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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 S. 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: S.c. Country Captain Chicken Recipe , Sarah's Sweet and Sour Chicken Recipe , Sauce Supreme Chicken Recipe , Sausage and Chicken Gumbo Chicken Recipe , Sausage Chicken Oyster Gumbo Chicken Recipe , Sauteed Chicken With Gewurztraminer, Leeks, and Grapes Chicken Recipe , Sesame Chicken Recipe , Shepherd's Pie With Chicken and Fresh Tarragon Chicken Recipe , Silky Almond Sauce Chicken Recipe , Silicon Chicken Recipe , Skillet Chicken and Rice Chicken Recipe , Sour Cream Baked Chicken Recipe , South-of-the-border Chicken Salad Chicken Recipe , Southern-Fried Chicken Recipe , Spectacular Chicken Recipe , Spring Vegetables and Parmesan Biscuits Chicken Recipe , Steaky Fried Chicken Recipe , Steamed Chicken and Beancurd Chicken Recipe , Stewed Chicken 'n Dumplings Chicken Recipe , Stir-fry Chicken With Vegetables [sung Gai Pin] Chicken Recipe , Stock Chicken Recipe , Stock Chicken - Master Chefs - Chicken Recipe , Sweet Potatoes and Chicken Recipe , Sweet Potato Chicken Bake Chicken Recipe , Sweetbreads and Chicken in Cider Chicken Recipe S.c. Country Captain Chicken Recipe Recipe By :Mary McKinnon, Beech Island, SC Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds chicken all-purpose flour salt and pepper -- to taste 1 cup shortening 2 onions -- finely chopped 2 green peppers -- chopped 2 small garlic clove -- minced 1 1/2 teaspoons salt 1/2 teaspoon white pepper 3 teaspoons curry powder 32 ounces tomatoes, canned -- undrained 1/2 teaspoon chopped parsley 1/2 teaspoon ground thyme 3 tablespoons currant jelly hot cooked rice 1/4 pound slivered almonds -- toasted parsley -- for garnish Remove skin from chicken, combine flour, salt and pepper to taste. Dredge chicken in flour mixture. Brown in hot shortening. Remove chicken from skillet, but keep the chicken hot, this step is important for the success of the dish. Pour of all but 1/4 cup drippings from skillet. Add onions, green peppers and garlic, cook very slowly, stirring constantly, until vegetables are tender. Season with salt and pepper and curry powder, amount of curry powder may be varied according to taste. Add tomatoes, parsley, thyme and currants, stir gently to mix. Put chicken in a roaster or large casserole. Add sauce, is sauce does not cover chicken, add water to cover chicken. Cover tightly and bake at 350 degrees about 45 minutes or until chicken is tender. Place chicken in center of a large platter and pile rice around it. Spoon sauce over rice, sprinkle almonds on top. Garnish with parsley. Sarah's Sweet and Sour Chicken Recipe Recipe By :Sarah Zigler, Flordia Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces apricot marmalade 1 envelope onion soup mix 1 bottle Red Russian Salad Dressing chicken rice Mix together in bowl the marmalade, soup mix and salad dressing. Pour over cut up chicken and bake 60 minutes at 375 degrees. Baste chicken twice with sauce during baking. Serve on top of rice and pour sauce over top. Sauce Supreme Chicken Recipe Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Poultry Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds Broiler-fryer chicken 1 tablespoon Salt 1/8 teaspoon Pepper 1 10 ounce can Condensed Cream of Chicken Soup 2 teaspoons Dried parsley flakes 1 16 ounce can Whole Onions -- drained 3 cups Hot cooked rice Cut chicken into pieces; cut each breast half into halves. Arrange chicken sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Sprinkle with salt and pepper. Cover loosely and microwave on high (100%) until chicken is done, 20 to 25 minutes. Remove chicken from dish; reserve juices. Stir soup and parsley flakes into chicken juices. Arrange chicken in dish, coating with soup mixture. Add onions. Cover loosely and microwave until hot, 7 to 9 minutes. Serve with rice. Sausage and Chicken Gumbo Chicken