie
2004 Southwind 37C W22
2005 Honda CRV
"HPY RVN"
¼. C margarine
1/3 c. all purpose flour
1 ½ t. salt
1/8 t. pepper
2 ½ c. chicken broth
1 small package Mahatma yellow rice
1 ½ c. milk
2 c. cooked chicken, boned and cut into bite size pieces
1 can mushrooms, drained
Cook rice according to directions. But instead of using water….use 1 ½ c. chicken broth for the rice.
Heat margarine until melted. Blend flour, salt and pepper. Cook over low heat until well blended. Remove from heat. Stir in remaining chicken broth and milk. Place back on stove and heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in remaining ingredients and yellow rice. Pour into a 13x9 baking dish (spray with Pam). Cook uncovered for 30 min at 350 degrees.
º0º
Sharon-ME
Cameron-DH
Chris-22-DS
Kayla-18-DD
Bella-3-(Our Dachshund/Chihuahua Mix)
Panama City, Florida FSUSEMINOLES
1 pkg. Good Season Italian Dressing Mix
3-4 chicken breast, raw, cubed
1 stick butter
1 can Cream of Chicken soup
¾ c. cream cheese
Combine dressing, chicken and butter in crockpot. Cook for 4 hours on high, 6 hours on low. Take chicken out and add remaining ingredients, mixing well. Return chicken to crockpot and cook on high for ½ hour. Serve with noodles.
I have had more requests for this recipe and I HAVE met ALOT of people over this recipe. It smells so wonderful cooking that people STOP and ask me what that terrific smell is. Of course, we then get to talking and I've met someone new!
3 ea Chicken breast halves
16 oz Can tomatoes,chopped
10 oz Can cream of chicken soup
4 oz Can chopped green chilies
1 c Chopped onion or onion salt
2 c Shredded cheddar cheese
1 ts Ground cumin
1/2 ts Garlic powder
12 ea Corn tortillas
Instructions
Cover chicken with water and simmer for 30 minutes. Cool, bone,and cut into strips,set aside. Mix tomatoes, soup, chilies, cumin, and garlic powder. Dip tortillas into broth left from boiling chicken, place one on a plate,add 2 Tb. of mixture and 1 Tb. of cheese. Roll up and place seam side down in baking pan. After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Bake at 350 until cheese is melted(about 20 minutes).
 (Small) (WinCE).JPG)
Left over rice is great in chicken vegetable soup as well (must be cooked rice). 
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