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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 G. 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 are: Garlic Parsley Spago Chicken Recipe , Garlic and Oil Chicken Recipe , Garlic, Rosemary and White Bean Stew Chicken Recipe , Gladys' Finger-lickin' Fried Chicken Recipe , Goan-style Chicken With Roasted Coconut (shakoothi) Chicken Recipe , Golden Fried Chicken Recipe , Grandma's Chicken and Dumpling Soup Chicken Recipe , Greek Chicken Braised in Walnut Sauce Chicken Recipe , Greek Kota Kapama (chicken Braised With Cinnamon and Cloves) Chicken Recipe , Green and Red Pepper Chicken Recipe , Green Curry (gang Keao Wan Gai) Chicken Recipe , Grilled Mustard Chicken Recipe , Grilled Orange Chicken Recipe and Gumbo Chicken Recipe Garlic Parsley Spago Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Cloves garlic 1 Chicken -cut in 1/2 and deboned 2 tb Finely chopped italian Parsley Salt Freshly ground pepper 2 tb Unsalted butter 1/2 Lemon, juice of Prepare charcoal grill. Place unpeeled garlic cloves in pan of cold water. Bring gradually to boil, lower heat, simmer 3-4 min. Drain. Peel and finely slice. Combine garlic w/parsley. Stuff half this mixture under the skin of both chicken halves. Season with salt and pepper. Place seasoned chicken over hot charcoal and grill about 5 min. on each side, or until just tender. Meanwhile, melt the butter in a small skillet and saute remaining garlic/parsley mixture w/lemon juice until warmed through; do not brown. Arrange grilled chicken on serving platter, top w/garlic/parsley sauce, and serve immediately. Garlic and Oil Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Olive oil 1 (2-1/2 - 3 Lb.) chicken, cut Into serving pieces 4 md Potatoes, peeled and cut Into 1/2-inch-thick wedges 6 md Carrots, cut into julienne Strips 1 md Onion, very thinly sliced 2 Cloves garlic, peeled and Chopped Juice of 1 lemon Salt and pepper to taste Preheat oven to 350 F. Pour olive oil into bottom of 14x10x2-1/2 inch pan or other large roasting pan. Dip chicken pieces into oil and turn until well coated. Turn chicken skin side up and distribute evenly in pan. Arrange potatoes, carrots and onions around chicken. Sprinkle garlic and lemon juice on top. Season with salt and pepper. Bake for 1 hour, basting every 15 minutes. Remove from oven and serve. Garlic, Rosemary and White Bean Stew Chicken Recipe Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Chicken Main Course Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds mixed bone-in, skinless chicken parts 2 teaspoons extra-virgin olive oil 10 ounces pearl onions -- peeled and halved (o 3 carrots -- diced 5 cloves garlic -- chopped 4 ounces Canadian bacon -- diced 2 tablespoons balsamic vinegar 1 cup dry white wine 4 cups cooked cannelloni or Great Northern beans OR 2 19 ounce can cooked cannelloni or Great Northern beans -- drained and rinsed 2 teaspoons chopped fresh rosemary (or dried if you mu 2 cups chicken broth OR 1 14.5 ounce c Plus 2 tablespoons water Salt and freshly ground black pepper -- to taste In a large, nonstick soup pot over high heat, warm the olive oil. Add chicken and brown on all sides. Add pearl onions, carrots, garlic and Canadian bacon; saute until onions are lightly browned. Stir in balsamic vinegar and white wine; bring to a boil and then simmer over medium-low heat until the liquid is reduced by about one third. Stir in beans, rosemary and chicken broth. Bring back to a simmer, reduce heat to low, cover and let cook for 20 minutes. Ladle into large bowls and serve with rustic bread and salad. Gladys' Finger-lickin' Fried Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 lb Fryer, cut into 8 pieces 1 c Flour 1 tb Salt -(sounds like a lot but - it's key to the taste) 1 t Freshly ground pepper Vegetable oil - to 1 1/2-in depth - (Gladys prefers corn - or peanut oils) WASH