10.03.2006

Chicken

The generous ladies from our church stocked our fridge and pantry with many necessities and goodies (who bought all that Ben & Jerry's? Naughty!!). I have a pair of whole chickens in my freezer - but I have no idea of how to cook them or how to fancy them up!

If you have an idea or recipe to share, please post it or email sara_hemmeke@hotmail.com

5 comments:

  1. You might find something good at Allrecipes.com.

    I usually just rub them inside and out with chicken season salt and pepper, and stuff them with some quartered onions. Then roast them in the oven at 350F. Time would be dependant on the size of the bird, but usually runs about 1.5-2 hours.

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  2. One of those chickens is homegrown and freerange from the Kents!
    Our favorite recipe is to cook it, cube it and then mix one can of cream of chicken soup and one pint of sour cream and 2tsp of poppy seeds. Pour into a greased casserole and crunch butter flavored crackers over top. Bake at 375 for 30 minutes and serve over noodles.
    You know, I think I will post some chicken recipes on my blog!

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  3. As far as the Ben & Jerry's ... guilty as charged! :-)

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  4. Thaw it completely in the fridge.
    Cut off any extra fat and skin.
    Oil (Pam) a pan.
    Add 1/2 c (or so) of liquid (white wine, chicken broth, water or if you're really brave, some kind of juice - like apple or white grape)
    Chop up a whole mess of onions and throw in the pan with it (maybe some potatoes and some celery too)
    Sprinkle liberally with favorite spices (I usually put a little red pepper, curry powder, maybe some greens like thyme or oregano and basil)
    Put in oven at 350. Wait. :-)

    Enjoy.

    BTW - hope you're enjoying your new home and church.

    Grace and Peace,
    `tim

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  5. Wash thoroughly and throw the whole thing in a crock pot. Add 2-3 cups water, celery, onion, garlic, carrots, salt, pepper and any other spices you wish. (Opt. chicken boullion cube) I usually use my older, not as fresh veggies for this b/c it's basically to flavor the broth. Cook on low all day and it will fall off the bone. (Discard veggies.) You can also strain the broth with a wire strainer and ladle off the fat for some yummy broth, ready for soup! You can either eat the chicken that way, or use it in any casserole, homemade pot pies (our favorite, if you want the recipe, just let me know!), or put in a ziplock bag and freeze for later use.

    Enjoy!

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