Recipe Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 x Minutes preparation time 1 x Hour cooking time -----INGREDIENTS----- 2 ts Freshly ground black pepper 1 1/2 ts Cayenne pepper 1 1/2 ts Paprika 1 t Dry mustard 1 t File' powder 1 t Garlic powder 1 t Salt 1 Chicken -- cut up (3 lb) 1 c Vegetable oil 1/2 c Flour 3/4 c Onion -- chopped 3/4 c Celery -- chopped 3/4 c Green bell pepper -- chopped 1 1/2 qt Rick chicken stock 1 3/4 c Thinkly sliced smoked sausag -andouille or kielbasa 1 Bay leaf 2 Garlic cloves -- finely chop 2 tb Hot pepper sauce Cooked rice 1. In a small bowl, blend together black pepper, cayenne pepper, paprika, mustard, file' powder, garlic powder, and salt. Rub about 4 teaspoons of spice on the chicken pieces. 2. In a alrge frying pan, heat oil over medium-high heat. Combine flour and 2 teaspoons of the spice mixture in a plastic bag. Add chicken pieces a few at a time; shake to coat. Brown chicken in oil on one side for 2 minutes, then turn and cook another 3 minutes. Drain on paper towels. 3. Add remaining flour mixture used for coating to the oil. Reduce heat to medium and cook, stirring constantly with a whisk, until mixture turns nut brown. Add the onion, celery, and green pepper to the roux. Remove from heat. 4. In a large Dutch oven, bring broth to a boil. Shisk 1/2 cup of stock into roux mixture. Gradually add to remaining broth, stirring with a whisk. Add sausage. Cook for 15 minutes, stirring often. 5. Add chicken, bay leaf, garlic, and pepper sauce. Cook 40 minutes. Remove the chicken and pull meat from bones. Discard bones. Cut chicken into bite-size pieces and return to gumbo. Serve with rice. Sausage Chicken Oyster Gumbo Chicken Recipe Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Oil 1 c Flour 1 Bell pepper -- chopped 3 Celery stalk -- chopped 3 Garlic clove -- minced 2 Onion -- chopped 1 Chicken -- cut up 1 lb Smoked sausage or andouille 1 1/2 qt -- Water, boiling 2 Bay leaf 1 pt Oysters Salt Pepper Rice -- cooked Make a dark roux wtih oil and flour. Add bell pepper, celery, garlic, green onions, and onions. Saute until tender. Add chicken and brown. Add sausage, boiling water, and bay leaves. Let simmer 1 hour. Remove chicken from bones. Add chicken meat, salt, pepper, and oysters. Cook 10 minutes more. Serve over rice. Sauteed Chicken With Gewurztraminer, Leeks, and Grapes Chicken Recipe Recipe By :Pierre Pollin of Le Titi de Paris, Arlington Heights, IL Serving Size : 6 Preparation Time :0:40 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 2 pound chickens -- boned 1 pound leeks -- cleaned and julienne 1/2 pound seedless grapes -- halved 7 tablespoons butter 3 tablespoons shallots -- minced 3 cups Gewurztraminer 1/4 cup heavy whipping cream 1/4 cup Cognac 3 cups chicken stock 1 small carrot -- chopped 1 small onion -- chopped 1 teaspoon fresh thyme 1 medium tomato -- peel, seed, chop eSTEP ONE: The Chicken-- Bone the chicken; set aside the meat. Chop the carcass and saute in 3 tablespoons butter until browned. Add the carrot, onion, and shallots; saute a few minutes. Add wine, cognac, chopped thyme, and the chopped tomato. STEP TWO: The Sauce-- Reduce to 2 tablespoons liquid. Add chicken stock; reduce to 1/2 cup liquid. Remove the bones. Add cream, bring to a boil, and strain. Season to taste. Keep warm. STEP THREE: Saute the chicken in 3 tablespoons butter. Transfer to oven with pan drippings and bake at 400 degrees F for 15 minutes. Remove the chicken and tent with foil. STEP FOUR: Using the pan juice, saute leeks for 5 minutes and remove. Using remaining 1 tablespoon butter, saute grapes for 1 minute to heat. STEP FIVE: To assemble, divide leeks among 6 plates. Place chicken atop leeks. Nap with sauce and garnish with grapes. Sesame Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tb Margarine 2 tb Oil 1 Chicken, frying (2 1/2 - 3 -lbs.) cut into serving -pieces 1/3 c Flour seasoned with pepper 1/4 c Sesame seeds 1/2 lg