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rhymegirl
04-29-2008, 01:57 AM
I've been trying to come up with new ways to prepare chicken besides the same old way.

Anybody have any good chicken recipes?

sunna
04-29-2008, 02:07 AM
My husband's fav, dunno if this counts as same old or not:

2 boneless skinless chicken breasts, lean as you can find
2 bottles of either Guinness or a good dark lager, depending on what you prefer beer-wise
2 tsp lemon juice
4 cloves fresh garlic
2 tbsp fresh rosemary
1 tbsp olive oil
salt & pepper

mix the garlic, spices and oil with 1 bottle of beer, and marinate the chicken in it for at least an hour. then cook stovetop, using the other bottle to keep the chicken moist. I usually rub a little more rosemary and salt in, and have a side of stir fried peppers and onions.

alleycat
04-29-2008, 02:14 AM
Curried chicken with rice? That's kind of different, but still very easy to make.

Ol' Fashioned Girl
04-29-2008, 02:32 AM
This one came from a caterer in Florida who just happened to be the aunt of my best friend in high school. It's quick - you can used a good quality canned chicken if you like; it's easy; and it's SO good, people will think you're a gourmet chef when you serve it to them.

Poach 6-8 large chicken breasts (or use an equivalent of that good canned white meat chicken) (be sure to season with salt, pepper, garlic, celery, onion... you know the drill...)

While that's cooking, cook enough broccoli, spears or cut, to cover a 9"X13" baking dish, one layer deep... fresh or frozen, but fresh is best.

For the sauce, you'll need:

1 can Campbell's condensed Cream of Chicken soup
8oz Sour Cream
can milk
stick of butter
1 small can of mushroom slices
Salt and pepper to taste

Combine sauce ingredients and heat through - do not allow to boil. Just get it good and hot.

Spray your 9"X13" baking dish with non-stick spray. Tear your chicken into pieces or cut it - whatever you like best. Put the chicken in the bottom of the pan, covering it. Next, pour the sauce over all the chicken. Next, layer the broccoli on top. Dot with more butter. Put it into a 350 degree oven and bake until hot and bubbling. This is wonderful with a salad and served over either rice or noodles.

Pthom
04-29-2008, 02:40 AM
I like to bake a whole chicken.

Wash inside and out and dry. Gently separate the skin from the breast meat, but don't remove it. Insert in the resulting space, some fresh thyme leaves (Or sage. Rosemary works too, but don't use very much--rosemary is strong.) Put the stems from the thyme inside the body cavity. Sometimes, I put in a small onion, quartered, but you don't want to stuff the cavity full--otherwise the bird won't cook evenly.

Put an inch or so of water in the bottom of a large kettle. Place the bird on a rack so that it held above the water. Put the kettle on high heat and steam the bird for 15 to 30 minutes. The idea here is to render out most of the chicken fat. Turn the oven to 350 F.

Remove the bird from the kettle (gently--it may be quite fragile after being steamed) and put on a rack in a baking pan.

Bake for 45-50 minutes (or until the internal temperature of the thigh meat is 150F). Remove the chicken to a platter and let rest.

Put the baking pan on the stove top over medium-high heat. Deglaze the pan with 1/2 cup dry white wine and 1 cup water. Stirr constantly until the liquid has reduced to half.

Slice the chicken (if you can--mine usually just falls apart) and serve with a spoonful of the sauce.

To accompany the chicken, I like a steamed green vegetable (brocolli or asparagus) and either boiled red potatoes or roasted yellow ones.

dpaterso
04-29-2008, 02:49 AM
I just cover the bird (local Safeway garlic chicken, usually, pre-prepared, shameful I know) with foil and throw it into a hot (190C/374F) oven for 3 hours. Comes out succulently perfect every time. There must be cleverer and more inventive ways to cook the darn thing but I just can't figure what. (Uh... until now... just reading the recipes in this thread...)