FRYER PIECES; pat dry with paper towels. Combine flour, salt and pepper in large plastic bag. Shake pieces to coat well. Heat oil in large 12-inch skillet over medium-high heat. When hot, add chicken pieces, being careful not to crowd pan. (It may be necessary to cook chicken in batches). Decrease heat to medium. Cook, uncovered, until well browned on underside, about 15 minutes. Use tongs to turn. Cook, uncovered, until browned on underside, about 12-15 minutes. Transfer chicken to double-thickness of paper towels to blot excess fat. Goan-style Chicken With Roasted Coconut (shakoothi) Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Ethnic Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tablespoons Coriander seeds 2 1/4 teaspoons Whole cumin 1 1/2 teaspoons Whole black mustard seeds 1 1/2 sticks One-inch stick cinnamon 6 Whole cloves 3/8 teaspoon Whole black peppercorns 3/8 teaspoon Ground nutmeg 1 1/2 Whole dried hot red chili 3 cups Grated fresh coconut 1 1/2 1 inch cube ginger -- chopped 9 cloves Cloves garlic 3/4 Fresh hot green chili 2 1/4 cups Water 6 tablespoons Vegetable oil 3 medium Medium onions -- minced 3 1/3 pounds chicken parts -- skinned 2 1/4 teaspoons salt Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a small frying pan. Place over a medium flame. Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant 'roasted' aroma. Empty the spices into a clean coffee grinder or spice grinder and grind until fine. Put spice in bowl. Put the coconut into the same frying pan and dry roast it over a medium flame, stirring all the time. The coconut should pick up lots of brown flecks and also smell roasted. Put the coconut in the bowl with the other dry roasted spices. Put the garlic, ginger, and green chili into the container of an electric blender, along with some water. Blend until you have a paste. Heat the oil in a 10-12 inch frying pan or saute pan over a medium high flame. When hot put in the onions. Stir and fry them until they pick up brown spots. Now pour in the garlic-ginger mixture and stir once. Turn heat to medium. Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl. Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn heat to low, and cook for 25 to 30 minutes or until chicken is tender. Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly colored. Golden Fried Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole broiler-fryer chicken -- cut in parts 1 teaspoon salt 1/4 teaspoon pepper 2 Eggs 1 tablespoon water 3/4 cup corn starch 1 pint corn oil Sprinkle chicken with salt and pepper. Beat eggs and water until well mixed. Dip chicken into egg mixture, then into corn starch, coating evenly. Dip into egg mixture again; drain off excess. Pour corn oil into large deep skillet or electric fry pan to depth of 1/4". Heat oven medium heat to 375 degrees. Carefully put chicken into hot oil. Cook, turning once, 25 minutes to 30 minutes or until light golden brown and tender. Drain on absorbent paper. Grandma's Chicken and Dumpling Soup Chicken Recipe Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ********Chicken Broth******* 1 ea Fryer (2 1/2 - 3 lb chicken) Cut up into small pieces. 6 c Cold water 3 ea Chicken boullion cubes 6 ea Peppercorns 3 ea Whole cloves **********Soup Base********* 1 cn 10 3/4 oz. chicken broth 1 cn 10 3/4 oz. cream chick. soup 1 cn 10 3/4 oz. cream mush. soup 1 c Chopped celery 1 1/2 c Chopped carrots 1/4 c Chopped onion 1 c Chopped potatoes 1 ea Small bay leaf 1 c Fresh or frozen peas 1 t Seasoned salt ******Feather Dumplings***** 2 c Flour 1 t Salt 4 ts Baking powder 1/4 ts White or black pepper 1 ea Egg, well beaten 2 tb Melted butter 2/3 c Milk Place fryer, water, boullion, peppercorns and cloves in kettle and bring to a boil. Reduce heat; simmer until chicken is tender (about 1 1/2 hours). Cool chicken just slightly; cut into bite size pieces and set aside. Strain and skim chicken broth. Put reserved chicken and broth in large kettle; add cans of broth, chicken, and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas and seasoned salt. Put cover on kettle; simmer soup on low heat for about 2-3 hours. About 30 minutes before serving, mix up feather dumplings by sifting dry ingredients together. Add egg, melted butter and enough milk to make moist, stiff batter. Drop by teaspoons into boiling liquid. Cook, covered and without "peeking" for 18-20 minutes or until the dumplings are done. Yield is 10 - 12 servings.
