What are some different ways to prepare chicken?

Question

Just looking for basic ways to prepare chicken, and what seasonings to go along with it. I baked some chicken in the oven recently(for the 1st time), with lemon pepper/olive oil/garlic salt, and DAMN was it good lol. I'm proud of myself, so I want to learn more now!! Cooking is fun. :-) Thanks

Answer 1

Raw and cooked!!!!

YYYAAAHHHHOOOoooo....Have a great Memorial weekend
...grilling out?

Answer 2

lemon chicken picatta. Flatten chicken breasts with a meat tenderizer and coat with flour (add salt and pepper to the flour for some seasoning). You basically do some minimal frying of chicken breasts in butter and oil (about 2 tbsp each), and when that's done add 1/2 cup chicken broth, 3 tbsp lemon juice, 3 tbsp capers and mushrooms. Then simmer for about 5-10 inutes. serve with fresh lemon slices and whatever sides you like. Very easy and very impressive if you have guests.

Answer 3

Wash a whole chicken-rub with olive oil and season with S&P-put 2-3 lemons cut in half in the cavity-slice as much garlic as you like and place it under the loosened skin of the breast and legs. Roast breast side up at 350F for 45-60 minutes until juices are clear &/or internal temp is 160F.

Answer 4

You have to get some clay... about10 lbs. salt and pepper your chicken, cover it with some strips of lard. Wrap the bird in sulfurised paper. On a baking tray, layout a sheet of clay. Place the bird on top, and with the rest of the clay, cover the wrapped chicken, and seal the sides. At the end, you should have a clay igloo with your chicken inside.
Bake in a hot oven for about 2 hours... (add about half an hour to your usual baking time).
Present your baked igloo on the table. A GARANTEED SUCCES !!

Answer 5

I like to wrap each piece (usually a boneless skinless breast) in Aluminum foil and bake for about 35 min at 350F. I usually put liquid smoke, red wine, worcestershire sauce, soy sauce, pepper, and powdered garlic. Once its done, I open the foil and put some BBQ sauce on it. I then broil the chicken till the BBQ forms a glaze (about 4 min). In an electric oven this is real simple (just turn the knob to broil). It comes out evenly done and stays moist.

Answer 6

Chicken is also nice baked this way. Spread basil pesto on top of a breast fillet, cover with sliced parmesan cheese and wrap in proscutto. Nice with some roma tomatoes baked at the same time.

I also like a vietnamese-style chicken salad with cooked chicken, bean sprouts and wombok and dressed with lime juice, french shallots, garlic, chilli flakes and mint.

Chicken pieces are niced marinaded in soy sauce and honey and baked too.

Answer 7

You'll need a dutch oven or pressure cooker. 1st put 1\4 of oil let it get hot. 2nd two cloves of garlic.3rd cut up a piece of ginger. Put your pieces of chicken in ( legs,thighs,breast). Cut up 1-yellow onion & 1-bell pepper.Pick up pickleing spice pour a little into your palm and pour in. Stir everything in 10 minutes pour 1\4 cup of red wine vinegar, Cook for atleast 1 1\2 hour. If it seems to be a little dry add 1 cup of water. Cook at medium fire. You'll enjoy this with white rice.

Answer 8

I love fried chicken. So, I usually sear the pieces in a pan with butter then transfer them to a baking dish and bake. Seasonings: freshly blended herbs [marinate overnight if possible] or soak for as long as possible in buttermilk, then roll in seasoned flour and fry.

Answer 9

try this recipe. it's easy, it's good. my husband and 3 year old love it. the tomatoes give it a nice fresh summer taste. it looks long, but it's super basic:

Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions

1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes
1 small red bell pepper, seeded and cut into thin strips
1 Italian mild green pepper, cubanelle, seeded and thinly sliced
1 medium yellow skinned onion, thinly sliced
4 large cloves garlic, cracked away from skin
1 teaspoon crushed red pepper flakes
1/4 cup tablespoons extra-virgin olive oil, divided
Coarse salt and pepper
2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated
4 (6 to 8-ounce) boneless, skinless chicken breasts
4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade

Preheat oven to 500 degrees F.
Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.

Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!

While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.

While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.

Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

Answer 10

I have a great recipe for a brine, which you then roast at a very high temp. I could e-mail it to you if you like. it's the best chicken I've ever had. just let me know if you want the recipe, I'd be more than happy to give it to you.

Answer 11

Before retiring to town, I raised chickens and since I was formerly a town girl,married a farmer, never knew one end of one from another til I killed and dressed 80 in one day for freezing and got so sick of the south end of a chicken I never did it again.

As to how to prepare a chicken (I talk soothingly to them before decapitation or neck wringing!)-Doesn't that make your day!(You have to have a sense of humor on a farm!)