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Whole Chicken Recipes - The Chicken kept Whole in One Piece
Cut or Dice, Part or Whole Chicken Recipes starting with A Cut or Dice, Part or Whole Chicken Recipes starting with B Cut or Dice, Part or Whole Chicken Recipes starting with C Cut or Dice, Part or Whole Chicken Recipes starting with D Cut or Dice, Part or Whole Chicken Recipes starting with E Cut or Dice, Part or Whole Chicken Recipes starting with F Cut or Dice, Part or Whole Chicken Recipes starting with G Cut or Dice, Part or Whole Chicken Recipes starting with H Cut or Dice, Part or Whole Chicken Recipes starting with I Cut or Dice, Part or Whole Chicken Recipes starting with J Cut or Dice, Part or Whole Chicken Recipes starting with K Cut or Dice, Part or Whole Chicken Recipes starting with L Cut or Dice, Part or Whole Chicken Recipes starting with M Cut or Dice, Part or Whole Chicken Recipes starting with N Cut or Dice, Part or Whole Chicken Recipes starting with O Cut or Dice, Part or Whole Chicken Recipes starting with P Cut or Dice, Part or Whole Chicken Recipes starting with Q Cut or Dice, Part or Whole Chicken Recipes starting with R Cut or Dice, Part or Whole Chicken Recipes starting with S Cut or Dice, Part or Whole Chicken Recipes starting with T Cut or Dice, Part or Whole Chicken Recipes starting with U Cut or Dice, Part or Whole Chicken Recipes starting with V Cut or Dice, Part or Whole Chicken Recipes starting with W Cut or Dice, Part or Whole Chicken Recipes starting with X Cut or Dice, Part or Whole Chicken Recipes starting with Y Cut or Dice, Part or Whole Chicken Recipes starting with Z
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FREE CHICKEN RECIPES: Cut or Dice Free Whole Chicken Recipes Starting With AThe naming of these free chicken recipes follows the convention that, as most chicken recipes start with the word chicken, we instead chose to use the next key word. For example, chicken and dumplings would be found under dumplings and chicken recipe - it just makes it easier to find. So, hope you enjoy these free chicken recipes. This page is for the FREE CHICKEN RECIPES starting with the letter A. Other pages cover the rest of the alphabet. These free chicken recipes are for the whole chicken; other web pages cover recipes for specific parts of chicken, such as chicken wing recipes. 
The chicken recipes on this page: A La Chase Chicken Recipe , A La King Chicken Recipe , A La King 100 Chicken Recipe , Afrique Chicken Recipe , Almond-crusted Catalan Chicken Recipe , Aloha Chicken Recipe , Amandine Chicken Recipe , Apple Curry With Cider Rice Chicken Recipe , Apricot-glazed Chicken Recipe , Arroz Con Pollo (mexican Stewed Chicken With Rice) Chicken Recipe , Augusta's Chicken and Dumplings Chicken Recipe and Ayam Bumbu Rojak (chicken With Spicy Sauce) Chicken Recipe . A La Chase Chicken RecipeServing Size : 4 1 Chicken -- cut into serving -pieces Garlic powder 1 cn Soup, cream of mushroom 1 pt Cream Sherry -- small glass Paprika ds Basil ds Marjoram ds Thyme ds Tarragon Parsley -- chopped Mushrooms -- chopped (opt.) Put chicken in shallow roasting pan and cover generously with garlic powder. Mix mushroom soup, cream, and sherry. Spread chicken very generously with paprika; then add basil, marjoram, thume, and tarrogon. Pour mushroom sauce over chicken, and sprinkle with chopped parsley. Cover pan and bake at 35o degrees for 1-1/2 hours. Chopped mushrooms may be added the last 15 minutes of baking time, if desired. A La King Chicken RecipeServing Size : 4 1/4 c Butter or Margarine 1/4 c Unsifted Flour 2 1/4 c Milk 2 ea Chicken Bouillon Cubes 2 c Cubed cooked Chicken 2 1/2 oz Sliced Mushrooms (optional) 1/4 c Diced Green Pepper 1/4 c Diced Celery 2 tb Chopped Pimento In medium suacepan, melt butter; stir in flour and add pepper to taste. Add milk and bouillon; cook, stirring over medium heat until thickened. Stir in remaining ingredients. Heat chicken thoroughly. Serve over toast, rice, or noodles. A La King 100 Chicken RecipeServing Size : 6 10 x Minutes Preparation time 20 x Minutes cooking time -----INGREDIENTS----- 4 tb Butter 1/4 lb Mushrooms -- sliced 1 Green bell pepper -- sliced 1 sm Onion -- sliced 3 tb Flour 1/2 ts Salt 1/4 ts Freshly ground pepper 1/4 ts Nutmeg 1 c Chicken broth 1 c Light cream -- or 1 c -half and half 1 Egg yolk -- beaten 1 tb Lemon juice 1 tb Sherry 3 c Chicken -- diced cooked 2 tb Pimiento -- diced 1. In a large frying pan, melt 2 Tablespoons of the butter over medium heat. Add mushrooms, bell pepper, and onion. Cook 5 minutes, until vegetables are tender. Remove with a slotted spoon and set aside. 