On Saturday nights we throw together a basic stir-fry for 2 hungry pigs: 1. cook a cup of long-grain rice. 2. dice 4 chicken breasts. 3. chop 1 red & 1 yellow peppers plus a half-dozen mushrooms. 4. drain can of processed peas. 5. break up a packet of noodles. 6. heat oil in frying pan and wok to smoking temp (we use sunflower oil, olive oil is just too darn pricey here). [From here on, stir-fry contents of frying pan and wok non-stop.] 7. chuck chicken cubes into frying pan; chuck chopped peppers and mushrooms into wok and salt 'em to bring water out. 8. after 1 minute, chuck reduced peppers and mushrooms into colander (in sink) to drain water, quickly wipe wok clean. 9. transfer chicken into wok together with oil/juice leaving some oil/juice in frying pan. 10. add cooked rice to wok and stir into chicken so rice takes flavor; throw noodles into frying pan and reduce frying pan heat. 11. return peppers and mushrooms to wok and chuck the peas in too. [Everything except noodles is in the wok, noodles are in frying pan.] 12. ignore the smoke alarm, can't stop now, keep stirring! 13. after 2 minutes, spoon piping hot food onto 2 plates, and consume with gusto while watching some crap Saturday night TV movie.

-Derek

rhymegirl
04-29-2008, 03:37 AM
Yummy ideas. I will have to try one of these.

Thanks!

Stew21
04-29-2008, 04:10 AM
I do chicken cubed with a bunch of mushrooms and some very small diced onions - after browned, together with a bit of butter, I pour in chicken broth and simmer, make homemade egg noodles and drop them in. If you add a bit of sour cream of when you thicken it, it's a chicken stroganoff.

WittyandorIronic
04-29-2008, 03:57 PM
My mom used to make it, and my family loves it now. FWIW, I don't measure anything when I cook, so all measurements are approximations.
Lemon-Dill Chicken:
1 lb boneless skinless chicken breasts (I also use the little strips)
1/2 stick of butter
1/4 cup of lemon juice. If I have fresh on hand I just do the juice on one whole lemon, and then thinly slice and layer it on top of chicken.
garlic (powder or fresh)
salt
pepper
LOTS of dill. lol. I prefer dried for this. Probably a teaspoon or so.
Saute/simmer in lemony butter over med-low heat for about 30-40 minutes. Longer for whole breasts, less for tenders or pre cut up.
Serve over white rice with a couple spoonfuls of sauce. MMMmmmm....guess I know what is for dinner.

L M Ashton
04-29-2008, 04:56 PM
Sri Lankan Curried Chicken - the way my mother-in-law makes it

Put into a pot over med-high heat and fry for a minute:

2 T oil (we use virgin coconut oil, which gives Sri Lankan curries its distinctive flavour)
4-5 curry leaves (get at an Asian shop, but if you can't get 'em, omit)
1/4 cup onions, chopped

Then add and fry for another couple or three minutes:

3-4 cloves garlic, minced
2 green chillies (Thai chillies are close enough, possibly the same - don't know actual species :D) - you can split it lengthwise and chop in half or mince - either works fine

Then add and mix thoroughly:
2 T red chilli powder (I don't know if the stuff is sold in the US and Canada is called that or something else - it's basically like the red chilli pepper flakes but ground fine and no seeds - you can substitute cayenne)
1/4 t turmeric
1 1/2 t salt (or to taste)
1/2 roma tomato, chopped somewhat fine
1/4 c water
1 chicken, cut into small pieces. So, about 1kg, give or take.

Cook until a thick gravy remains, about 30 minutes. ish.

All amounts are approximate and subject to change based on personal taste buds (and besides, I don't measure anything - it's all eyeballed). If you can't handle spicy food, you'd likely want to omit or cut down on the green chillies and cut down on the red chilli powder. You can also serve this with a yoghurt- or curd-based sambol to help cut down the heat. I'll give you one example:

Curd Sambol

1/3 c curd (water buffalo curd that's similar to yoghurt - substitute yoghurt, plain unsweetened, since it's unlikely you can get water buffalo curd wherever you are :D)
1 c onions, sliced fine
1 green chilli (Thai green chilli will do, or something similar), chopped fine
salt to taste
pepper to taste (optional)

Mix. The end result is that the onion is coated by the curd.

I frequently add chopped tomatoes to it when my mother in law isn't around. :D I love it that way. You could also add chopped cucumber, green or red peppers, or other vegetables of choice.

Sophia
04-29-2008, 09:15 PM
I think this might count as the 'same old way', but it's delicious and simple and it's always been a hit when we've had friends round, so here goes:

Roast chicken:

Clean and dry a whole chicken. Rub a little salt into the cavity.

Very gently, pull up the skin at the top of the chicken breasts. Use your other hand to very gently separate the skin from the breast.

Sprinkle in some salt, then push in under the skin three finely chopped handfuls of fresh basil, parsley and marjoram. Drizzle in a little olive oil. You can also mix the herbs with 25g of butter first if you fancy it.

