GRANDMA'S SMOTHERED CHICKEN
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Brown the chicken: Heat 2 large skillets over high heat. Add half of the oil to each. Arrange the chicken on a tray in a single layer and season with salt. Turn the pieces over and season the other side. When the oil begins to smoke lightly, carefully add the chicken, skin side down, to the skillets, leaving space between each piece of chicken. Reduce the heat to medium and allow the chicken to brown on their first side, 5 to 8 minutes. Resist the temptation to move or turn the pieces. Use metal tongs to carefully turn the chicken pieces to their second side and brown 3 to 5 additional minutes. Transfer the chicken pieces to a tray and set aside.
- Prepare the garlic: Grate 6 of the cloves of garlic and set aside for the sauce. Cut the remaining 12 cloves in half lengthwise.
- Make the sauce: In one of the skillets you cooked the chicken in, add the cumin and coriander and stir rapidly over medium-low heat to give them a quick toast, 10 to 15 seconds. Immediately add the onions and grated garlic. Season with salt and cook over medium heat, stirring frequently, until the onions turn light brown, 3 to 5 minutes. Add the cinnamon stick, pepper flakes, bay leaves and tomatoes. Allow the tomatoes to cook, breaking them apart with a spoon as they cook, 8 to 10 minutes, and then add 1 cup water.
- Toast the garlic cloves: In the other skillet the you cooked the chicken in, arrange the garlic halves in a single layer in the cooking grease. Toast the garlic over low heat until golden brown and crisped, 10 to 12 minutes. Remove the garlic from the skillet, sprinkle with salt and drain on a kitchen towel.
- Finish cooking the chicken: Arrange the chicken pieces, skin side up, in the sauce. Cover the skillet, keep the heat low and continue cooking until the pieces are cooked through, 25 to 30 minutes. Remove the cover and stir in the ginger, cream and vinegar. Cover and simmer 2 to 3 additional minutes.
- Test the center of a thigh to make sure the chicken is cooked through. It should reach an internal temperature of 165 degrees F and the juices should run "clear," not pink. Remove and discard the cinnamon stick and bay leaves. Taste and adjust the seasoning. Top with the toasted garlic and serve immediately.
GRANDMA'S FAVORITE CHICKEN
My Grandma used to make this chicken and it was my mom's favorite. It is very easy, quick, flexible, and delicious. You may add as many different veggies and any amount you want. The broth made from this is great to dip bread and butter; my brother loves to have it as soup. Yum!!!
Provided by Melissa
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken legs in a 9x13 inch baking dish. Arrange potatoes, carrots, garlic, and squash around the chicken. Top with onion slices. Season with parsley, garlic powder, salt, and pepper. Place 1/2 tablespoon butter on each chicken leg. Pour water into pan to a level of about 1/2 inch.
- Cover pan with foil and cook 1 hour in the preheated oven. Remove foil and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear.
Nutrition Facts : Calories 520 calories, Carbohydrate 47.5 g, Cholesterol 118.2 mg, Fat 21.2 g, Fiber 7.3 g, Protein 34.9 g, SaturatedFat 7.9 g, Sodium 198.1 mg, Sugar 4.1 g
GRANDMA'S SIMPLE ROAST CHICKEN
This is actually from Cooking Light, not my grandma, but it is moist and delicious and quite easy. If your chicken is on the small side, don't use quite as many veggies--they won't all fit. :)
Provided by Al Al
Categories Whole Chicken
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Remove and discard insides of chicken. Rinse chicken with cold water and pat dry. Trim any excess fat.
- Combine salt, pepper, and paprika in a small bowl and sprinkle over chicken and into the cavity.
- Place vegetables and bay leaf in body cavity. Tie ends of legs together with a cord (I have never done this and it still turns out fine). Lift wing tips up and over back; tuck under chicken.
- Place chicken, breast side up, on a broiler pan (or on a rack inside another pan) coated with cooking spray.
- Bake at 400 degrees for one hour or until meat thermometer inserted into thigh registers 180 degrees.
- Cover loosely with foil for about 10 minutes.
- Remove vegetables from inside chicken and throw them away.
Nutrition Facts : Calories 433.6, Fat 31, SaturatedFat 8.9, Cholesterol 142.6, Sodium 339.7, Carbohydrate 2.7, Fiber 0.7, Sugar 1.1, Protein 33.8
A NINETIES TWIST TO A GRANDMOTHER'S ROAST CHICKEN
Steps:
- Smash the garlic slightly with a knife and rub into the chicken well. Salt and pepper the chicken and cover with the herbs. Dribble with a little of the vegetable or olive oil. Cover and leave in the refrigerator overnight, turning the herbs and chicken once.
- Remove the herbs from the chicken. Heat a heavy ovenproof skillet large enough to hold all the pieces. Add the remaining tablespoon or 2 of the oil and place the chicken skin side down. Brown the chicken over a medium-high heat for about 5 minutes on one side.
- Remove the skillet with the chicken to a preheated 350-degree oven and bake for 30 to 40 minutes or until the chicken is crisp and the juices run clear.
LEMON AND THYME ROAST CHICKEN WITH AN ALGERIAN TWIST.
I have played with many versions of this roast chicken. This is so far the perfect blend. An aromatic twist on a classic roast chicken recipe. Perfect accompanied with cous cous made with a chicken stock and a dash of yummy Harissa or your usual roast potatoes and veg.
Provided by Sarah Boudjema
Categories Whole Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200c. Place chicken in roasting tin.
