My 10 Year Olds Chicken Recipes

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HOW TO COOK AN OLD ROOSTER (OR HEN!)



How to Cook an Old Rooster (or Hen!) image

Provided by Jill Winger

Number Of Ingredients 6

1 whole rooster or stewing hen, plucked & gutted
Water (to cover the bird)
Herbs of your choice (sage, rosemary, thyme, etc) fresh or dried
2 bay leaves
Salt/pepper to taste (I like this salt)
More herbs, seasonings, and your choice of veggies (onions, garlic, carrots, celery) to make stock (if desired)

Steps:

  • Cover the bird loosely (I used wax paper to allow the carcass to breathe-avoid plastic wrap) and place in the fridge to age for 4-7 days. This is a crucial step for an old bird, as the extended aging process allows the muscle fibers to relax and tenderize. Don't skip it!
  • After the aging process, place the bird in a large stock pot and cover it with water. Season if you like (I tossed in some salt, pepper, rosemary, parsley, and an onion for good measure) and cover. Simmer for 6-12 hours.
  • Remove the bird from the pot and allow it to cool so you can handle it comfortably. Remove all of the meat from the bones.
  • At this point, you can set the bones aside (we'll be using them to make chicken stock), and toss the meat back into the broth to make chicken soup. (Just add the vegetables of your choice, noodles, and seasonings to taste, removing the bay leaves before you serve it. I don't have an *exact* chicken soup recipe, since it's different every time I serve it.

MY 10 YEAR OLD'S CHICKEN



My 10 Year Old's Chicken image

This is a fantastic chicken dinner recipe. The Italian chicken is full of flavor from all the fresh ingredients. Fresh herbs and veggies are what make this so yummy. We were a little concerned there may not be enough seasoning but were we pleasantly wrong. We tested it over pasta and with just a bit of fresh Parmesan, it was a delicious dinner.

Provided by Beth Streeter @bakeratheart

Categories     Chicken

Number Of Ingredients 21

2 - split chicken breasts ribs removed
2 - chicken legs
2 - chicken thighs
1/4 cup(s) olive oil, extra virgin
1 - yellow bell pepper sliced
1 - green bell pepper sliced
1 - red bell pepper sliced
10 ounce(s) fresh mushrooms sliced
1 - large sweet onion sliced and quartered
1 tablespoon(s) fresh thyme, leaves only
1 tablespoon(s) minced roasted garlic
1 tablespoon(s) heaping, fresh oregano chopped
1 tablespoon(s) fresh basil leaves chopped
2 teaspoon(s) garlic salt
1/4 teaspoon(s) black pepper
1 cup(s) chardonnay
2 can(s) 14.5 ounces each diced tomatoes
1 can(s) 14.5 ounces tomato sauce
1 tablespoon(s) fresh flat leafed parsley chopped
2 tablespoon(s) heaping, capers
- Parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • In a large Dutch oven, put your olive oil and heat over medium heat.
  • Brown chicken pieces, then remove.
  • In the same Dutch oven, add peppers, onions, mushrooms, minced garlic, garlic salt, and pepper.
  • Cook until starting to get soft. About 10 minutes.
  • Add all fresh herbs, omitting the capers.
  • Add diced tomatoes, tomato sauce, wine and stir.
  • Place browned chicken back in the Dutch oven. Cover and place in a 375-degree oven for 1 hour.
  • 5 minutes before serving add capers and stir in.
  • Top with Parmesan cheese.
  • Goes great with noodles or rice and garlic bread. Enjoy

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