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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 This page is for the FREE CHICKEN RECIPES starting with the letter F. 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. 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: Fake Fried Chicken Recipe , Florida Chicken Recipe , Foil-baked Chicken, Rice and Cabbage Chicken Recipe , Fricassee Chicken - Low Fat - Chicken Recipe , Fricassee of Chicken With Tarragon Chicken Recipe , Fricasseed Chicken Recipe , Fried Chicken With Cream Gravy Chicken Recipe and Fried Rice Chicken Recipe Fake Fried Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- From: BGMB90B 1 Chicken -- or breasts, cut up 2/3 c Yogurt -- plain 1 c Crumbs -- put corn flakes, or Spices -- of your choice - ta Calories per serving: 300 Fat grams per serving: Approx. Cook Time: 1:00 Put enough cereal in the blender to make 1 cup of crumbs. You can use diet bread or pita but cereal makes a crunchier coating. Put in your favorite spices and blend or use FP. Take the skin off the chicken and coat with yougurt. Roll the pieces in crumbs to coat. Put on a cookie sheet sprayed with Pam. Bake in a 350 degree oven for about one hour. This recipe has been around for years in one way or another, but it is good, low calorie and low everything else. Florida Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Chicken -- cut up -or favorite parts 1 c Rice 1 c Orange Juice 1 cn Cream of Mushroom Soup Place the rice in a 9x12" baking pan. Arrainge the chicken parts on the rice. Pour the Orange Juice over the chicken parts. Smear the cream of mushroom soup over the chicken. Cover *tightly* with aluminum foil and bake in a S-L-O-W oven for 2 -3 hours. (200oF in not too low.) 1 cup of liquid to 1 cup of rice is correct. You will end up with firm, orange flavored rice that is carmalized to a dark brown in the corners of the pan. Use any cream soup that you like and if you have the oven temp. low enough, it can cook 4-5 hours and still be great. Foil-baked Chicken, Rice and Cabbage Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Frying chicken 1 md Onion, minced 3 tb Butter -- melted 3 c Cabbage -- shredded 1 t Salt 1 c Rice -- cooked 1 cn Cream of tomato soup - undiluted 1 c Dry breadcrumbs Cut chicken in quarters. Simmer onion in the melted butter for 5 minutes. Add cabbage and simmer 10 minutes longer. Add salt, rice and undiluted soup, stirring as it heats. Have ready four pieces of aluminum foil, 12 x 12 inches. Lightly oil one side and place a chicken quarter in the center of the oiled side. Spoon rice and cabbage mixture evenly over the chicken; spread crumbs evenly over each top. Fold foil over and seal each package. Place on a baking pan and bake at 450 F for about 35 minutes. Tear foil to expose crumbs and bake 15 minutes longer, or until browned. Serve at once. Fricassee Chicken - Low Fat - Chicken Recipe Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Chicken - about 1 lb., -skinned & all fat cut away 1/2 ts Paprika 1/4 ts Freshly ground black pepper 1/4 c Flour - all purpose 1 Egg white 1/4 c Skim milk -Country Rice (see recipe) 1/4 c Dry brown "roux" - see -recipe 1 1/2 c Water 1 c Onion - chopped 1/2 c Green onion - chopped 2 Clove garlic - minced 1 tb Parsley - finely chopped 1/8 ts Allspice - ground 1/4 ts Thyme 1/8 ts Freshly ground black pepper PREPARATION: Preheat the oven to 350F. Cut the chicken into pieces. Blend the paprika and pepper with the flour. Beat the egg white with the milk. Dip the chicken into the egg white mixture and then into the seasoned flour. Lay the chicken in a baking pan and bake for 30 minutes, or until golden brown. While the chicken is baking, make the Country Rice. MAKE THE FRICASSEE GRAVY: Put the "roux" into a saucepan and blend in the water a little at a time so there are no lumps and the sauce is smooth. Add all remaining ingredients, cover and simmer gently for 15 to 20 minutes. Remove the chicken from the oven and add it to the pot with the Fricassee gravy. Let all simmer for another 15 minutes, or until the hicken is very tender and easily comes off the bones. TO SERVE: Spoon the Chicken Fricassee onto plates and accompany with the Country Rice. NOTES: The chicken is even good served just out of the oven without the Fricassee gravy. Tastes like fried! There are few dishes that appeal to me more than a good Chicken fricassee. This dish is one of my favorites in this book. VARIATION: The skinned chicken breasts you buy at the grocery, or skinless turkey breasts cut into strips, both make an excellent Fricassee. Suggested Menu: Green Salad with Creamy Creole Dressing Chicken Fricassee Country Rice Pineapple with Port Wine Calories per serving: Calories 376 Protein 39.0 g Carbohydrates 32.6 g Dietary Fiber 2.95 g Fat - Total 9.12 g Fat-Saturated 2.44 g Fat-Mono 3.09 g Fat-Poly 2.21 g Cholesterol 101 mg Calcium 76.4 mg Iron 4.01 mg Sodium 125 mg
