Chicken Recipes

Featuring delicious chicken recipes

 

 

Classic Baked Chicken Recipe

Flavorful, yet simple! To simplify this recipe further, buy a package of chicken breasts and then one of chicken legs and thighs instead of cutting up a whole chicken.

  • 1 whole chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings) excluding the back
  • Olive oil
  • Salt and freshly ground pepper
  • 1/2 cup of chicken stock* or white wine for the gravy (optional)

Preheat oven to 400°F. Rinse chicken pieces in water and pat dry with paper towels. Coat the bottom of a roasting pan with olive oil. Rub some olive oil over all of the chicken pieces in the roasting pan. Sprinkle both sides of the chicken pieces with salt and freshly ground black pepper. Arrange the pieces skin-side up in the roasting pan so the largest pieces are in the center (the breasts) and there is a little room between pieces so they aren't crowded in the pan.

 Cook for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more (approximately 14 to 15 minutes per pound total cooking time) until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F and the thighs 170°. If your chicken pieces aren't browning to your satisfaction, you can put them under the broiler for the last 5 minutes of cooking, until browned sufficiently.

 Remove roasting pan from oven. Remove chicken from roasting pan to a serving plate. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.

To make gravy for the chicken, take the roasting pan with its drippings and place on a medium setting on the stovetop. Use a metal spatula to scrape up the drippings stuck to the bottom of the pan. Add a quarter cup of white wine or chicken stock* to the pan to help deglaze the drippings from the pan. Pour the wine/stock and dripping mixture into a small saucepan and heat on medium high to reduce to desired thickness.  

Chicken Pot Pie Recipe

A fabulous, fully homemade, chicken pot pie. You'll never want to buy one in the freezer section again!

Chicken and Stock ingredients:

  • 1 whole chicken
  • 1 carrot
  • 1 celery stalk
  • 1 small onion, halved
  • 2 teaspoons salt

Pie crust ingredients

  • 2 c. all-purpose flour
  • 1 tsp salt
  • ¾ c shortening
  • 6 T water

 

Filling ingredients

  • 6 Tbsp unsalted butter
  • 1 large onion, diced (about 1 1/4 cups)
  • 3 carrots, thinly sliced on the diagonal
  • 3 celery stalks, thinly sliced on the diagonal
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 1 teaspoon chopped fresh thyme leaves
  • 1/4 cup dry sherry
  • 3/4 cup green peas, frozen or fresh
  • 2 Tbsp minced fresh parsley
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper

Egg wash

  • 1 egg whisked with 1 Tbsp water

to make stock: Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 60 minutes. Remove the chicken from the pot and let cool for 15 minutes. set aside. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half. Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.

To prepare the pie crust: Combine the flour and salt, whisk together. Cut shortening into flour mixture with pastry cutter until mixture is reduced to pea sized crumbs. Add water, a tablespoon at a time, tossing lightly with a fork until mixture comes together into a ball (you do not want a wet ball though). Cover and refrigerate until ready to roll.

Prepare the filling. Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.

 Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

Serves 6.       

Southern Fried Chicken

Uses a whole chicken, cut up. Tastes as good as it looks!


  • 3 eggs
  • 1/3 cup water
  • About 1 cup hot red pepper sauce    
  • 2 c self-rising flour
  • 1 tsp pepper
  • House seasoning (see below)
  • 1 whole chicken, cut into pieces
  • Oil, for frying, preferably peanut oil

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture. Heat the oil to 350 degrees F in a skillet. Do not fill the skillet more than 1/2 full with oil. Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House seasoning

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Quicker Chicken and Dumplings

This recipe is also great with leftover chicken, skip the first part where you pan-fry the chicken, just sauté the onions in extra butter.

  • 1 whole chicken, cut up
  • salt and pepper
  • 4 T butter
  • 1 large or 1 1/2 medium diced onions
  • 1/2 c flour
  • 1 1/2 c hot water
  • 1 1/2 c chicken stock
  • 2 c mushrooms, quartered
  • 2 carrots, peeled and chopped
  • 2 handfuls green beans, cut into 3/4" pieces
  • 1 t dried thyme
  • 1 t salt
  • 1/2 t pepper
  • 1 cup bisquick mix
  • 1/3 c milk

 

Cut the chicken into pieces of whatever size you'd like in your dinner. I cut mine into 1" pieces, but you can use bigger or smaller pieces. Sprinkle with salt and pepper, then melt the butter in a large pan. Add the chicken, then cook for 3-5 minutes without stirring, then toss and cook until browned on all sides. Remove the meat from the pan, and add the onions. Cook until slightly softened, then sprinkle with the flour and cook for a minute, then whisk in the water and stock. Bring to a boil, then add meat back to the pan with the vegetables, thyme, salt and pepper. I might add potatoes next time. Simmer until vegetables are tender. Combine bisquick mix and milk and drop by tablespoons onto simmering stew (try not to drop directly into liquid, but rather onto vegetables). Cook uncovered for 10 minutes and then covered for ten more minutes.

Roasted Chicken

A simple recipe guaranteed to produce a juicy tender chicken


Preheat oven to 350 degrees. Place chicken in shallow baking dish (lined with foil if desired.) Sprinkle with salt and pepper. Cook 2 to 3 hours until meat thermometer inserted into thickest part of breast meat reads 180 to 185 degrees. (Estimate 20 minutes of cooking time for every 1 lb of meat) Baste chicken with cooking juices every twenty minutes during the last half of cooking.

Enjoy!

Honey Roasted Chicken with Lemon-Tarragon Butter

  • 2 lemons
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons finely chopped fresh tarragon
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 whole chicken, rinsed and patted dry
  • 1 head garlic, left unpeeled and halved horizontally
  • 1/4 cup mild honey
  • 1 tablespoon olive oil

Put oven rack in middle position and preheat to 425°F.

Finely grate enough zest from 1 lemon to measure 1 tablespoon, then squeeze enough juice from same lemon to measure 2 tablespoons. Stir together butter, tarragon, zest, 1/2 teaspoon salt, and pepper.

Put chicken, breast side up, in a small roasting pan. Starting from neck, work your fingers gently between skin and flesh of breast to loosen skin all the way to thighs without tearing. Put one fourth of tarragon butter under skin of each breast, then rub skin from outside to spread evenly.
Starting from large cavity, loosen skin on both sides of cavity with a paring knife (to provide access to thighs), then work your fingers gently between skin and flesh of thighs and drumsticks. Divide remaining tarragon butter among thighs and drumsticks, rubbing skin from outside to spread evenly. Season cavity and skin with salt and pepper, then halve remaining lemon and put inside cavity along with garlic.

Whisk together honey, lemon juice, oil, and remaining 1/4 teaspoon salt. Roast chicken 30 minutes, then brush pan juices and half of honey mixture over chicken and roast 10 minutes more. Brush chicken again with pan juices and remaining honey mixture and continue to roast until thermometer inserted in fleshy part of a thigh (do not touch bone) registers 170°F, about 40 minutes more.

Transfer chicken to a cutting board and let stand 10 to 15 minutes before carving. Skim fat from pan juices and serve juices with chicken.