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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 P. 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: Paella Chicken Recipe , Paprika Chicken Recipe , Parmesan-ramono Chicken Bake Chicken Recipe , Pasta and Chicken With Orange-basil Sauce Chicken Recipe , Pasta Salad With Chicken and Artichokes Chicken Recipe , Pasta With Chicken and Almonds Chicken Recipe , Potatoes Au Gratin and Chicken Recipe , Peach and Chicken Delight Chicken Recipe , Peachy Chicken Recipe , Peachy Honey Mustard Chicken Recipe , Pepper Chicken Recipe , Perfect Fried Chicken Recipe , Persian Polo Chicken Recipe , Popovers Lawrence Kellie Chicken Recipe , Puffs Chicken Recipe Paella Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds chicken parts salt & pepper 1 clove garlic -- crushed 1 teaspoon oregano 2 tablespoons vegetable oil 1 chorizo -- sliced (see below) 1 onion -- chopped 1 green pepper -- chopped 1 cup uncooked rice 2 1/2 cups beef broth 8 ounces tomato sauce 1/2 teaspoon saffron 1/2 pound shrimp -- cooked & cleaned 1/2 cup cooked peas Wash & dry chicken parts. Rub with seasonings. Brown chicken in oil in large skillet. Add chorizo (hot spanish sausage), onion and green pepper; cook over low heat for 10 min. Stir in broth, tomato sauce & saffron; cover and simmer 20 min. Stir in rice; cover and simmer 30 min longer. Add shrimp and peas; heat through. Allow any excess liquid to cook off and serve Paprika Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 4-5 lb chicken -- cut up 1 c Canned tomatoes 1 Green pepper -- chopped 1 sm Onion -- sliced 2 tb Paprika 1 Clove garlic -- minced 1 t Salt 1/4 ts Pepper 1/4 ts Oregano 1/4 c All-purpose flour 1 c Sour cream Put 1 1/2 cups water and all ingredients except flour and sour cream into crockpot. Stir to blend. Cover pot and cook on LOW for 9 to 10 hours until chicken is tender. Remove chicken pieces from cooker. Skim off fat. Turn control to HIGH. Blend flour with 1/4 cup cooled juices fromm crockpot. Mix into liquid in cooker. Stir until thickened. Blend in sour cream. Return chicken to pot. Heat through, but do not boil. Serve with noodles. Parmesan-ramono Chicken Bake Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3-pound fryer-broiler, -cut into pieces 2 Eggs, beaten until lemon -yellow 2 c Bread crumbs, rolled fine 1/2 c Romano cheese, grated fine 1/2 c Parmesan cheese, grated fin 1/2 c Green pepper, chopped fine 1/2 c Celery, cbopped fine 1/2 ts Salt 1/2 ts Oregano 1/4 lb Butter Dry the chicken pieces on paper toweling. Dip each piece into tbe beaten eggs. Mix the bread crumbs, cheese, green pepper, celery, sa1t and oregano in a paper sack. Put each piece of egg-dipped chicken into this crumb mixture and shake vigorously until thoroughly coated. Press coating into the chicken so it will adhere. Melt two tablespoons of the butter and spread over the bottom of a large flat baking pan. Place the chicken in the melted butted, skin side down. Dot with chips of butter, then cover tbe pan tighty with aluminum foil. Bake for 45 minutes at 350 degrees F. Then remove the foil, turn the pieces of chicken over and continue to bake for an additonal 30 minutes or until a rich golden brown and tender enough to peirce with a fork at the thickest part. Pasta and Chicken With Orange-basil Sauce Chicken Recipe Recipe By :Meredith Corporation 1998 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup frozen orange juice concentrate -- thawed 1/2 cup chicken broth 4 teaspoons cornstarch 6 ounces dried gemelli pasta -- rotini, or corkscrew 16 ounces Italian blend mixed vegetables 2 cups cooked chicken -- or turkey, cubed 1/4 cup fresh basil -- snipped For sauce, in a small saucepan, combine thawed concentrate, chicken broth, and cornstarch. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Meanwhile, in a large saucepan cook pasta in boiling, slightly salted water for 5 minutes. add frozen vegetables; return to boiling. cook, uncovered, 5 minutes more or until pasta and vegetables are tender. Drain; return to saucepan. Add sauce, chicken, basil, and 1/8 teaspoon pepper. Heat and toss until hot. Pasta Salad With Chicken and Artichokes Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Pasta shells 2 T Oil 1 1/2 c Mayonnaise 3 T Lemon juice 3 T Chopped parsley 1 t Dried parsley 3 c Diced cooked chicken 6 oz Jar artichokes chopped and 1 ea Dash of tabasco 1 ea Toasted almonds Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often. Drain well and rinse with cold water. Shake out excess water and toss pasta with oil. Combine mayonnaise, lemon juice, parsley and basil. Place pasta in large bowl. Add mayonnaise mixture, chicken, artichokes and tabasco. Toss well. Garnish with almonds. For a decorative presentation, serve in avacado halves, in tomato cups or on lettuce leaves. Yields 6-8 servings. Pasta With Chicken and Almonds Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb Carrot shell pasta -OR Regular shell pasta 3 tb Olive oil 1/4 lb Chinese pea pods -- trimmed 2 c Shredded cooked chicken - chilled 1 c Diagonally sliced celery 2 tb Balsamic vinegar 2 Garlic cloves -- pressed 1/2 ts Sugar Salt, white pepper 1/2 c Slivered almonds -- toasted Lettuce leaves (optional) Cook pasta in boiling salted water until al dente. Drain well. Toss with 1 tablespoon olive oil and chill, covered. Blanch peas in boiling salted water 1 minute, or just until bright green. Quickly drain and refresh in cold water. Drain. Combine pasta with chicken, peas and celery. Toss with remaining 2 tablespoons olive oil, vinegar, garlic and sugar and season to taste with salt and white pepper. Sprinkle with almonds. Serve on lettuce leaves, if desired. Potatoes Au Gratin and Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chicken Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 broiler-fryer chicken -- cooked, skinned, bon 1/2 cup chicken broth 1 clove garlic -- halved 4 Yukon gold potatoes -- sliced thin 1/4 teaspoon salt 1/4 teaspoon pepper 3/4 cup nonfat dairy sour cream 3/4 cup skim milk -- divided 1 small onion -- minced 3 tablespoons chopped pimento 1 teaspoon prepared mustard 2 tablespoons fresh lemon juice 2 tablespoons grated Romano cheese 2 tablespoons light butter-flavored margarine -- melted 1 cup whole wheat bread crumbs Mix broth with cooked chicken. Spray 2-quart shallow baking dish with vegetable cooking spray. Rub dish with garlic halves; then mince garlic and place in small bowl. Add to garlic, sour cream, 1/4 cup of the milk, onion, pimento and mustard; stir to mix well. Sprinkle potatoes with salt and pepper. In prepared baking dish, place 1/3 of the potatoes; top with half of the chicken and half of the sour cream mixture. Repeat layers and then top with remaining 1/3 of the potatoes. Pour remaining 1/2 cup of milk all over; sprinkle with lemon juice and Romano cheese. Mix together margarine and bread crumbs; spread all over. Bake in 375 degree F oven about 1 hour or until potatoes are tender. Peach and Chicken Delight Chicken Recipe Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Baby Food Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup boneless cooked chicken -- chopped 1/4 cup brown rice -- cooked 1 Ripe peach 1 tablespoon Peach juice 1 tablespoon Milk 2 teaspoons Wheat germ Mix all ingredients together and chop roughly in a food processor or blender. Yield: "10 portions"
Peachy Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lb Chicken, cut up 1 c Whole wheat flour 1 c White wine 1/2 c Butter 1/2 c Water 8 c Sliced peaches 1 c Chopped walnuts Roll chicken in flour; place in baking dish. Melt together wine, butter, and water; pour over chicken. Bake at 350 F for 30 minutes. Add peaches and walnuts. Bake for another 1/2 hour to finish. Serves 6. Peachy Honey Mustard Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tb Vegetable oil 1 Broiler-fryer chicken - cut up (2-1/2 pounds) - skinned if desired 1 cn Yellow cling sliced peaches - Del Monte Lite (16oz can) 3 tb Dijon mustard 1 tb Honey 1/4 c Sliced green onions Heat oil in 12-inch skillet. Add chicken; brown on both sides over high heat; drain off fat. In small bowl blend reserved peach liquid with mustard and honey. Pour over chicken; cover, reduce heat and simmer 10 minutes or until cooked through. Remove chicken to serving plate. Add peaches and green onions to skillet. Boil over high heat to thicken slightly, about 5 minutes. Spoon over chicken and serve. Pepper Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds broiler-fryer chicken -- cut up and breaded -- and fried 3 cups water 4 teaspoons chicken flavor instant bouillon -- or 4 chicken -- bouillon cubes 2 tablespoons soy sauce 1 1/2 teaspoons garlic powder 1 1/2 teaspoons ground ginger 1 tablespoon reconstituted lemon juice 3 tablespoons cornstarch 2 medium green peppers -- seeded