Stuff the chicken with two lemon halves, four torn bay leaves and two sprigs of fresh rosemary.

Pull the skin on the chicken breast forward so that the flesh is covered, tuck in the winglets and tie it up firmly.

Slash across each thigh three or four times and rub in some leftover herbs. Rub olive oil onto the skin of the chicken and season generously with salt and pepper.

Put a little oil in your baking tray and lay the chicken on one breast; cook for 5 minutes. Repeat for the other breast. Then place the chicken on its bottom and cook for 1 hour (225 degrees C).

The herbs really flavour the meat and the overall result is a moist, delicious roast with crispy skin. We're fortunate in that we planted a small herb garden so it's easy to grab a fresh handful whenever we need it, but if that's not practical then dried ones may work just as well.

Silver King
04-30-2008, 02:38 AM
How about some fried chicken ala fish-boy? The way I make it, it's fairly easy and tastes darn good.

Put some flour in two separate bowls and add black pepper and a couple of pinches of white pepper for flavor. You could also throw in some onion and garlic powder and stir the contents with a fork. In a third bowl, add three or four eggs and a touch of half-and-half, then beat the mixture with a whisk.

Heat about a half-inch of cooking oil on medium in a deep sauce pan. Roll the chicken parts (I use legs and wings) in the first bowl of flour mixture, coat well in egg-wash mixture, then roll the parts in the second bowl of flour. Add the chicken to the pan. (Make sure the oil is well heated; you can check first by wetting your index finger slightly under the tap and flicking a few tiny drops of water into the pan to see if the oil responds.)

When the chicken is cooked, dab the excess oil away with paper towels, and you'll have crisp, tasty fried chicken.

Pretty simple, eh? :)

Lyra Jean
04-30-2008, 03:31 AM
Ingredients:

1 Tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breast; cubed
1/4 cup chopped onion
1 cup chicken broth
1 can (4 ounces) chopped green chilies
1 can (19 ounces) cannelli beans; undrained
Green onions (optional)
Monterrey Jack cheese (optional)

Southwest Spice Blend:
Ingredients:

1 teaspoon Garlic Powder
1 teaspoon Ground Cumin
1/2 teaspoon Oregano leaves
1/2 teaspoon Cilantro leaves
1/8 teaspoon Ground Red Pepper

Directions:
Heat oil in large saucepan over medium high heat. Add chicken and onions; cook 4-5 minutes. Stir in broth, green chilies and Spice Blend; simmer 15 minutes. Stir in beans. Simmer 5 minutes. Top with green onions. Garnish with Monterrey Jack cheese.

There are a couple of more chicken recipes on my blog. Just click on the word chicken in the ingredient list. *wink* *wink*

rhymegirl
04-30-2008, 03:48 AM
How about some fried chicken ala fish-boy? The way I make it, it's fairly easy and tastes darn good.

Pretty simple, eh? :)

Yup. Will you make it for me?


My husband likes the above recipe that's made with beer. I don't like beer though, so I guess we'll have to compromise.

rhymegirl
04-30-2008, 03:50 AM
I definitely want a recipe that's EASY, since I really don't like to spend too much time in the kitchen.

Jersey Chick
04-30-2008, 04:08 AM
Okay - here's one my mom borrowed (okay, stole) from Williams-Sonoma - it's easy with a capital E:

Apricot Chicken

Dipping sauce -
3/4 cup - apricot (or peach) preserves
3 tbs - soy sauce
3 tbs ketchup
1 1/2 tsp - worchestershire sauce

Combine in a small bowl and blend - set aside

Chicken (amounts vary depending on how much chicken you're cooking)
1 egg
milk
breadcrumbs
5-6 thin-sliced chicken breasts
olive oil

Preheat electric frying pan to about 325 degrees (can also use a skillet if you're making a smaller amount) - add enough olive oil to brown the chicken.

Beat egg and milk in one bowl
Breadcrumbs in another bowl

Dip chicken into egg and milk mixture, and then bread it. When the oil is hot, cook until chicken is no longer pink, turning once - about 4-5 min. per side.

Serve chicken with dipping sauce and enjoy!

My kids love it. My husband loves it. And it literally takes about 15 minutes to prepare and cook.

Just a note - don't use sugar-free preserves if you can avoid it. Gives the sauce a funky taste. :D

KTC
04-30-2008, 04:51 AM
We do make Indian food from scratch too... but this vindaloo is absolutely fantastic and it takes about an hour. (half of this time just simmering.)


