COUNTRY BAKED CHICKEN
This recipe is a slightly modified version of one from the Mama Dip's Kitchen cookbook. We enjoyed it very much. DH, who is used to rating new recipes, said "give it a 7"! The chicken has a crispy, and well-seasoned crust. So easy to make, too. Note: the time listed does not include the 20 minutes of soaking in salt water. Mama Dip's recipes are traditionally Southern U.S.
Provided by PanNan
Categories Chicken Thigh & Leg
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken in a large bowl and cover with water.
- Add 2 tsp salt and stir it around.
- Let chicken rest in the salted water for 20 minutes.
- Preheat the oven to 375.
- Drain chicken well.
- Pour the melted butter over the chicken, and stir it around to coat the chicken well.
- Place the chicken in a 9 X 13 baking pan, arranged so that the pieces are close together.
- Add any remaining butter to the chicken in the pan.
- Mix the flour and the pepper in a small bowl.
- Pour through a sifter, or small sieve, and sprinkle the mixture evenly over the top of the chicken pieces.
- Pour in the cup of water from the edge of the pan so that the water fills the bottom, and does not touch the top of the flour-coated chicken parts.
- Bake in the oven for about 45 minutes.
- Time will depend on which chicken parts you are using.
- Breasts take less time than thighs.
- I use a meat thermometer (to about 175) to tell when it's done.
- If there are any spots of raw flour on the chicken, just spoon some of the water over it, and return to the oven for a couple of minutes, to crisp up.
COUNTRY ROASTED CHICKEN
This Dutch oven roast chicken recipe gets wonderful flavor from the celery, onion and parsley tucked inside. This is my family's favorite way to make roast chicken. When my daughter was away at school, she even called home to ask me for the recipe so she could make it herself. -Judy Page, Edenville, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Sprinkle inside of chicken with thyme and 1 teaspoon salt. Stuff chicken with onion, celery and parsley sprigs. Place in a greased Dutch oven. , Cover and bake for 30 minutes. Sprinkle remaining 1 teaspoon salt over chicken. Add potatoes and broth to pan. Bake, uncovered, 25 minutes longer., Increase oven temperature to 400°. Bake, uncovered, until potatoes are tender and a thermometer inserted in thickest part of thigh reads 170°-175°, 10-15 minutes. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, sprinkle with chopped parsley.
Nutrition Facts : Calories 525 calories, Fat 25g fat (7g saturated fat), Cholesterol 157mg cholesterol, Sodium 1399mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 52g protein.
COUNTRYSIDE CHICKEN BAKE
Make and share this Countryside Chicken Bake recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare rice according to package directions.
- Mix together the rice and next 6 ingredients; spoon into a lightly greased 13x9 inch baking dish.
- Top with chicken breast halves.
- In a small bowl, add the soup, mayo, and milk; stir to combine.
- Spoon mixture over chicken breasts.
- Bake, uncovered, at 350° for 45 minutes.
- Take out of the oven, add carrots, and sprinkle with paprika.
- Bake 15 more minutes.
Nutrition Facts : Calories 465.6, Fat 17.8, SaturatedFat 5.1, Cholesterol 86.8, Sodium 891.4, Carbohydrate 43.6, Fiber 2.4, Sugar 7.2, Protein 31.7
CHICKEN AND SLICKS(COOK'S COUNTRY)
If you're short on chicken fat at the end of step 1, supplement it with vegetable oil. Chicken soup with wide homemade noodles.
Provided by Coppercloud
Categories Chicken Thigh & Leg
Time 2h9m
Yield 8 Cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Pat chicken dry with paper towels and season with salt and pepper. Toast 6 tablespoons flour in Dutch oven over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Transfer flour to medium bowl and wipe out pot. Heat 1 tablespoon oil in now-empty Dutch oven over medium-high heat until just smoking. Cook chicken until well browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove and discard skin. Pour fat (you should have about 2 tablespoons) into another small bowl; reserve.
