|
|
|
|
|
|
|
| WANT TO HELP? | ABOUT US | CONTACT US |
|
|
|
|
|
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
.............................. ............ .......... ........ ...... .... .. . |
FREE CHICKEN RECIPES The 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 B. 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. 
Bill Clinton's Chicken Enchiladas Chicken RecipeRecipe By : Serving Size : 1 2 tb Cooking oil 1/2 t Oregano 2 cn Green chilis 3 c Chicken -- shredded, cooked 1 cn Tomatoes -- 28 2 c Cheddar cheddar -- grated 2 c Onion -- chopped 1/3 c Cooking oil 2 t -salt 15 Tortillas, corn 1 Garlic clove -- minced 2 c Sour cream Preheat 2 Tbsp oil in skillet. Remove seeds from chilies. Chop chilies, then saute with minced garlic in oil. Drain and break up tomatoes. Reserve 1/2 cup liquid. Add tomatoes,1 tsp salt, oregano and reserved tomato liquid. Simmer, uncovered until thick, about 30 minutes. Remove sauce from skillet and set aside. Combine chicken with sour cream, cheese and remaining salt. Heat 1/3 cup oil. Dip tortillas in oil until they become limp. Drain well on paper towels. Fill tortillas with chicken mixture. Roll up. Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish. Pour chili sauce over enchiladas. Bake at 250F degrees until heated through about 20 minutes. Biryani Chicken RecipeServing Size : 6 1/2 c Vegetable Oil 3 Medium Onions, Chopped Fine 2 Cloves Of Garlic, Chopped 1 oz Fresh Ginger, Chopped 3/4 lb Boneless Chicken 2 Brown Cardamon Pods 4 Whole Cloves 14 Whole Black Peppercorns 2 ts Dried Coriander 1 t Cumin Seeds 2 ts White Poppy Seeds 2 ts Fresh Lemon Juice 1/2 ts Garam Marsala 1/4 ts Cayenne Pepper 1/2 ts Salt 2 ts Tomato Paste 2 Bay Leaves 3/4 c Plain Yogurt 1 Saffron Rice Recipe 1 Biryani Recipe 1 Tomato Slices 1 Green Pepper Rings 1 Fresh Coriander Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned. Add ginger, fry another minute or two, then transfer mixture to a large bowl. Add chicken. Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds. Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, by leaves and yogurt. Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours. Using a large, heavy frying pan, cook mixture, covered, over low heat for 10-15 minutes, stirring often. Black Beans and Rice Chicken RecipeServing Size : 6 1 broiler-fryer chicken -- cooked, skinned, bon 2 1/2 cups chicken broth 1 cup rice -- uncooked 1/2 teaspoon pepper -- divided 2 tablespoons olive oil 3/4 cup chopped onion 3/4 cup chopped sweet red pepper 1 black beans -- ¥ 1 bay leaf 3 tablespoons red wine vinegar 1/2 teaspoon liquid smoke 1/2 teaspoon salt In large saucepan, pour chicken broth; add rice and 1/4 teaspoon of the pepper. Bring to a broil over high temperature, stir, cover, reduce temperature to low and cook without stirring for 25 minutes. While rice is cooking, place olive oil in small frypan and heat over medium temperature. Add onion and red pepper, stirring and cooking about 5 minutes. Gently stir in black beans, bay leaf, vinegar, liquid smoke, salt and remaining 1/4 teaspoon pepper. Cook on low temperature, uncovered, about 5 minutes. When rice is done, stir the cooked chicken into rice. Gently add black bean mixture, cover, turn off heat and let sit on cooking eye about 5 minutes. Black or Pinto Beans and Chicken, Southwestern Style Chicken RecipeServing Size : 4 1/4 c Olive oil 1 3-1/2lb cut up fryer chicken 1 Sweet red pepper chopped 1 sm Jalapeno, seeded and chopped 2 Garlic cloves, crushed 1 t Ground cumin 1 lg Tomato -- peeled & chopped 1 tb Lemon juice 1 lb Cooked pinto or black beans : In a large frying pan over medium heat, heat the olive oil. Add the chicken, sprinkle lightly with S&P, and cook for 5 min on each side. Remove from pan. : In teh same pan, over medium heat, adding more oil if needed, Saute the onion, red pepper, jalapeno, and garlic for 5 minutes, until the onion is soft but no brown. : Stir in cumin, tomato, lemon juice, and beans. Add the browned