2. Melt remaining 2 tablespoons butter in the same pan. Add flour, salt, pepper, and nutmeg. Cook, stirring, for 1 minute without browning. 3. In a small bowl, combine broth and cream. Gradually stir cream mixture into pan. Bring to a boil, and cook, stirring, until sauce is smooth and thickened, 3 to 5 minutes. 4. Gradually whisk 1 cup of sauce into egg yolk. Stir back into pan until well blended. Add vegetable mixture, lemon juice, sherry, and chicken. Cook until heated through, about 5 minutes. Garnish with pimiento. Serve over toast points, egg noodles, or pastry shells Afrique Chicken RecipeServing Size : 4 1 cut-up chicken 2 teaspoons salt 1/2 teaspoon pepper 1/4 cup olive oil 1/2 cup chopped shallots 3/4 cup finely chopped blanched almonds 12 pitted prunes 1/4 teaspoon grated nutmeg 1/2 cup water 2 tablespoons chopped parsley Sprinkle chicken with salt and pepper. In large frypan over medium high heat, place olive oil. Add chicken and cook about 5 minutes or until brown on all sides. Remove chicken to 2-1/2 quart baking dish. To frypan, add shallots and saute about 10 minutes; add to chicken. Add almonds, prunes, nutmeg and water; cover with foil perforated with fork in several places. Bake in 350 degree F oven about 1 hour or until chicken is fork tender. Remove to serving platter and sprinkle with parsley. Almond-crusted Catalan Chicken RecipeServing Size : 4 1 cut-up broiler-fryer chicken -- skinned 1/4 cup mayonnaise 3 garlic cloves -- finely minced 2 tablespoons fresh orange juice 2 teaspoons freshly grated orange peel 2 teaspoons honey 1/4 teaspoon cinnamon -- divided 3/4 teaspoon salt -- divided 1/2 teaspoon pepper -- divided 1 cup fine dry plain breadcrumbs 1/2 cut sliced almonds 3 tablespoons olive oil In large mixing bowl, make marinade by mixing together mayonnaise, garlic, orange juice, orange peel, honey, 1/8 teaspoon of the cinnamon, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add chicken, turning to coat. Cover and refrigerate 1 hour, occasionally spooning marinade over chicken. In pie pan, mix together remaining 1/2 teaspoon cinnamon, breadcrumbs, almonds and olive oil. Bake, stirring occasionally, in 350F oven about 15 minutes or until golden brown. Remove chicken from marinade and roll, one piece at a time, in breadcrumb mixture. Place chicken in single layer in lightly greased shallow baking pan. Bake in 350F oven about 1 hour or until crisp and brown and fork can be inserted in chicken with ease. Aloha Chicken RecipeServing Size : 6 2 1/2 lb Chicken pieces -- skinned 2 Chicken Bouillon cubes -Borden Low Sodium 1 tb Margarine 1 c Green pepper -- diced (1 med. -pepper) 1 c Radishes -- thinly sliced 1 c Pineapple chunks -- canned, -unsweetened 1/2 c Juice from pineapple 1 t Light soy sauce 2 tb Flour ds Pepper 4 1/2 c Rice -- cooked Chow mein noodles -- optional Simmer the chicken in water with bouillon cubes. Remove meat from bones and cut into chunks. Save 1 cup of chicken broth. While chicken is cooking, melt margarine in frying pan or wok and saute the radishes, green peppers, and pineapple until crisp tender, but not brown. (Put rice on to cook.) Mix 1 cup saved chicken broth with 1/2 cup pineapple juice and 1 tsp. soy sauce. Add to pan. Mix flour with 1 Tb. cold water and stir to remove lumps. Add to vegetables. Add cut up chicken and a dash of pepper, and cook until everything is hot. Serve over rice. If desired, sprinkle chow mein noodles on top. Serves 6. (Portion is 3/4 cup mixture served over 3/4 cup cooked rice.) Nutrients per serving: Calories 320, fat 7g, cholesterol 58mg, carbohydrate 39g, sodium 314mg. Exchanges: Bread 2 1/2, Meat 2.