Ingredients

4 to 5 tablespoons Patak's Vindaloo Paste (Available in any grocery store-at least in Canada)
1 28oz can diced tomatoes (But only use just over half the can!)
4 medium potatoes
1 medium onion
4 chicken breasts
2 tblspns vegetable oil

Basmati Rice


Preparation:
dice chicken into cubes
dice potatoes into cubes and parboil
chop onion finely

Heat vegetable oil in large frying pan (Very large!). Add onions and brown for about 2 minutes. Add chicken cubes and brown on all sides (Approx. 3-4 minutes). Add Vindaloo Paste and cook for 4 minutes, stirring well. Add parboiled potatoes and the half can of tomatoes at the same time. Reduce heat and simmer for about 35 minutes, stirring occasionally.

Prepare basmati rice according to directions, while waiting for the chicken vindaloo to be ready.

Serve the vindaloo on a bed of rice. Flatbread to help you from burning your face off. This is a hot dish!

Silver King
04-30-2008, 04:51 AM
I definitely want a recipe that's EASY, since I really don't like to spend too much time in the kitchen.
Please refer to post #12 in this thread. All you need is flour and eggs and chicken and a couple of spices. Unless I come over there and make it for you, it doesn't get any easier than that. And if I do, please remember I don't do dishes. Ever. That job is reserved for diners who love to eat but never cook. :)

KTC
04-30-2008, 04:56 AM
I definitely want a recipe that's EASY, since I really don't like to spend too much time in the kitchen.

We make one that is extremely easy and extremely tasty.

-Brown chicken
-Put in a pan and cover with a bottle of salsa and put in the oven for 35 minutes.
-Make rice while chicken is baking.
-Serve the chicken on a bed of basmati and spoon salsa over both.

Salsa is a lovely topping for rice. Tastes amazing.

rhymegirl
04-30-2008, 05:12 AM
Please refer to post #12 in this thread. All you need is flour and eggs and chicken and a couple of spices. Unless I come over there and make it for you, it doesn't get any easier than that. And if I do, please remember I don't do dishes. Ever. That job is reserved for diners who love to eat but never cook. :)

You can cook it on my outside grill and I'll buy paper plates.

Now THAT would be even easier for me!

rhymegirl
04-30-2008, 05:14 AM
We make one that is extremely easy and extremely tasty.

-Brown chicken
-Put in a pan and cover with a bottle of salsa and put in the oven for 35 minutes.
-Make rice while chicken is baking.
-Serve the chicken on a bed of basmati and spoon salsa over both.

Salsa is a lovely topping for rice. Tastes amazing.

Sounds good. You can make this dish for me.

KTC
04-30-2008, 05:20 AM
Sounds good. You can make this dish for me.



Pffft. Yep. Right on it. It's the dish we make when we want a meal... but quickly. Almost nothing to it. It's amazing how tasty salsa makes things. The nice thing is you can use inferno salsa or mild.

katiemac
04-30-2008, 05:53 AM
This one's super easy:

-Pound 4 chicken breasts until flat
-On one side, spread with pesto (store bought or homemade) and layer mozarella cheese
-Roll up chicken breasts and secure them with toothpicks
-Brush the outside with olive oil (or eggs or milk or Dijon mustard) and sprinkle with bread crumbs
-Bake about 20-25 mins at 375 degrees, or until the chicken is cooked through

Silver King
04-30-2008, 06:00 AM
This one's super easy:

-Pound 4 chicken breasts until flat
-On one side, spread with pesto (store bought or homemade) and layer mozarella cheese
-Roll up chicken breasts and secure them with toothpicks
-Brush the outside with olive oil (or eggs or milk or Dijon mustard) and sprinkle with bread crumbs
-Bake about 20-25 mins at 375 degrees, or until the chicken is cooked through
That sounds like a great recipe! I'm going to try it later this week. :)

(Heck, even Kathy could handle this one...) :D

rhymegirl
04-30-2008, 03:05 PM
That sounds like a great recipe! I'm going to try it later this week. :)

(Heck, even Kathy could handle this one...) :D

I heard that.

Jenan Mac
04-30-2008, 03:59 PM
I've been trying to come up with new ways to prepare chicken besides the same old way.

Anybody have any good chicken recipes?

What about Beer-Butt Chicken?

