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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 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 D. 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 free chicken recipes on this page are: Deep Dish Pot Pie Chicken Recipe , Deviled Balls Chicken Recipe , Dilled Pot Pie Chicken Recipe , 1 Divan Chicken Recipe , 2 Divan Chicken Recipe , Dopiazza (Indian Chicken Curry) Chicken Recipe , Dumplings and Chicken Recipe and Dumplings Lawrence Chicken Recipe Deep Dish Pot Pie Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 40 x Minutes preparation time 1 x Hour cooking time -----INGREDIENTS----- -----FILLING----- 4 tb Butter 1/2 c Celery -- chopped 1/4 c Onion -- chopped 1/4 c All-purpose flour 2 c Chicken stock -- or 2 c -canned broth Salt Fresh ground pepper 2 c Chicken -- cooked, chopped 1/4 c Parsley -- chopped 1/2 ts Sage -- crumbled -----PASTRY----- 1 c Whole wheat pastry flour 2 c All-purpose flour 1/2 ts Salt 6 tb Chilled shortening 3 tb Ice water (to 5 T) 1. Make filling. In a medium-sized saucepan, melt butter over medium heat. Cook celery and onion until tender. Add flour and cook, stirring, for 1 minute without browning. Gradually add stock and cook, stirring, until sauce thickens. Season to taste with salt and pepper. Stir in chicken, parsley, and sage. Set aside. 2. Make Pastry. Preheat oven to 350F. In a large bowl, stir together whole wheat flour, all-purpose flour, and salt. With a pastry blender or two knives, cut in shortening until mixture resembles cornmeal. Sprinkle with ice water until dough stays together. Roll into a ball and divide into two parts. 3. To assemble pie. On floured board, roll out one part of dough 1/4 inche thick. Line a 2-quart round baking dish with pastry, allowing edges to extend over the sides; moisten top edge with a little water. Add chicken filling. 4. Roll out second half of dough and place over top of baking dish. Handle pastry carefully to avoid holes. Trim exces crust around edge of dish. Press edges together to seal and crimp together. Make several slashes in top. Bake for 1 hour, until golden brown and bubbly. Deviled Balls Chicken Recipe Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 x Minutes preparation time 25 x Minutes cook time -----INGREDIENTS----- 3 tb Butter 3 tb Flour 2 c Chicken broth 1 tb Grated onion 3/4 ts Salt 1/2 ts Dry mustard 1/4 ts Cayenne pepper 1/8 ts Black pepper 2 c Chopped cooked chicken 1/4 c Chopped slivered almonds 1 Egg 2 c Seasoned bread crumbs Vegetable oil -- for frying 1. In a medium-size saucepan, melt butter over moderately low heat. Add flour and cook, stirring for 1 minute without browning. Whisk in the broth. Add the onion, salt, mustard, cayenne, and black pepper. Bring to a boil, stirring, and cook until thick and smooth. 2. Remove from heat and stir in chicken and almonds. Spread mixture in a pie plat and let cool; then cover and refrigerate for several hours until firm. 3. At least 45 minutes before serving, beat the egg in a shallow bowl. Spread the bread crumbs out on a sheet of wax paper. Scoop up spoonfuls of the cold chicken mixture and roll into 1/2-inch balls. Roll in eht egg, then dredge in the bread crumbs to coat. Set aside on a baking sheet and refrigerate for at least 30 minutes (or up to serveral hours) before serving time. 4. Heat 3 inches of oil in a deep-fat fryer or large saucepan to 375F. Fry the balls in batches without crowding until golden brown, to 5 minutes. Serve hot, with dipping sauces on the side. Dilled Pot Pie Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----FILLING----- 3 tb Butter 1/2 c Finely diced celery 1/2 c Finely diced onion 1 sm Bay leaf 3 tb Flour 1 1/2 c Chicken stock 1 1/2 c Milk or cream 1 d Tabasco (or more, to taste) Salt Freshly ground black pepper 2 c Cooked chicken -- (shredded or diced) 3/4 lb Diced cooked potatoes 1/2 lb Diced cooked carrots 6 oz Green peas -- cooked -OR- green beans -- cut into 1-inch pieces 1/2 c Chopped dill -----BISCUITS----- 1 c Sifted all-purpose flour 1 1/2 ts Baking powder 1/4 ts Salt 3 tb Butter or veg. shortening --(or a combination), cold 1/2 c Milk 3 tb Chopped dill For Filling: Melt the butter over low heat in a large saucepan. Add the celery, onion, and bay leaf, cover, and cook about 10 minutes, or until the vegetables are soft. Sprinkle the flour over the vegetables, stir well to incorporate, then cook for about 5 minutes. Stir in the chicken stock and the milk or cream. Cook the sauce over low heat for 15 minutes, stirring occasionally. Remove the bay leaf and add the Tabasco, salt, and pepper. Stir in the chicken, potatoes, carrots, peas or beans, and dill. Keep the filling warm while you make the biscuit dough. Biscuits: Preheat the oven to 425 F. Sift the flour, baking powder, and salt together in a bowl. Make a well in the mixture and cut the fat into the dry ingredients. Add the milk and dill and stir the mixture with a fork for about a minute, or until the dough leaves the sides of the bowl. Transfer the chicken and vegetable mixture to a 3-quart ovenproof casserole. Drop the dough over the filling with a large spoon, spacing evenly, to make six biscuits. Bake for 20 to 25 minutes, or until the biscuits are lightly browned and the pie is bubbling. Serve hot.
