do you roast your chic?

Question

do you roast your chicken or fry it!?
just abit of fun having sunday lunch & the question came up LoL
any optional recipes for sunday lunch

Answer 1

I am more inclined to roast my chicken because the recipes for left overs is endless!!! From creamed chicken on rice, potatoes or biscuits to cold chicken salad.....to just picking chicken for a quick snack or toss it over a fresh green garden salad!!!

Answer 2

Although i love fried chicken I almost never make it a home. I save that for an eating out treat. I like to roast a whole chicken a couple times a month. For the two of us, a roast chicken gives us one dinner of roast chicken, one dinner of chicken salads, and then i use the remaining meat and the carcass to make soup with lots of veggies and pasta. Healthy, frugal, and you don't have to clean up oil spatters from frying.

Answer 3

Roasting is healthier and brings out the flavor. Fried chicken with the skin will clog your arteries faster than eating a pound of Crisco Grease and drinking a ice cold glass of water.

Answer 4

I usually roast it with fresh sage, rosemary, sliced oranges and lemons stuffed in it. Very juicy and flavorful. But I have to admit I love fried chicken, but between dieting and trying to concieve fried is not an option right now. Happy Sunday!

Answer 5

I love to fry chicken but 4 health reasons it is best to roast or bake it.

Answer 6

Have you tried Beer Butt Chicken? Oil and season a whole chicken, sit him on an open can of beer in a large pot, cook in the oven at 350 for about 40 minutes. It'll be so tender !

Answer 7

I buy chicken breasts - skinless. season and dip in egg. Roll in crushed corn flakes. Put a dot of butter on each piece. Bake on cookie sheet covered with foil to save clean up of the baking sheet. Bake at 350 degrees for about 45 minutes. Serve with Lemon rice or Pilaf.

Answer 8

I make it several ways. When I roast it after I stuff it with cornbread filling. You can have varying bastes for your chicken such as honey, or paprika. Sometimes I boil it whole, spice it, then fry it all over to redden and stuff it with roasted cubed potatoes, green peas.

Answer 9

I buy the rotisserie chicken at the store.

It is almost the same price, it tastes better, less time, less work, and less smell in the house.

Sometimes, I finish it on the grill.

Answer 10

Pork Loin marinated and grilled, new potatoes, cucumber salad, and bruschetta!

Bruschetta III
Prep Time: 5 Minutes
Cook Time: 7 Minutes
Ready In: 12 Minutes
Yields: 6 servings

"Two kinds of cheeses make this simple bruschetta everyone's favorite. Adjust the quantities of herbs to taste."

INGREDIENTS:
1 French baguette
1 tablespoon olive oil
2 roma (plum) tomatoes, thinly
sliced
1 tablespoon chopped fresh
basil
1 tablespoon chopped fresh oregano
1 teaspoon garlic powder
1 pinch ground white pepper
1 (8 ounce) package sliced
mozzarella cheese
1 (6 ounce) package sliced
provolone cheese

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Slice the baguette into 1/2 inch thick diagonal slices. Arrange the slices in a single layer on a baking sheet. Brush both sides of each slice with the olive oil. Place tomato slices and a sprinkling of basil and oregano on the bread slices. Sprinkle the tomatoes, basil and oregano with the garlic powder and white pepper. Cover the tomato slices with slices of the mozzarella and provolone. Place more basil, oregano and tomato slices on top of the cheese.
3. Bake in the preheated oven for 7 to 10 minutes, or until the cheese is bubbly.

Grecian Pork Tenderloin

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 2 Hours 45 Minutes
Yields: 6 servings

"This zesty marinade makes tenderloins even more tender than they already are. Olive oil, garlic, fresh lime juice, and oregano coat the meat, sealed in a plastic bag for a few hours before grilling."
INGREDIENTS:
1 1/2 cups fresh lime juice
3/4 cup olive oil
6 cloves garlic, sliced 2 teaspoons salt
6 tablespoons dried oregano
2 (1 pound) pork tenderloins

DIRECTIONS:
1. Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.
2. Preheat grill for medium heat.
3. Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.

Crispy Cucumbers and Tomatoes in Dill Dressing

Prep Time:15 Minutes
Ready In:30 Minutes
Servings:6

INGREDIENTS:
1/4 cup cider vinegar
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon chopped fresh dill weed
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 cucumbers, sliced
1 cup sliced red onion
2 ripe tomatoes, cut into wedges

DIRECTIONS:
In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.

Lemon Horseradish New Potatoes
"These are new potatoes served with a zesty sauce.
Prep Time:10 Minutes
Cook Time:1 Hour
Ready In:1 Hour 10 Minutes
Servings:4


INGREDIENTS:
1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
1 1/2 pounds small new potatoes, unpeeled


DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture.
Cover and bake in preheated oven for 1 hour, or until potatoes are tender.