Well, what the heck.

Polynesian Chicken Salad

Ingredients:
2 c. cooked chicken, cut into small pieces
1½ c. diced celery
1½ c. diced pineapple or white grapes
¼ c. shredded carrots
½ c. toasted almond halves
½ c. mayonnaise
¼ c. sour cream
1 tsp. curry powder
1 tsp. lemon juice
½ tsp. salt

Combine first 5 items. Blend mayonnaise with sour cream and seasonings; pour over chicken and toss lightly. Chill. Arrange on greens and garnish with minced parsley.

Keeping it simple and respectful, I always say.

Here's one that's good 'n good for you:

Put 2 chicken breasts in a baking dish. Drizzle with olive oil. Season with salt, pepper, seasoning salt. Top each with a sprig or two of fresh rosemary (or about a teaspoon of the dried stuff). Bake at 350 for an hour or so. About 10-15 minutes before they're done, put about a teaspoon of chopped garlic on each and finish baking.

Yummy, easy and only one pan to wash. What more could you want?

Easy Chicken Adobo

1 package of chicken wingettes
4-5 cloves of crushed garlic
1 cup soy sauce
1 cup water
1/2 cup vinegar
1 bay leaf
1 tbsp. vegetable oil

Saute the garlic in oil in a 1 qt. pot. Toss in the wingettes and saute until no longer pink. Add the soy sauce, water, vinegar, and bay leaves. Bring to boil, then cover and simmer about 25-30 minutes until chicken's cooked and sauce reduces.

marinade whole chicken in Italian Salad Dressing and 3 or 4 crushed garlic cloves for at least an hour.
Put in barbecue pit and use pecan wood for your fire (or pecan chips over charcoal),
cook indirect for about 3 or 4 hours until chicken reaches an internal temp of at least 170

Cinnamon Garlic Chicken

Easy, tasty, unusual, smells great.

2 parts garlic
1 part cinnamon

Mix enough cinnamon and garlic to coat however many chicken pieces you have - breats, thighs, legs, boneless, skinless.

Or this variation:

4 skinless, boneless chicken breast halves
1 teaspoon ground cinnamon
2 tablespoons Italian-style seasoning
1 1/2 teaspoons garlic powder
3 teaspoons salt
1 teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C).

Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)

Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.

Good old fashioned chicken and rice. My family LOVES this: 1 package cut up chicken. Combine 1 can of cream of mushroom soup, one can of cream o'celery soup,1 cup of uncooked rice, and 2/3 soup can of milk. Place the mixture evenly in a 9x13 pan. Top with chicken parts. Sprinkle with 1/2 to full packet of dry onion soup mix[depending on your taste, we do the full pack], Cover tightly with aluminum foil. Bake at 325 degrees for 2 1/2 hours. Delicious!!

If you want to see free range chickens, look no further than Key West, Florida, where they let 'em run amok all over Duval Street.

I personally go for a garlicky and ginger chicken teriyaki, which I prepare by sight and taste.

1/4 cup of light soy sauce
1/4 cup of teriyaki sauce
2 tbl of brown sugar
1/8 cup of honey
dash of red wine vinegar
dash of lemon juice
garlic
ginger

If you want to go a little spicy, add red pepper flakes and/or cayenne pepper.

The mix of the sweet and sour, plus the spice and hotness should marry pretty well.

Marinade for at least 30 minutes. Works great on a grill or barbeque. Can be stir fried as well.

1) Drive to KFC

2) Order 3 piece meal (original recipe)

3) Drive around to second window

4) Enjoy

Simple:

Full Chicken breasts w/bones and skin

Soak (dont't need the fancy French words) in good Olive Oil in which you have whipped some salt, lemon pepper, and crushed sweet basil. Soak for an hour, two hours,a day in refrig--don't matter. If you keep it in the icebox, let warm up before cooking.

Pre-heat oven to 525-550, somewhere in there.

Put chicken in hot oven for four-five minutes.

Turn oven down to 375 or thereabouts.

Take it out in an hour and eat it, cruch the skin with your molars, goes well with very cold, sweet, homemade potatoe salad.

Raise a glass and toast Grandma and Grandpa for getting on the boat and kiss your Grandkids.

Let the wife and daughters do the dishes.

Al

Healthy Chicken Nuggets for Kids and Adults.

