What is the best way to cook Chicken with the bare items?

Question

I have chicken and i want to spice things up. but i dont have many sesaonings or toppings, anyone got ideas?

Answer 1

CHICKEN SOUP WITH RICE

This soup is made with store-bought broth and rotisserie chicken, which shortens the preparation time considerably. (If you usually make your soup from scratch, you may be surprised at how appealing this shortcut can be when you're rushed.)
click photo to enlarge
1 (2-lb) rotisserie chicken
3 celery ribs
1 medium onion, quartered and left unpeeled
6 fresh parsley sprigs plus 2 tablespoons chopped fresh parsley
2 fresh thyme sprigs
1 Turkish or 1/2 California bay leaf
10 cups reduced-sodium chicken broth (80 fl oz)
2 medium carrots, cut into 1/4-inch-thick slices
1/2 cup long-grain rice, rinsed

Remove meat from chicken, reserving skin and bones. Coarsely chop 1 celery rib and put in a 6- to 8-quart pot along with chicken bones and skin, onion, parsley sprigs, thyme sprigs, bay leaf, and chicken broth. Simmer, partially covered, 1 hour.

While broth is simmering, shred about half of chicken meat into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat, reserving remaining meat for another use. Cut remaining 2 celery ribs into 1/4-inch dice.

Pour chicken broth through a fine-mesh sieve into a large bowl, pressing hard on solids with back of a ladle and then discarding them. Skim fat from surface of broth.

Return strained broth to pot, then add carrots, diced celery, and rice and simmer, partially covered, stirring occasionally, until vegetables are tender and rice is very soft, about 30 minutes. Stir in shredded chicken and chopped parsley.

Makes 6 to 8 servings (2 quarts).

CHICKEN BREASTS WITH ROCK-SHRIMP SAUCE

Pair this surf-and-turf dish with white rice to soak up the delicious rock-shrimp sauce — a quick and easy variation on Marcella Hazan's pink shrimp sauce (from "Essentials of Classic Italian Cooking"), which she serves over pasta.
click photo to enlarge
4 small skinless boneless chicken breast halves (1 1/4 lb total)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
1 tablespoon finely chopped garlic
3/4 cup dry white wine
2 tablespoons tomato paste
3/4 lb peeled rock shrimp* or peeled medium shrimp
1/4 cup heavy cream
1/2 tablespoon fresh lemon juice, or to taste
1 tablespoon chopped fresh chives

Put oven rack in middle position and preheat oven to 325°F.

Pat chicken dry and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken, turning over once, until browned, about 8 minutes total.

Transfer chicken with tongs to a small shallow baking pan, reserving fat in skillet. Bake until just cooked through, about 8 minutes.

While chicken bakes, add remaining 2 tablespoons oil to skillet and cook garlic over moderate heat, stirring, until pale golden, 1 to 2 minutes. Add wine and tomato paste and simmer, stirring and scraping up any brown bits, 3 minutes.

Sprinkle shrimp with remaining 1/4 teaspoon each of salt and pepper, then add to wine mixture and cook, stirring, until opaque, 1 to 2 minutes. Transfer one third of shrimp to a blender, along with enough sauce to blend, and purée until smooth. Stir purée into remaining sauce in skillet. Add cream, lemon juice, and any juices in baking pan and cook over moderately low heat until whole shrimp are just cooked through, about 1 minute.

Serve chicken topped with sauce and sprinkled with chives.

Makes 4 servings.

BREADED CHICKEN WITH CURRY SEASONING
1 cup seasoned dry breadcrumbs
3 tablespoons curry powder
1 3 1/4- to 3 1/2- pound chicken, cut into 8 pieces

Preheat oven to 375°F. Lightly oil large baking sheet. Mix breadcrumbs and curry powder in pie dish. Season chicken lightly with salt and pepper. Press chicken pieces in breadcrumb mixture to coat completely; arrange on prepared baking sheet. Bake chicken pieces until cooked through, about 45 minutes.