- 2. Add onion and 1 tablespoon oil to now-empty pot and cook over medium heat until softened, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Add 7 cups broth, chicken, and bay leaves and bring to boil. Reduce heat to low and simmer, covered, until white meat registers 160 degrees and dark meat registers 175 degrees, 20 to 25 minutes. Remove from heat. Transfer chicken to clean plate. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones.
- 3. Meanwhile, combine remaining chicken broth, reserved fat, and remaining oil in liquid measuring cup. Process remaining flour and ½ teaspoon salt in food processor until combined. With machine running, slowly pour in broth mixture and process until mixture resembles coarse meal. Turn dough onto lightly floured surface and knead until smooth. Divide in half.
- 4. After kneading the dough briefly, roll each dough half into a 10-inch square of 1/8 inch thickness. Using a sharp knife or pizza wheel, cut the dough into 5 by 1-inch rectangles. Place handful of noodles in single layer on parchment-lined plate, cover with another sheet of parchment, and repeat stacking with remaining noodles and additional parchment, ending with parchment. Freeze until firm, at least 10 minutes or up to 30 minutes.
- 5. Return broth to simmer and add noodles. Cook until noodles are nearly tender, 12 to 15 minutes, stirring occasionally to separate. Remove 1 cup broth from pot and whisk into reserved toasted flour. Stir broth-flour mixture into pot, being careful not to break up noodles, and simmer until slightly thickened, 3 to 5 minutes. Add shredded chicken and parsley and cook until heated through, about 1 minute. Season with salt and pepper. Serve.
- MAKE AHEAD Broth and chicken can be made through step 2 and refrigerated in separate airtight containers for 2 days. Dough can be made through step 3, wrapped in plastic wrap, and refrigerated for 1 day. To finish, proceed with step 4.
BAKED COUNTRY CHICKEN
Marinade chicken in lots of classic pungent Keralan spices and cool down with coconut milk for this chargrilled Indian main
Provided by John Torode
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 13
Steps:
- Toast all of the spices in a dry pan, then grind to a powder using a pestle and mortar. Mix the lemon juice, garlic, ginger, coconut milk and chillies with a large pinch of salt and the other spices in a food processor to make a paste. Rub the marinade into the chicken and leave to marinate for at least 2 hrs or overnight, if possible, in the fridge.
- Heat the oven to 220C/200C fan/gas 7. Place the chicken in a roasting tin and cook for 35 mins. Turn the grill to high, then grill it to crisp up the skin. Turn every few mins and cook for about 20 mins until charred. Scatter over coriander sprigs and serve with a simple salad of sliced red onion and green chilli.
Nutrition Facts : Calories 575 calories, Fat 43 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 0.4 milligram of sodium
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COUNTRY BAKED CHICKEN - A FAMILY FEAST®
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- The day prior to serving, remove the gizzard bag from the chicken and save the neck but discard the organs. With a pair of kitchen shears, cut out the back bone of the chicken and reserve. With a sharp boning knife, cut off each leg quarter and separate the leg from the thigh. Do this for both sides. Remove keel bone that separates the two breast halves and set aside with back and neck. Remove each whole wing and set aside with back, neck and keel bone. Cut each breast half in half again so you end up with eight pieces. (Place chicken scraps in the refrigerator overnight)
- In a 4 quart stock pot place water, brown sugar, salt, peppercorns, thyme and garlic and bring to a boil. Boil for 5 minutes and remove from heat to cool. (If you place your pot in a sink full of ice water, it will cool quickly). Add ice to cooled brine and combine iced brine and chicken parts in a large container (large enough to hold everything and the chicken should be covered with the brine). Place in the refrigerator overnight.
- Four hours before you want to serve, or the day before, place chicken scraps in a 6 quart stock pot along with optional chicken feet, onion, celery, carrots, cold water, peppercorns, garlic parsley and salt. Slowly bring to a boil, skim off any foam that floats to the top, reduce to a simmer and simmer for three hours. Discard solids and return stock to pot.
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