-chicken cutlets slightly flattened and cut
in chunks
-honey
-deli mustard
-water

-Blend "deli" mustard honey(to taste).
-Add enough water till dipping sauce is still a
little thick
-Dip somewhat flattened chicken breast chunks
into marinade.
-Now dip chicken in your favorite bread crumbs
-Place in oiled pan. Bake till center is
barely pink.

(can even eat this cold with a salad!)

Don't forget a blessing of thanks to God and
chicken.

Crockpot Chicken Stew

Skinless chicken breasts, about 1 1/2 to 2 lbs. If they're still frozen, no problem.

Spices - use your imagination. (I usually use whatever's in the spice cabinet -- oregano, basil, white pepper, thyme, poultry seasoning, a dash of cayenne pepper, paprika, turmeric, a bay leaf or two, garlic powder, salt and pepper blends, whatever I've got, and usually a dash or two, subject to my mood. You can crush a garlic clove or two instead of using garlic powder. Go wild.)

One medium onion, chopped coarsely

Two or three medium carrots, sliced (you can use canned carrots instead if you prefer)

Canned veggies, the 14-15 oz. can size - again, whatever you want - green beans, peas with cocktail onions (you don't need the medium onion if you use this), corn (not the creamed variety) or succotash, lima beans (if you don't have succotash), stewed tomatoes, Ro-Tel tomatoes also if you want a bit of a kick to go with the cayenne pepper.

Put the breasts in the crockpot, sprinkle in your choice of spices and bay leaves, add water to cover. If you are using onions and carrots, add them also. Cover and cook on low for 8-10 hours.

About one hour before serving, drain all canned veggies except the tomatoes and add them to the chicken. Cover and continue to heat on low, although you can bump it up to high if you don't want to wait.

About fifteen minutes before serving, add water to a tablespoon or two of flour (depends how thick you want it), stir it up and add it to the stew. Stir and re-cover.

This recipe is flexible, easy, and refrigerates and reheats well. I used to make it Sunday evenings and take the leftovers to work with me for lunch during the week.

Southern Style Chicken and Pastry

Watch your Nanny chase down a "free range" chicken running madly around her farm yard.

Watch your Nanny respectfully grab the captured
"free range" chicken and mercifully wring it's neck.

Watch your Nanny dunk the now deceased "no longer free range" chicken into a vat of boiling water and pluck out it's no longer necessary feathers.

Wash the carcass, pat dry, salt and pepper to taste

Place the whole bird carcass, feet and all into a pot of boiling water.

Reduce heat and simmer for 45 minutes

Remove moist, tender "remains of a glorious empire" and place on platter for carving later.
Be sure to allow to come to room temperature before carving.

On a flat counter dump out

two cups self rising flour
make a "well" in center of flour
drop in three whole eggs (recently confiscated from
chicken house)
take fingers to break eggs and begin pulling small amounts of flour into egg mixture, mixing gently until all combined into soft ball.
DO NOT OVER HANDLE DOUGH WILL BECOME TOUGH
flatten out ball on counter with your hand
take rolling pin and roll out the dough until approximately 1/4 inch thick
Cut into strips 2" X 4"
Bring chicken broth to boil
Drop in strips
Reduce heat to simmer
Do not stir except to prevent sticking
Cook gently until done
Serve with
Chicken
Fresh Cream style corn
Fresh Butterbeans
Homemade cornbread.
Sweet Iced Tea

Raspberry-Ginger Chicken

1/2 cup chicken broth
1/2 cup raspberry vinegar
1/4 cup soy sauce
3 tblsp dijon mustard
2 tblsp honey
2 tblsp chopped cilantro
2 tblsp chopped mint
1 tblsp minced ginger

Combine all ingredients in a Ziploc bag. Close bag tightly, and shake to mix.

Add 4 skinless, boneless chicken breast halves to bag and close tightly. Marinate for at least 30 minutes at room temperature.

Grill or broil chicken for 5-6 minutes per side, until no longer pink in the center.

While chicken is cooking, pour marinade into saucepan and boil to thicken into sauce.

Presentation idea: Slice chicken and serve on a bed of rice with the sauce drizzled over.

I forgot something... I usually do.

For the Crockpot Chicken Stew recipe -- When you get to the point of adding the canned veggies, take the chicken out first and cut it up. It may be tender enough to break up inside the crockpot. Put the chicken back in the crockpot if you took it out to cut it up, then add the canned veggies, etc.

Sorry about that.