Lemon, use juice 3 tb Green onions, minced 1/2 c Wine, dry white Melt margarine with oil in baking pan. Allow to cool slightly but not harden. In a paper bag, shake chicken in seasoned flour until coated. Then roll pieces in oil in baking pan and arrange do that pieces do not touch. Sprinkle with lemon juice and sesame seeds. Bake at 375 degrees for 30 minutes, or until lightly browned. Turn chicken; sprinkle with sesame seeds and minced onion. Pour wine into bottom of pan and cook for 30-45 minutes, basting occasionally, until done. Shepherd's Pie With Chicken and Fresh Tarragon Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 qt Water 1 md To lg whole chicken 2 Sprigs parsley 1 Onion, chopped (save the -skin) 2 tb Butter 1 Raw carrot, cut into chunks 1/2 c Fresh peas 1/2 c Fresh snap beans, sliced 1/2 c Carrots, diced *-----Potato Topping:* 2 lb Boiling potatoes 1/4 c Butter 1/2 c Sour cream Enough milk to thin to a -thick puree Salt and pepper to taste *-----Cream Sauce:* 1/2 c Butter 1/4 c Flour 2 c Chicken stock 1 c Milk 1/4 c Fresh tarragon, chopped 1/2 ts Nutmeg 1/8 c Sherry Pastry for 2 single 9-inch Pie crusts Salt and pepper to taste Source:Cooking from the Garden, Rosalind Creasy Serves: 6 - 8, makes two pies (one for dinner and one for the freezer) Preheat oven to 375 F. Roll out pie crusts, line 2 9-inch pie pans, and put in refrigerator until ready to fill. In a large pot, place chicken in 2 quarts water, cover, and simmer for about 30 - 45 minutes until chicken is done. Remove chicken, drain, and cool. Skin and bone chicken, saving remains. Cut meat into bite-sized pieces and set aside. To make stock add chicken skin, bones, giblets, parsley, onion skin, and carrot chunks to remaining broth in pot. Simmer uncovered and reduce to create a rich broth, adding water every once in a while if it boils down too fast. (you can do this easily in a crock pot) You'll need to end up with 2 Cups of chicken broth (the more flavor you can extract from the carcass, the more intense the flavor will be in finished pie.) Drain and set aside. While chicken is simmering, prepare vegetables. Put 2 Tbls. butter and chopped onion in a frying pan and cook over medium heat for about 5 minutes until onions are tender and translucent. Steam diced carrots, green beans, and peas for 5 - 8 minutes and set aside (use shorter time if you like crunchy vegetables). Peel, boil, and mash potatoes. Mix in butter and sour cream, add enough milk to bring mixture to spreading consistency, and set aside. Prepare cream sauce by melting butter and whisking in flour. Cook for 2 - 3 minutes, stirring constantly. Slowly add milk and then chicken stock, whisking constantly as sauce thickens. Stir in tarragon, nutmeg, sherry, salt, and pepper. Add steamed vegetables, onion, and cooked chicken to cream sauce. Allow to cool. When cool, put vegetable and chicken mixture in pie shells. Cover with mashed potato mixture. Smooth with wet knife. Cover one pie with aluminum foil and freeze. Bake remaining one for 45 minutes or until crust is brown. Let sit for 15 minutes, garnish with paprika and chopped chives if you wish, slice, and serve. For the frozen pie, defrost, and then cook and serve as above. Silky Almond Sauce Chicken Recipe Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Ethnic Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 Pieces skinned chicken 2 tablespoons Vegetable oil 1/2 cup Vegetable oil 5 medium Onions -- thin sliced 6 tablespoons Blanched, slivered or ground almonds 3 tablespoons Ground coriander 2 tablespoons Chopped fresh ginger 2 teaspoons Ground cardamom 2 teaspoons Ground red pepper 1 teaspoon Ground cumin 1/2 teaspoon Ground fennel 2 cups Plain yogurt 1 cup Water Fresh cilantro (garnish) Pat chicken dry. Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove using slotted spoon and set aside. Heat remaining oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes. Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add chicken to skillet. Place over medium high head and bring to a boil. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes. Remove from head. Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated). Rewarm over low heat. Transfer to serving dish, garnish and serve immediately. Silicon Chicken Recipe Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Chicken Fryer, cut-up 2 tb Olive Oil 1 Garlic Clove 1/2 c White Vinegar 1 c Celery, chopped Heat the olive oil and garlic in a skillet. Brown chicken on all sides. Remove chicken and add the vinegar and celery, stir for 5 minutes. Replace chicken in pan, cover and simmer 45-60 minutes or until chicken is tender. Serve with dripping and sauce over mashed potatoes. Skillet Chicken and Rice Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb Chicken pieces, skinned 3 c Mushrooms, fresh, sliced 4 x Carrots -- peeled, sliced 1/2" 3/4 c Rice, long grain 1/2 c Onion, chopped 1 t Poultry seasoning 1 t Bouillon, chicken, granules 1/4 t Salt PER SERVING: 265 Cal., 25g Pro., 27g Carbo., 6g fat, 67mg Chol., Spray a 12-inch skillet with nonstick spray coating. Brown chicken pieces on all sides over medium heat about 15 minutes. Remove chicken. Drain fat from skillet, if neccessary. Add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, salt. Place chicken atop rice mixture. Cover; simmer 30 minutes or till chicken and rice are done. Sour Cream Baked Chicken Recipe Recipe By :Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds fryer chicken -- cut up , (up to 3) 1/2 cup flour 1 teaspoon msg 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup cooking oil 3 tablespoons dry onion soup mix 1 cup sour cream 1/2 cup milk Mix flour, MSG, salt and pepper. Dredge chicken through flour mixture. Heat oil in skillet over medium heat. Add chicken and brown on all sides. Place browned chicken in 13x9x2-inch pan. Combine soup mix, sour cream and milk in small saucepan. Cook over low heat until hot. Do not boil. Pour over chicken. Cover and bake in moderate oven (350 degrees) 1 hour or until tender. South-of-the-border Chicken Salad Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chicken Salad Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups cooked, diced chicken 2 3/4 cups whole kernel corn -- well drained 2 1/2 cups canned black beans -- drained 1 cup diced red pepper 1 cup diced green pepper 1 1/2 cups thinly sliced scallions 2 tablespoons thinly sliced, seeded jalapeno pepper 2/3 cup pine nuts -- toasted 1/2 cup prepared hickory flavor barbecue sauce 3/4 cup prepared Italian salad dressing (not creamy) 2 tablespoons chili powder 1 tablespoon cumin 2 1/2 tablespoons fresh lime juice 2 1/2 tablespoons chopped cilantro 1 1/2 teaspoons hot pepper sauce In large bowl, mix together chicken, corn, black beans, red and green pepper, scallions, jalapeno pepper and pine nuts; toss gently to mix well. In another bowl, mix together barbecue sauce, Italian dressing, chili powder, cumin, lime juice, cilantro and hot pepper sauce; stir to mix well. Pour dressing mixture over chicken mixture and toss to coat evenly. Refrigerate, covered, 3 hours or overnight. Serve in a large, fried tortilla shell over a bed of shredded lettuce. If desired, garnish with dollops of sour cream, chopped black olives and shredded cheddar cheese. Southern-Fried Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 x Minutes preparation time 25 x Minutes cooking time -----INGREDIENTS----- 1/3 c Buttermilk 1/2 c Flour 1 t Salt 1/4 ts Freshly ground pepper 1 Chicken (3 lbs), cut up 2/3 c Lard -- or 2/3 c -vegetable oil 1. Place buttermilk in a shallow dish. Combine flour, salt, and pepper in a plastic or paper bag. Dip chicken pieces in buttermilk. Place one or two pieces at a time in the bag; shake to coat. 2. In a large deep frying pan, melt lard over medium-high heat to 375F. Add chicken pieces and cook, turning frequently (comment from Al Martin: the secret is to turn every 2-3 mintues, keeping the juices inside the chicken), until brown and crisp, 20 to 25 minutes. Drain on paper towels before serving.
