Whats your fav type of chicken?

Question

I mean there are a lot to choose from! Baked, fried, red, raw, feathery, small, grilled, smoked, black and fat chickens etc.

Answer 1

You sound like Bubba from Forrest Gump...except you're the chicken expert instead of the shrimp expert.

I like barbecued chicken.

Answer 2

Roasted Here's a recipe

Roasted Chicken
1 (3 1/2 to 4-pound) chicken, giblets removed and reserved
Kosher salt and freshly ground black pepper
1 lemon, quartered
4 sprigs fresh thyme, parsley, rosemary or any combination
2 carrots, cut into 2-inch pieces
1 large onion, quartered
2 celery stalks, cut into 2-inch pieces
1 tablespoon unsalted butter, melted
1 1/2 cups chicken broth, homemade or low-sodium canned
2 tablespoons all-purpose flour
Preheat the oven to 375 degrees F.
Season the cavity of the chicken with salt and pepper. Stuff the cavity with the lemon, herbs, and half of the carrots, onions, and celery. Tie the legs together with kitchen twine and fold the wing tips under the back. Place the remaining carrots, onion, and celery in the center of a roasting pan just large enough to accommodate the chicken. Brush the entire chicken with the butter; season with salt and pepper. Set the bird breast-side up on top of the vegetables.
Roast the chicken for 45 minutes. Then increase oven temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F., about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil while making the gravy.
Discard the vegetables and pour the fat and juices in the pan into a small bowl. Transfer about 2 tablespoons of the fat back into the pan, skim and discard the rest. Add the roasting juices to the broth. Place the pan directly on the burner over medium-high heat. Scrape up any browned bits on the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Pour the sauce into a gravy boat and season with salt and pepper to taste.
Carve the chicken and serve with gravy.

Answer 3

CHICKEN SATES
1 1/2 lb skinless boneless chicken thighs, trimmed and cut into 1/2-inch-wide strips
3/4 cup finely chopped shallots (about 3)
3 garlic cloves, finely chopped
1 tablespoon packed palm or dark brown sugar
1/4 teaspoon black pepper
2 tablespoons peanut or vegetable oil
2 tablespoons Asian fish sauce
1 tablespoon Chinese rice wine or sake
1/4 teaspoon salt

Special equipment: about 30 (6-inch) wooden skewers, soaked in water 1 hour

Accompaniment: red-curry peanut dipping sauce.

Combine chicken with shallots, garlic, palm sugar, pepper, oil, fish sauce, rice wine, and salt in a sealable plastic bag and turn to coat chicken, then squeeze bag to eliminate as much air as possible and seal. Marinate chicken, chilled, at least 12 hours but no longer than 24.

Thread each chicken strip lengthwise onto a skewer, keeping strip as straight as possible. Discard any remaining marinade.

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Grill skewers, turning over once, until chicken is cooked through, about 4 minutes total.

Cooks' notes:
• If you aren't able to grill outdoors, satés can be cooked in a hot lightly oiled large (2 burner) well-seasoned ridged grill pan over moderately high heat.
• Chicken can be threaded onto skewers 1 day ahead and chilled, covered.

Makes 10 hors d'oeuvre servings.
Great for entertaining

Answer 4

Grilled

Answer 5

I am a vegitarian... but speaking as a chef i would have to say that people seem to enjoy fancy fried chicken...if you just fry the breast with some parsley bread crumbs and put it on a nice plate...or make southern fried chicken and just make it look pretty...and cuttable





















merf

Answer 6

Mine became Wrigley's Winterfresh, great purple and Juciy Fruit in that order. Now, I actual have got here upon Trident's Sugarless gum that has a the tooth whitening element. i won't be able to be waiting to resign chewing this gum. Tropical Twist, Watermelon Twist and the present Blueberry Twist are the perfect suitable flavors!

Answer 7

I get a chicken and rub it in Ranch dressing and then put it on the grill or in the oven and roast it and it is so so good.
I love Tandoori chicken too...go to an Indian food store and ask them....

Answer 8

An old hen that has been stewed until "tender", and turned into chicken stew.

I get culled layers from the Hutterites, cut them up and stick them in a crockpot for up to 24 hours on low. (It really takes that long to cook a real stewing hen.) Makes a very flavorful base for chicken soup or stew.

Answer 9

I really enjoy grilled chicken. It's a lot healthier for ya and can still taste great if you season it right and don't dry it out..

Answer 10

Southern fried, skinless baked, bbq on the grill. chicken and dumplings ...mmmm.......with some mashed potatoes, gravy, home made biscuits....... now I'm hungry !!