Beer Can Chicken

1 tablespoon Salt
1 tablespoon Paprika
1 tablespoon Brown Sugar
1 1/2 teaspoons Black Pepper
1 Whole Chicken

Mix dry ingredients. Wash and pat dry chicken. Rub inside of chicken with rub. Take a can of beer and pour out half of beer. Punch another hole in top of can. Put in about 1 tablespoon of rub in beer can. Insert can into chicken and spread remaining rub on the outside of chicken.
Stand chicken upright in grill using can and the legs of the chicken. Cook on medium indirect heat for 1 1/2 hours, turn occasionally. Easy and it is about the best chicken I have ever had.

Jambalaya - Chicken/Sausage

8 oz. Smoked Andouille Sausage or your favorite smoked Sausage, cut into 1/2 " slices.

1 lb. Skinless, boneless Chicken Breast Halves or Thighs, cut into 1" pieces

2 Tab. Canola or Peanut Oil

1 Medium Onion, chopped

1 Medium Green Bell Pepper, chopped

½ Cup Celery, chopped, including leaves

3 Cloves Garlic, minced

1 Tsp. Tomato Paste

2 Tsp. Creole or Cajun Seasoning*

½ Tsp. Dried Thyme, crushed

1 Tsp. Dried Sweet Basil, crushed

¼ Tsp. Cayenne Pepper

1- 14.5 oz. Can of Diced Tomatoes, drained, juice reserved

2 Cups Chicken Broth**

1 ½ Cups Long Grain White Rice, uncooked***

1 Bay Leaf

½ lb. Raw Shrimp, peeled and deveined

¼ Cup Fresh Parsley, chopped

1 bunch Green Onions, sliced (garnish)

In a heavy large saucepan, heat oil over medium-high heat and brown sausage pieces, about 3-4 minutes. Using tongs or slotted spoon, remove from pan to plate. Add chicken pieces and brown, about 5 minutes. Using tongs or slotted spoon, remove from pan to plate. (If pan is large enough, you can brown at the same time - just don't crowd the pan or the meats will steam, not brown.) If you are adding pieces of ham, brown them quickly, too, and place on plate.

Reduce the heat to medium and add "The Holy Trinity", the onion, green bell pepper, and celery, and cook until vegetables soften, about 3-4 minutes. Add garlic and cook one minute more.

Add tomato paste and cook just until the paste begins to brown. (This French cooking method is called "pince" (PIHN say) and adds color and flavor to the dish.) Add the drained tomatoes, reserving the liquid, and the chicken and sausage back into the skillet. Sprinkle on the additional seasonings: Creole seasoning, thyme, basil, and cayenne pepper. Stir thoroughly.

Add the reserved juice from the tomatoes to the 2 cups chicken broth - if you do not have a total of 2 ¾ Cups of liquid, add additional broth, white wine, or water. Add the liquid and cook until heated, 2-3 minutes. Add the rice, cover and simmer over medium heat for 20 minutes or until the rice is tender and most of the liquid has been absorbed. Add the shrimp, stir, cover, and continue to cook 5 minutes or until shrimp are opaque.

Remove bay leaf and discard. (However, there is an old Louisiana wife's tale that says whomever gets the bay leaf in their bowl gets to make a special wish and that could be a fun thing to do with family or friends.) Taste and add salt and pepper if needed. Add the parsley, stir, and take pan from the heat. I bring the pan to the table to serve family style, but you can do what's best for you. Serve in shallow bowls with sliced green onion for garnish. Add a bottle of hot sauce to the table for the folks who want to add a little more heat. Enjoy!

Sorry if everything is mashed together, I couldn't seem to get it to format right in preview.

http://www.wcpo.com/recipes/2005/02/08.html

Made that recipe last night, most excellent.

Personally I prefer the buttermilk chicken - a family favorite.

Simple... take some chicken, clean it.. dunk in buttermilk, roll in flour... fry.

Yum!

Lost my Chicken recipes, but man i love to eat

Pheasant
Squab
Duck
Dove
Turkey
any other poultry i missed
Domestic cows, steers, bulls, whatever
free range cows (?)
buffalo
antelope
deer
moose
rabbit
snake
turtle (man, fresh sea turtle is great)
veal (tastes like turtle actually)
fish
shellfish

did i miss anything (I think i've had horse too while in France)

Curried Chicken
(This improves with age so can be made a day or two in advance of eating)

3 lbs skinless chicken parts
3 T vegetable oil
2 cups finely minced onions
1/4 cup minced fresh ginger
1/4 cup minced fresh garlic
3-5 T curry powder
1/2 - 1 t chili powder (depends on how much heat you want)
2 T garam masala*
(1) 28 oz. can of diced tomatoes in puree