Spectacular Chicken Recipe Recipe By :Possum Kingdom Lake Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked chicken -- cubed 6 cups cooked rice 1 can cream of celery soup 1 jar sliced pimentos 1 onion -- chopped 1 can french green beans -- drained 1 cup mayonnaise 1 can diced water chestnuts salt & pepper -- to taste Mix all ingredients well. Bake for 1 hour at 350 degrees. Spring Vegetables and Parmesan Biscuits Chicken Recipe Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Chicken Main Course Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FILLING 3 cups cooked chicken (about 1 1/2 pounds boneles -- diced 6 ounces sugar snap peas (about 2 cups) -- trimmed 4 ounces asparagus (about 1 1/4 cups) -- trimmed and cut into 6 ounces baby carrots (about 1 1/4 cups) 4 scallions -- chopped 3 tablespoons butter 4 tablespoons flour 2 1/2 cups no-salt chicken broth 1 teaspoon rosemary -- chopped 1/8 teaspoon salt 1/8 teaspoon freshly ground pepper BISCUITS 5 tablespoons butter -- cut into pieces 1 3/4 cups flour 1 teaspoon rosemary -- chopped 1 tablespoon baking powder 1 teaspoon salt 1/2 cup milk 1/4 cup Parmesan cheese -- finely grated 2 tablespoons Parmesan cheese -- for sprinkling Preheat oven to 450 degrees F. To make filling: Put the chicken into 8-inch square baking dish. Steam peas and asparagus together until al dente, about 2 minutes. Steam carrots for 3 minutes. Add peas, asparagus, carrots and scallions to baking dish, mix with chicken. In medium saucepan over medium heat, melt butter. Whisk in flour until smooth. Reduce heat to low, gradually whisk in chicken broth. Stir in rosemary and bring sauce to simmer, stirring constantly. Add salt and pepper and let cook for 1 minute. Pour sauce over chicken and vegetables. Set aside while making biscuits. To make the biscuits: Butter bottom and sides of 8-inch square baking dish. In large mixing bowl, whisk together flour, baking powder, salt, cheese and rosemary. Use your fingers to rub butter into flour, working quickly, until butter pieces are roughly the size of peas. Stir in milk quickly, until dough forms. Add up to 2 tablespoons of additional milk if dough seems dry. Turn dough onto lightly floured surface and knead until smooth. Pat dough into 1/2-inch thickness. Cut dough into 9 squares (3 rows of 3). Arrange biscuits in buttered pan and sprinkle with 2 tablespoons cheese. Bake dish of filling and dish of biscuits for 12 minutes, until the biscuits are puffed and just beginning to brown. Use spatula to transfer biscuits to other dish atop filling. Bake for additional 5 minutes, until biscuits are nicely browned. Steaky Fried Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 c Chicken -- cooked, diced 1 lg Onion 1 Green Pepper 1/2 c Lea & Perrins Steak Sauce 1/2 c Water -- more as needed 2 tb Cornstarch 4 ts Margarine Dice onion and green pepper then saute in the margarine until just barely cooked. Add the diced chicken, stirring constantly until heated. Onion and pepper should still be crunchy. Add the Lea & Perrins Steak Sauce and the water. Thicken with the cornstarch. Serve with rice or noodles. TIP:mix the cornstarch with water and drizzle this in to thicken TIP:This dish is ideal for a wok. VARIATION:For a more colorful dish, substitute red and yellow pepper for some of the green pepper. Steamed Chicken and Beancurd Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Chicken meat, minced 2 c Beancurd, mashed 3 Egg whites 1/2 ts Ginger juice 1 tb Gin 1 tb Peanut oil 1/4 ts Salt 1/2 ts Five-spice powder 1 pn Sugar 1 lg Carrot 1/2 c Stock 1 t Sesame oil Cornstarch paste 3 lg Cabbage or lettuce leaves Preparation: All mixing can be done in food processor. Or, use cleaver to finely mince chicken and mash beancurd. In bowl, combine egg whites, oil, ginger