CHICKEN TETRAZINI

RenataNeppl
This quick recipe has 5 ingredients and is great when in a hurry or for a pot luck
1 pkg Angel Hair Pasta
1 can chicken
1 can cr of chicken soup
1 can chicken broth
1 pkg shredded cheddar cheese

Cook pasta
drain
put in oven safe baking dish
add chicken soup, broth & chicken - stir add 1/2 of the cheese
Bake 350 for 30 minutes then top with remainder of the cheese and bake an additional 10 minutes
Serve

Answer 2

Want to cook that chicken so that it's a meal to remember? If it's a whole chicken, you might want to get a deep metal container, preferrably a small roaster pan if you have one. If it's already cut off the bones, then any deep baking dish will do.

Put the chicken in your baking dish/roaster pan, and add roughly half an inch of water to the bottom of the pan. Add some basic spices (if you have any) a little oregano, basil, Lowry's Seasoning Salt, etc.... BUT ADD IT TO THE WATER, not the chicken itself. Cover the pan with lid or foil if you need to, preheat the oven to 450 degrees, and let it cook for approximately 35-45 minutes.

Now most people might say - but that'll dry out the chicken....no - the water in the bottom of the pan will keep it from getting too dry, and even keep the meat moist. This method of cooking chicken I call "steaking" as it is a combination of steaming and baking.

Answer 3

if its a whole chicken, i would recommned to cut it in four pieces, or eight,, that just means your cutting the breast in half.. depends on the size of the chicken.

my favorite chicken is very simple.. marinate it in: apple cider vinegar (if you don't have that, use white vinegar) salt, pepper, pinch of cinnamon, some lemon juice and drizzle with olive oil for a nice brown crust.. add some water to the bottom of the baking pan, put the chicken and its marinate in. if you have onions, slice some onions in there for flavor.. when they bake with the chicken they will get sweet. cover with foil

IF you have other spices like fresh thyme, or dried .. you can add it to the marinade.

roast for 45 minutes on 400 degrees, half way through remove the foil to let the chicken brown. i suggest to cook with skin on so it stays juicy, and then you can remove it later.

the drippings from the pan can be made into a gravy, add a slushy which is cornstarch and milk or water already mixed together to the drippings, (sometimes i use flour instead of cornstarch) add to the drippings, keep stirring with a wooden spoon to pick up all the brown bits also.. drain through a seeve, and thats it.

Answer 4

Beer can chicken - it's the best!

Season up a whole chicken with garlic, pepper, and onions. Place the whole chicken upright onto a half-full (or half empty, your choice) can of beer. Place the whole thing in a pan and bake or barbecue until cooked. The beer boils and steams and keeps the chicken way moist and delicious.

Search on-line for beer can chicken - you'll probably find some good directions and better ideas. I love it - hope you do too.

Answer 5

All kitchens should have plenty of canned stuff such as canned beans, chopped tomatoes, fish and fruit, And dry stuff such as pasta, flour and sugar for use in baking. Also, you will need plenty of fruit and vegetables - if you want to save money stick to buying seasonal fruit and vegetables. Also there are many things you can put in the freezer such as pre cooked fish and chicken or raw meat. You can even put bread in the freezer - just put some out the night before if you are running low. It really depends on what you want to cook!

Answer 6

You can mix flour, salt, pepper, garlic powder, onion powder, basil and a little paprika together, then dip your chicken in it and then into a beaten egg and back into the flour mixture, then bake it at 350* about 1 hr. (cover with aluminum foil). This is like fried chicken only without the grease.

Answer 7

Web search: chicken recipes. Lots of good recipes.

Good Luck,
O'hock

Answer 8

When I don't have any toppings or seaonings I pour some Italian salad dressing on it and bake in the oven.Gives it and a nice zip.

Answer 9

Roast that yards bird in it's own juices with some carrots,onions and potatos in the oven!