I don't have a recipe. But basically, you clean a whole chicken and pat it dry. The you rub it down with brown sugar, paprika and sea salt. A little ketchup and black pepper works, too, if you want it.
Open a can of beer (not Lite Beer, which gets weird when you heat it), drink about a third of it, then add more brown sugar, salt & paprika to the beer.
Stuff the can up the bird's nether regions, and roast per usual (albeit in a vertical position in the pan).
It sounds scary, bt comes out very moist and with a nice, sort of barbecue-y flavor.

HeronW
04-30-2008, 06:27 PM
http://search.foodnetwork.com/food/recipe/chicken/search.do?searchString=chicken&site=food&searchType=Recipe

under chicken there's about 2400+ recipes :}

or just food.com :}

rhymegirl
04-30-2008, 11:23 PM
I think I'm going to attempt one of these chicken recipes tonight.

Wish me luck.

I'll have the fire dept. standing by on red alert.

cray
04-30-2008, 11:55 PM
What about Beer-Butt Chicken?

I don't have a recipe. But basically, you clean a whole chicken and pat it dry. The you rub it down with brown sugar, paprika and sea salt. A little ketchup and black pepper works, too, if you want it.
Open a can of beer (not Lite Beer, which gets weird when you heat it), drink about a third of it, then add more brown sugar, salt & paprika to the beer.
Stuff the can up the bird's nether regions, and roast per usual (albeit in a vertical position in the pan).
It sounds scary, bt comes out very moist and with a nice, sort of barbecue-y flavor.


you don't need this thing but it works nice

http://www.undergrounddigital.com/catalogimages/beercanchicklg.jpg

CheriVixen
04-30-2008, 11:56 PM
I do a version of KTC's Salsa chicken using pineapple salsa, and melting lots of cheese over the top. My husband prefers hot salsa, so we serve sour cream on the side. Very easy, very quick.

katiemac
05-01-2008, 12:13 AM
That sounds like a great recipe! I'm going to try it later this week. :)

(Heck, even Kathy could handle this one...) :D

Yep, if you need no brainer dinner recipes then track down the college student. ;)

rhymegirl
05-01-2008, 03:27 AM
Okay, here is an update.

I tried Silver King's chicken recipe. It was lacking in something. I guess I didn't throw in enough pepper or garlic powder or something.

But...it was my first attempt.

I'm sure SK does a better job with it.

And he can whip up a batch for me sometime.

KTC
05-01-2008, 03:30 AM
I do a version of KTC's Salsa chicken using pineapple salsa, and melting lots of cheese over the top. My husband prefers hot salsa, so we serve sour cream on the side. Very easy, very quick.


Oops! I melt mozz over mine too. I forgot that part.

Upbeat
05-01-2008, 03:40 AM
I've been trying to come up with new ways to prepare chicken besides the same old way.

Anybody have any good chicken recipes?

While figuring out how to use meat from a whole chicken used in making stock, I came up with an unusual chicken sandwich jazzed up with a healtlhy, blended spinach/tomato, well-seasoned salsa.

Silver King
05-01-2008, 03:48 AM
Okay, here is an update.

I tried Silver King's chicken recipe. It was lacking in something. I guess I didn't throw in enough pepper or garlic powder or something.

But...it was my first attempt.

I'm sure SK does a better job with it.

And he can whip up a batch for me sometime.
I expected you'd come back here and say it was divine and you decided to make the same meal every day for the rest of the week.

Sorry it was lacking. There aren't any subtle nuances or additional ingredients I failed to mention, except that it turns out better deep fried rather than pan fried; but I've made it both ways without complaints.

I heard a chef once, I can't recall which one, say she never minded giving out her recipes. She said, "They'll have all of the ingredients and the steps needed in making the food. I won't hold anything back. But it will never taste as good as when I prepare the meal."

rhymegirl
05-01-2008, 04:08 AM
My husband tried it and said, "It needs salt." I told him the recipe didn't call for salt.

So he said, "Well, if you weren't going to put in salt, you should have put in more pepper and more garlic powder."

Men!

tjwriter
05-01-2008, 04:24 AM
In our house, we pretty much know that when we try something new, it's a crap shoot. Most often the first time is an experiment to see how we need to tweak it for our tastes.

We always have to adjust and add or change ingredients.

Silver King
05-01-2008, 04:40 AM
My husband tried it and said, "It needs salt." I told him the recipe didn't call for salt...
That's why I always place a salt shaker on the table. Let 'em put all the salt they want on their food after it's cooked. ;)

I've gone from using too much salt over the years to hardly any these days. It's easy enough for diners to add the amount of salt they desire to their own dish, as everyone's palette is different.