Heat the oil in a skillet or wok.
Add onions, ginger, and garlic and cook, stirring frequently 'til translucent.
Sprinkle the onion mix with the curry, chili powder, and garam masala; cook, continuing to stir, for about 1 minute. Deglaze with 1/2 cup or so of water or white wine. After the liquid cooks off, add the tomatoes. Bring to a boil then reduce heat to simmer and cook, without a lid, until thickened - about 30 -45 mins. Stir occasionally so it doesn't stick.
When the sauce is thick, add the chicken pieces. Cover the skillet or wok with a tight lid and cook for another 45 minutes. Remove the lid occasionally to stir to prevent sticking.
Serve over rice with garnishes of chopped cashews, julienned cucumbers, and plain yogurt.

* garam masala can be purchased at several spice markets or it can be made in batch amounts by using the following recipe:
20 whole cardamom pods, shells removed
1/4 c coriander seeds
2 T whole cumin seeds
1 t whole cloves
1 T whole black peppercorns
saute the above over high heat until browned then cool and add
1 t ground cinnamon
1 t ground nutmeg
Grind all the above together to a fine powder (a coffee bean grinder works really well).

Thought I'd toss in mine, after coming here from Michelle Malkin's blog.

Spicy Fried Chicken, and Soup.

12 Fryer Thighs
1 Cup Flour
3/4 cup milk +/-
1 Egg White
1-1/2 tsp Baking Powder
1 tsp McCormick Montreal Steak seasoning (VERY good on bbq'd steak too)
1 tsp Paprika
1 tsp Chinese 5-spice powder
1 tsp Cayenne Pepper (+/- to taste)
1 tbsp Salt

In an 8 quart pot, place all the chicken thighs, and the salt and enough water to cover. Bring to a boil, reduce heat, and slowly simmer for 20 minutes.

Remove to a rack over a cookie sheet to drain. DO NOT throw out the pot of water.

Mix dry ingredients (Flour, spices) in a small mixing bowl, add Milk and egg white. Stir thoroughly until the consistency of thick pancake batter.

Remove skin from the thighs, toss it into the pot of water.

I use a commercial-style deep fryer, set to 375 degrees. Dip and cover two thighs at a time, and using a Fondue fork - which avoids disturbing the coating - lower each piece into the fat. Cook for 2-3 minutes, flipping once, until coating is lightly browned. Do not overcook or it will start to absorb fat. Remove back to the rack, repeat until all the thighs are fried.

Enjoy.

When you're done enjoying, toss the bones into the pot. Boil for 10 minutes, until there's about half a pot full. Strain out the solids, and skim the fat (refrigerating makes scooping out the fat easier).

Chicken Soup.
2 cups broth (made above, refrigerated in little containers)
1 tsp Salt
1 tsp Pepper
1 tsp Ground Ginger
Carrots
Celery
4 oz Thin spaghetti noodles, broken into 1" pieces

In a saucepan mix broth (Which will be gelatinous) with an equal amount of water, add sliced carrots and celery, spices, and noodles. Bring to a boil, and reduce heat to low and cover. Cook until noodles are fully soft and swollen. Salt and pepper further to taste.

I get most of my recipes from my mother, who gets them from a wide variety of sources, mostly cookbooks and friends. For years, I recommended an 'Oven Chicken' recipe I got from her for a variety of reasons:

1. The crust is deliciously crunchy because you roll the pieces in Bisquick, not flour -- plus salt, pepper, and paprika.

2. It's absurdly easy: you've already read all the ingredients except the butter it's baked/fried in.

3. You don't have to keep an eye on it: just put it in the oven in a lasagna pan and turn it over once. No spattering grease and you can go do something else while it cooks.

4. You don't have to worry about it being pink in the middle and burned on the outside, because it bakes as it fries. It's pretty much guaranteed to come out right, because you cook it for a specific time at a specific temperature in the oven -- not like a stove burner where you can't tell exactly what the temperature is. (I move a lot, and every stove is different, but ovens are pretty much all the same.)

5. As already mentioned, it's fried in butter, not lard or Crisco, so it's delicious cold. Not that there's usually any left over to get cold, but you can always double or triple the recipe.

So what is the recipe? The one on the Bisquick box. I was pretty embarrassed when someone pointed that out to me -- not that my mother had ever claimed to have invented it or anything . . . .

1)Drive over to where "Kenny Rogers Roasters" used to be.

