Mouth Watering Chicken Dish Recipes

CHINESE MOUTH WATERING CHICKEN WITH SOY AND GINGER DRESSING

Steps:

• Place all stock ingredients in a large stockpot and bring to the boil. Reduce heat and simmer gently for 40 minutes to allow the flavors to infuse.
• Meanwhile, rinse chicken under cold water. Trim away excess fat from inside and outside cavity, but keep neck, parson's nose and winglets intact.
• Lower chicken, breast-side down, into simmering stock, ensuring it is fully submerged with a plaqte on top to hold it down. Poach chicken gently for exactly 14 minutes. There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary, to ensure stock does not reach simmering point again.
• Remove stockpot immediately from the stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process. Using tongs, gently remove chicken from the stock, being careful not to tear the breast skin. Place chicken on a tray to drain and allow to cool.
• To make the dressing, combine the ingredients in a bowl. With a large knife or cleaver, cut up the chicken Chinese, arrange on a platter and drizzle over the dressing.
• In a small pot, heat peanut oil until it reaches smoking point, then slowly and carefully pour the oil over the chicken. Garnish with spring onions and Sichuan pepper and salt. Serve immediately.

MOUTH-WATERING CHICKEN DISH

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Drizzle olive oil into the bottom of a 9x13-inch baking dish. Arrange chicken thighs in the baking dish; drizzle about half the lemon juice onto chicken. Sprinkle half the garlic salt and half the Italian seasoning over chicken. Arrange potatoes around the perimeter of the baking dish, framing the chicken.
• Cook in the preheated oven for 45 minutes. Reduce heat to to 300 degrees F (150 degrees C) and continue cooking chicken, turning every 30 minutes and seasoning with lemon juice, garlic salt, Italian seasoning, and water on the second turn, until chicken is very tender, 2 to 3 hours.

MOUTH WATERING BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Wash chicken thoroughly and cut into individual pieces.
• (I remove the skin but that's just a personal preference) Melt butter and pour just enough in casserole dish to coat the bottom.
• Sprinkle each piece of chicken with seasoned salt, pepper and garlic.
• Place pieces of chicken in dish.
• Slice onion and place on each piece of chicken.
• Pour remaining melted butter over top of onions and chicken.
• Place in oven and bake uncovered.
• (I baste mine appx every 15 mins while cooking) This is good served with cresent rolls, a salad, mashed potatoes and green beans or steamed broccoli with melted cheese and a baked potato.

MOUTH-WATERING CHICKEN DISH

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Drizzle olive oil into the bottom of a 9x13-inch baking dish. Arrange chicken thighs in the baking dish; drizzle about half the lemon juice onto chicken. Sprinkle half the garlic salt and half the Italian seasoning over chicken. Arrange potatoes around the perimeter of the baking dish, framing the chicken.
• Cook in the preheated oven for 45 minutes. Reduce heat to to 300 degrees F (150 degrees C) and continue cooking chicken, turning every 30 minutes and seasoning with lemon juice, garlic salt, Italian seasoning, and water on the second turn, until chicken is very tender, 2 to 3 hours.