Country Chicken Pt Recipe For Deviled

COUNTRY CHICKEN

Steps:

• Melt the butter in a large Dutch oven over medium-high heat. Season the chicken pieces with a little salt and pepper, then place them in the pan. Cook, turning as necessary, until the skin is evenly browned.
• Pour the chicken broth and water into the pot, and bring to a boil. Stir in the bouillon cubes until dissolved. Simmer over low heat for 35 to 45 minutes, or until chicken is almost falling off of the bone.
• Remove the chicken pieces from the pot and set aside. Stir the sour cream into the broth. Taste and adjust seasoning if needed. Serve chicken with sauce over rice or noodles.

RACH'S DEVILED SLASHED CHICKEN & CHEESY TWICE-BAKED BUTTERNUT SQUASH

Steps:

• For the chicken, preheat oven to 450˚F
• Combine mustard, hot sauce, Worcestershire and garlic and slash meat 1 inch apart on thighs and legs and across breasts
• Season chicken with salt, pepper and granulated onion
• Rub the paste into and evenly over chicken and roast on a parchment-lined baking sheet for 25 minutes or so to 170˚F to 175˚F
• Top with chopped celery tops, parsley and scallions
• Serve with celery and carrot sticks
• For the squash, lower the oven to 425˚F
• Cut and seed squash and cut into 4 portions
• Spray with oil and season with salt, pepper, nutmeg and sweet smoked paprika, then roast cut-side down to tender, 30 to 35 minutes
• Cool and scoop out flesh, keeping shell and thin layer of flesh intact
• Combine the flesh with sour cream, chives and cheese, reserving about ¼ of the cheese to top
• Mash and mix together to combine
• Preheat broiler
• Stuff the flesh back into squash shells and top with remaining cheese, then brown under broiler and top with chives

DEVILED CHICKEN CROCK POT

Steps:

• Place chicken in slow cooker.
• Combine all remaining ingredients and pour over chicken.
• Cook for 4 to 6 hours on high or 6 to 8 hours on low.
• To freeze: Prepare and cook recipe as directed. Allow to cool and freeze in a freezer bag or container.
• To serve: Reheat in the microwave.

DEVILED FRIED CHICKEN

Steps:

• In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
• Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
• Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350°F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken). Using wooden spoons, turn chicken over. Fry 7 minutes. Turn chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using same spoons, transfer chicken to large rack set on baking sheet.
• Reheat oil to 350°F. Repeat frying with remaining 4 pieces of chicken. Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.

COUNTRY HOUSE FUDGE

Steps:

• Butter 2 - 9x13 inch pans. Set aside.
• In a large bowl, place chocolate chips and broken up chocolate bars. Make a depression in chocolate pieces, then scoop marshmallow creme into it.
• In a medium saucepan, cook sugar, salt, butter, and milk for about 8 to 10 minutes. (Start timing after boiling begins) Remove from heat, add chocolate chip mixture, vanilla, and chopped nuts. Mix RAPIDLY with large wooden spoon. Pour into buttered pans.