and cut into -- strips 1 cup diagonally sliced celery 1 large onion -- sliced Hot cooked rice In medium saucepan, combine 2 1/2 cups water, bouillon, soy sauce, garlic powder, ginger and lemon juice; cook and stir until bouillon dissolves. Mix cornstarch with remaining water; stir into bouillon mixture. Cook until thickened. Arrange chicken pieces and vegetables in large skillet or wok; pour sauce over top. Cover and cook 15 minutes or until vegetables are slightly tender. Serve with rice. Refrigerate leftovers. Perfect Fried Chicken Recipe Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup flour 1/2 cup fine dry bread crumbs 2 teaspoons salt 1 tablespoon paprika 1/4 teaspoon pepper 2 1/2 pounds chicken -- cut in pieces, up -- to 3 Shortening or oil Combine flour, dry bread crumbs and seasoning in paper bag; add 2 or 3 pieces of chicken at a time and shake well to coat. Heat shortening 1/4" deep in heavy skillet until is will sizzle a drop of water. Brown meaty pieces first; then slip in others. Don't crowd, use 2 skillets if necessary. Brown one side slowly; turn with tongs. When lightly browned, 15 to 20 minutes, reduce heat; cover. If cover isn't tight add 1 tbsp. water. Cook until tender, 30 to 40 minutes. Uncover last 10 minutes to crisp. Persian Polo Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 g Rice, basmati Onion 5 tb Butter or oil 1 lg Chicken, roasting jointed Salt & black pepper 1 tb Raisins or more 150 g Apricots,sharp dried 1 t Cinnamon, grd Fry th eonion in 3 tb of butter or oil until golden, add the chicken pieces and brown on all sides. Season to taste with salt and pepper, add raisins and appricots, and continue to cook for a minute or two longer, turning the fruit in the fat. Sprinkle with cinnamon, cover with water and simmer gently, covered, until the chicken is very tender and the sauce reduce. Bone the chicken if you like. Wash and boil the rice according to the recipe for chilau but do not steam it. Put 2 tb melted butter or oil at the bottom of a large heavy saucepan. Spread half of the partly cooked rice over this, cover with the chickem pieces, pour the rich fruity sauce over them and cover with the remaining rice. Cover the pan with a cloth, put the lid on tightly, and steam over a very low heat for 20 to 30 minutes. The cloth will capture the steam rising from the rice and help to make it fluffy. Serve all mixed together. Popovers Lawrence Kellie Chicken Recipe Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 25 x Minutes preparation time 40 x Minutes cooking time -----INGREDIENTS----- -----POPOVERS----- 1 c Sifted flour 1/4 ts Salt 3/4 c Milk 1/4 c Cold chicken broth 2 Eggs -----FILLING----- 4 tb Butter 1/3 c Flour 1/4 ts Ground thyme 1/8 ts Freshly ground pepper 1 c Chicken broth 1 c Evaporated milk 2 tb White wine 1/2 lb Mushrooms -- quartered and -sauted in 2 T butter until -lightly browned 1 c Frozen peas -- thawed 1/4 c Red bell pepper -- chopped or 1/4 c -pimientos 3 c Chopped cooked chicken 1. Make Popovers. Preheat oven to 450. In a blender or food processor, combine flour, salt, milk, broth, and eggs. Process until smooth. Spoon into well-greased preheated popover pan or muffin tin, filling two-thirds full. BAke 40 minutes, until well browned, puffed, and firm. 2. Make Filling. Meanwhile, melt butter in a large saucepan over medium-low heat. Whisk in flour, thyme, and pepper. Cook, stirring, 1 to 2 minutes without browning. Gradually whisk in chicken broth, milk, and wine. Cook, stirring until thickened, about 5 minutes. 3. Add mushrooms, peas, red pepper, and chicken. Cook another 5 minutes until heated through. 4. Split hot popovers and spoon in chicken filling. Puffs Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 T Butter 1/4 c Flour 1 ea Egg 1/4 c Swiss chesse(shredded) 2 c Chicken (cooked, fine chop) 1/4 c Celery (finely chopped) 2 T Pimento (chopped) 2 T Dry white wine 1/4 c Mayonnaise Melt butter in 1/4 cup boiling water. Add flour and a dash of salt; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add egg; beat vigorously until smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff. Bake at 400F for 20 minutes. Remove from oven; cool and split. Combine remaining ingredients, 1/2 teaspoon salt and dash of pepper. Fill each puff with 2 teaspoons. Also, please consider sharing our helpful website with your online friends.
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