That reminds me of a trick I learned from my mom: If you ever over-salt soups or sauces, add a peeled potato to the mix and allow it to simmer in the pot for a half-hour or so, which will draw out most of the salt taste.

rhymegirl
05-01-2008, 03:07 PM
That's why I always place a salt shaker on the table. Let 'em put all the salt they want on their food after it's cooked. ;)

I've gone from using too much salt over the years to hardly any these days. It's easy enough for diners to add the amount of salt they desire to their own dish, as everyone's palette is different.

Well, let me explain a bit. I have high blood pressure so I'm not supposed to have a lot of salt. And I try not to add salt to the food I've prepared.

It's tricky when it comes to my other family members. I think they're used to tasting salt in the products I've bought at the store or from fast food places. But they really shouldn't have too much salt either.

So, as I said, I could have added more pepper or garlic powder to the mixture when I was making my fried chicken. It was fine the way it was really. My husband ended up adding some salt. He's just fussy.

CatSlave
06-01-2008, 12:54 PM
Well, let me explain a bit. I have high blood pressure so I'm not supposed to have a lot of salt. And I try not to add salt to the food I've prepared.
A squeeze of fresh lemon can perk up most low-salt dishes.

Stacia Kane
06-01-2008, 02:28 PM
I have one! This is sooo easy!

2-3 chicken breasts (boneless, skinless) or a couple of pounds of already-diced chicken
olive oil
garlic
onion
soy sauce
Worcestershire sauce

Heat the oil in a large, heavy bottom pan. Add garlic and onion (you can use garlic powder, onion powder, if you like, or if you have Goya Adobo seasoning use that--and don't be shy with the seasonings). If you have any sesame oil add a little bit of that too, but it isn't necessary. Do NOT add salt!

Add chicken pieces, start to brown. As they cook add soy & Worcestershire. All together you'll probably use about 1/4-1/3 cup of each. As the chicken cooks the sauces will mix with the oils and made a lovely, very dark, velvety sauce.

Serve over rice.


(I use this same soy/Worcestershire combo over beef for my totally inauthentic tacos, because I have a delicate stomach and so most authentic Mexican food is beyond my ability to enjoy. It's very tasty.)

brianm
06-01-2008, 06:12 PM
This is a recipe I adapted from Julia Child's recipe for Cornish game hens. It's easy and cuts way down on the cooking time for a whole chicken.

1 - whole chicken
Olive oil
Lemon juice (optional)
Pepper
Prepared Parmesan cheese.


Set oven to broil.

Using kitchen scissors and starting at the tail, cut down both sides of the backbone and remove it. Place the chicken breast side up on a hard surface (carving board) and press down firmly on the breastbone until ribs crack and the chicken has somewhat flatten. Tuck tips of chicken wings under chicken.

Rub chicken with olive oil (and lemon juice if you have it), and season liberally with pepper. (Do not season with salt as the Parmesan cheese in the final step is quite salty.) Place chicken in a roasting pan or cake sheet, breast side down. Place chicken six inches under broiler and broil until dark brown in color. (Some parts of the chicken will burn slightly. This is fine and actually adds flavor.) Turn chicken over and broil breast side up. Remove chicken from the broiler and turn oven down to 400F, leaving the door slightly ajar to allow some heat to escape while you complete the next step.

Sprinkle breast side of chicken liberally with prepared Parmesan cheese. Return chicken to oven and roast for an additional 20-25 minutes or until cooked through. (Leg joints should move easily when wiggled back and forth) Remove chicken from oven, place on a carving board and tent with tin foil. Allow chicken to rest for at least 10 minutes before carving.

*I like to serve this chicken with either rice pilaf or angel hair pasta that has been tossed with a slightly cooked mixture of olive oil, garlic, fresh tomatoes, and fresh basil. (Pasta ala checcha)

brianm
06-01-2008, 06:23 PM
That's why I always place a salt shaker on the table. Let 'em put all the salt they want on their food after it's cooked. ;)

I've gone from using too much salt over the years to hardly any these days. It's easy enough for diners to add the amount of salt they desire to their own dish, as everyone's palette is different.

I agree and do the same thing, except when cooking starches such as rice, potatoes, grits, etc. It's really important they be salted prior to cooking.

Ol' Fashioned Girl
06-01-2008, 06:38 PM
I agree and do the same thing, except when cooking starches such as rice, potatoes, grits, etc. It's really important to salt these products while they are cooking.

I'll second this... if you don't salt them while they're cooking, no amount you add at the table will ever be enough.