Original Psycho Chicken Recipes

ORIGINAL PSYCHO CHICKEN

Original Psycho Chicken image

This recipe is simply something I threw together one night. After posting it on Cooking Light's bulletin board it became such an enormous success, it was suggested I submit my recipe to the magazine. Cooking Light's version of Psycho Chicken appeared as the Featured Reader Recipe in the June, 2002 issue-- and while I was grateful to have been spotlighted, I couldn't help feeling that the published rendition lost something of the original spirit of the recipe. Psycho Chicken is less about ingredients than it is a technique-- it is about a slashing and slathering method of infusing flavor into the chicken, then dredging the meat in the juices after cooking. Play with the quantities of flavorings, change herbs, don't even worry about whether you use a rack. But use the method. Please. THAT'S what Psycho Chick is all about.

Provided by Gremi

Categories Whole Chicken

Time 2h10m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

1 (3 1/2 lb) chicken
1 1/2 teaspoons dried thyme
1 tablespoon garlic, pressed
1 tablespoon cider vinegar or 1 tablespoon malt vinegar
1/2 cup dry white wine (sauvignon blanc works well)
salt
fresh ground pepper

Steps:

Preheat oven to 325 degrees.
Clean chicken and remove giblets.
Hack chicken all over with the tip of a sharp chef's knife to make gashes.
In a small bowl, mix together thyme, garlic, salt, pepper and vinegar, and slather liberally on chicken, taking care that mixture gets into slits in the meat.
Place chicken on rack in roasting pan and roast about 2 hours until golden and fragrant, basting every twenty or thirty minutes with a splash of wine and any juices in the pan.
Now this is the crucial part, which will make or break the entire dish: If this is cooked properly, your chicken should be running with wonderful juices as you carve.
Dredge each slice of carved meat in those juices before placing on platter-- the juices are loaded with garlic and herb flavor.

Nutrition Facts : Calories 439.2, Fat 29.1, SaturatedFat 8.3, Cholesterol 144.9, Sodium 137.1, Carbohydrate 1.5, Fiber 0.2, Sugar 0.3, Protein 36.1

PSYCHO CHICKEN

Psycho Chicken image

No more boring roast chicken...this is super simple and super delicious. We always double the recipe for our family of ten, then have leftovers for another day :)

Provided by A Messy Cook

Categories Whole Chicken

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (3 1/2 lb) whole chickens
1 tablespoon red wine vinegar or 1 tablespoon apple cider vinegar
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cloves garlic, minced
1/2 cup dry white wine

Steps:

Rinse chicken, removed giblets and neck, and trim excess fat; loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine next six ingredients (vinegar through garlic) and rub under loosened skin over meat.
Pour wine over chicken.
Roast at 400 degrees for approximately 90 minutes, or until desired degree of doneness; you may want to cover the chicken with foil for the last half hour (make sure you don't overcook it, or the meat will be dry).

Nutrition Facts : Calories 591.9, Fat 42, SaturatedFat 12, Cholesterol 193.3, Sodium 278.4, Carbohydrate 1.3, Fiber 0.2, Sugar 0.2, Protein 45.5

ORIGINAL RANCH CHEDDAR CHICKEN

Original Ranch Cheddar Chicken image

Coated with tangy Hidden Valley® Original Ranch® Dressing, chicken breasts are then dredged in a cheesy panko mixture and baked until crispy and tender.

Provided by Hidden Valley Ranch

Categories Trusted Brands: Recipes and Tips Hidden Valley®

Time 40m

Yield 4

Number Of Ingredients 5

Ingredients

1 cup Hidden Valley® Original Ranch® Salad Dressing
4 skinless, boneless chicken breast halves - rinsed and patted dry
¼ cup seasoned panko Japanese-style bread crumbs
¼ cup shredded sharp Cheddar cheese
¼ cup grated Parmesan cheese

Steps:

Preheat oven to 400 degrees F.
Pour the Hidden Valley® Original Ranch® Dressing into a large bowl.
Add the chicken to the bowl of dressing and mix until the chicken is evenly coated.
In a shallow bowl, add the breadcrumbs, Cheddar and Parmesan cheeses and stir until well combined. Dredge each breast in the bread crumb and cheese mixture.
Arrange the chicken on a parchment-lined baking sheet.
Bake the chicken for 20 to 25 minutes until the chicken is crisp and an internal temperature of 165 degrees F is reached.

Nutrition Facts : Calories 472.5 calories, Carbohydrate 9 g, Cholesterol 96.4 mg, Fat 34.7 g, Protein 30 g, SaturatedFat 8.2 g, Sodium 729.5 mg, Sugar 2.1 g

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