juice, gin, salt, five-spice powder and sugar; stir to break down egg and blend. Add chicken and beancurd; mix thoroughly. Dip cabbage leaves in boiling water to make limp. Wash and peel carrot; slice thinly on bias. Steaming: Place limp leaves in shallow bowl. Arrange carrots on leaves in decorative pattern. Pack chicken/beancurd mixture tightly in bowl to fill it. Steam for about 40 minutes at medium boil. Steaming will make mixture very smooth and firm (avoid over-steaming, which causes beancurd to become dry and hard). When ready to serve, turn out on serving platter; gently remove leaves; cover with glaze. Glaze: Heat stock in saucepan; when hot, add cornstarch paste to thicken. When ready to use, reheat and add sesame oil; pour over dish. Serves 4. Stewed Chicken 'n Dumplings Chicken Recipe Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds stewing hen -- or large -- broiler-fryer 3 cups sifted flour 1 teaspoon salt 2 teaspoons baking powder 1/2 cup shortening 1 Cup milk Cut chicken into serving pieces and place in large kettle with salted water to cover. Cover and bring to boil, then reduce flame to simmer and cook until tender. While chicken is cooking combine flour, salt baking powder. With pastry blender, fork or two knives, cut in shortening. Add milk, mixing well. Turn out onto lightly floured board or pastry cloth and knead lightly. Roll out to 1/8" thick. Cut into strips. When chicken is tender, drop strips into kettle. Cover and continue simmering 20 minutes. Stir-fry Chicken With Vegetables [sung Gai Pin] Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Boneless chicken, cut 2 ts Cornstarch 1 t Soy sauce, light 2 ts Oyster sauce 1/2 ts Sesame oil 2 tb Peanut oil 2 1/2 c Chopped vegetables ** 1 Garlic clove, minced -----SAUCE # 1----- 1 t Cornstarch 4 tb Chicken Broth (see recipe) -----OR----- -----SAUCE # 2----- 1/2 c Plum sauce The vegetables for this dish should be "chunky" rather than "leafy". Some suggestions are fresh mushroom slices; scallions(white part),cut in 1/2" diagonals; sweet red peppers, seeded and cut in 1" cubes; sweet green peppers, cut the same way; water chestnuts, sliced; or snow peas, cut in thirds. Use no more than 1/2 cup of any one. You may also include fruit if you don't use the plum sauce. Suggestions are peeled mango, cut in 1/2" pieces; pineapple chunks; Ginger Pickle; or melon chunks. If any of these are canned, rinse off the syrup. This would give you 3 or 4 vegetables and one or two fruits, a good combination. ~--------------------------------------------------------------------- 1. In small bowl, combine corn starch, soy sauce, oyster sauce, and sesame oil. Marinate cut chicken in this for 1/2 hour. 2. Heat wok over high heat for about 1 minute. Add 1 T peanut oil and coat wok. Add the vegetables one at a time. The order isn't important except for melon (if used) which should be added after the others have cooked. Stir-fry the vegetables for about 1-2 minutes. Turn off heat and reserve. 3. Wash and dry wok. Heat for 1 minute. Add 1 T oil and coat wok. Add minced garlic and stir-fry till light brown. Add chicken with marinade in a layer and cook for about 1 minute, then turn over and cook other side for the same time. 4. When chicken turns white, add vegetables and stir-fry all for about 2 minutes. 5. Make well in center and add the chosen sauce. Stir-fry all together for 1 to 1 1/2 minutes until sauce thickens. Serve immediately. Stock Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lb Fowl 1 ea Neck and giblets chopped 1 ea Onion stuck with 2 cloves 2 ea Leeks, halved lengthwise 2 ea Carrots 1 ea Stalk of celery, halved 2 t Salt 6 ea Parsley sprigs 1 ea Unpeeled garlic clove 1 ea Bay leaf In a kettle combine the fowl, the neck and the giblets, and 12 cups cold water, bring the water to a boil, and skim the froth. Add 1/2 cup cold water, bring the stock to s simmer, and skim any froth. Add the onion, the leeks, the