Lollys Roast Chicken Recipes

LAURIE COLWIN'S ROAST CHICKEN

Steps:

• Preheat oven to 300 degrees. Rinse chicken and pat dry. Combine bread and mushrooms in a bowl and toss with broth. Season to taste. Stuff chicken and secure with poultry pin or toothpick. Place in roasting pan and sprinkle with salt, pepper and paprika. Baste with olive oil. (If desired, surround it with carrots, potatoes, onions, garlic and a red pepper.)
• Roast for about 2 hours, basting frequently with melted butter and pan juices. The chicken is done when the leg bone wiggles and the skin is the color of teak.

CHICKEN LOLLIPOP RECIPE BY TASTY

Steps:

• Add all the marinade ingredients to a bowl and mix until fully combined, set aside.
• Slice a full-size chicken wing into three parts along the joints. Discard the wing-tip (or you can save them for making a chicken stock).
• For the drummet (the upper, meaty, one-bone part of the wing), cut along the circumference of the thin end so that the bone and the meat are no longer connected. Then push down the meat so the drummet becomes a lollipop.
• For the winglet (the middle, two-bone part of the wing), separate where the two bones join, and also cut along the circumferences of both ends, so the bone and the meat are no longer connected. Take out the thinner bone, and push down the meat into one end of the thinner bone.
• Place the prepared chicken lollipops in the marinade. Stir and cover. Marinate in the fridge for at least 1 hour.
• Mix all batter ingredients until smooth without lumps.
• Dip the meat end of the chicken lollipops into the batter.
• In a medium-sized pot, heat the oil to 170˚C (340˚F). Deep fry the chicken for 5 minutes or until the batter becomes golden brown and the chicken is cooked throughout.
• Enjoy!

THE BEST ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
• Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

CHICKEN LOLLIPOPS

Steps:

• With a paring knife, cut around the thin tip of each chicken wing to loosen the meat around the joint. While holding the base, push the meat down gently to expose the bone and form a "chicken lollipop." Remove any flesh left on the thin end with a clean towel.
• Combine the honey and mustard in a mixing bowl. Thin the mixture out with a bit of water. Dip the chicken meat in honey-mustard, allowing the excess to drip off, then coat with bread crumbs.
• Preheat oven to 350 degrees F. Place "chicken lollipops" on a baking pan standing up. Roast for 20 to 25 minutes. Serve immediately.

CHEZ LOUIS ROAST CHICKEN

Steps:

• To roast the garlic, preheat oven to 425 degrees. Break the garlic into individual unpeeled cloves, season with salt and pepper and 1 teaspoon of olive oil. Place the garlic in a heat-proof baking dish and place in the oven. Bake 25 minutes and set aside. Put chickens in a large bowl and add olive oil, corn oil, split head of garlic, rosemary and half the thyme sprigs. Cover and refrigerate. Let stand turning occasionally, for 24 hours. When ready to cook, scrape the herbs from the chickens, season with salt and pepper. It is not necessary to truss them. Preheat the oven to 450 degrees. Heat a heavy skillet large enough to hold the chickens in one layer without crowding, or use 2 skillets. Place the chickens in the skillet(s) breast side down. Cook until the breasts are nicely browned, about 4 to 5 minutes. Turn the chickens to the opposite side and then on their backs. Brown each part of the chickens as they are turned. Place the chickens in the oven and bake for 30 minutes. Remove the chickens from the skillet and pour off the fat. Add the wine and vinegar (if 2 skillets are used, use half the remaining ingredients for each skillet), the broth, the roasted garlic cloves, the remaining thyme sprigs tied in a bundle and salt and pepper to taste. Bring to a boil and cook for about 2 minutes. Swirl in the butter, stirring, and add any liquid that may flow from the inside of each chicken. Carve the chickens and arrange on dinner plates. Garnish each serving with thyme sprigs and roasted garlic cloves. Spoon the sauce over and serve Note: For a wood smoke flavor to the roast chicken - place a roasting pan on top of your stove burner. Add 1 cup of apple wood chips and cover with a wire rack. This must be done in a well ventilated area, or you can heat the pan on the stove and then bring it outside. Heat the pan on the burner on high heat until the wood chips begin to smoke. Place the chickens into the rack and cover with another pan (inverted) or aluminum foil. Smoke for about 5 minutes then remove from pan and begin browning. An old roasting pan should be used for this technique.

MOLLY'S CHICKEN

Steps:

• Place drumsticks in a slow cooker. In a medium bowl, stir together soy sauce, brown sugar, garlic, and tomato sauce. Pour sauce over chicken.
• Cover, and cook on Low heat 8 hours.

LOLLY'S EASY POT ROAST

Steps:

• Season meat with salt and pepper.
• Brown in hot oil in Dutch oven.
• Blend tomato sauce, water, juice, soup mix, raisins and pepper.
• Add to meat.
• Cover and cook on low flame for 3 hours.
• Serve on a bed of egg noodles.

LALLY'S CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray. Place the chicken breasts into the prepared baking dish.
• Stir together the onion, ketchup, cider vinegar, brown sugar, ground mustard, ginger, and salt and pepper in a saucepan until the mixture is well combined. Bring to a boil over medium heat, and simmer until slightly thickened, about 15 minutes, stirring frequently.
• Pour the sauce over the chicken, cover the dish with foil, and bake for 20 minutes. Remove the foil, and bake the chicken breasts until no longer pink in the center and the juices run clear, and the sauce is slightly browned and bubbling, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

LOLLY'S ROAST CHICKEN

Steps:

• To half a chicken, lay on a secure cutting surface, breast up. Hold chicken firmly by placing hand over breast between wings. Cut downward through ribs on left and right of backbone. Remove backbone and save for stock. Turn chicken over, and lay skin side down. Cut evenly through center of breastbone. Remove excess fat.
• Dice onions and celery. Melt butter in a large skillet. Sauté with sage, black pepper, and salt until onions are clear, about 10 minutes. Add croutons and stir to mix in liquid. Place in a 12" X 20"-2" deep baking pan.
• Place half chickens, skin side up on top of stuffing. Brush with melted butter, and sprinkle with paprika.
• Roast in pre-heated 375-degree oven for 1 hour and 15 minutes or until golden brown.
• Serve with cranberries. Enjoy!