Greek Chicken Braised in Walnut Sauce Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Frying or roasting chicken* Salt & freshly ground pepper 1 lg Onion -- sliced 4 tb Butter 1 Bay leaf 1 Sprig of fresh thyme 1 c Milk 2 Egg yolks 1 t Grated nutmeg 1 c Shelled walnuts -- crushed ** *Note: Chicken should be about 2-1/2 to 3 pounds, and cut into serving pieces. **Walnuts may be crushed in a mortar, blender or food processor. Wash and dry the chicken parts and season lightly with salt and pepper. In a heavy frying pan, saute the onion in butter until soft, then add the chicken parts after a few minutes. Saute on all sides, then add the bay leaf, thyme, and enough hot water to almost cover. Tighty cover the pan and simmer the chicken until tender (approximately 1 hour). Using a slotted spoon, remove the chicken to a warm platter and keep warm while you prepare the sauce. Strain the remaining pan liquid into a small saucepan and bring to a boil. Meanwhile, whisk the milk with the egg yolks, then add, slowly, to the strained pan liquid and cook over very low heat until the sauce boils, stirring constantly. Sprinkle in the nutmeg, then stir in the crushed walnuts. Simmer another minute and pour over the chicken. Serve warm. Greek Kota Kapama (chicken Braised With Cinnamon and Cloves) Chicken Recipe Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Frying or roasting chicken* 1 Lemon (juice only) 4 tb Sweet butter & oil, mixed 1/2 c Dry white wine (optional) 1 1/2 lb Peeled, chopped tomatoes 1 tb Tomato paste -- mixed w/ water 1/4 c Water to mix w tomato paste 1 Large stick cinnamon 3 Whole cloves Salt and freshly ground pepper Fresh parsley or watercress *Note: Chicken should be about 2-1/2 lbs., and be cut into serving pieces. Arrange the chicken parts in a glass or earthenware bowl and rub all over with lemon juice. Allow to stand while heating the butter and oil in a heavy braising pot. Slip the chicken into the fat and cook over medium heat, turning with tongs to avoid pricking the flesh; saute until light chestnut in color. Heat the wine in a small pan, pour over the chicken, shake the pan, and continue cooking over low heat. Stir in the tomatoes and tomato paste, slip the cinnamon and cloves in among the pieces, and cover. Simmer over the lowest possible heat for 1-1/2 hours, or until the chicken is tender and the sauce thick. Or, transfer to a medium slow oven (325 F) to complete the cooking. Season with salt and pepper. Serve warm over cooked grain or mashed potatoes with green raw or cooked vegetables and chilled wine. Garnish with parsley or watercress. Green and Red Pepper Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Chicken 1 ea Red pepper 3 c Oil 1 ea Green pepper 3 tb Sliced garlic -----MARINADE----- 1/2 x Egg white 1 tb Soy sauce 1 tb Cornstarch paste * -----SEASONING SAUCE----- 2 tb Soy sauce 1/2 tb Wine 1/2 ts Salt 1 t Sugar 1 tb Brown vinegar 1 t Cornstarch 1 t Sesame oil * Paste is equal amount of starch to water I) Cut chicken in 1" cubes. Marinate at least 1/2 hour. II) Remove seeds and stem from peppers. cut into one inch squares. Slice garlic into circles. III)Heat oil to boil. Fry chicken 1/2 minute. Remove from pan and drain oil. IV)Using 2 tb oil, fry garlic until fragrant. Add peppers and quick stir-fry a few seconds. Add chicken and seasoning sauce. Stir