i have chicken thawing for dinner, how should i make it?

Answer 1

This is what I do when I have frozen chicken and not alot of time. Get a pan and line i with foil, put that chicken in the foil, throw some seasoning in there (salt, pepper, thyme, parsley, chilies, garlic, mushrooms, onions, whole grain mustard, whatever combination you like), drizzle a lil olive oil over it, seal the chicken in the foil, throw it in the oven on about 450 degrees. You can go do your hair, watch a movies, whatever. In about 3 1/2 to 4 1/2 hours, you have baked chicken. You can shred it and make a delicious chicken salad, burritos, chicken tacos, or have baked chicken with roasted carrots and a baked potato.

Answer 2

I vote for chicken soup!

INGREDIENTS
1 (4 pound) whole chicken
2 (14.5 ounce) cans chicken broth
1 onion, quartered
1 stalk celery
1 carrot
1 1/2 cups uncooked long-grain rice

DIRECTIONS
Rinse chicken and place into a large stockpot. Add broth and water to cover. Put in the onion, celery stalk and carrot. bring to a boil, reduce heat and simmer until the chicken is falling off the bones, about 45 minutes.
Remove chicken from the broth and set aside to cool. Discard onion, celery and carrot. Add rice and continue to simmer for 20 minutes, until rice is tender. Separate the chicken meat from the bones and skin. Shred and return to the pot.

Then make salad, and bread or maybe corn bread ... yum.

Answer 3

in case you have cheese, you ought to place the rooster in a huge baking dish and bake it with the mushrooms and marinara, then precise it with cheese close to the top till that is browned Or, in case you have spaghetti...you're able to do this mushroom spaghetti rooster cacciatore...in case you do no longer, I guess the recipe would nevertheless be sturdy devoid of the pasta :) Prep Time: 5 Min cook dinner Time: 4 Hrs waiting In: 4 Hrs 5 Min unique Recipe Yield 4 servings aspects * 4 (6 ounce) boneless, skinless rooster breast halves * 2 tablespoons vegetable oil * a million (15 ounce) can tomato sauce * 2 (4 ounce) cans sliced mushrooms, drained * a million medium onion, chopped * a million/4 cup purple wine or rooster broth * 2 garlic cloves, minced * a million a million/4 teaspoons dried oregano * a million/2 teaspoon dried thyme * a million/8 teaspoon salt * a million/8 teaspoon pepper * warm cooked spaghetti guidelines a million. In a huge skillet, brown rooster in oil on the two sides. circulate to a sluggish cooker. In a bowl, combine the tomato sauce, mushrooms, onion, wine or broth, garlic, oregano, thyme, salt and pepper; pour over rooster. conceal and cook dinner on low for 4-5 hours or till rooster juices run sparkling. Serve over spaghetti.

Answer 4

I am very fond of honey mustard -- take any prepared mustard, mix with honey and a little water, brush on the chicken and bake.

Another winner is to saute in a light layer of olive oil and serve with spaghetti and spaghetti sauce.

Answer 5

Well it depends on what type chicken....For a whole chicken I would use my George Foreman rotisserie - it is wonderful! For any other type such as boneless or bone-in pieces, I would fire up the charcoal grill & have either BBQ chicken or Italian herb chicken.......

Answer 6

"Alice Springs chicken".... preheat to 375, let cook for 20ish minutes, until done, then marinate in bbq sauce, top with pieces of cooked bacon and shredded monterrey jack cheese, put back in oven for like a minute to melt the cheese... it's delicious

Answer 7

i am making chicken broccoli and cheese soup

Answer 8

once you begn to thaw out meat you have to cook it, its a health thing.

Answer 9

bake it with bbq sauce

Answer 10

season it up, shake it in a bag of flour, and fry it up!