How 2 prepare spring chicken??

Question

Anyone who has the similar recepi that wanna share wif me.Coz we love chicken so much..but seem im lack of ideas now.

Answer 1

Spring Chicken

Honey Mustard Marinade:

1/2 cup Grey Poupon Dijon mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice

Chicken:

4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cups sliced mushrooms (10-12 mushrooms)
2 tablespoons butter
salt and pepper
paprika
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 teaspoons finely chopped fresh parsley

Using an electric mixer, combine mustard, honey, 1 1/2 teaspoons oil and lemon juice in small bowl. Whip mixture for about 30 seconds. Pour about 2/3 of marinade over the chicken breasts and marinate them (covered) in the refrigerator, for about 2 hours. Chill remaining marinade until later.

After the chicken has marinated, preheat oven to 375°F and heat up an ovenproof frying pan (large enough to hold all four breasts) with 1 teaspoon of oil over medium heat. If you don't have an ovenproof skillet, transfer the chicken to a baking dish for the baking. Sear chicken in pan for 3-4 minutes per side or until golden brown.

Remove the pan from heat, but keep the chicken in the pan. As the chicken is cooking, saute the sliced mushrooms in butter in a small frying pan. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion the chicken marinated in), being sure to save a little extra to serve as a side. Season chicken with salt, pepper, and a dash of paprika.

Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sauteed mushrooms on the bacon, being sure to coat each breast evenly. Spread 1/4 cup Monterey Jack cheese onto each breast, followed by 1/4 cup of Cheddar.

Bake the pan of chicken for 7-10 minutes or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with teaspoon parsley before serving. Place extra marinade in small bowl to serve on the side.

Answer 2

Cranberry Chicken:
Rice would make an excellent side dish for this recipe.

What You Need:


•1 broiler chicken ( or 1 cut up chicken)
•3/4 cup onions -- chopped
•1 cup fresh cranberries (washed and sorted)
•1 teaspoon salt
•1/4 teaspoon cinnamon
•1/4 teaspoon ginger
•1 teaspoon grated orange rind
•1 cup orange juice
•3 tablespoons melted butter or margarine
•3 tablespoons all-purpose flour
•3 tablespoons brown sugar


What You Do:

1.Cut chicken into quarters and remove skin. Place in the crockpot with onion, cranberries, salt, cinnamon, ginger, orange rind and orange juice.

2.Cover and cook on low for 5 to 6 hours. Remove chicken from pot and separate meat from bone; set aside. Melt butter in a skillet, add flour and cook into a roux. Stir into liquid in crockpot to thicken. Add chicken meat and brown sugar ; stir to combine.

Answer 3

Roasted Chicken with Holiday Stuffing

Prep Time: 8 hours
Cook Time: 1 hour 30 minutes
Marinade:
2 tablespoons dark soy
1 tablespoon soy sauce
2 teaspoons minced garlic
1 tablespoon honey
1/2 teaspoon pepper
1(2 1/2) pound spring chicken
STUFFING:
1/4 cup dried chestnuts
3 dried black mushrooms
1 tablespoon cooking oil
2 Chinese sausage (2 ounces each), diced
2 medium shallots, thinly sliced
2 stalks green onions, thinly sliced
1 tablespoon chopped cilantro
2 tablespoons oyster-flavored sauce
1 teaspoon sesame oil
1 cup cooked glutinous rice(sweet rice)


Combine marinade ingredients in a bowl. Rub chicken inside and out with marinade. Cover and refrigerate for 4 hours or overnight. Stuffing: Soak the dried chestnuts overnight in water. Place them in a pan with water and simmer, covered, until soft, about 30 minutes; drain. Discard the stems and thinly slice the mushroom caps. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add sausage; stir-fry until sausage is slightly crisp, 11/2 to 2 minutes. Add shallots, green onions, chestnuts, mushrooms and cilantro. Cook for 1 minute. Stir in oyster-flavored sauce, and sesame oil. Remove pan from heat and add rice; mix well. Let stuffing cool. Preheat oven to 350 degrees. Just before roasting, place stuffing inside chicken; enclose with skewers. Place chicken, breast side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part of thigh meat, without touching bone. Bake until thermometer registers 180 to 185 degrees, about 1 to 11/2 hours. During the last half of roasting time, baste chicken occasionally with pan juices.

Answer 4

You best prepare it in the spring dear heart ! LOL...
Seriously, I do it with cream of mushrooms in can and add fresh mushrooms to it. Cook very slowly in the oven and add a bit of water with chicken base to it if it gets too dry.

Answer 5

5 large lemons
Gray salt
6 boneless chicken breast halves, skin on
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 1/2 pounds small new potatoes, such as red bliss, halved
4 cloves garlic, minced
1 teaspoon finely chopped fresh rosemary leaves
2 cups double-strength chicken stock, or 2 cups canned low-salt chicken broth boiled until reduced by half
1/4 cup finely chopped fresh flat-leaf parsley leaves
1 tablespoon unsalted butter, optional
Rosemary sprigs, for garnish

Preheat the broiler.

Cut a small slice off both ends of each lemon, and then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof nonreactive baking dish, and season with salt. Broil 6 inches or more from the heat until browned and soft, about 10 minutes. Cool slightly. Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the pulp through the sieve with a rubber spatula or wooden spoon to get as much juice out as possible. Discard the lemon peels.

Reduce oven temperature to 425 degrees F.

Season chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove chicken to a plate or baking sheet.
Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring and tossing, until brown all over, about 10 minutes. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven until potatoes and chicken are cooked through, about 10 to 15 minutes. Remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken.

Return the pan to medium-high heat, add the garlic and rosemary, and cook until fragrant, about 1 minute. Add 1 cup of chicken broth and reserved lemon juice. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan, and then add the remaining 1 cup broth. Bring to a simmer stir in parsley and season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately, garnished with rosemary sprigs

Answer 6

Dear naza a.,

Sorry, and I hope you're not too hungry ~ Spring chicken is going to take about seven more months to HATCH, and unless you like really teeny tiny chickenses, a coupla months more to get a decent sized drumstick!

Be patient. You'll live longer.

Answer 7

spring chicken only refers to the the fact the chicken was
hacthed in the spring. prepare any way you want. Roasted would
probably be best

Answer 8

You can also try food.com or recipes.com

Answer 9

www.recipezaar.com