What's the yummiest way to cook a chicken?

Question

recipes plzzz thanks!

Answer 1

chavettes marinade from NY

Answer 2

Preheat Oven 375 degrees Farenheight.

Take a whole chicken,
Peel off ALL the skin, cut it down the middle through the breast bone,
place in baking dishbreast side up,
Squirt some Tamarind sauce onto the chicken,
sprinkle 1 T. Rosemary onto this,
a light sprinkle of Garlic & onion powder onto bird,
Sprinkle a mixture of dark brown sugar & pumpkin pie spice( I usually do about 3T.)
Cover with lid or aluminum foil.
Place in 375 degree oven & bake for 1 hour or until the meat pulls away from the drumsticks.

Answer 3

Stew or casserole, the appropriate warming meal for a chilly wintry climate day. might nicely be made utilizing the two uncooked or precooked chicken, if commencing uncooked positioned chicken and vegetables interior the inventory at the same time from the commencing up, if utilizing precooked upload at a later point.inventory can the two be hand-crafted or offered in a packet or jar from the save, very own determination as to what vegetables to apply, there is not any precise and incorrect. I constantly contain carrots and onions. additionally peas, green beans, sweetcorn, parsnip, swede or turnip, and cauliflower can all be used. Lentils or different dried veg might nicely be further study instructions intently to sidestep them being below cooked. the opportunities are infinite, pasta or rice might nicely be further or perhaps sliced apple. Season with pepper and herbs to style,

Answer 4

Hawaiian adobo:

choice cut pieces of chicken (about half-kilo)
about 1 tsp salt
some peppercorn
half cup vinegar
3T soy sauce, or oyster sauce if you have it
some garlic, if you like them
1 piece onion
laurel leaf
pineapple tidbits (separate the fruit from the juice)
half cup pineapple juice
3 pieces chicken liver

1. Put some salt on the chicken liver and fry them. Reserve for later.
2. Saute garlic and onions until brown. Put in the crushed peppercorn and laurel leaves.
3. Add chicken pieces and stir-fry. Pour on the soy or oyster sauce.
4. After some time put in the pineapple juice. Let boil.
5. Pour in the vinegar. Don't stir. Let boil for 5 minutes, or until the vinegar smells "cooked".
6. Season to taste.
7. Put in the pineapple tidbits.
8. Crush the fried chicken liver and mix with the adobo.

Best with rice.

Answer 5

I EAT MINE RAW!!!!!

J/K
Jeanna's Chicken Parmigiana
preheat oven to 350o
1.) 4 boneless, skinless chicken breast
2 .) 1egg beaten,
3) fresh minced garlic about 1 tablespoon
4) salt & pepper to taste
5) Italian seasoned bread crumbs ( lots)
6) fresh parmeasn cheese or grated
Mix3,4,5 and 6 together in a plactic container with lid
soak chicken in egg mixture and coat well, place chicken in container and " shake, shake shake, shake shake shake Shake your BOOTY Shake your BOOTy.... "
Sorry 70's flash back, and I was a little kid in the 70's/
place coated chicken on an ungreased cookie sheet and sprinkle bread crumbs where there is none.
Bake at 350 for 35 to 40 minutes. During the last 7 minutes or so, place sliced tomatos and a layer of mozzerrela cheese over top and return to oven to melt.
Serve with whole wheat fettucini and Alfredo sause, a nice side salad ( lots of veggies in the salad)
and homemade garlic bread.
Garloc Bread
Loaf of french bread ( sliced down the middle)
1 cube of butter ( gotta be real butter)
salt and pepper to taste
fresh minced garlic ( a lot )
a little oregano
Mix all ingredients together and spread evenly ( or inevenly you choose) over the bread and
bake it at 350 for about 12 minutes
I make this all the time. It's yummy and it's my creation.... :P

Answer 6

Bake it in the oven. I used the small chickens and bake at 350 for about 40 minutes. (Depends on your oven too) First clean and rinse the chicken, salt & pepper all sides put in dish, then chop up some onions, carrots and potatoes place in dish with chicken. Drizzle some Italian dressing, olive oil salt & pepper and garlic on the veggies. Cover with foil for the first 15 minutes. After 15 minutes remove the foil and drizzle honey over the chicken and a small amount over the veggies. Do this again about 10 minutes before the chicken is done. DELICIOUS!!!

Answer 7

Bear butt chicken. Stuff an onion or lemon in its neck, put it on a special stand that has an open 3/4 full can of beer "up its butt" and put it on the grill with low heat. Season the outside of the chicken with spices of your liking prior to cooking. Its the moistest chicken ever.

Answer 8

First marinate the chicken Italian dressing for an hour or two make sure to remove the skin first so the marinade can penetrate all the way through the chicken. Throw it on the grill, when almost cooked baste with your BBQ sauce.

Answer 9

Here's a quick and easy one that my family likes:

Use boneless, skinless chicken breasts and coat them in something like Italian breadcrumbs and a little parmesan cheese. Put them in a baking dish and pour your favorite spaghetti sauce over the top and add mozzerella cheese to your liking. Bake for about 1/2 hour to 45 minutes, depending on the size of the chicken breasts and then eat and enjoy!

Answer 10

Try this, it is killer!!!! Chicken Marsala:

Wine, lemons, and mushrooms flavor this chicken recipe the lower salt and lower fat way.

1/8 tsp black pepper
1/4 tsp salt
1/4 C flour
4 chicken breasts, boned, skinless (5 ounces)
1 Tbsp olive oil
1/2 C Marsala wine
1/2 C chicken stock, skim fat from top
1/2 lemon fresh lemon juice
1/2 C sliced mushrooms
1 Tbsp fresh parsley, chopped




Mix together pepper, salt, and flour. Coat chicken with seasoned flour.
In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside.
To the skillet, add wine and stir until the wine is heated. Add juice, stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced.
Return browned chicken breasts to skillet. Spoon sauce over the chicken.
Cover and cook for about 5-10 minutes or until chicken is done.
Serve sauce over chicken. Garnish with chopped parsley.
Yield: 4 servings--Serving Size: 1 chicken breast with 1/3 cup sauce

Bon Apetit!!!!! *wink*
P.S. In a slow cooker you can us white wine, regular chablis!!!! it NEVER fails!!!!!!!

Answer 11

On the grill with some Bone Sucking Sauce(from Le Chef)