Fricassee of Chicken With Tarragon Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 lb Chicken,cut into servings Salt and pepper 3 tb Butter 1/3 c Onion,finely chopped 1 t Minced garlic 1 tb Tarragon 2 tb Flour 1 1/2 c Water 1 Carrot rough chopped 1/4 lb Mushrooms 1 c Heavy cream 1. Sprinkle the chicken pieces with salt and pepper. Heat the butter in a large, heavy skillet large enough to hold the chicken pieces in one layer. Add the chicken and cook, turning occasionally, without browning, about 5 min. 2. Add the onion,garlic and tarragon and stir well. Sprinkle with the flour, stirring to distribute the flour evenly. Add the water, carrot and mushrooms. Cover and cook about 15-20 min. 3. Remove the chicken pieces, carrot and mushrooms to a warmed serving dish and keep hot. 4. Let the sauce cook down, stirring often, about 5 min. 5. Add the cream and salt and pepper to taste. Simmer about 3 min. Pour a little sauce over the chicken and serve the rest separately. Fricasseed Chicken Recipe Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Chickens, 3 1/2-to-4 lb each - cut up, -=OR=- 8 lb -Chicken pieces Salt Freshly ground black pepper 3 tb Unsalted butter or margarine 2 lg Onions - peeled and roughly diced 2 lg Carrots -- coarsely chopped 1 Celery stalk -- roughly sliced 4 Bay leaves 6 Sprigs fresh thyme -- -=OR=- 1 t -Dried thyme 3 tb Flour 3 c Chicken stock -OR low-sodium chicken broth 3 c Milk 1/8 ts Ground nutmeg PREHEAT OVEN TO 375F. Rinse the chicken pieces dry, pat dry and sprinkle with salt and pepper. Melt the butter over low heat in a large covered casserole dish or Dutch oven on top of the stove. Add the chicken pieces and cook on all sides without browning, about 7 minutes. The chicken should not be crowded, so perform this operation in batches, if necessary. Remove pieces to a plate as they are done. When all chicken is done, add the onions, carrots, celery, bay leaves and thyme and cook about 5 minutes. Sprinkle the flour over the vegetables and cook, stirring for 30 seconds. Add the stock, milk and nutmeg. Increase heat to high, cover and bring to a boil. Replace the thighs and drumsticks, cover and place casserole in the oven for 25 minutes. Add the reserved breasts and cook for another 15 minutes. Remove the casserole from the oven, remove the chicken pieces from the casserole and set them aside. Strain the sauce through a fine sieve and discard onions, carrots, celery and herbs. Keep the chicken pieces warm in the turned-off oven while finishing the sauce. Place strained sauce in a medium saucepan over medium heat and cook until stewing liquid is thick enough to cling to a wooden spoon. To serve, arrange the chicken in a serving casserole or on a deep serving platter and ladle the sauce over it. Accompany the fricassee with noodles or rice pilaf. Refrigerate the meat and sauce separately for up to 3 days. Freeze the meat and sauce separately in 2 batches for up to 3 months. Makes 2 Batches, Serving 3 to 4 Each Fried Chicken With Cream Gravy Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 x Minutes preparation time 1 x Hour marinate time 30 x Minutes cooking time -----INGREDIENTS----- 1/3 c Corn or peanut oil 2 tb Corn or peanut oil 1/4 ts Salt 2 tb Lemon juice Freshly ground pepper 1 Chicken (3 lbs) -- cut up 1/2 c Flour 1/3 c Flour 2 Eggs 2 tb Milk 3/4 c Bread crumbs 2 tb Butter 1 1/2 c Milk 1/2 c Light cream -- or 1/2 c -half and half 1/4 ts Paprika 1/4 ts Cayenne pepper 1. In a small bowl, combine 1/3 cup oil, lemon juice, salt, and pepper. Place chicken pices in a shallow baking dish and pour marinade mixture over. Cover and marinate for 30 to 60 minutes. 2. Dry chicken pices on paper towels. Place 1/2 cup flour in a plastic or paper bag. In a small bowl, combine eggs and milk; place bread crumbs in a shallow bowl. Put several pieces of chicken in the bag and shake to coat thoroughly. Dip in egg mixture then roll in bread crumbs. 3. In a large frying pan, heat remaining oil and the butter over medium heat. Add chicken pieces and cook, turning frequently, until browned all over, 20 to 25 minutes. Remove and drain on paper towels. 4. Whisk remaining 1/3 cup flour into frying pan. Reduce heat to low and cook, stirring, 3 minutes. Whisk in milk and cream. Season with paprika, cayenne, and additional salt and pepper to taste. Fried Rice Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chicken Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Oil 1 Egg -- slightly beaten 2 tablespoons Oil 1 cup Chicken -- finely diced 1 medium Onion -- finely diced 1/2 cup Waterchestnuts -- finely diced 1/2 cup Bamboo shoots -- finely diced 1/2 cup Celery -- finely diced 1 cup Fresh bean sprouts 1/2 cup Frozen peas -- optional 1/2 cup Sliced mushrooms -- optional 4 cups Cooked rice Soya sauce Salt Pepper Cut up and prepare all ingredients. Reserve. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet. Remove to plate and reserve. Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry chicken and onion together until cooked. (If leftover meat is used, just heat through.) Add bean sprouts, peas, celery. Stir and cook 2 minutes with wok covered. Uncover wok, add all the rest of the vegetables. Stir fry and cook covered for 2 additional minutes. Add cooked rice, season with salt, pepper, soya sauce. Reduce heat to medium. Take your turner and break up clumps of rice as finely as possible. Make sure rice takes up soya sauce and does not remain white. Keep stir-frying until all rice is broken up and heated through. Shut heat off. Cut up sheet of egg into small pieces and stir into rice, or remove rice to serving platter and garnish with egg slivers. Also, please consider sharing our helpful website with your online friends.
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