2)Cry

3)Tear Hair

4)Scream "Come Back Kenny!"

5)Drive to Boston Market and buy less great chicken.

6)Seathe

7)Throw chicken out window.

8)Go to Popeyes and buy better chicken.

Jeff

I'm with you on the beer can chicken. Have you seen the holders for the bar-b-que for beer can chicken?. They hold the beer can on a stand with the chicken covering the beer can. Stand it on the bar-b-que. No turning required. We buy the stands by the case and give them away to guests.

We find them at Lowes and Wal Mart.

Chicken in Coconut Milk (Filipino style)

Use the parts of the chicken you like best, enough to serve whoever is going to be eating.
Sliced carrots
chunked chayote
chunked yellow squash (peeled)
a couple onions, in thin wedges
a knot of lemon grass (beat it to release the flavor)
5-6 slices fresh ginger

Put all these in a large pot and add enough water to keep it from scorching. Get the water boiling and put on the lid, reduce heat and cook until the veggies are tender.

Make coconut milk, either from a coconut or from a powder or can. The richer the better! Add a chicken bullion cube. If you like spicey food, resereve some of the cocnut milk in a small bowl and mash a couple hot chiles in it before pouring it thru a strainer in to the pot, along with the rest of the coconut milk. (Or add some tabasco sauce). Salt to taste.

Simmer for a few more minutes and then serve with rice.

brilliant!

lime juice
dijon mustard
honey
worchestershire sauce
drumsticks

combine the first 4 ingredients together until it agrees with your personal taste (i don't do exact portions)

coat the drumsticks with the mixture and BBQ over charcoal grill, coating sides every so often.

memorial day barbeque anyone?

Parmesan Chicken

You can use breasts or tenders. For the beginner, tenders are easier because their small size decreases the possibility of having a raw inside and overdone outside.

Prepare three bowls/plates. Fill the first with flour, the second with beaten eggs, and the third with Kraft Parmesan cheese (in the green can - it works better than fancy "real" cheese)

Rinse and pat dry your chicken
Dredge each piece in flour - I like doing this all at once because your fingers are about to get gummy.
Dunk a piece in the egg, ensure it is covered evenly.
Dunk it in the cheese, ensure it is covered evenly.
Place piece on a wax paper covered cookie sheet
Repeat until all chicken has been breaded cheesed.

This can be done ahead of time and stored in refrigerator (good if you're entertaining)

Fry the chicken in a large skillet. Use a combination of butter and oil. If you only use butter it will probably burn. If you only use oil, it won't brown as nicely. On my stove 7 or 8 is usually the right temp setting.

Before flipping, use a thin spatula to gently separate any pieces that are stuck to the pan. You don't want the crust to fall off since that's the best part!

Place the cooked chicken on paper towels or a wire rack to absorb any excess oil.

Can be refrigerated and served cold. Makes fantastic sandwiches the next day.

My favorite: lemon chicken

Put skinless chicken breasts in casserole dish
Squeeze juice of half a large lemon onto chicken (remove lemon seeds from chicken]; put in about a tablespoon of butter, pepper and/or oregano to taste; cover tightly
Bake 20-30 minutes at about 350
Drain fat and add juice of another lemon [and the remaining half lemon], a little more butter and cooked rice
Cook another 15 minutes or so uncovered

Simple, and YUM!

Lazy 5 Spice chicken
(6-8 servings)

2 1/2 to 3 pounds of chicken thighs and drumsticks
1/2 cup soy sauce
2 tablespoons olive oil
3-4 shallots, chopped
1 garlic clove, finely chopped
1 1/4 teaspoons 5 spice mix

Place chicken pieces in shallow baking dish. Mix the remaining ingredients and spoon over chicken. Cover and refrigerate for at least one hour, turning the pieces once or twice. Bake the chicken, uncovered, at 350 degrees, until done, about one hour. While chicken is baking, turn the pieces once or twice.

(I call this lazy because I arrived at it by lazily skipping some steps. In the original version, you baste the chicken with the mix while it is baking, rather than just letting it sit in the mix. The lazy version is less authentic. It is also moister and much richer in taste (and probably calories). So much richer that I suggest serving it with something starchy, such baked potatoes or French bread.

You can use other pieces of chicken, though I think the thighs and drumsticks usually work best. I substitued the shallots for a small onion in the original recipe.)

Try substituting tofu, tempeh, or wheat gluten for chicken. It is very easy to make dishes that are both tasty and cruelty free.