carrots, the celer, the salt, and the parsley, thyme, garlic clove, and bay leaf and simmer the stock, skimming the froth for 2 hours. Remove the fowl from the kettle, remove the meat and skin from the carcass, and reserve the meat for another use. Chop the carcass, return it and the skin to the kettle, and simmer stock, adding boiling water if necessary to keep ingredients barely covered, for 2 more hours. Strain the stock through a fine sieve into a bowl, pressing hard on the solids, and let it cool. Chill the stock and remove the fat. The stock may be frozen. Make 6 cups. Stock Chicken - Master Chefs - Chicken Recipe Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 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 : Wash chicken parts well and place them in a large stockpot. : Add 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 Sweet Potatoes and Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Low-cal Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Mashed, cooked sweet potatoes 2 tablespoons Brown sugar 1/2 teaspoon Ground cinnamon 1/8 teaspoon Ground nutmeg 1/3 cup Skimmed evaporated milk 1/4 cup Chicken broth 1/4 cup Minced onion 1 8 ounce can Waterchestnuts -- drained and sliced 1 10 ounce can Cream of chicken soup 3 tablespoons Water 3 cups Cubed chicken Preheat oven to 350F. In a medium size bowl, combine sweet potatoes, brown sugar, cinnamon, nutmeg and milk. Spread around the inside edge of a round 10-inch casserole, forming a ring. In a medium size non-stick skillet, heat broth over low heat. Add onion and water chestnuts; cook until tender. Add soup or sauce, chicken and 3 tablespoons water; cook over medium heat until hot, stirring occasionally. Spoon chicken mixture into center of sweet potato ring in casserole. Bake uncovered, 30 minutes or until bubbling. Sweet Potato Chicken Bake Chicken Recipe Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cut-up broiler-fryer chicken -- skin removed 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon seasoned pepper 4 medium sweet potatoes -- cooked, peeled, cut 2 teaspoons grated orange peel 3/4 cup apple juice Mix together ginger, nutmeg and pepper; sprinkle on all sides of chicken. In shallow 2-quart baking dish, arrange chicken in single layer. Place sweet potatoes around chicken. Sprinkle with orange peel and pour apple juice over all. Bake in 400 degree F. Oven about 1 hour or until fork can be inserted in chicken with ease, basting with liquid in dish several times. Sweetbreads and Chicken in Cider Chicken Recipe Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 g Sweetbreads 1 1/2 kg Chicken pieces Plain flour 2 T Oil 20 g Butter 16 (400g) baby onions 250 g Baby mushrooms, halved 1 Clove garlic, crushed 60 g Butter, extra 1 1/2 T Plain flour, extra 1 1/2 c Dry alcoholic cider 1 c Chicken stock 2 T Brandy 1/4 t Ground nutmeg 2 Bay leaves 2 T Chopped fresh parsley Cover sweetbreads with cold water in bowl, cover, refrigerate 3 hours or overnight. Drain sweetbreads, add to pan of boiling water, boil 1 min; drain. Remove membrane from sweetbreads; cut sweetbreads into 3cm pieces. Toss chicken in flour, shake away excess flour. Heat oil and butter in pan, cook chicken in batches until browned all over; transfer chicken to large ovenproof dish. Add onions, mushrooms and garlic to pan, cook, stirring, 3 mins, transfer mixture to ovenproof dish. Heat extra butter in pan, add extra flour, cook, stirring, until mixture is bubbling. Remove pan from heat, gradually stir in cider, stock, brandy and nutmeg, stir over heat until sauce boils and thickens. Pour sauce over chicken mixture, add bay leaves, cover, bake in moderate oven 1 hour. Add sweetbreads, cover, cook further 15 mins or until chicken is tender. Discard bay leaves; sprinkle chicken and sweetbreads with parsley. Also, please consider sharing our helpful website with your online friends.
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