chicken, mixing with the vegetables, cover and simmer over medium-low heat for 20 minutes. remove cover and cook 10 minutes more, or until chicken is tender. Taste for seasoning. Serve with sauce spooned over individual servings of chicken and hot rice. Brazilian Chicken and Mushrooms Chicken RecipeServing Size : 6 1 c Chicken broth 1 c Milk, or thin cream 2 oz Butter 2 oz Flour 3 c Chicken, cooked, sliced 4 Egg yolks 1/2 Green pepper, diced 1/2 Red pepper, diced 1 c Mushrooms, sliced 1 t Lemon juice Salt Pepper 1>. Melt the butter, add the mushrooms and diced green pepper. Saute for 5 minutes over a slow heat to prevent butter from burning. Add flour and seasonings, mix well, then add cold chicken broth and milk. Stir constantly until creamy. 2>. Set dish over hot water in a double boiler, add chicken slices, diced red pepper and lemon juice and cook until hot. Then add well-beaten egg yolks. Continue stirring until everything is hot. DO NOT overcook unless you like creamy scrambled eggs. 3>. Serve on toast, if desired. Broccoli and Chicken With Plum Sherry Sauce Chicken RecipeServing Size : 4 4 boneless skinless broiler-fryer chicken br -- cut into thin strips 2 tablespoons canola oil 4 cups fresh broccoli florets 1 cup low sodium chicken broth -- warmed, divided 1/4 cup sliced green onion 2/3 cup diagonally sliced celery 1/4 pound fresh mushrooms -- sliced 1 (8 ounce) ca water chestnuts -- sliced 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons cornstarch 1/4 cup low sodium soy sauce 1/2 cup red plum jam 2 tablespoons sherry 3 tablespoons toasted sesame seeds In large frypan or wok, heat oil over medium temperature. Add chicken strips and stir fry about 2 minutes. Add broccoli, stirring and cooking 2 minutes more. Add 2 tablespoons of the chicken broth and then stir in onion and celery, cooking 2 minutes more. Add mushrooms and 2 tablespoons more chicken broth, cooking 2 minutes. Add water chestnuts, salt and pepper, stirring and cooking 1 minute. In small bowl, stir together cornstarch and soy sauce until smooth. Add remaining 3/4 cup broth to chicken and vegetables, pushing them to side of pan. Slowly stir soy mixture into broth until it thickens; then stir everything in pan together. In small bowl, mix plum jam and sherry; heat (on stovetop or microwave) just until jam melts. Place chicken mixture in shallow serving bowl; drizzle plum-sherry sauce over all and sprinkle with sesame seeds. Serve with yellow saffron rice. Broiled Chicken With Mustard (poulet Grille a La Moutarde) Chicken RecipeServing Size : 4 3/4 lb Very small potatoes 1 Large carrot 4 Small white onions Salt & pepper 4 lb Chicken split for broiling 2 tb Dijon or dusseldorf mustard 2 tb Peanut oil 2 tb Butter 1/3 lb Mushrooms 1 tb Red wine vinegar 2 tb Finely chopped parsley 1. Preheat the broiler. 2. Peel the potatoes. If they are not very small,cut them in half. Put them in a saucepan and cover with water. 3. Trim and peel the carrot. Cut into 2-in. lenght, then cut into quarters. Peel the onions and cut them in half. Add the carrots and onions to the potatoes. Add salt to taste and bring to a boil. Let stand 10 min. 4. Meanwhile, sprinkle the chicken halves with salt and pepper. Brush on all sides with mustard. Arrange the halves side by side in a baking dish, skin side down. Sprinkle with the oil. Place under the broiler and cook for 10 min. 5. Drain the vegetables. Melt the butter in a skillet and when quite hot but not brown, add the vegetables. Cook over relativly high heat, shaking the skillet and stirring the vegetables. Add the mushrooms and sprinkle with salt and pepper to taste. Continue cooking, shaking the skillet and stirring occasionally, about 7-8 min. 7. Pour off all the fat from the baking dish and turn chicken halves again. 8. Turn then oven heat to 400. Place the dish in the oven and bake 10 min. 9. Place the dish on top of the stove. Add the vinegar to the liquid and cook for a few seconds over high heat,stirring. Sprinkle with parsley.