1 Divan Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Course Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup milk 2 tablespoons margarine or butter 1 4.8 ounce pa noodle Roni corkscrew Pasta with Four Chee 2 cups chopped cooked chicken or turkey 2 cups broccoli flowerets 1/2 cup croutons -- coarsely crushed In round 3-quart microwaveable glass casserole, combine 1 1/2 cups water, milk and margarine. Microwave, uncovered, on HIGH 4 to 5 minutes or until boiling. Stir in pasta, contents of seasoning packet, chicken and broccoli. Microwave, uncovered, on HIGH 12 to 13 minutes, stirring after 6 minutes. Let stand 4 to 5 minutes or until desired consistency. Sauce will be thin, but will thicken upon standing. Stir before serving. Sprinkle with croutons. 2 Divan Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 lb Chicken -- boned, skinned and - slivered 2 ts Oil 1 c -water 1 tb Dry sherry 1 pk Broccoli -- frozen (10 oz) 1 cn Cream of chicken soup - condensed 10 3/4 oz size 1 1/2 c Rice -- instant 1 tb Parmesan cheese Brown the chicken in oil, stirring occasionally. Add water, sherry, broccoli and soup. Bring to a boil, separating broccoli pieces. Stir in rice. Cover, remove from heat and let stand 5 minutes. Sprinkle with parmesan cheese. Makes 4 servings. Dopiazza (Indian Chicken Curry) Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb Chicken meat 2 md Onions, thinly sliced 2 tb Peanut oil 1/4 ts Garlic powder 1 tb Coriander seeds 1 tb Ground cumin 1/2 ts Ground turmeric 1 t Ground ginger 1 tb Chili powder 1 t Black pepper 1/2 ts Salt 1 cn Tomatoes (undrained) Partially cook chicken, Cut in large bite size pieces. Fry onions in oil in a large pan until they are golden brown. Mix the garlic with the spices and a little pepper. Add the spice mixture to the pan, fry spices with onions for 1 minute. Add chicken and stir together for 1 minute. Add tomatoes, break up solid tomatoes with fork to small size pieces. Pour sufficient water in pan to cover the meat. Bring to boil, cover and slowly simmer for 45 minutes then uncover and cook slowly for 60 minutes or until meat is fork tender Stir occasionally to prevent sticking. Dumplings and Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Chickens (2-lb) -- halved 1 Carrot -- chopped 2 Celery stalks -- chopped 1 md Onion -- chopped 1 tb Chicken stock base -- -=OR=- 2 -Chicken bouillon cubes 1/4 c Butter or margarine 1 c Flour 1 oz Sherry 1/2 Lemon -- juice only MSG (optional) Salt Yellow food color (optional) -----DUMPLINGS----- 1 1/2 c Flour 2 ts Baking powder 1/4 ts Salt 3 tb Shortening 3/4 c Milk -----ADDITIONALLY----- 1 c Hot cooked peas Place chickens in large saucepan, cover with water and bring to boil. Simmer until chickens are tender. Remove chickens from pan and set aside. Remove backbones and return them to pan. Add carrot, celery and onion and simmer 30 minutes. Add chicken stock base. Remove from heat, strain and reserve stock. Melt butter and stir in 1 cup flour until smooth. Add to strained reserved chicken stock. Simmer 5 minutes. Add sherry and lemon juice. Add MSG, salt and food color to taste. Combine 1 1/2 cups flour, baking powder and 1/4 teaspoon salt in mixing bowl. Cut in shortening until mixture resembles cornmeal. Stir in milk until just blended. Place about 1/2 inch water in saucepan with wire rack that comes 2 to 3 inches above water line. Cover rack with lightly oiled waxed paper, oiled side up. With water gently simmering, drop dumplings by tablespoons onto waxed paper, leaving room in between for expansion. Steam 8 minutes, uncovered, then cover and steam 7 minutes longer. Meanwhile, remove skin from cooked chickens and bone, if desired. Cut in large pieces. Place chicken pieces in casserole. Arrange dumplings on chicken. Cover with sauce and sprinkle with peas for color. Dumplings Lawrence Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 x Minutes preparation time 1 1/2 x Hours cooking time -----INGREDIENTS----- 1 Chicken -- cut up (3 lb) 1 md Onion 4 Whole cloves 3 md Carrots -- cut 2-in chunks 2 Celery ribs -- finely chopped 2 Sprigs of parsley 1 t Salt 1/4 ts Freshly ground pepper 1 3/4 c Milk 1 c Sifted flour 3 tb Sifted flour 1 1/2 ts Baking powder ds Salt 2 tb Chilled shortening Chopped parsley -- garnish 1. In a large Dutch oven, combine chicken, onion pierced with cloves, carrots, celery, parsley, salt, pepper, 1 cup of the milk, and 4 cups water. Bring to a boil over medium heat, reduce heat to low, and simmer, covered, 1 hour. 2. Sift 1 cup flour, baking powder, and salt together in a medium-size bowl. Cut in shortening until mixture resembles coarse meal. Add 1/2 cup milk all at once and mix lightly just until dough holds together. 3. Remove onion and parsley from stew. Drain off liquid, reserving 3 cups. Skim fat of reserved liquid and pour back into pot. Bring to a simmer and drop dumpling mixture by rounded tablespoons on top of liquid. Simmer uncovered 10 minutes; then cover and simmer 10 minutes longer. 4. Remove dumplings and chicken to a heated serving bowl. Stir remaining 3 Tablespoons flour into remaining 1/4 cup milk until smooth. Stir into sauce in pan and bring to a boil, stirring until thickened. Pour sauce over chicken and dumplings. Sprinkle with chopped parsley. Also, please consider sharing our helpful website with your online friends.
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