- Mix garlic, butter, salt and spices. Make a pocket between the skin and the flesh of the chicken and rub the butter mix between and on the skin.
- Squeeze the lemon juice on the skin and then stuff the chicken with the lemon quarters along with thyme.
- Season with plenty of salt and pepper and roast for 80 - 90mins.
Nutrition Facts : Calories 306, Fat 23.2, SaturatedFat 8.6, Cholesterol 100.3, Sodium 132.1, Carbohydrate 2.5, Fiber 0.8, Sugar 0.4, Protein 21.6
GRANDMA'S BEST POT ROAST
The simplest and best pot roast recipe ever, straight from my grandma's kitchen!
Provided by Abbie Persichetti
Time 5h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
- Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
- Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
- Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
- Meanwhile, whisk water and flour together in a small bowl.
- Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
- Slice roast and serve alongside gravy.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 3.5 g, Cholesterol 98.2 mg, Fat 8.8 g, Fiber 0.5 g, Protein 33.7 g, SaturatedFat 3.2 g, Sodium 142.8 mg, Sugar 1.1 g
More about "a nineties twist to a grandmothers roast chicken recipes"
GRANDMA'S CHICKEN RECIPES: 55 DISHES WE'RE PASSING DOWN
From tasteofhome.com
FOLLOWING IN MY GRANDMA’S FOOTSTEPS – SIMPLE ROAST …
From theheritagecook.com
HELGA JöNSSON’S ROAST CHICKEN - ANDREW ZIMMERN
From andrewzimmern.com
RECIPES/GRANDMOTHERS.MD AT MASTER · DPAPATHANASIOU/RECIPES · …
From github.com
A ROAST CHICKEN PERFECTED OVER GENERATIONS - THE NEW YORK TIMES
From nytimes.com
NEW TWISTS ON CHICKEN DINNERS : RECIPES : COOKING CHANNEL
From cookingchanneltv.com
THE BEST 30-MINUTE RECIPE: WANT TO SERVE YOUR GRANDMOTHER'S …
From eatyourbooks.com
ROAST DINNER WITH A TWIST! - MARBIE'S KITCHEN
From marbieskitchen.com
GRANDMOTHER'S CHICKEN RECIPE -SUNSET MAGAZINE
From sunset.com
GRANDMOTHER'S CHICKEN RECIPE | MYRECIPES
From myrecipes.com
NEW TWIST ON GRANDMA'S TUNA OR CHICKEN CASSEROLE - RECIPE
From cooks.com
A NINETIES TWIST TO A GRANDMOTHER'S ROAST CHICKEN RECIPE | EAT YOUR …
From eatyourbooks.com
GRANDMOTHER'S ROAST CHICKEN & GRAVY - THE ENGLISH KITCHEN
From theenglishkitchen.co
RECIPES/A-NINETIES-TWIST-TO-A-GRANDMOTHERS-ROAST-CHICKEN …
From github.com
INA GARTEN'S ROAST CHICKEN RECIPE - MASHED.COM
From mashed.com
TWIST NINETIES RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
HOMESICK AND GRANDMOTHER’S ROASTED CHICKEN
From aleandtere.com
ROAST CHICKEN WITH A MEDITERRANEAN TWIST - PERFECTLY PROVENCE
From perfectlyprovence.co
COATED ROAST GARLIC CHICKEN (WITH A TWIST) - ZIMBOKITCHEN
From zimbokitchen.com
10 TWISTS ON JAMIE'S ROAST CHICKEN | FEATURES | JAMIE OLIVER
From jamieoliver.com
CLASSIC ROASTED CHICKEN - ANDREW ZIMMERN
From andrewzimmern.com
GIVE YOUR GRANDMOTHER A RUN FOR HER MONEY WITH THESE 10 ROAST …
From food24.com
ROAST CHICKEN WITH A TWIST | FOOD | JAMAICA GLEANER
From jamaica-gleaner.com
GRANDMOTHER'S CHICKEN - RECIPE - THE EGG FARM
From ohthatsgood.com
THIS ROASTED CHICKEN WITH A FRENCH TWIST RECIPE IS YOUR NEXT …
From 21ninety.com
PATIO DADDY-O: 50S RECIPES WITH A '90S TWIST HARDCOVER - AMAZON.CA
From amazon.ca
INA GARTEN JUST PUT A SPRING TWIST ON HER FAMOUS ROAST CHICKEN
From sheknows.com
A NINETIES TWIST TO A GRANDMOTHER'S ROAST CHICKEN - PLAIN.RECIPES
From plain.recipes
NIGEL SLATER ROAST CHICKEN - WITH A TWIST - DREAMY HOME
From dreamyhome.co.uk
GWYNNIE’S ROAST CHICKEN WITH A TWIST - IN LAMEN'S TERMS
From inlamensterms.com
ROAST CHICKEN WITH A TWIST - THE BAKED EGG
From thebakedegg.com
THE MOST POPULAR CHICKEN RECIPES FROM EVERY DECADE
From tasteofhome.com
GREAT-GRANDMA'S SOUR CREAM TWISTS - RECIPE - COOKS.COM
From cooks.com
MY GRANDMOTHER'S STUFFED ROAST CHICKEN WITH HELZEL STUFFING
From theglobeandmail.com
GRANNY STYLE CHICKEN | HEARTLAND TABLE | FOOD NETWORK
From foodnetwork.com
GRANDMOTHERS RECIPES: LEMON ROAST CHICKEN
From grandmothersrecipes.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love