until thick. Serve. Green Curry (gang Keao Wan Gai) Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c Unsweetened coconut milk 1 1/2 tb Green curry paste 2 1/2 lb Boneless chicken sliced Into 1-inch strips 1 c Sliced bamboo shoots 1/4 c Fish sauce 1 tb Sugar 1 sm Bunch mint leaves, chopped (about 1/4 cup) or Oriental Basil leaves 2 Fresh green chili peppers, Seeded & thinly sliced on The diagonal. In a large saucepan, heat 1/4 cup of coconut milk with the green curry paste. Stir until it is well blended and a thin coat of oil appears on the surface. Add the chicken and continue cooking over medium heat for 5 minutes, stirring constantly. Stir in the remaining coconut milk and the bamboo shoots, fish sauce, and sugar. Cover and simmer for 8-10 minutes, or until chicken is cooked. Remove cover and stir in mint leaves and chili peppers. Cook, stirring for 3-5 minutes. Serve with rice. Grilled Mustard Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Dry white wine 1/2 c Olive oil Salt, pepper Fresh or dried thyme 3 lb Chicken, in serving pieces 2 tb Dry mustard 1 tb Honey Combine wine and oil in large bowl. Season to taste with salt, pepper and thyme. Place chicken in mixture at least 1 hour. Remove chicken from marinade, reserving marinade. Broil chicken on both sides in oven or on barbecue grill 35 to 40 minutes. Meanwhile, combine 2 tablespoons reserved marinade, dry mustard and honey. When chicken is just done, brush with mustard sauce and serve. Makes 4 to 6 servings Grilled Orange Chicken Recipe Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Thawed frozen orange juice -concentrate 1/4 c Soy sauce 1 tb Instant minced onion 1 1/2 ts Dried tarragon leaves 1/2 ts Garlic powder 1/4 ts Pepper 1 Broiler-fryer chicken, cut -in to 10 pieces Grilled Orange Chicken In bowl, combine all ingredients except chicken and let stand 10 minutes. Arrange chicken in a single layer in a flat baking dish. Pour marinade over chicken; turn pieces to coat all sides. Marinate eight hours or overnight in refrigerator. Remove chicken pieces from marinade and place on grill, six to eight inches from heat. Broil about 20 minutes on each side. Baste with marinade during last 15 minutes of cooking. Serves 5. Gumbo Chicken Recipe Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chickens -- cut into 8 pieces ea 2 teaspoons mustard -- dried 2 teaspoons sweet paprika 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/8 teaspoon ground allspice 1 pinch cayenne pepper 2 tablespoons olive oil 4 stalks celery -- cut into 1/2" dice 2 medium onions -- coarsely chopped 2 red bell peppers -- cored and cut into 1 tablespoon garlic -- finely chopped 4 cup okra -- fresh or frozen, sli 1 can plum tomatoes -- drained (reserve tom 2 tablespoons tomato paste 1 teaspoon dried thyme 1 bay leaf 1/4 cups flat-leaf parsley -- chopped white rice -- cooked, optional Rinse chicken pieces and pat dry. Preheat oven to 400F. Combine first 6 seasonings in a small bowl and rub into chicken pieces. Place chicken in a shallow baking pan and bake for 15 minutes. Set aside. Place oil in a large, heavy pot. Add celery, onions, red and green peppers and garlic; cook over low heat, stirring, for 10 minutes. Raise heat to medium, add okra and cook, stirring, an additional 5 minutes. Add tomatoes, tomato paste, thyme and bay leaf. Add chicken and any pan juices to the pot. Cover with reserved tomato juices, making sure that all the chicken pieces are covered in liquid. Simmer over medium-low heat, partially covered, until chicken is tender, about 30 minutes. Stir in 2 tablespoons parsley. Cook, uncovered, for 15 minutes longer. If gumbo begins to boil, reduce heat. Adjust seasonings to taste. Garnish with remaining parsley. If desired, serve hot over cooked rice. Also, please consider sharing our helpful website with your online friends.
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