Brown Chicken Stock - Master Chefs - Chicken Recipe5 lb Chicken, parts, (backs, -- necks, carcasses, and -- giblets), (no livers) 2 lg Onions, coarsely chopped 2 md Carrots, peeled, trimmed -- coarsely chopped 2 lg Celery, stalks, with leaves, -- trimmed, coarsely chopped 2 Garlic, cloves, crushed 1 bn Parsley, stems 2 Thyme, sprigs, OR 1 pn Thyme, dried 1 Bay leaf 1/2 ts Salt, coarse 6 Peppercorns : Roast the chicken bones in a 450 F oven for 30 minutes. This results in a much darker, and richer stock than if the bones are unroasted. After roasting the bones alone, add the onions, carrots, celery and garlic and roast for another 15 minutes. Transfer the roasted bones and vegetables to a stockpot. Pour off any fat from the roasting pan and deglaze with water. Add the deglazing liquid to the stockpot with fresh water (enough cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms. : Lower the heat and add all of the remaining ingredients except the peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover the ingredients and skim when necessary. : Add peppercorns for the last fifteen minutes of the simmering process. : Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid possible. : Discard the solids and cool the liquid to room temperature. : Refrigerate until chilled and lift off the solid fat that forms at the surface. Discard the fats. : Pour the stock into containers for storage, label and date. : Stock keeps for about 3 days in the refrigerator, and up to six months in the freezer. : Yield: 3 to 4 quarts Brunswick Chicken Stew With Roasted Garlic Chicken Recipe-------- ------------ -------------------------------- 1 3 pound chicken -- cut into pieces 24 pearl onions 3 medium potatoes 2 ears corn 2 garden tomatoes -- chopped OR 1 (14.5 ounce) whole tomatoes with juice 1 small yellow squash 1 red bell pepper -- cut into chunks 1 yellow bell pepper -- cut into chunks 1 orange bell pepper -- cut into chunks 1 head garlic 1 (14.5 ounce) no-salt chicken broth 2 tablespoons olive oil plus 1 teaspoon olive oil 1 tablespoon fresh sage OR 2 teaspoons dried sage -- chopped 1/4 teaspoon salt 1/2 teaspoon freshly ground pepper -- divided 1/8 teaspoon oregano 1/8 teaspoon garlic salt Preheat oven to 400 degrees F. Cut 6-inch square piece of aluminum foil. Slice 1/2-inch off top of garlic and set head on foil. Drizzle garlic with 1 teaspoon olive oil; wrap in foil and bake for 40 minutes, until soft. Remove and set aside to cool. Season chicken parts with garlic salt, oregano and 1/4 teaspoon pepper. In large soup pot over medium-high heat, warm 2 tablespoons olive oil. Add chicken and saute until browned, about 5 minutes per side. Remove chicken and set aside. Pour off all but 1 tablespoon of liquid. Add bell peppers and saute for 2 minutes. Open foil and squeeze garlic out of skin, adding to pot. Stir in tomatoes with juice and broth; replace chicken. Bring to simmer over high heat; reduce to low and let stew for 15 minutes. While stew is simmering, peel pearl onions and potatoes. Cut potatoes into 1-inch chunks and cut corn into 2-inch chunks; slice squash. Stir onions, potatoes, corn, squash and sage into stew; cook for 15 more minutes. Season with salt and remaining pepper; serve immediately in wide, shallow bowls. Burrito Chicken Stack Chicken RecipeServing