Amandine Chicken RecipeServing Size : 4 1/4 c Virgin olive oil 1 Fryer chicken, cut up 1 1/2 c Chicken broth 1/4 c Fresh lemon juice 1/2 ts Salt 1/4 c Blanched almonds PREHEAT OVEN to 425F. In a 12-inch oven-proof skillet, heat the olive oil over high heat on top of the stove. Add the chicken and brown on both sides. Add the almonds and cook, stirring, 5 more minutes. Add the chicken stock and lemon juice. Sprinkle with salt, bring to a boil and place, uncovered, in the oven for 30 minutes, turning once. Remove chicken to platter. Transfer the skillet to the stove top, place over high flame and reduce the liquid on top of the stove until it has a shiny consistency. It will look more like a glaze than a sauce. Arrange the chicken pieces on a serving platter and scrape the almonds and glaze over the top. Apple Curry With Cider Rice Chicken RecipeServing Size : 4 1 chicken -- cut into parts 2 tablespoons peanut oil 1/2 teaspoon salt 1/4 teaspoon white pepper 1/3 cup minced shallots 2 cups chicken broth 1 cup peeled -- chopped apple 1 teaspoon curry powder 1/2 cup chopped roasted unsalted peanuts -- divided 1/3 cup heavy cream 1 tablespoon cornstarch CIDER RICE 1 cup water 1 1/4 cups apple cider 1 cup rice 1 tablespoon butter In large frypan over medium heat, place oil. Add chicken and sprinkle with salt and pepper. Cook until chicken is brown on all sides, about 5 minutes. Add shallots; cook 1 minute more. Add chicken broth, apple, curry powder and 1/4 cup of the peanuts; stir to mix well. Reduce heat to low, cover and cook about 20 minutes until fork can be inserted in chicken with ease. Stir cornstarch into heavy cream and slowly add to frypan, stirring until sauce is thickened. Sprinkle with remaining 1/4 cup chopped peanuts and serve over Cider Rice. CIDER RICE: In medium saucepan, place water and apple cider; bring to a boil. Add rice and butter. Stir, reduce heat to low, cover and cook 20 minutes or until liquid is absorbed. Apricot-glazed Chicken RecipeRecipe By :Possum Kingdom Lake Cookbook Serving Size : 6 1 Jar Apricot Preserves 1/4 Cup Lemon Juice 1 Teaspoon Salt 1 Clove Garlic -- crushed 1/4 Cup Brown Sugar 2 Tablespoons Dijon Mustard 9 Pieces Fried Chicken Combine all ingredients except chicken in blender. Blend until smooth. Place chicken in a single layer in 8"x12" baking pan. Cover chicken with sauce. Bake, uncovered in a preheated 350 degree oven for 1 hour. Arroz Con Pollo (mexican Stewed Chicken With Rice) Chicken RecipeServing Size : 6 3 lb Chicken, cut into pieces 1/4 c Cooking oil 1/2 c Chopped onion 1 Clove garlic, sliced paper -thin 1/2 c Chopped green pepper 1 cn Tomatoes (#2) 1/2 ts Sait 1/4 ts Pepper 1/2 ts Paprika 4 Cloves 2 sm Bay leaves 1 c Raw rice 1 1 O ounce package frozen -peas, 1 Sweet red pepper ~cut into 1/4" pieces Dry the pieces of chicken with paper toweling. Place the oil in a large skiilet and saute the chicken until golden brown. Add the onion, garlic and green pepper and saute until tbe onion is transparent and glazed. Then add the tomatoes, salt, pepper, paprika, cloves and bay leaves. Bring to a rollng boil, and then turn thc heat back to simmer. Cover and simmer for 25 minutes. Add the rice; stir it in well. Cover and simmer for 20 minutes longer, or until the grains of rice are tender. Sprinkle the peas and pepper over the top, and cook, uncovered, for 5 minutes more. Serves 6. If you wish, remove the cloves and bay leaves before serving. Augusta's Chicken and Dumplings Chicken Recipe1 chicken fryer -- cut up 6 cups water -- for boiling chicken Dumplings: 2 cups self-rising flour 1 egg Boil chicken until done, take chicken out and chicken broth add dumplings and cook 10 to 15 minutes . take 1 cup of broth out to use for left over dumpling to warm up. Mix together dumpling ingredients and roll out on floured board. roll thin, cut and drop into boiling broth. then cool slow for 10 to 15 minutes. Serve chicken on the side debone and add back in with dumplings. Ayam Bumbu Rojak (chicken With Spicy Sauce) Chicken RecipeServing Size : 4 1 Broiler or fryer Chicken with skin 450g 1 lg Onion, finely chopped 2 Cloves garlic, chopped Finely 3 tb Oil 1 t Brown sugar 1 Red chilli, crushed 2 Candlenuts, grated 1/4 Roll shrimp paste 1 t Sweet soy sauce 2 ts Salt Cut chicken into serving portions Fry onion and garlic in oil until golden brown. Add brown sugar, chilli, candlenuts and shrimp paste and stir. Add chicken to this spicy mixture. Then add tamarind juice, soy sauce, 1 cup water and salt. Cover tightly and cook slowly until liquid is completely absorbed by chicken. Serve with rice. Also, please consider sharing our helpful website with your online friends.
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