Size : 6 1 medium yellow onion -- cut into quarters an 1 medium red onion -- cut into quarters an 1 red bell pepper -- thinly sliced (about 1 green bell pepper -- thinly sliced (about 2 cloves garlic -- minced 3 cups shredded cooked chicken 1 diced tomatoes and green chilies -- ¥undrained 1/2 teaspoon salt 1/2 teaspoon ground cumin 4 10 inch flour tortillas 2 cups (8 oz.) grated Mexican blend cheeses 1/4 cup chopped fresh cilantro -- optional Coat large skillet with nonstick cooking spray and heat over medium-high heat. Add onions; cook and stir 5 minutes or until beginning to brown. Add peppers and garlic; cook and stir 5 minutes. Stir in chicken, tomatoes and chilies with liquid, salt and cumin; cook about 7 minutes or until liquid evaporates, stirring occasionally. Preheat oven to 375 degrees F. Grease large baking sheet or pizza pan. Place one tortilla on baking sheet. Spread with one-third of chicken mixture; sprinkle with 1/2 cup cheese. Repeat layers two more times; top with remaining tortilla and 1/2 cup cheese. Bake 10 to 15 minutes or until tortilla stack is heated through and cheese is melted. Serve in wedges; sprinkle with cilantro, if desired. Burritos Chicken - Sort Of - Chicken RecipeServing Size : 8 2 1/2 c Cooked Chicken Meat, chopped - and/or shredded 1 1/2 c Onion, chopped 1 c Green Pepper, chopped 4 oz Chopped Green Chilies 3 cl Garlic 3 tb Cumin 2 tb Basil 3 tb Chili Powder (Mexene brand) Chopped Jalapenos (to taste) Salt & Pepper (to taste) 3/4 c Tomato Juice 1/4 c Water 2 ts Cooking oil Shredded Cheddar and/or -Montery Jack Sour Cream Heat oil in skillet, add onions & green peppers. Cook till onions are clear. Add remaining ingredients. Stir and bring to boil. Reduce heat to simmer. When liquid evaporates out, leaving mixture at desired consistency (about 10-15 min.), spoon onto warm tortilla. Add Cheese (cheddar and/or montery jack) and sour cream. Roll up tortilla and enjoy. TIP: several people have commented that the ammount of Cumin is somewhat excessive. If that appears to be the case --- cut it in half. Buttermilk Pecan Chicken RecipeServing Size : 4 2 broiler-fryer chickens -- cut in serving piece 1/2 cup Mazola margarine 1 cup buttermilk 1 egg -- slightly beaten 1 cup flour 1 cup ground pecans 1 tablespoon paprika 1 tablespoon salt 1/8 tablespoon pepper 1/4 cup sesame seeds 1/4 cup pecan halves Melt margarine in large shallow baking dish (about 13x9x2 inches). Mix buttermilk with egg in one shallow dish, and flour, ground pecans, paprika, salt, pepper and sesame seeds in another. Dip chicken in buttermilk mixture, then in flour mixture. Place skin side down in melted margarine in baking dish, then turn chicken pieces to coat with margarine and place skin side up. Place pecan halves on each piece of chicken and bake in 350 degree F (moderate) oven 1 1/4 hrs, until tender and golden brown. Garnish with parsley and cherry tomatoes. Also, please consider sharing our helpful website with your online friends.
Our Privacy Policy can be found at www.cholesterolcholestrol.com/privacypolicy.htm Copyright © 2000-present Donald Urquhart. All Rights Reserved. All universal rights reserved. Designated trademarks and brands are the property of their respective owners. Use of this Web site constitutes acceptance of our legal disclaimer. |